There’s nothing better than waking up to the smell of fresh, warm cinnamon rolls on the weekend. Setting these homemade rolls apart from the rest is the addition of sweet maple flavour, making them an instant hit. Maple extract is added to the dough, along with pure maple syrup to the buttery glaze for a tasty Canadian twist. These buns get topped with the sticky maple glaze while still warm, infusing them with maple goodness from top to bottom.

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Prep Time: 20 minutes
Baking Time: 20 minutes
Rising Time: 1 hour, 30 minutes
Total Time: 40 minutes plus rising time
Makes: 12 rolls

Ingredients:

Dough:
3/4 cup warm milk
2 tsp active dry yeast
1 tsp + 1/3 cup packed brown sugar
3 cups all-purpose flour
1 tsp salt
1 tsp cinnamon
1 tsp maple extract
3 Tbsp unsalted butter, melted and cooled
1 egg

Filling:
3 Tbsp unsalted butter, melted
1 cup brown sugar
1 Tbsp cinnamon
1/4 tsp salt

Glaze:
1/4 cup butter
1/4 cup 35% cream
1/4 cup maple syrup
1 cup brown sugar

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Directions:

Dough:
1. In the bowl of a stand mixer combine warm milk, yeast and 1 tsp brown sugar. Let stand for 10 minutes until the mixture is frothy.
2. In a separate bowl combine flour, remaining sugar, salt and cinnamon. To the yeast mixture add the egg, butter and maple extract. Mix well to combine.
3. Add flour mixture to yeast mixture. Mix well until dough is smooth and pulls cleanly away from the bottom and sides of the bowl, about 5 minutes.
4. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave dough to rise until doubled in size, about 1 hour.

Filling:
1. While the dough is rising, make the filling. In a small bowl combine sugar, cinnamon, salt and melted butter.
2. After 1 hour, punch down dough. Roll out dough on a lightly floured surface into an 18 x 12-inch rectangle. Spread filling mixture evenly over dough.
3. With the long edge facing you, tightly roll up dough in jelly roll fashion. Cut roll crosswise into 12 equal sized pieces.
4. Place rolls in a lightly oiled 12-inch cast iron pan. Cover with a damp cloth and let rise until doubled in size, 30 to 40 minutes.
5. Preheat oven to 375°F. Remove damp cloth and bake until golden brown and baked through, about 30-45 minutes.
6. In a small pot over medium heat combine all glaze ingredients. Bring to a boil then reduce heat to low and simmer for 3 to 5 minutes, until glaze is sticky and thickened. Pour over warm rolls.