Maple Cinnamon Rolls

In celebration of National Maple Syrup Day, please enjoy this recipe for ooey-gooey Maple Cinnamon Rolls made with our Maple Cinnamon Peanut & Pecan Butter. They're 100% what we need in 2020.

INGREDIENTS

DOUGH:

• 3 cups all-purpose flour (375 g)
• 3 tablespoons granulated sugar
• 1 tablespoon Fleischmann’s® RapidRise® Yeast (about 1 1/2 packets)
• 1 teaspoon kosher salt
• 1/3 cup lukewarm milk
• 3 large eggs (beaten in a bowl)
• 1/2 cup unsalted butter (cubed and at room temperature)

FILLING:

• 1/4 cup unsalted butter (at room temperature)
• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1/4 cup Maple Cinnamon Peanut & Pecan Butter
• 2 tablespoons maple syrup

GLAZE:

• 4 tablespoons unsalted butter (at room temperature)
• 4 ounces cream cheese (at room temperature)
• 2 cups powdered sugar (sifted)
• 1-2 tablespoons of maple syrup

Preparation:

TO MAKE THE DOUGH:

• To the bowl of a stand-up mixer (alternatively, you can do this in a large bowl by hand), mix together the flour, sugar, Fleischmann’s® RapidRise® Yeast and salt.
• Pour in the warm milk and beaten eggs. Mix together until mostly combined and then add in the cubed butter, one cube at a time until it comes together. Knead for about 5 minutes by hand or in the machine. The dough will be slightly sticky—that’s ok! Grease a bowl with oil or cooking spray and transfer the dough to the bowl, spraying or coating the top.
• Cover with a lid or clean kitchen towel and allow to rise for 30 minutes. It should be soft and supple; it’ll have risen about 1/4 of the size.

TO MAKE THE FILLING:

• To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add all ingredients and mix until smooth.

TO ASSEMBLE THE ROLLS:

• Remove the dough from the bowl. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“x22“ If it’s not a perfect rectangle, that’s totally ok.
• Add the filling to the rectangle of dough, spreading it out into an even very thin layer, stopping from about 1/2-inch from the edges. Roll the dough farthest from you, going toward you.
• Using a serrated knife OR a piece of unflavored floss, trim off the ends. And then cut the log of dough into 12 equal pieces. Mine measured about to be 1 1/2-inches long. Transfer to a greased 9×13-inch baking pan or baking sheet. You can also use multiple baking dishes. Whichever works best for you.
• Cover with a kitchen towel and allow to rise for an additional 45 minutes.
• Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes, until puffy and lightly golden brown.

TO MAKE THE CREAM CHEESE ICING:

• To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, beat together the cream cheese until smooth. Next, add in the butter and beat again until smooth.
• Add the sifted powdered sugar and beat for about 1 minute, until light and fluffy. Pour slowly add in maple syrup.

TO SERVE:

• When the rolls come out of the oven, pour the icing over the rolls, smother, and enjoy!

Adapted from A Cozy Kitchen's Mocha Morning Rolls. Original recipe can be found here.