I surprised myself by making these maple glazed cinnamon rolls Sunday morning. It is highly unusual for me to serve my family any kind of hot breakfast before we head to church. As much as I would love to be that kind of mom who makes homemade waffles and has everyone’s church clothes ironed to a crisp and layed out the night before, I’m so not her.
Wouldn’t it be great if everyone made their beds, got dressed, ate a hot healthy breakfast, combed their hair, brushed their teeth, and then hopped in the car and waited for their lovely mother to put the finishing touches on her outfit and then join them? In reality, its more like we are all scrambling around until the last minute, and then when we finally land in our parking spot at church, I unbuckle Little Boy #3 and discover he has a stubborn Greek yogurt mustache and the buttons on his shirt are not matched up to their button hole properly. But as each boy gets a little older and a little more independent, I can start to see the light at the end of the tunnel. And we always get there just in time, so I really can’t complain too much.
What’s nice about these cinnamon rolls is that most of the work is done the night before. It just takes one big bowl and a wooden spoon to mix up the dough, and then it is refrigerated overnight.
In the morning, the dough is rolled out, smeared with butter and sprinkled with cinnamon and sugar.
Then the dough is rolled up tightly and cut into one inch pieces. Let the rolls rise for about an hour. This is your chance to go take a quick shower and get yourself ready.
Bake them up nice and fluffy, and whip up my favorite maple glaze. I love, love, love this glaze. The combination of real maple syrup, butter, sugar, and cream… I could eat it by itself like a bowl of ice cream.
I love how a pan of warm cinnamon rolls can make a typical Sunday morning rush feel a little bit more special. Only problem is my boys are hoping for these every week. Probably not going to happen!
This recipe makes 24 cinnamon rolls, which I baked in one 9×13 baking dish and one 8×8 baking dish. Perfect for making one dish for your family, and sharing the other with another. Except we forgot to share ours, and ate them all ourselves. But we really intended to share. Next time we’ll share– promise.
- 2 1/4 teaspoon active dry yeast
- 2 tablespoons warm water
- 2 cups warm milk
- 1/2 cup sugar
- 1 egg beaten
- 1 teaspoon salt
- 6 cups flour, divided, plus more for rolling out dough
- 3/4 cups melted butter
- 1 cup butter softened
- 1/2 cup sugar
- 1-2 tablespoons cinnamon (I used 1 tablespoon)
- 4 tablespoons butter
- 2 cups powdered sugar
- 1/2 cup maple syrup
- 2 tablespoons heavy cream
- In a large bowl, dissolve yeast in warm water.
- Add milk, sugar, egg, salt, and 3 cups of the flour, stirring by hand with a wooden spoon with each each addition.
- Add in the melted but slightly cooled butter and stir, then gradually add in the remaining 3 cups of flour. The dough should start to pull away cleanly from the sides of the bowl, but still be soft and a bit sticky. Sprinkle a little more flour onto the dough and stir again if the dough is too sticky to get out of the bowl easily.
- Wrap the dough in plastic wrap. Then place the wrapped dough in a gallon sized Zip-lock bag. Do not squeeze all the air out of the bag.
- Place the dough into the refrigerator overnight.
- Remove the dough from the bag and plastic wrap, and punch it down.
- On a well floured surface, roll out the dough into a large rectangle to about 1/4 inch thickness. Check to see if the dough is sticking to your work surface as your roll and add more flour as needed.
- Spread the softened butter over the surface of the dough and then sprinkle with sugar and cinnamon. It's not necessary to measure out the cinnamon, just sprinkle it on directly.
- Roll the dough tightly, starting with the long edge.
- With a sharp serrated knife, slice the dough into 24 pieces, about 1 inch thick and place into one greased 9x13 baking dish and one greased 8x8 baking dish.
- Cover each dish and place them somewhere warm. If you have a "bread proof" setting on your oven, this is a perfect place for them to rise. Otherwise, you can heat your oven to 150 degrees, then turn it off and place your dough in the oven. Allow the dough to rise for 1 hour.
- When dough has risen, remove the cover and preheat the oven to 350 degrees. Bake the cinnamon rolls for 22-24 minutes, or until they are just a little bit golden.
- Remove the rolls from the oven and make the glaze.
- In a small saucepan over medium heat, melt butter and whisk in powdered sugar until smooth and then stir in maple syrup and heavy cream.
- Pour the glaze over the warm rolls.