Maple Kissed Cinnamon Rolls with Bourbon Glaze Recipe
YIELD
8 rolls
INGREDIENTS
-
For filling:
- 1/2 cup packed light brown sugar
- 2 Tbsp. Pure Maple Sugar
- 1 Tbsp. Supreme Saigon Cinnamon
- 1/3 tsp. Kosher Salt
- 2 Tbsp. unsalted butter, melted
- 1 tsp. Natural Maple Extract
-
For dough:
- 1 1/4 cups whole milk, at room temperature
- 4 tsp. instant or rapid-rise yeast
- 6 tsp. Pure Maple Sugar
- 2 3/4 cups all-purpose flour
- 2 1/4 tsp. baking powder
- 3/4 tsp. Kosher Salt
- 6 Tbsp. unsalted butter, melted
-
For glaze:
- 3/4 cup confectioners' sugar
- 2 Tbsp. bourbon
- 1 tsp. Natural Maple Extract
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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.
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.
Adapted from Cooks Country
NUTRITION
