Spring has sprung, well at least for some of you. We still have a large amount of snow on the ground, nonetheless I am feeling in a spring mood. Maple syrup is the Canadian flavor of spring. With so many ways to enjoy that golden sweetness, I had to scratch my head to decide what recipe I could tweak to use the maple syrup in, and I came up with Cinnamon buns with a maple twist.
Here is what you’ll need to make the rolls
- 1 tsp sugar
- 2 1/4 tsp active dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/4 cup butter
- 1 tsp salt
- 2 eggs, beaten
- 4 cups flours
In your mixer bowl add the sugar and dissolved with warm water and sprinkle with the yeast. Set aside until bubbly (about 5 minutes)
In a small sauce pan add the milk, sugar,butter and salt heat over medium until sugar is dissolved and butter melted. Set aside.
Add to the bowl of proofed yeast, the warm milk mixture, the eggs and half of the flour. With the kneading hook attachment in a stand up mixture, set at low-speed until the flour is well incorporated. Add the remaining flour and set at medium low-speed for about 5 minutes or until the dough is elastic and a little bit sticky to the touch.
Put the dough in a greased bowl (1 tsp or so of oil, turn the tough to cover it with oil) and cover. Set in a warm spot in your house until double the size (1 to 1.5 hours)
When the dough has reach double the bulk, transfer unto a flour surface and roll down to form a rectangle.
- 1 cup of brown sugar
- 1/3 cup granulated sugar
- 1 tbsp maple syrup
- 1/2 cup of butter room temperature or very soft
- 2 tbsp cinnamon
- grated nutmeg (optional)
Mix the sugars, cinnamon and maple syrup in a bowl and set aside.
Spread the butter on the rolled out dough then cover up the prepared mixture and grating a bit of the nutmeg over the top.
Roll the dough tightly, using the largest side of the rectangle, pinch the ends to seal it. Cut into 16 pieces. Place in a grease baking dish and cover let it rise in a warm spot for 1/2 hours.
Set the oven at 350 degrees. When the rolls have risen, brushed them with melted butter and bake for 30 minutes.
Cream cheese maple glaze
- 2 tbsp butter, room temperature
- 1 tbsp maple syrup
- 1/2 cup cream cheese, room temperature
- 3 cups icing sugar
- about 1/2 cups milk
Mix the butter, maple syrup, cream cheese and icing sugar in a bowl. at low to medium speed mix until soft creamy texture. Add the milk 1 tablespoon at the time until the desired texture (should be soft almost liquid form)
After the baked cinnamon buns have cooled down a bit, pour the glazed over them.
Cutting these cinnamon rolls will be like cutting trough butter. They are so light and fluffy.
I would recommend to drink a large strong cup of coffee or tea while eating them, they are so rich and delicious.
Tips : A warm room will help the yeast develop and the dough rise faster. Ideal room temperature to achieve this is 72 degree Fahrenheit.
If any of you readers are locals and wanting to purchase some Sugar Hill Maples products, you can do it at the Moncton Farmers Market each Saturday.