Maple-Cinnamon Rolls
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
Ingredients
For the dough:
- 7 grams (2 ¼ teaspoons/1 package) dry yeast
- 473 ml (2 cups) milk
- 79 ml (1/3 cup) shortening
- 5 ml (1 teaspoon) salt
- 600 to 660 grams (5 to 5 1/2 cups) all-purpose flour
For filling and assembly:
- 296 ml (1 ¼ cup) maple syrup, or more as needed
- 79 ml (1/3 cup) maple sugar
- 15 m l (1 tablespoon) ground cinnamon, or more as needed
- 55 grams (4 tablespoons) butter (or more), soft enough to easily spread
For the maple frosting:
- 110 grams (4 ounces) butter
- 30 ml (2 tablespoons) maple syrup
- 227 grams (2 cups) confectioners' sugar
Preparation
- For the dough: In a large bowl, dissolve yeast in 118 ml (1/2 cup) warm water (43 to 46°C/110ºF to 115ºF). Heat together milk, shortening, and salt, stirring to combine. Allow to cool, then add to yeast mixture. Stir in flour and knead until dough is smooth and elastic. Place in greased bowl, cover, and let rise in warm place until doubled in size, about 1 hour.
2. For filling and assembly: In a smaqll bowl, mix together maple sugar, syrup and cinnamon. Punch down dough, and divide in half. Roll out into two 1.3 cm (1/2 inch) thick rectangles, spread each with butter and sprinkle with a mixture of maple syrup, maple sugar and cinnamon. Roll up dough jelly-roll fashion and slice into 2.5 cm (1 inch) thick pinwheels. Place slices, cut side down, into greased pans and let rise 45 minutes.
3. Bake at 177˜C (350ºF) until golden, 30 to 35 minutes. Invert pan to remove. Ice while warm with maple frosting.
4. For the maple frosting: In a small saucepan over low heat, heat butter until it is golden brown. Add maple syrup and confectioners’ sugar, and mix until blended. Slowly add 30-45 ml (2-3 tablespoons) hot water, stirring until icing is smooth and spreadable.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
