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Cinnamon Rolls with Maple Frosting

Cinnamon Rolls with Maple Frosting
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Hi there. 
It’s me again. 
Just me and my pile of recipes.
and 6 big baskets of laundry….
would you like to help me fold them?
You have your own big pile of laundry to fold?
Dang it. Well…at least we can think of each other while we fold.
 
Boy, oh boy do I have a tasty treat for you today.
Cinnamon Rolls with Maple Frosting, to be precise. 
There is already a Cinnamon Roll recipe on this site. 
It’s exceptionally fabulous, 
but makes a large batch of 24 giant rolls. 
I’ve had numerous emails lately loaded with questions about halving the recipe, how to do it…what they should leave out, 
leave in or tuck around the corner. 
And so today I have a smaller batch of Cinnamon Rolls ready and waiting for you with a few tweaks, changes and tasty additions.
Hope you love them!
Cinnamon Rolls with Maple Frosting
Time: 1 hour 15 minutes
Yield: 12 Cinnamon Rolls
Recipe from Jamie Cooks It Up!

1 C scalded milk
3/4 C warm water
1 T yeast
1 1/2 t salt
1/2 C sugar
4 T butter
2 eggs
5-6 C flour
Filling: 
4 T butter, softened
2 t cinnamon
1/2 C brown sugar
Maple Frosting: 
4 T butter, softened
5 C powdered sugar
3 T maple syrup
1 t vanilla
dash of salt
1/4-1/3 C milk
1. Heat the milk in the microwave for 1 minute. Carefully place the butter into the hot milk. Let it sit for a minute or two, or until the butter starts to melt. 
2. Into your stand mixer place 2 C flour, salt, sugar and eggs. Let it mix for just a few seconds. Just long enough for the egg to get a bit covered up. Pour in the hot water.
3. Add the milk/butter mixture. Mix for 30 seconds.
4. Add the yeast, mix until combined. 
5. With the mixer on low, begin to add the rest of your flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes. 
6. Spray your counter with cooking spray, form the dough into a ball and let it rest on your counter for 5 minutes. Don’t skip this step, okay? Letting the dough rest at this stage allows it to be rolled out with ease and grace. If it doesn’t rest you will be pulling out your hair trying to get it to stretch to the size you’d like it to be. And we don’t want your pulled out hair in these Cinnamon Rolls. :)

 
7. Roll out the dough into a large rectangle about 1/4 inch thick.
8. Spread butter over the top of the dough. 
Sprinkle the dough with brown sugar. 
Then just spread the sugar out over the dough with your hand. Don’t worry about getting too messy. I’m pretty sure you have a kitchen sink, yes?
9. Sprinkle the cinnamon over the sugar. Use your hand to spread it out evenly. 
10. Roll the dough up from short side to short side. 
11. Spray a sharp knife with cooking spray and cut the roll in half. 
Cut each half in two…giving you four equal quarters.
Cut each quarter into three pieces. 
giving you a total of 12 rolls. 
12. Spray a large cookie sheet with cooking spray. Set each roll onto the sheet. 
13. Place your rolls into a warm 170 degree oven. Close the door and let them rise until doubled in size. Should take about 30 minutes, depending upon the warmth of your oven.
14. Turn your oven up to 350 degrees. LEAVE THE ROLLS IN THE OVEN. They will continue to rise as the temperature rises. 
15. Bake the rolls until golden brown, about 15 minutes once your oven has reached 350, and depending upon how long it takes to heat up.
16.  While your rolls are baking, make the maple frosting! Place your softened butter in your stand mixer. Beat for about 1 minute, or until smooth. Add the powdered sugar, maple syrup, vanilla and dash of salt.  Mix for 10 seconds. Keep your mixer running and begin to add the milk, just a little at a time. When you have the desired consistency beat the frosting for about 1 minute. 
17. When the cinnamon rolls have cooled just a bit, spread the frosting over the tops. 

ENJOY!!!!

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12 Comments

  1. 1
    October 11, 2011 at 1:23 pm

    Wow, they look so delicious! Thanks for sharing…
    Greetings from Germany…..

  2. 2
    October 11, 2011 at 2:41 pm

    So delicious – what patience! and that frosting looks to die for!
    MARY X

  3. 3
    October 11, 2011 at 3:14 pm

    Honestly my mouth is watering right now!! Those look amazing! What a great idea to not melt the butter you spread on the dough…it always makes such a big mess! Will try these soon. We love maple frosting on our cinnamon rolls too!

  4. 4
    October 11, 2011 at 10:15 pm

    These look so yummy! Do you keep the oven on at 170 degrees or just get it that hot and then turn it off? I'm excited to try these, never made cinnamon rolls before. My family and I have loved the recipes we have made from your blog–one of my favorite sites. thanks for all your great recipes.

  5. 5
    Donna
    October 12, 2011 at 11:26 am

    So nice to see a recipe that doesn't make a zillon rolls! That alone will get me to try these.These look wonderful. The new look of your site is amazing! The photos are fabulous.

  6. 6
    Anonymous
    October 13, 2011 at 12:44 am

    Hello there, I make these all the time. Your recipe for sweet rolls is too large for me and my husband, so I just halve it. Sometimes I use 2 eggs and sometimes 1. We both agree that these are the best cinnamon rolls ever. Thanks for all your delicious recipes. And your pictures make me want to try everything on your blog!

  7. 7
    October 13, 2011 at 2:08 am

    These look so yummy. The pictures throughout your blog are great. Love you blog.

  8. 8
    October 28, 2011 at 12:58 am

    I just made these cinnamon rolls tonight…DELICIOUS, as usual. I was able to get 15 and they are still big. Thanks again for another wonderful recipe!!

  9. 9
    Amanda
    February 8, 2013 at 10:41 am

    I finally had the chance to try your recipe, with almond milk and Earths Balance soy free butter (my 2y.o. Is allergic to milk and soy), and I have to say, they are awesome! As a happy bonus, your maple frosting ALSO worked with the E.B. soy free butter, so I now have a frosting recipe that actually looks, acts and tastes like frosting for my baby’s birthday cake this year! Thank you for sharing this recipe!!

  10. 10
    Ana
    May 15, 2013 at 8:31 am

    Hello again i dont know if you remember im Ana from Portugal yo goodur rolls look so good i wanted to ask can the frosting be made without the maple flavour? Thanks so much and keep up the great receipes!

    Ana

  11. 11
    Holly
    December 17, 2013 at 3:58 am

    Is it possible to make these the day before and bake them the next morning? It sounds like a good Christmas idea. I wonder how long they would do well in the fridge?

    • 12
      Jamie
      December 17, 2013 at 7:14 am

      Hi Holly,
      I would suggest baking them the day before (don’t frost them) and then popping them in the oven to for about 10 minutes to reheat in the morning. Add the maple frosting and you will be set to go. Good luck!
      ~Jamie

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