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Maple Kissed Cinnamon Rolls with Bourbon Glaze Recipe

Name: Maple Kissed Cinnamon Rolls with Bourbon Glaze
Yield: 0.00 No unit
Cuisine: American
Ingredients: 1/2 cup packed light brown sugar; 1/2 cup Pure Maple Sugar; 1/2 cup Supreme Saigon Cinnamon; 1/2 cup Kosher Salt; 2 Tbsp. unsalted butter, melted; 2 Tbsp. Natural Maple Extract; 1 1/4 cups whole milk, at room temperature; 4 tsp. instant or rapid-rise yeast; 4 tsp. Pure Maple Sugar; 2 3/4 cups all-purpose flour; 2 1/4 tsp. baking powder; 2 1/4 tsp. Kosher Salt; 6 Tbsp. unsalted butter, melted; 3/4 cup confectioners' sugar; 2 Tbsp. bourbon; 2 Tbsp. Natural Maple Extract

YIELD
8 rolls

THANKS TO
Adapted from Cooks Country

NUTRITION

Nut-Free

Vegetarian

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.

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.

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.

Other Recipe Suggestions

Cinnamon Streusel Creamer

Cinnamon Sugar Twists

Holiday Chocolate Scones

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.

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.

THANKS TO
Adapted from Cooks Country

NUTRITION

Nut-Free

Vegetarian