Maple For Caramel Icing for Cinnamon Rolls Recipe

These cinnamon buns with maple syrup frosting are made from enriched fluffy dough with the addition of delicious cinnamon and sugar. The maple syrup glaze coats the cinnamon buns and adds a note of caramel and buttery flavor.Cinnamon buns with maple syrup glaze
I love cinnamon buns! But who doesn’t, don’t you! They usually make an appearance on the breakfast menu during the holidays. However, before you start baking, cinnamon rolls are placed in a test tube to be opened. You know these ones.
These cinnamon buns with maple syrup frosting come out the best. And yes, I’m biased

Homemade is always better.
Enriched soft dough.
With cinnamon sugar filling (make without refined sugar, using coconut sugar)
Maple syrup glaze.
These are cinnamon buns or cinnamon buns.
I’ve come up with several different names for these delicious breakfast treats. Until recently, I thought they were just cinnamon buns.

Now that I do a little bit of British baking shows, I see that British bakers call them “scones. “No matter what they’re called, the preparation is the same. The dough always begins with a soft enriched dough whipped with yeast.

The only difference I’ve found when researching and studying the various recipes is the flavor of the filling and the glaze. Which one, why not make it your own? If you have a basic dough recipe, the variety of flavors becomes a bit endless!

what is enriched dough

So, I’ve said the words enriched dough, and you may be wondering, what is enriched dough? Unlike other yeast bread such as sandwich bread or French bread, enriched dough contains added ingredients that make it soft and tender. Perfect for sweeter bread recipes such as cinnamon rolls.

The ingredients are added to the dough with the addition of

butter
Milk
Egg(s)
Sucre
Hala and scones are other types of enriched dough. Cinnamon buns are traditionally made with scone dough. The difference between this recipe and the scone recipe is that scones take longer to knead and must be beaten overnight.
I plan to try making a scone, but I don’t have enough space yet to think about how long it will take. In short, enough about the scone …
Cinnamon Bread Stuffing.
Traditional cinnamon bread is sprinkled with cinnamon sugar. We don’t deny ourselves this recipe. However, I have provided a version without refined sugar.

Coconut sugar instead of regular granulated sugar.

I use coconut sugar in several other recipes-peach caramel pie, oatmeal Nutella sandwich cookies and peach monkey bread muffins.

I find that coconut sugar tastes nothing like coconut at all. It has a richer, almost spicy flavor with the addition of cinnamon. Which makes it perfect.

I find that coconut sugar tastes nothing like coconut at all. It has a richer, almost spicy flavor with the addition of cinnamon. Which makes it a perfect substitute for cinnamon sugar filling.
Tips for making cinnamon rolls with maple syrup frosting
Warm water and warm milk-using warm liquid helps the yeast work faster. This means it doesn’t take many hours for the dough to become firm.
A small pinch of sugar-some bakers sprinkle a little sugar on the yeast until the dough is firm (it becomes frothy and creamy). Some don’t. I’ve tried both and haven’t noticed a noticeable difference. The sugar feeds the yeast, speeding up the fermentation process. Feel free to experiment with this.
Use a tabletop mixer to knead the dough – if you have one, of course. Mixing soft and sticky dough is easier with a blender. If you don’t have a blender, you can definitely make the dough by hand. It will just take a little more elbow grease.
Knead the dough by hand-or in a blender-but I like to mix the dough in a blender, I prefer to knead the dough by hand. This is a completely personal preference. I like to knead the dough by hand because it’s healthy.
Sugar- feel free to substitute regular white sugar with coconut sugar. Either one will always make perfectly chewy and delicious cinnamon rolls.
Cooking Time-Different ovens and heights may require different cooking times. Start checking the rolls after 25 minutes. If the centers still seem soft, you can lightly cover the pan with aluminum foil to keep the tops from overcooking, and bake for a few more minutes.
Shelf life – Like any homemade bread, these cinnamon rolls are best eaten the day they are baked. If they sit much longer than one day, they can get tired quickly.
More recipes for making homemade breakfast bagels

Homemade Puffed Croissants.
Cinnamon, strawberry and chocolate scones
Breakfast scones with orange and almonds
Quick and easy homemade buttermilk cookies

INGREDIENTS

Cinnamon buns.

• 2 and 1/4 teaspoons (1 bag) of active dry yeast
• per 1/2 cup warm water
• 1 cup warm milk (2
  pour
  1 cup coconut sugar (or granulated sugar)
  1 tablespoon ground cinnamon
• 4 tablespoons unsalted butter, melted and slightly cooled (plus 2 tablespoons softened)
  Maple syrup glaze.
  1/2 cup pure maple syrup
• 1 ounce room temperature cream cheese
• 2 tablespoons milk of any type
  1 tablespoon unsalted butter, melted and slightly cooled
  pinch of salt

INSTRUCTION

• Warm water and warm milk – the temperature should be the same as the hot bath water. If you have a thermometer, about 110 degrees F.
• In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast in the warm water. Let the yeast stand for 5-10 minutes or until it is frothy and creamy. Note – You can sprinkle a little granulated sugar over the yeast to help it rise faster. It is not necessary at all.
• Add the milk, butter, egg, sugar, 4 cups of flour and salt. Beat on medium speed until the dough is smooth. Add remaining flour 1 tablespoon at a time if necessary. The dough should be soft but still sticky and should form a ball on the dough hook.
• Place the dough on a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  Brush all sides of a large bowl with melted butter. Place the dough in the bowl, flipping it over so all sides are coated with melted butter. Cover with plastic wrap and a dry kitchen towel and place in a warm place to let it rise – for 60-90 minutes or until dough has doubled in size.
  While the dough is cooking-Grease a 9×13-inch baking dish. Set aside. Then make the filling.
  In a small bowl, mix together the coconut sugar, cinnamon and melted butter for the filling.
• When the dough has risen, press it to release the air. Place the dough on a lightly floured surface and roll out into a 12×18 inch rectangle.
  Take 2 tablespoons of softened butter and spread it all over the rolled out dough with your fingers. Then sprinkle the filling evenly with the cinnamon sugar, leaving about 1/2 inch around the edges.
  Roll out the dough, starting with the long side on top. Pinch the finished seam to seal the roll. With a sharp knife, trim the ends, then cut the remaining roll into 12 rolls.
  Place the rolls in the prepared baking dish. Cover with a dry kitchen towel and let stand again until they have doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit and set the oven rack to the middle position.
• When the rolls have finished their second cooking, bake in the oven for 25 to 28 minutes or until golden. Note-if the tops of the cinnamon rolls seem to cook faster than the centers of the rolls, lightly cover the pan with a piece of aluminum foil.
• While the rolls are cooking, prepare the glaze. In a small bowl, add the maple syrup, cream cheese, milk, melted butter and salt. Whisk until smooth and homogeneous. Cover with a lid and place in the refrigerator until ready to serve.
• Allow the rolls to cool slightly in a pan on a rack, then sprinkle the glaze on top and serve hot. Have a great time!