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Test Kitchen Approved

Maple Kissed Cinnamon Rolls with Bourbon Glaze

Recipe By Adapted from Cooks Country

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 0 Minutes

Recipe By Adapted from Cooks Country

These rolls are based on a quicker Cook's Country method that only requires 30 min. to rise and 30 min. to bake. So you get to eat the good stuff faster than a traditional cinnamon roll recipe.

Recipe Notes

For a less boozy glaze, use apple juice or water instead of bourbon. For a more traditional roll, use granulated sugar in place of maple sugar and vanilla extract instead of maple extract.

Ingredients

For filling:

0.5 cups packed light brown sugar



0.33 tsp. Kosher Salt

2 Tbsp. unsalted butter, melted


For dough:

1.25 cups whole milk, at room temperature

4 tsp. instant or rapid-rise yeast


2.75 cups all-purpose flour

2.25 tsp. baking powder

0.75 tsp. Kosher Salt

6 Tbsp. unsalted butter, melted

For glaze:

0.75 cups confectioners' sugar

2 Tbsp. bourbon



Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Ground Saigon Cinnamon (Organically Sourced)

    The unmatched flavor of Vietnamese Saigon cassia is stronger and sweeter than typical "grocery store" cinnamon, making it the perfect cinnamon for ...

    View full details
  • Pure Maple Sugar

    This tasty Pure Maple Sugar is made by drying maple syrup that has been tapped from the sweet maple tree, and then grinding it into granules. Like ...

    View full details
  • Natural Maple Extract

    Our Natural Maple Extract is perfect for adding the sweet, yet savory, flavor of maple to many types of dishes. As with our other extracts, this pr...

    View full details

Directions

For filling:

Combine all ingredients together in a small bowl and set aside.

For dough:

Grease a 9-inch square or round cake pan. Line bottom with parchment paper and grease again.

In a glass bowl, microwave ¼ cup milk for 15 to 20 seconds until hot but not boiling. Stir in yeast and 1 tsp. of the maple sugar and let sit until mixture is bubbly, about 5 min.

In a large bowl, combine flour, baking powder, salt, and remaining 5 tsp. maple sugar. Stir in yeast mixture, remaining 1 cup milk, and 2 Tbsp. melted butter until a sticky dough forms. Transfer to a well-floured surface and knead about 2 min. until a smooth ball forms. Roll dough into a 12 x 9 inch rectangle with long side facing you. Brush dough with 2 Tbsp. melted butter, leaving a half-inch of the long edge farthest from you un-buttered. Spread filling across dough; press it firmly and evenly into dough. Roll dough away from you into a tight log and pinch seam to seal. Cut log into 8 equal pieces. Set pieces in prepared pan with rolled side facing up and seams facing in. Brush tops of rolls with remaining 2 Tbsp. melted butter. Cover with a towel and let rise for 30 min.

Preheat oven to 350 degrees. Bake rolls uncovered until edges are well-browned, 25 to 30 min. Let cool for 5 min. then loosen edges of rolls from pan and invert onto a large plate. Peel away parchment and reinvert buns onto a wire rack to cool for 5 more min. Drizzle with glaze just before breaking apart and serving.

For glaze:

Whisk ingredients together until smooth. Drizzle over cinnamon rolls while they are still warm.