Fall is here which means my kitchen smells like cinnamon 24/7. Why? Well apart from my cinnamon crumb cakes and gingersnaps, my favorite cinnamon rolls are being made! I love love love cinnamon rolls (as I’ve said in numerous blog posts) and last weekend I made them again (no surprise there) but a bit differently.
I took my favorite cinnamon roll recipe from Sally’s Baking Addiction and took them to the next level. I smeared them in this delicious maple butter I made. This could be my best idea yet. Butter is wonderful on it’s own, but infused with maple syrup? Need I explain anymore?
I came up with this idea when I was attempting to make refined sugar free cinnamon rolls. With all of this fall baking, my dad being a holistic health coach was pushing me to replace white sugar in recipes with healthier options. So I used unrefined Turbinado sugar. Although this is not the healthiest replacement for sugar, it’s unrefined and a whole lot better than normal white sugar.
I used this for my dough and filling, but I was stumped for my cinnamon roll glaze. I would usually make my glaze with powdered sugar and milk, but I couldn’t use sugar, so I knew that I wanted to use maple syrup somehow. After a few unsuccessful attempts at making a sugar free glaze, I thought of using butter cause let’s be real, butter tastes good with everything :).
I first melted butter in a small bowl and then placed the bowl into the freezer for a few minutes so that the butter would thicken up, but still be in a nice creamy consistency. Alternatively, you could cream room temperature butter with a mixer, but I’d rather do it by hand and the consistency needs to be slightly thinner and closer to a liquid.
To the butter I added maple syrup and a splash of vanilla and whisked it all together to get this thick, delicious maple butter.
Once the cinnamon rolls are out of the oven and still warm, I put the maple butter into a ziplock bag with the corner snipped off for a bit more control and piped the butter all over the rolls. I then used a rubber spatula to smear it evenly and let the butter melt into the cinnamon rolls.
Here they are before they rise. Look how tiny and cute they are!
The cinnamon swirls are soo pretty.
They were gone way too quickly.
This turned out so much better than I thought it would. The cinnamon rolls were so much softer than usual with the butter and the hint of maple syrup that compliments the cinnamon so well. These are SO good I don’t think I’ll ever go back to plain cinnamon rolls.
Please do yourself a favor and bake these right now. These are overnight cinnamon rolls so you can prepare them the night before and bake them the next morning for breakfast. Nothing beats waking up to the smell of cinnamon rolls. Just ask my family =).
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Maple Butter Cinnamon Rolls (Refined Sugar Free)
(Adapted from Sally’s Baking Addiction)
Makes about 10 rolls
2 3/4 cup of all purpose flour (+ more for the countertop)
3 tbs. of Turbinado Sugar
1 tsp. of salt
1 packet of yeast
1/2 cup of water
1/4 cup of milk
2 1/2 tbs. of softened butter
2 tbs. of softened butter
1 tbs. of cinnamon
1/4 cup of Turbinado sugar
2 tbs. of maple syrup
1/2 stick of butter
1/2 tsp. pure vanilla extract
1. In a bowl of a stand mixer (or a bowl with an electric mixer), stir together flour, Turbinado sugar, salt, and yeast.
2. In a small microwavable bowl, add the butter, water, and milk and microwave until the butter is melted and the mixture is hot.
3. Mix in the butter mixture into the flour mixture.
4. Add egg and mix until a sticky, elastic dough forms.
5. Using floured hands, dump the dough onto a lightly floured surface and knead for a couple of minutes. Place the dough into a lightly greased bowl (I just used the butter wrapper) and let sit for 10 minutes.
6. While the dough is sitting, make your filling by mixing your cinnamon and Turbinado sugar together.
7. After 10 minutes, roll out your dough onto a floured countertop. The dough should be rolled out into a 14 1/2 in by 10 in rectangle. Spread the butter on top. Sprinkle the cinnamon-sugar on top evenly. Roll up the dough from the long side and use a bit of butter to seal the roll. Using a sharp knife, cut the dough into 10 slices. I made a cut in the center. And cut each half into 5 slices. Place the slices into a greased pan or dish.
8. Cover the pan in plastic wrap and place into the fridge overnight.
9. In the morning, take out the pan and let rise for another hour at room temperature. Preheat the oven to 350 degrees F. After the rolls have risen (they should be doubled in size from the night before), place into the oven for 30 minutes. Place some foil on top after 15 minutes to avoid too much browning. I took out the foil in the last few minutes of baking.
10. To make the glaze, melt your butter in a small bowl and then place into the freezer for a few minutes so that it thickens but is still liquid-y and creamy. Whisk in your maple syrup. You can add more or less depending on sweet you want it. Stir in your vanilla extract.
11. While the cinnamon rolls are still warm, pour the maple butter all over and use a spatula to evenly distribute all of the maple butter. Use a knife to cut out each cinnamon roll and serve warm.