Since entering pregnancy I have a) been terrible at continuing to blog regularly and b) been craving cinnamon rolls like crazy. I wasn't thrilled with the outcome of previous batches because of both form and taste. I like a cinnamon roll that is gooey and cinnamoney (yes, that's a word) on the inside and oozing with icing on the outside. These cinnamon rolls hit the spot and the maple icing just adds to the "yum" factor. I hope you enjoy these as much as I have...and will continue to.
Cinnamon Rolls with Maple Icing
- 1 cup milk
- 1 cup water
- 1/4 cup butter
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
- 1 1/2 tablespoons active dry yeast
- 1/2 cup white sugar
- 2 eggs
- 1/3 cup butter, softened
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup brown sugar
- 2 tablespoons melted butter
- 1 cup powdered sugar
- 1 tablespoon maple flavoring
- enough milk to make desired consistency (not much)
- Heat milk, water, and butter until warm (butter doesn't need to be completely melted). Add the yeast and let sit for 5 minutes. Combine the flour, sugar, and salt, and add to the milk mixture. Mix well.
- Knead on floured surface for about 10 minutes and add more flour as needed to reduce stickiness. Return to greased bowl and cover. Let rise until doubled (about an hour). Punch down, and divide into 2 parts. On a floured surface, roll each part into a large rectangle. Smear each rectangle with the softened butter. Combine the cinnamon and brown sugar. Sprinkle over the rectangles.
- Roll the dough up into two logs starting at the long side. Cut each log into 12 slices. Place the rolls cut side down into two 9x13 inch greased baking pans. Cover, and let rise in a warm place until almost doubled (about 30 minutes).
- Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes, or until golden. Combine the confectioners' sugar, 2 tablespoons melted butter, maple flavoring, and milk. Frosting should be thick. Spread over baked rolls and enjoy. Yum!!