Cinnamon Rolls are a classic dessert. You can not go wrong with them. You can dress them up in so many ways. I have made so many different types over the years and they are all equally delicious. But, Today, We are making the classic Cinnamon Roll with a maple glaze on top. Here is what you will need.
1/2 cup warm water
1 tbsp sugar
1 packet yeast
1/2 cup warm milk
1/4 cup butter, melted
1/4 cup sugar
1 tsp vanilla
1 tsp salt
5 1/2 cups all-purpose flour
1/2 cup room temp butter
2 1/2 tbsp cinnamon
1/2 cup brown sugar
2 tbsp flour
2 cups powdered sugar
1 tsp vanilla
1/2 tsp maple extract
milk (about 4 tbsp give or take)
- In a bowl combine the water and sugar and stir to dissolve the sugar. Add the yeast mixture and stir. Set aside to bloom.
- In a bowl combine the milk, eggs, and vanilla and whisk to combine.
- To your stand mixer combine the butter, sugar, milk mixture and the yeast mixture and using the dough hook combine the mix on low speed for 2 minutes.
- With the mixer still on low speed slowly add in the flour and salt. When the mix becomes a dough-like consistency turn the mixer on speed 4 and beat the dough for 8 to 10 minutes.
- When this is done remove the dough from the mixer, leaving the dough in the bowl. Spray the top with oil spray and cover with a tea towel and let rise in a warm place for 1 hour. I put mine in the oven with the oven off and the light on.
- In the meantime in a small bowl combine the cinnamon mixture. Combine the butter, cinnamon, brown sugar and flour. Mix this well until no lumps are left from the butter. Chill in the fridge until ready to use.
- When the dough is ready, sprinkle your counter with flour. Use enough to keep the dough from sticking to the counter. Pour the dough on to the counter. knead the dough for about 30 seconds. you want the dough to keep as much of the air bubbles as possible. Flour the top of the dough and your rolling pin and roll the dough out to about or between 1/4 inch and 1/2 inch thick.
- When you have the dough rolled out, take the cinnamon mixture and spread out over the dough leaving a 1/2 border around the edges.
- Now, starting with the end closest to you begin to roll the dough up. When you get to the end take the other end of the dough and place on top and pinch the dough together. This helps the dough stay together when cutting later.
- Using a sharp knife cut the dough straight down. Cut them in about 1 1/2 inch to 2-inch slices. Place in a greased 8×12 inch baking dish. Cover them with a tea towel and let rise an additional 30 to 45 minutes.
- Pre-heat your oven to 425*.
- In a bowl combine your powdered sugar, vanilla, maple extract and a little bit of milk. Whisk together. You want the mixture to be thick but pourable. Set aside for later.
- After your dough has risen the second time place them in the oven to bake for about 20 to 25 minutes or until the top is golden brown. Remove from the oven and immediately spread over the icing.
You can serve these warm right out of the oven. When you store them be sure to cover with a lid or plastic wrap and chill in the fridge. You can reheat them if you don’t want to eat them cold. I put a damp paper towel over the top and microwave them for about 1 minute (on a plate of course).
I hope you enjoy these as they do not really last that long.