Maple Cinnamon Rolls
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Maple Cinnamon Rolls are always a hit. These cinnamon rolls are extra soft and fluffy because they are made with the Japanese Milk Bread Starter.
What Makes these Maple Rolls So Good?
- so soft and fluffy
- easy to make
- stores and stays fresh longer than other recipes
- moist and flavorful
- texture is smooth and fine
Ingredients for Milk Bread Maple Rolls
- Bread Flour
- Granulated Sugar
- Dry Yeast
- Powdered Sugar
- Sour Cream
- Maple Extract
How to Make Maple Cinnamon Rolls
**Full recipe and instructions are shared below in the recipe card.
- Milk Bread Starter – Combine and heat on stove until thick. This is the secret that makes Japanese Milk Bread Dough so soft and fresh.
- Make the Dough and Knead – Combine dough ingredients. In a stand mixer with a dough hook.
- Proof Dough – Allow to rise until doubled.
- Divide Dough – In equal halves.
- Spread with butter mixture – mixed with maple extract,
- Sprinkle with cinnamon/sugar.
- Roll up and cut in slices. Place slices in pan and allow to rise.
- Brush rolls with milk. Bake.
- Mix Maple Glaze Ingredients, Pour or ladle over the warm rolls.
Additions to Change Up The Roll Recipe
- Chopped bacon Can be added to the filling and/or sprinkled over the top to make Maple Bacon Cinnamon Rolls.
- Add in chopped nuts, such as pecans or walnuts to the filling to make Maple Walnut or Maple Pecan Cinnamon Rolls.
- A little rum extract added into the icing adds a nice punch to the flavor.
- Chopped apples added to the filling makes for a yummy taste.
Tips for Making Perfect Maple Cinnamon Rolls
- Be sure to knead for the right amount of time.
- Use a good quality baking pan to help ensure even heat.
- Be sure your yeast is still fresh and active by not skipping the testing step.
- A good Instant Read Thermometer can help you to be sure your liquids are at the right temperature.
Maple Cinnamon Rolls
- Stand Mixer
- Rolling Pin
- Pastry Brush
- ½ c warm water
- ⅓ c bread flour
- ½ c warm milk
- 2⅔ c bread flour
- ¼ c granulated sugar
- 1 packet active dry yeast
- 1 lg egg
- ¾ c warm milk (reserve ¼ cup for brushing tops of rolls)
- 4 oz butter
- 1 tsp maple extract
- 8 tbsp butter (softened)
- ¾ c granulated sugar
- 3 tsp cinnamon
- 2 tsp maple extract
- 1 c powdered sugar
- ½ c sour cream
- 1 tsp maple extract
Milk Bread Starter
- Pour the ½ cup warm water into a small saucepan.
- Add in ⅓ cup flour and whisk.
- Add in ½ cup milk and whisk until smooth with no lumps.
- Heat over medium heat until smooth and thickened like a slurry.
- Remove from heat and cover with plastic wrap to cool. Press wrap against mixture to prevent scum from forming.
Roll Dough and Filling
- Place ½ cup warm milk in a large mixing bowl. Add ½ tsp. of the sugar to the milk and stir. Sprinkle the yeast over the mixture and stir until dissolved. Allow mixture to sit for approx. 15 minutes to allow the yeast to activate. The mixture will be bubbly when it is ready.
- Once the yeast mixture is ready, add the starter to it along with the remainder of the sugar, egg, flour and salt. Mix by hand until combined.
- Using a dough hook, knead dough for about 5-minutes on low speed. Cut butter into four pieces and add to dough, one at a time, mixing with the dough hook between each addition. Turn the speed to medium and knead for about five more minutes. Dough should come together and begin to form a ball.
- Place dough ball in a greased bowl, turning once to grease top. Cover with plastic wrap and allow to rise in a warm place until doubled (about 1-1½ hours,
- Divide dough in two equal parts and roll each half to an approx. 8×20 inch rectangle.
- Stir softened butter and maple extract until combined. Spread over surface of rectangle,
- Combine cinnamon and sugar and sprinkle half over each buttered rectangle. Using your rolling pin, lightly roll across surface to press mixture into dough.
- Starting at one long end, roll up into a log, gently pulling backwards during the process to help the roll to stay tight. Pinch seam together to seal.
- Cut into 2-inch slices and place in a greased baking pan.
- Repeat process with second half of dough.
- Cover pans and let rise until doubled in a warm place.
- Preheat oven to 350°.
- Brush tops of risen rolls with the reserved ¼ cup of milk. Bake on center rack of oven for about 35 minutes, until golden brown. Cool in pan. until warm.
- Ladle or pour maple icing over tops of rolls while still warm.
- Combine powdered sugar, sour cream and maple extract until smooth.
How to Store Homemade Maple Rolls
Always store your cinnamon rolls in an airtight container. If storing for longer than one day, place in an airtight container in your refrigerator. If soring for longer periods of time, freeze the maple rolls.
Can I Freeze Maple Cinnamon Rolls
These Maple Rolls can be frozen for about 2 months. Simply put them in an airtight freezer bag and place in the freezer. When wanting to eat them, remove from the freezer and allow to thaw before reheating.
Best Way to Reheat Maple Rolls
Maple Cinnamon Rolls are one of those recipes that still taste great reheated. The best way to reheat these sweet rolls is to place in a pan and cover loosely with foil. Try to not let the foil touch the rolls. Warm in an oven set at 300 degrees for about 10 minutes. Alternatively, you can also warm in your microwave. Place the cinnamon roll on a plate and microwave in 10 second increments until warmed.