Friday, October 19, 2012

Overnight Maple-Glazed Cinnamon Rolls

Two weekends ago, I wanted to make some overnight cinnamon rolls.  I didn't want cream cheese frosting; instead, I wanted a smooth maple glaze to top them while they were still warm.  This recipe was perfect!!  I LOVED the maple glaze.  So did everyone else, as they were all fighting over the residue left in the pan. 

These turned out so big that only 8 rolls fit in my 9x13 pan.  I put the other 4 into a smaller baking dish.  Also, luckily I had brought back some Trader Joe's Maple Sugar when I visited the States- I loved it in here and I know there's no way I'm finding that locally!  I also added a touch of maple extract.
Overnight Maple-Glazed Cinnamon Rolls
adapted from Pink of Perfection

1 cup milk
1/3 cup butter
1 (.25 ounce) package active dry yeast
1/2 cup white sugar
4 1/2 cups all-purpose flour (I used 1 cup ww pastry)
1 teaspoon salt
3 eggs
1 1/3 cups (packed) light brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached all purpose flour
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 cup maple sugar (if you can’t get maple sugar, use more powdered sugar)
1/4 cup butter, melted
2 tablespoons (or more) whole milk (I used almond milk)
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring
1/8 teaspoon coarse kosher salt
1.  Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in butter until melted. Let cool until lukewarm.
2.  In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add eggs and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, adding more flour as needed, about 5 minutes. (Or continue to knead in your KitchenAid, if using).
3.  Cover the dough and let rest for 10 minutes. Meanwhile, in a small bowl, mix together filling ingredients.  Roll out dough into a 9×12 inch rectangle. Spread dough evenly with filling mixture. Roll up dough from the long end and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a 9×13″ baking pan (may need another smaller pan too). Cover and refrigerate overnight.
4.  The next morning, remove cinnamon rolls from refrigerator and let sit on the counter for about 30 minutes to take the chill off. Preheat oven to 375 degrees F.
5.  Bake for about 20 minutes, or until browned. Meanwhile, in a small bowl (or saucepan used to melt the butter), whisk together glaze ingredients, adding more milk to thin glaze, if necessary. Remove rolls from oven, and pour glaze over hot cinnamon rolls. Serve warm.
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1 comment:

Silvana H.V.N said...

This looks so yummy!!