Maple Cinnamon Rolls
Maple, cinnamon, and coffee -- pillowy rolls with white sticky icing. They melt in your mouth to keep you warm until spring, these are a few of my favourite things!
The holiday season is a busy season. Making a list, checking it twice, shopping, hosting, going to parties… This year I’m planning ahead so that I can sit back and enjoy our family’s Christmas morning. These maple cinnamon rolls are the perfect Christmas morning treat. What better time to indulge?
The key to maximum flavour is true cinnamon (as opposed to cassia) ground fresh, maple sugar and maple cream liqueur.
Dough:
115g milk
25g AP flour
150g milk
6g instant yeast
300g AP flour
6g salt
25g sugar
60g butter, room temp
Maple cinnamon filling:
14g butter, melted
110g maple sugar
14g AP flour
10g cinnamon (highly recommend the one from Épices de Crue)
Maple icing:
130g sifted icing sugar
80ml maple cream liqueur
In a small saucepan, pour 115g milk and 25g flour and cook on medium-high.
Whisk constantly until it forms a smooth paste, and transfer to a mixing bowl.
Pour the remaining milk into the warm saucepan and whisk in the instant yeast.
Weigh the remaining ingredients and place them in the bowl of a stand mixer fitted with the hook attachment.
Pour in the warm milk mixture and mix on low until the dough comes together.
Then increase speed to medium speed and knead until the dough is smooth, elastic, and successfully passes the windowpane test * (approx. 10 minutes).
Remove the hook and place a dishtowel over the bowl to proof the dough (approx. 1hr).
Make the filling by mixing all ingredients together in a medium-sized bowl.
Lightly flour your work surface and stretch the dough out to a rectangle approx. 1.5cm thick, 25cm wide and 30cm long.
Evenly spread the filling, leaving a 2cm wide band along the narrow side at the top.
Roll the dough starting at the bottom.
Mark the top of the dough using a sharp knife to create 8 equal pieces.
Using floss or fishing wire, slide it under the dough and cross it over the top, cleanly slicing the roll.
Place rolls in a parchment-lined pan, leaving at least a 2 cm gap between each roll.
Cover and proof for approx. 1hr.
Bake at 375°F for 18-20 minutes.
Melt 20g of butter and brush onto buns.
If making ahead (up to three days) cover the buns. Before serving, cover loosely with tin foil, and reheat in the oven for 5-10 minutes at 325F.
Mix the icing sugar with Cabot Trail (Creme d’erable Coureur des Bois) Maple Cream liqueur.
The glaze should be thick, but pourable. Adjust consistency with Cabot Trail Maple Cream, if necessary.
Pour glaze onto warm buns and enjoy!
* Windowpane test verifies if the gluten has been sufficiently developed. To do this, grab
a piece of dough (roughly the size of a golf ball) and roll it into a ball. Then gently flatten
and start to pull evenly around the edges. My chef at school said “you should be able to
stretch the dough and be able to read a newspaper through it” without it tearing. If it
tears, keep kneading the dough.