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Maple Glazed Cinnamon Rolls
A Delicious breakfast idea for a maple glaved cinnamon roll for Christmas morning or any day of the week so if you like a good cinnamon roll you need to take and try this one out and add it to your recipe collection today. The kids will love this as well and ask you to make them all the time.
Maple Glazed Cinnamon Rolls
Serves: 24 rolls
Ingredients:
2¼ teaspoon active dry yeast
2 tablespoons warm water
2 cups warm milk
½ cup sugar
1 egg beaten
1 teaspoon salt
6 cups flour, divided, plus more for rolling out dough
¾ cups melted butter
For the Filling:
1 cup butter softened
½ cup sugar
1-2 tablespoons cinnamon (I used 1 tablespoon)
For the Glaze:
4 tablespoons butter
2 cups powdered sugar
½ cup maple syrup
2 tablespoons heavy cream
Instructions:
For the Rolls:
In a large bowl, dissolve yeast in warm water.
Add milk, sugar, egg, salt, and 3 cups of the flour, stirring by hand with a wooden spoon with each each addition.
Add in the melted but slightly cooled butter and stir, then gradually add in the remaining 3 cups of flour. The dough should start to pull away cleanly from the sides of the bowl, but still be soft and a bit sticky. Sprinkle a little more flour onto the dough and stir again if the dough is too sticky to get out of the bowl easily.
Wrap the dough in plastic wrap. Then place the wrapped dough in a gallon sized Zip-lock bag. Do not squeeze all the air out of the bag.
Place the dough into the refrigerator overnight.
Remove the dough from the bag and plastic wrap, and punch it down.
On a well floured surface, roll out the dough into a large rectangle to about ¼ inch thickness. Check to see if the dough is sticking to your work surface as your roll and add more flour as needed.
Spread the softened butter over the surface of the dough and then sprinkle with sugar and cinnamon. It’s not necessary to measure out the cinnamon, just sprinkle it on directly.
Roll the dough tightly, starting with the long edge.
With a sharp serrated knife, slice the dough into 24 pieces, about 1 inch thick and place into one greased 9×13 baking dish and one greased 8×8 baking dish.
Cover each dish and place them somewhere warm. If you have a “bread proof” setting on your oven, this is a perfect place for them to rise. Otherwise, you can heat your oven to 150 degrees, then turn it off and place your dough in the oven. Allow the dough to rise for 1 hour.
When dough has risen, remove the cover and preheat the oven to 350 degrees. Bake the cinnamon rolls for 22-24 minutes, or until they are just a little bit golden.
Remove the rolls from the oven and make the glaze.
For the Glaze
In a small saucepan over medium heat, melt butter and whisk in powdered sugar until smooth and then stir in maple syrup and heavy cream.
Pour the glaze over the warm rolls.
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