Good morning guys! I’m here with a pretty weekend bake for Small-Batch Maple Cinnamon Rolls that will have you coming back for more!
Today we’re using an interesting method for bread that results in a really fluffy, soft, luscious cinnamon roll. Plus it’s topped with maple frosting and it has maple running through every roll. Let’s get to it!
We’re starting out with something a little bit odd- I originally saw this method on a Joshua Weissman video, and thought I’d give it a try, and guys it’s so dang good. We’re starting by cooking together a little bit of the flour and milk until it becomes a very thick paste, like this:
This paste creates more gluten in the dough, and it makes for some fluffy, chewy, magic. Then, we’re mixing that into our dough. The dough will start off pretty wet and shaggy, and should look something like this:
But after kneading for a good 10 minutes in your stand mixer, it should look smooth and silky, like this:
We’re using maple syrup in the dough, and in the filling, and in the frosting too! For the filling, we’re mixing some real maple syrup with butter and spreading it all over a large rectangle of dough. Top it off with your cinnamon sugar mixture, and roll them up. This recipes makes 6 rolls:
After a quick trip to the oven, it should look something like this:
And then we’re topping it with a generous amount of maple frosting. For the maple frosting, if you want a really strong flavor, use a dash of maple extract!
This recipe uses a weird method, but it’s actually super easy. You just need to be patient with your kneading! Here’s some tips and info to help you get the perfect rolls!
Hope you guys enjoy this one! It’s such a warm cozy fall recipe!
In a small saucepan, cook together 3 tablespoons milk with 1/4 cup of flour, whisking constantly, until a thick paste forms. Remove and cool completely.
In a microwave safe bowl, heat together 3/4 cup whole milk with the sugar, maple syrup, and vanilla extract until it is about 110 degrees, or warm to the touch. Stir in the yeast, and set aside until puffy and bloomed.
In the bowl of your stand mixer, mix together the egg and softened butter, and then stir in the bloomed yeast mixture. Then add in 2 1/2 cups flour and the salt, and stir until a shaggy dough forms. Add in the cooked flour paste and begin to knead the dough.
Knead the dough with the dough hook for about 10 minutes or until the dough is soft and smooth. It should be still a little wet, and may stick to the bottom of your bowl slightly while kneading. Avoid adding too much flour, but you can add a bit more if it's just globbing entirely on the bottom of the bowl.
Scrape the dough into a ball, and cover the bowl with plastic wrap. Let the dough rise for about 30 minutes, or until it has almost doubled in size.
Stir together the softened butter and maple syrup until combined. In a small bowl, stir together the brown sugar, sugar, cinnamon, and salt until combined.
Roll out the risen dough into a large rectangle. It should be about 12-14 inches long. Spread the butter evenly over the entire dough, and sprinkle all of the sugar mixture on top. Use your rolling pin to gently press the mixture into the dough, and roll the dough into a tight log length-wise.
Slice the ends of the log off, and then slice the log into six even rolls. Place into a lightly greased pan, and cover with plastic wrap to let them rise for about 20 minutes, or until puffed.
Meanwhile, preheat your oven to 350 degrees. Bake the risen rolls for about 20-25 minutes, or until they are golden brown on top.
Beat together the sour cream, powdered sugar, maple extract, and salt until a thick, smooth frosting is formed. Spread generously on top of the rolls once they have cooled for about 10 minutes. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!