115g unsalted butter, softened 1/4 cup pure maple syrup 1/4 cup rapadura sugar 1 tbsp cinnamon
Maple Icing
1 1/2 cups icing sugar 2 tbsp pure maple syrup 2 tbsp milk
In a mixing bowl, stir flour, yeast, cinnamon and sugar together. Make a well in the middle and add the eggs.
In a small pan, gently heat milk (just warmed to touch), butter and salt then add to the dough mixture.
Using a free-standing mixer, knead on medium setting for 7 minutes or about 15 minutes if kneading by hand.
Place dough into a lightly greased bowl, cover with cling film and set aside in a warm place for about 45 minutes or until doubled in size.
For the cinnamon filling: Beat together the butter and maple syrup together until combined and creamy. Add the sugar and cinnamon and mix until combined.
When ready, turn out dough onto a well-floured surface and roll into to a 40cm square. Make sure the dough is smooth and evenly thick.
Spread cinnamon paste liberally to the edges of the dough then roll tightly into a long tube shape.
Cut into even rolls. Arrange them in a greased or lined baking pan, cut sides up.
Leave to prove at room temperature for a further 35 – 45 minutes to double in size.
Preheat oven to 180°C. Bake for 20 minutes or until golden brown. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.
For the cinnamon glaze: Whisk all of the icing ingredients together. Drizzle icing over warm rolls.
SHORT DESCRIPTION
Sticky, gooey and delightfully sweet! These Maple & Cinnamon Scrolls are perfect for special occasions like Christmas and family breakfast - or just went you want something scrumptious to eat.
DESCRIPTION
In a mixing bowl, stir flour, yeast, cinnamon and sugar together. Make a well in the middle and add the eggs.
In a small pan, gently heat milk (just warmed to touch), butter and salt then add to the dough mixture.
Using a free-standing mixer, knead on medium setting for 7 minutes or about 15 minutes if kneading by hand.
Place dough into a lightly greased bowl, cover with cling film and set aside in a warm place for about 45 minutes or until doubled in size.
For the cinnamon filling: Beat together the butter and maple syrup together until combined and creamy. Add the sugar and cinnamon and mix until combined.
When ready, turn out dough onto a well-floured surface and roll into to a 40cm square. Make sure the dough is smooth and evenly thick.
Spread cinnamon paste liberally to the edges of the dough then roll tightly into a long tube shape.
Cut into even rolls. Arrange them in a greased or lined baking pan, cut sides up.
Leave to prove at room temperature for a further 35 – 45 minutes to double in size.
Preheat oven to 180°C. Bake for 20 minutes or until golden brown. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.
For the maple icing: Whisk all of the icing ingredients together. Drizzle icing over warm rolls.
