Maple Cinnamon Buns
Oh cinnamon buns, they are freaking delicious. I just love the warming spice of cinnamon and these Maple Cinnamon Buns taste like a warm hug. Plus, these cinnamon buns are made with a mix of whole wheat flour and all-purpose flour which gives them a chewier texture and so much flavour! I think the whole wheat flour with the brown sugar-maple-cinnamon mixture is a perfect flavour combination. They each complement each other!
What you’ll need for these Cinnamon Buns:
Maple syrup: the sugar in the maple syrup helps to feed the yeast and help it “bloom”.
Butter: makes this dough super soft and fluffy!
Yeast: makes these buns rise.
Flour: a mix of all-purpose and whole wheat flour gives these buns loads of flavour and texture.
Butter: is the base of the cinnamon bun filling and is used in the cream cheese icing.
Brown sugar: sweetens the filling.
Cinnamon: makes these buns taste like a warm hug.
Cream cheese: for the cream cheese icing that takes these buns to the next level.
Icing sugar: sweetens the icing.
The Details
You can make these buns using a stand mixer or just a bowl, wooden spoon, and your hands. It’s completely up to you!
Start by blooming your yeast to wake it up. Add your yeast, warm water, and maple syrup to a large bowl and let that sit for 5 minutes or until it’s bubbly, frothy and foamy on the surface. Then to that yeast mixture, add the melted butter, salt, and start adding your flour. I like to add 3 cups of all-purpose flour to start, then once that is mixed in add a cup at a time of whole wheat flour. Once it’s too tough to mix with a spoon, transfer your dough to a clean work surface and start kneading it with the heel of your hand.
As your dough becomes sticky, add more all-purpose flour and knead it until it’s no longer sticky, but it’s smooth and soft like a baby’s bottom. Once your dough reaches that point, transfer it to a large oiled bowl and cover with a tea towel and set it in a warm spot. Let it rest for 1 hour or until doubled in size. Then punch your dough down.
While your dough is resting, make your brown sugar mixture. Cream together your room temperature butter, brown sugar, maple syrup and cinnamon until light and fluffy. Set aside until your dough is ready.
Once your dough is doubled in size, punch it down to deflate it, this is the most satisfying part! Then roll your dough out into an 18x12 inch rectangle. Then spread your brown sugar-butter mixture into a smooth layer over the dough. Next comes the spiral! Roll your dough tightly into a spiral, rolling it away from you. Don’t worry if it’s not perfect!
This recipe makes 12 buns. Once you have your log, slice it in half with a really sharp knife. Then slice each half in half again. At this point you’ll have 4 smaller logs, now you’ll slice each of these logs into 3 rolls. Place your rolls into a parchment-lined or buttered 9x12 baking dish. Cover with a tea towel and let rise for another hour or until they are doubled in size. Transfer to your oven and bake your buns at 350ºF for 25-30 minutes until the brown sugar is bubbly and the buns are golden.
To make the cream cheese icing, cream together your butter, cream cheese, maple syrup, and icing sugar until fluffy. Ice your buns once they are cool
Maple Cinnamon Buns
Author: ElizabethServings: 12 buns
Ingredients
Dough
3 tablespoons maple syrup
2 tablespoons melted butter
2 tablespoons yeast
3 cups water, warm/room temperature
2 teaspoons salt
4 cups all purpose flour
2-3 cups whole wheat flour
1/2 teaspoon neutral oil
Brown Sugar Filling
1 1/2 cups butter, softened
2 cups brown sugar
1/2 cup maple syrup
2 tablespoons cinnamon
Cream Cheese Icing
1/4 cup butter, softened
1/2 cup brick cream cheese
2 tablespoons maple syrup
2 cups icing sugar
Instructions:
1. In a large bowl, whisk together maple syrup, warm water (not hot, if it's hot, it will kill the yeast), and yeast. Let sit for 5-10 minutes until it's frothy and bubbly.
2. Add melted butter and 4 cups of all-purpose flour. Stir to combine. Gradually add the whole wheat flour. Once it's too difficult to stir, turn the dough out onto a clean, floured surface and knead it. Add more flour if the dough is sticky. Knead until the dough is soft and smooth.
3. Pour 1/2 teaspoon oil into a clean bowl and coat it. Then transfer your dough to that oiled bowl, cover with a tea towel and let rest for an hour or until it's doubled in size.
4. Meanwhile, make your filling. Cream together butter, brown sugar, maple syrup, and cinnamon until fluffy. Set aside.
5. Once dough is doubled in size, punch it down to deflate it and transfer to a floured surface. Roll it out into a 12x18 rectangle. Spread the brown sugar filling onto the dough in an even layer.
6. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
7. Use a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 12 or 13-inch pan lined with parchment paper. Cover loosely with a tea towel and allow to rise for another hour until doubled in size and puffed up.
8. Bake the cinnamon rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
9. While the rolls cool, make the cream cheese frosting. Cream together the butter, cream cheese, maple syrup, and icing sugar until light and fluffy. Spread the icing evenly over the 12 rolls. Enjoy!
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Lastly, when you make these Maple Cinnamon Buns be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
