Whatcha Makin' Now?: Maple Glazed Cinnamon Rolls


Monday, November 19, 2012

Maple Glazed Cinnamon Rolls

After conquering my fear of yeast a few weeks ago I decided to keep at it.  I love the richness of maple especially when it's a glaze or frosting.  And since my mom was in town visiting I knew these cinnamon rolls would be perfect for her to take home and share with my dad.

The finished product was amazing.  The glaze set up and complimented the cinnamon rolls perfectly.  I always pop cinnamon rolls in the microwave for like 10 seconds just to slightly warm and make the glaze nice and gooey.  Not sure if these could really pass as a breakfast, but I'm not going to complain.

Maple Glazed Cinnamon Rolls
Rolls: adapted from Pat Davis

1 package active dry yeast
1/4  cup warm water
1 cup milk scalded*
1/4 cup shortening
1/4 cup sugar
1 tsp salt
1 tsp vanilla extract
3 1/2 cups flour
1 beaten egg

4 TBSP butter, melted
1 cup sugar
4 tsp cinnamon
1/4 cup lightly chopped pecans

Maple Glaze:
3 ¾  cup powdered sugar
1 1/2 tsp light corn syrup
1/4 tsp table salt
1/4 tsp vanilla
1 tsp maple extract
1/3 cup hot water

Soften yeast by mixing 1 packet with the 1/4 cup warm water in a small dish.  Set aside.

*Scald milk by placing in a sauce pan and heat until bubbling around the pan and light froth forms, or it's heated to 180 degrees.  Remove from heat.

Combine scalded milk, shortening, sugar, and salt in a mixing bowl.  Cool to luke warm.  Add 1 cup of flour and beat.  Beat in softened yeast, egg, and vanilla.  Gradually add remaining flour to make soft dough.  Brush dough a little more softened shortening, cover and let rise in a warm place for 2 hours.

After 2 hours, punch down dough and turn onto lightly floured surface.  Roll a rectangle 3/8 inch thick.  In a small dish mix together the sugar and cinnamon.  Pour melted butter onto rolled dough.  Sprinkle cinnamon and sugar mixture all over dough.  Roll into jellyroll and cut 16 slices about 1 1/2 inches thick by scoring with a knife, then use thread or string to cut from bottom of dough. (This will keep dough from getting all smashed.)

Lightly butter a 9 x 13 pan or large pan and place rolls in pan with a little room between each roll.  Let rise in warm place until they double in bulk, about 45 minutes or so.

Bake at 375 degrees for 20 to 25 minutes or until golden brown.  Allow rolls to cool before adding the glaze.

Prepare glaze by mixing all ingredients in a medium bowl.  If too thick, add a little more hot water.  If too thin, add a little more powdered sugar.  Pour over the rolls and allow glaze to set for at least 15 minutes before serving.   

Store in an airtight container (if they last that long).

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