Ohhhh my gosh I cannot even contain my excitement. It’s DECEMBER!!! This is the time of year that excitable summer loving Southern Hemisphere dwelling people like me thrive on. First we get Josh’s birthday (see, Christmas doesn’t get in the way!) then Christmas, New Year and then 3 beautiful months of summer weather! YAYYYYYY!!!
But firstly, Christmas. And now I finally don’t look like the total weirdo that I do tend to look like when I’m baking Christmas cookies in October. The actual time has come. Finally!
So obviously, it’s only sensible to start of our Christmas holiday baking season with something that makes a super special Christmas morning breakfast – sweet, sticky cinnamon rolls – with maple glaze of course!
Start with a simple sweet bread dough. Don’t be afraid of the yeast element – if you need a long winded explanation of how it works, go here! Let it rise and then roll out and sprinkle with a generous amount of sugar and cinnamon. The raisins are optional but I think they make them extra delicious. You can even just put them in half of the rolls which is what I usually do.
These cinnamon rolls with maple glaze really are the best. The rolls are soft and fluffy, the filling is delicious and the glaze takes them to a whole new level.
The rolls can be made ahead and heated through in the oven first thing in the morning before smothering in glaze and devouring. They are perfect for any time of year, but there is something about the cinnamon-y goodness that just screams Christmas. And what better way to start an exciting day!
- 2 tsp active yeast
- 1 TBSP sugar
- 1/4 cup warm water
- 2 1/2 cups high grade flour 350g
- 1/2 tsp salt
- 1/2 cup warm milk
- 25 g butter melted
- 1 egg
- 25 g butter softened
- 1/4 cup sugar
- 1 TBSP cinnamon
- Optional: raisins
- 1 cup icing sugar sifted
- 1 TBSP maple syrup
- 1 TBSP milk
- 1/2 tsp vanilla extract
In a large bowl (the bowl for your stand mixer if using) add the yeast, first measure of sugar and warm water and whisk gently to combine. Allow to sit for 5-10 minutes until the mixture is foamy.
Add the remaining dough ingredients and knead using the dough hook on low speed, or by hand for about 10 minutes, or until the dough forms a soft ball that springs back when lightly pressed. The dough will be reasonably sticky but you should be able to handle it, so add slightly more flour if you need. Transfer into a large clean bowl and cover in gladwrap or a clean tea towel and put in a warm place to rise for 40-50 minutes or until almost doubled in size.
Tip the dough out of the bowl onto a lightly floured surface and gently roll out into a rectangle that is 45cm x 25cm (approx).
Combine the sugar and cinnamon in a small bowl. Spread the softened butter all over the dough and sprinkle with the cinnamon sugar mixture and raisins if using.
With the longest edge close to you, tightly roll the dough up into a roll, pinching the edge slightly to seal.
Using a sharp knife, slice into 10 pieces and place in a well greased baking dish leaving about 1cm gap between each roll.
Cover the baking dish in gladwrap or the same tea towel and leave in a warm place to rise again for 1 hour or until almost doubled in size.
Pre-heat the oven to 180°C and bake for 15-20 minutes, checking after 12 minutes and covering with tinfoil if they are already looking brown on top. Remove from the oven and allow to cool slightly before glazing and eating. If you are not eating the rolls immediately, skip the glaze step, cover the rolls and store at room temperature overnight or in the fridge for a couple of days until you are ready to use them. Heat through in the oven when you are ready to eat and then glaze them.
Mix all ingredients together in a small jug and pour over hot cinnamon rolls.
Cinnamon rolls are best eaten the same day. They will keep covered for a couple of days but will need to be warmed first.