Cinnamon Rolls with a Brown Butter & Maple Glaze

Soft and fluffy on the inside, with layers of cinnamon sugar swirled through the middle and a delectable brown butter and maple glaze on top, this is one of my favourite ways to eat cinnamon rolls!

The glaze.

If you love cinnamon rolls but find the traditional cream cheese frosting a little too sweet, this glaze could be just the thing for you.

It's really quite simple to make, it just requires a bit of attention and is definitely worth it. The flavour of the brown butter is unbelievably good!

A baking dish containing baked cinnamon rolls. A woman holding a jug and pouring brown butter and maple syrup glaze over the cinnamon rolls.

Cinnamon Rolls with a Brown Butter & Maple Glaze

Prep time: 30 minutes (hands on) Proving time: 2.5 hours. Bake time: 20 minutes.

Difficulty: Weekend Project.

A woman holding a plate with a home baked cinnamon roll. The cinnamon roll is topped with a brown butter and maple syrup glaze.

INGREDIENTS

For the dough:

500g strong white bread flour

7g yeast

2 tsp sea salt

75g caster sugar

300ml milk

50g unsalted butter

1 egg

1 tsp vanilla extract

For the filling:

75g butter, softened

120g soft brown sugar

1 tbsp ground cinnamon

For the glaze:

60g butter

75g icing sugar

2 tbsp maple syrup

1-2 tbsp milk

Method

Step 1: To make the dough, first gently heat the milk and butter together in a small saucepan until the butter melts. Set aside.

Step 2: Tip the flour into the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if you are kneading the dough by hand). Add the yeast to one side of the bowl and the salt and sugar to the other side and mix using a spoon or spatula.

Add the warmed milk and butter, along with the vanilla and egg, and run the mixer on a medium speed for 8-10 minutes, until the dough is smooth. If you are kneading by hand, this may take a bit longer.

Step 3: Place the dough in a large, lightly oiled bowl and cover. Leave it to rise until doubled in size - around 2 hours. To make the dough easier to roll, chill it for around 30 minutes towards the end of the rising stage.

Step 4: To make the filling, mix all the ingredients together in a small bowl until well combined.

Step 5: Turn out the risen dough onto a lightly floured surface and roll it into a rectangle approx. 45 x 25 cm in size.

Step 6: Spread the filling over the dough, going almost to the edges. Roll up tightly, and with the seam side facing down cut off any uneven ends. Slice the roll into 12 equal sized pieces.

Step 7: Place the rolls in an ovenproof dish, and cover with a tea towel. Leave to rise at room temperature for 30-40 minutes. Preheat your oven to 175°C.

Step 8: Bake the rolls for 20-22 minutes, until golden. Remove from the oven and leave to cool slightly while you make the topping.

Step 9: To make the glaze, first melt the butter over a medium heat in a small saucepan. Once it has melted, keep cooking until you begin to see brown specks appear and notice a nutty aroma. Pour the butter into a heat-proof bowl.

Step 10: Stir in the maple syrup, and add the icing sugar a little at a time, mixing as you go until combined. Add milk until the consistency becomes like a thick cream.

Step 11: Spoon the glaze over the top of the buns and allow to set before tucking in!