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Home » Course » Breads » Maple-Glazed Cinnamon Rolls

November 22, 2010 Updated: January 31, 2019

Maple-Glazed Cinnamon Rolls

This post may contain affiliate links. Read my disclosure policy.

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Maple-Glazed Cinnamon RollsIf you are having guests stay with you this holiday season, it is a good idea to serve them food, including breakfast.  That's where these cinnamon rolls come in.  This recipe makes an ungodly amount of batches, perfect for freezing and popping in the oven when you need them to impress your guests in the morning.

This was my first attempt at making cinnamon rolls and I can't wait to make some more!  It's a messy process, but worth every finger licking effort of cleaning it up afterwards.   I gave some of the frozen batches to a couple different babysitters to thank them for watching Judah.  The easiest method is to bake and ice them first, then freeze and rewarm them in the oven for 25 - 30 minutes.

Maple-Glazed Cinnamon RollsYou'll have to excuse me.  Since last week, I planned on posting this recipe today so you could make them in time for your guests this Thanksgiving weekend.  Unfortunately, I am traveling and away from home, which means I do not have the cookbook with me where I took notes as I was making them.  I know I had a couple of adjustments, but will have to wait and share those with you when I return home, after December 1st.  Luckily, PW has this recipe on her website, so I'll just link to that for now.  🙂  I'll update this post as soon as I can.

UPDATE 3/4/11:  Recipe is now posted below.  Sorry for the wait, I have no excuses except that I kept forgetting!

Maple-Glazed Cinnamon Rolls

Printable Recipe

Yield: 40 to 50 cinnamon rolls

For the dough:
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages (4 ½ teaspoons) active dry yeast
9 cups all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoons salt

For the filling:
2 cups melted butter, plus more as needed
¼ cup ground cinnamon for sprinkling
2 cups sugar, plus more as needed

For the maple icing:
2 lb powdered sugar
½ cup whole milk
6 tablespoons (¾ stick) butter, melted
¼ cup strongly brewed coffee
Dash of salt
1 tablespoon maple flavoring or maple extract

To make the dough:
Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat.  Do not allow the mixture to boil. Carefully pour into heat proof mixing bowl and cool to lukewarm, about 20 minutes. When cooled to lukewarm, sprinkle the yeast on top and let sit on milk for 1 minute.  Add 8 cups of flour to the mixing bowl and stir until just combined.  Cover with a clean kitchen towel; set aside in a warm place for 1 hour.

Remove the towel and stir in the baking powder, baking soda, salt, and the remaining 1 cup flour.  Use the dough right away, or refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.

To assemble the rolls, remove half the dough from the bowl and place on a floured work surface.  Roll the dough into a large rectangle, about 30 x 10-inches.

To make the filling:
Pour 1 cup of the melted butter over the surface of the dough.  Spread the butter evenly.  Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.  Use more butter and sugar as you wish.

Beginning at the end farthest from you, roll the rectangle tightly toward you to create a log. Use both hands and work slowly, being careful to keep the roll tight and not worrying if the filling oozes out a bit.  Pinch the seams together.

Transfer the log to a cutting board and with a sharp knife, make 1 ½ inch slices.  One log will produce 20 to 25 rolls.  Pour 2 tablespoons of melted butter into the pie pans or baking dishes and brush to coat.  Place the sliced rolls int the pans, being careful not to over-crowd.

Repeat the rolling/sugar/butter process with the other half of the dough and more pans.

Preheat the oven to 375˚F. Cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown.

Meanwhile, make the maple icing:
In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt.  Add the maple flavoring and whisk until very smooth.  Add more maple, sugar, butter to taste and until the icing reaches your desired consistency.  The icing should be thick, but pourable.

When the rolls come out of the oven, generously drizzle the icing over the top, making sure to also cover the edges.  As the rolls site, they will absorb the icing's moisture and flavor.

Note for freezing:  Bake the cinnamon rolls in disposable foil pie pans, and ice as normal.  Once they have slightly cooled, cover with foil and place in a freezer bag.  When ready to serve, warm them in a preheated 250˚F oven for 20 - 25 minutes.

Source:  The Pioneer Woman Cooks

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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Comments

  1. tonya k says

    January 07, 2015 at 4:48 pm

    Just found your site and am loving it. Received a new kitchenware for Christmas. Now to use it. Question: I hate coffee. Is this a flavor that 1 can distinguish? I dislike tiramisu for the same reason. If so, what would you sub? Thanks!

    Reply
    • Nikki Gladd says

      January 07, 2015 at 8:25 pm

      Hi Tonya,

      I don't think it's overly coffee-flavored, like tiramisu can be. But, that can be to personal preference. Otherwise, just leave it out entirely...no sub needed. 🙂

      Reply
      • Tonya K says

        January 08, 2015 at 3:27 pm

        Thank you!! Calling for us to have ice this weekend-will let you know how they come out. Since a sub isn't required, I think I will do half with/half without just to be on the safe side.

        Reply
  2. Sharon says

    January 31, 2011 at 7:26 pm

    Okay, I am anxious for that update. I have a serious craving!

    Reply
    • Pennies on a Platter says

      January 31, 2011 at 9:03 pm

      Ha, Sharon! Thanks for the reminder! I completely forgot to update this! At least you can access the recipe on PW's site by clicking the link in my post. I'll get on updating it soon! 🙂

      -Nikki

      Reply
      • Nikki says

        March 04, 2011 at 1:41 pm

        Ok, I finally updated the post and the recipe and printable are now included. So sorry for the wait!!

        Reply
  3. Peggy Collier says

    December 04, 2010 at 11:56 am

    These are excellent and easy to make. I would just make one suggestion, and that would be to reduce the amount of sugar. They would have been even better if not quite so sweet. I will say, though, that my 11 year old with a serious sweet tooth absolutely adored them!

    Reply
  4. Amanda says

    November 23, 2010 at 9:05 am

    I featured this today on my blog - todaystoptwenty.blogspot.com

    I would love if you stopped by and grabbed a button!

    Amanda

    Reply
  5. ingrid says

    November 22, 2010 at 2:22 pm

    Love cinnamon rolls and yours look wonderful!

    Have a safe trip and Happy Thanksgiving!
    ~ingrid

    Reply
  6. KeepItSweet says

    November 22, 2010 at 7:21 am

    these look so delicious

    Reply
  7. Laura says

    November 22, 2010 at 5:19 am

    Oh my word. These look incredible!

    Reply

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