I love cinnamon rolls, but as I’ve aged, my ability to handle sickeningly sweet is really gone down. So, I wanted to make cinnamon rolls that were still sweet, but wouldn’t be over the top. Here is what I came up with.
- 1/2 c milk
- 1 egg
- 2 1/4 tsp active dry yeast
- 5 tbsp unsalted butter, cubed into about 1 in pieces
- 1/2 c sugar
- 4 c flour
- 8 tbsp butter, softened
- 1/2 c brown sugar
- 3 tbsp cinnamon
- 1/2 c confectioners sugar
- 2 tbsp maple syrup
- 2 tbsp water
Whisk together the milk and egg and heat them one minute in the microwave. Add them to your stand mixer bowl and add yeast. Allow that to sit for 5 minutes. Add butter, sugar and flour. Using dough hook, mix first on low for 2-3 minutes until most of flour is incorporated. Use spatula to scrape down the sides and increase speed to medium. Continue to scrape sides until dough is fully mixed and pulled away from sides. I let it continue to knead the dough for me another 2-3 minutes. Then remove dough to a floured surface and knead by hand another 5 minutes.
Wipe out your mixing bowl, cover with a light coat of oil and put your dough in the bowl, turning it once to coat it with oil. Cover with a clean towel and allow to rise for 90 minutes.
Working on a floured surface, roll out your dough to about 13 x 16 inches. Spread the softened butter across the entire dough. Sprinkle the brown sugar evenly over the dough and then the cinnamon. Working from the long side, roll the dough as tightly as you can into a log. Use string or floss to cut the log into about 1 inch discs. Place these on a greased or non-stick baking sheet and cover again with towel. Allow these to rise 30 minutes. Bake at 350 degrees for 30 minutes.
Toward the end of the baking, start your glaze. In a sauce pan over medium heat, whisk together confectioners sugar, maple syrup and 2 tbsp water. Drizzle glaze over rolls immediately when removed from the oven. Allow to cool and then enjoy!