I am always on the hunt for the “very best of” kind of recipes. This maple glazed cinnamon roll recipe is a family favorite and one that is sure to please the pickiest cinnamon roll consumer. It is the very best cinnamon roll recipe in my families opinion.
The recipe I use as a base for mine comes from the great cook, Ree Drummond, over at Pioneer Women. I love her original recipe but I have made a few changes that our family and friends really love.
These maple glazed cinnamon rolls do take time. All good things usually do, right? I know there are quick and easy cinnamon roll recipes out there but I believe the time that goes into these, makes them the best.
I like to make the dough one day, place the dough in the fridge and then bake the cinnamon rolls the next day.
Maple Glazed Cinnamon Rolls
4 cups whole milk
1 cup melted butter
1 cup sugar
4 1/2 teaspoons active yeast
8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
1 teaspoon (heaping) baking powder
1 teaspoon (scant) baking soda
1 tablespoon (heaping) Salt
2 sticks melted butter
2 cups brown sugar
3 tablespoons cinnamon
3/4 teaspoon ground nutmeg
1 bag powdered sugar
2 teaspoons maple flavoring
1/2 cup cold brew coffee
1/4 cup melted butter
1/4 cup heavy whipping cream
1/8 teaspoon salt
For the dough, heat the milk, butter, and sugar in a medium saucepan over medium heat to just below a boil. Remove from pan and pour into a mixer. Allow the milk/butter/sugar mixture to cool to about 105-110 degrees. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Using the bread hook on the mixer, combine the ingredients well. Then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Use the bread hook to combine well. You can use the dough right away but I find the dough is easiest to use after chilling in the fridge for at least one hour. The dough can be stored in the fridge for up to 3 days. If the dough rises to the top of the bowl while in the fridge, punch it back down.
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, combine the butter, brown sugar, cinnamon and nutmeg into a paste. Using your fingers or a pastry brush, spread the mixture out evenly across the dough.
You will now need to shape the cinnamon rolls. Working from the side furthest from you, roll the dough towards you. Use both hands and keep the dough rolled tightly. Don’t worry if some of the filling oozes out, that just means you will have amazing cinnamon rolls. When you reach the end, pinch the seam together and flip the dough so that seam is on the bottom.
You will now cut your dough into 1/2″ sections. I like to use thread, I slide the thread under the dough and then crisscross the thread to cut the dough. This provides beautiful cut cinnamon rolls. Pour a little melted butter into your cake pans and swirl to coat. Place the rolls in the pans, being careful not to overcrowd the rolls.
Cover the pans with a towel and allow the rolls to rise for 20-30 minutes before baking. Bake for 15-18 minutes but don’t allow them to become overly brown.
While the rolls are baking, make the maple icing: In a bowl, whisk together the powdered sugar, heavy whipping cream , butter, coffee, and salt. Add the maple flavoring. Mix until very smooth. The icing should be somewhat thick but still very pourable, if you find that it is to thick, add in a little more coffee or heavy whipping cream until you reach the desired consistency.
Remove pans from oven and immediately drizzle icing over the top. Be sure to pour the icing around all the edges and over the top. The rolls will absorb the icing, only getting better with time.
This recipe will make a lot of cinnamon rolls. You can share with neighbors, friends or just save them all for yourself. I promise they won’t last long and I promise you will have people asking for you to make them again.
Is there any other way to eat a cinnamon roll then straight out of the pan? I love peeling back the layers and savoring each little bite! Happy baking!
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