Maple Glazed Cinnamon Rolls





Introduction: Maple Glazed Cinnamon Rolls

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These rolls are awesome as is, but extra yummy with glaze. You can have cream cheese topping on it, chocolate glaze, regular white icing glaze, or any other flavor you can think of (using the basic recipe I provided or even your own).

Step 1: For the Dough

You will need:

500 ml milk

1/2 c oil

1/2 c sugar

1 envelope of active dry yeast

4 c AP flour

1/2 tsp BP

1/2 tsp BSoda

1/2 tbsp salt

Heat milk, oil, sugar over medium heat. Just before it boils, take off from heat, set aside and let cool to warm (lukewarm to the touch). Sprinkle yeast, leave it for a minute.

Add in 3 c of flour, stir until just combined, then cover with either clean towel or plastic wrap, for an hour long (it will doubled in size).

Remove plastic wrap/towel, then add in salt, baking powder and baking soda, plus the last cup of flour, and stir to combine.

Sprinkle the working board with flour, place dough and knead a bit.

Step 2: For the Filling

Once you knead the dough, roll flat and brush generously with melted butter, then sprinkle with cinnamon powder (sometimes I add nutmeg powder too for a little kick), plus raisins. (You can soak the raisin in hot water for 5 minutes, drain. You can use golden raisins too if you wish).

Roll from one end and slice (as shown on picture).

Place on baking pan (give a little space in between as rolls will rise), cover with plastic wrap, and let rest for at least 20 minutes.

Bake on preheated 375 F until golden brown (at least 15 minutes).

Step 3: For the Glaze

4 tbsp butter

2 c icing sugar

1 tsp vanilla extract

1 tsp maple essence

5 tbsp warmed maple syrup

1 tbsp hot water

Mix everything and as soon as the rolls are out of the oven, drizzle with the glaze, all over the rolls.




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    I have yet to make these. They look very delicious. Thank you for your seemingly simple and well described instructable.

    1 reply

    you are welcome!

    Could you please give me more details about the backing powders ? "active dry yeast / BP / BSoda"

    I'm not sure to understand the difference between these three ones...?

    5 replies

    for the yeast:

    baking powder and baking soda are leavening agents. they make baked good rise nicely. if you are using bread flour, usually we dont need baking power and baking soda. but since this one uses all purpose flour, baking powder and baking soda help the dough to rise beautifully.

    hope this helps?

    Thanks, I think I got it. You are right, we use often dry yeast here, but it's not hard to find baking powder and baking soda. I should be able to do this, now !!

    if you google, some website have for the equivalency of granules to yeast cake (compressed yeast)

    I will try to find it for you

    granules yeast is used here, instead yeast cake (I know in Europe they use yeast cake instead granules, but here in North America, we normally use granules)

    yeast = levure

    baking powder = poudre a pate

    baking soda = bicarbonate de soude

    I really need to try this... We don't find them here, in France.