I’m so excited to share this recipe of Maple rolls! I’ve been trying to perfect it for a couple months now, with several requests from my husband in between each batch to make them again. They’re a total hit!
As much as I love Cinnamon Rolls, they often can get too sweet for me. These rolls are the perfect mixture of everything great about a traditional cinnamon roll, but with the delicious (yet so underrated!) flavor of maple.
If you end up making these (and promise me, you don’t want to miss this one!) let me know by commenting below! Happy baking!
- 12 Rolls
- Prep time: 3 Hours|Cook time: 18 Minutes|Total time: 3 Hours 18 Minutes
- In the bowl of a stand mixer, combine 2 1/2 cups warm water, 1/3 cup of oil, 1 1/2 tbsp of yeast, and 1/2 cup of Maple Syrup, 1/2 tsp cinnamon, and 1 tsp of maple extract Once those are combined, add the flour, one cup at a time, until dough is no longer sticky. Then add the 1/2 Tbsp of salt.
- Knead on High-speed for 3-4 minutes, then transfer to a lightly oiled bowl and cover. Allow to double in size in a warm environment, about one hour.
- While it rises, mix together the 1 1/2 cup Brown Sugar, 1/2 tsp Ground Cinnamon, 2 tsp Maple extract, and 1 Tbsp Maple syrup for the filling.
- When your dough has doubled in size, roll it out into a large rectangle and spread 1/3 cup softened butter, and then the brown sugar mixture over it, leaving a slight border around the edge. Roll it up by the long edge, then cut into 12 rolls and place into two greased 9x13 pans. Cover, and let it rise again until doubled- about another hour.
- Preheat your oven to 375°, then cook the risen rolls for 18-22 minutes, until the tops are a golden brown.
- While the rolls are still hot, spread the Maple Frosting over them. Mix together 4 Oz Cream cheese (softened), 4 Tbsp Butter (softened), 1 1/3 cup powdered sugar, 1/3 cup maple syrup, and 2 tsp Maple Extract. Best served warm.
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