since it is fall i have been stuck on this maple theme. last week i made a pumpkin desert with maple glaze and pecans and all things heavenly. last night we had some company over so i decided to try out my talents on them. i found this recipe on pinterest of course- you can find it here.
for me working with yeast is sometimes a trying thing (maybe bc i have not done it alot) or maybe bc i believe yeast has a mind of its own. either way last night i won. the dough arose and made its way into my 9X13 pan.
Making this yummy stuff for inside the roll
when cory got home last night, he gave me these- love when i get random just bc i love you gifts! i am so blessed.
my mom gave me these swan measuring cups- i’m going to keep them forever
so if you guys are into the whole cinnamon roll thing, or into the magical things in life. you should really make these. mmm. i even had one for breakfast- microwaved that bad boy for 20 seconds and BAM! so good.
1 cup warm milk (lukewarm, not hot)
2 eggs at room temperature
1/3 cup butter, melted
4 and 1/2 cups Flour
1 tsp salt
1/2 cup white sugar
2 and 1/4 tsp dry active yeast (or 1 envelope)
1/2 cup brown sugar, packed
1/2 white sugar
2 and 1/2 tbsp cinnamon
2/3 cup butter, melted
6-7 cups powdered sugar
2 tbsp maple syrup
2 tbps milk
1/4 cup melted butter
1/4 cup brewed coffee
1/8 tsp Salt
For the Rolls
Heat the milk. Sprinkle the yeast over the milk and let sit for a minute, until its all moist.
In the bowl of a stand mixer, fitted with the dough hook, add the milk, yeast, eggs, butter, flour, salt and sugar.
Mix until a ball of dough forms. Continue to knead for another 5 minutes.
Place the dough in a lightly greased bowl and let rise until doubled in size.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
In a small bowl, combine brown sugar, white sugar and cinnamon. Melt the butter.
Roll dough into a 16×21-inch rectangle. Brush the dough with the butter (I just poured it on the dough and spread it around with a pastry brush) and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 pieces.
Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 400 degrees F.
Bake rolls until golden brown, about 15 minutes.
While rolls are baking, make the glaze. Combine all ingredients in a bowl and whisk until smooth. Glaze should be thick, but pour-able. Adjust to taste as needed.
Generously drizzle glaze on warm rolls. Make sure you completely cover the tops and sides. The buns will absorb some of the glaze as they sit and cool.