Mini Maple Cinnamon Rolls

"This recipe is from Taste of Home. I will be making these for a maple syrup contest here in Wakarusa, Indiana. They sound so yummy! *UPDATE* I made these for the contest and won 1st place! These are really good!"
 
Download
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by truebrit photo by truebrit
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Marie Nixon photo by Marie Nixon
Ready In:
40mins
Ingredients:
15
Serves:
24
Advertisement

ingredients

Advertisement

directions

  • If using a bread machine, place the first seven ingredients in the pan in order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 T. of water or bread flour if needed). If making dough by hand, combine wet and dry ingredients separately, then mix.
  • When the dough is completed, turn it onto a lightly floured surface. Roll into two 12 inches x 7 inches rectangles.
  • In small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
  • Cut each roll into 12 slices. Place cut side down in one greased 13 x 9 x 2 inches baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
  • Bake at 375 for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes.
  • In a small mixing bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

Questions & Replies

  1. Can I make these rolls without a bread machine? Thank you.
     
Advertisement

Reviews

  1. I was very excited to try this recipe as my husband bought a huge thing of maple syrup at costco. I made the rolls regular sized instead of mini and they were scrumpsh. I think I'll do the filling mixture in the food processor next time to see how that works out. (I melted my butter which I normally never do making cinnamon rolls but I was rushing and of course it leaked out as I was cutting the rolls. Just kind of spooned it on top, still tasted delicious.) I also had to cover my rolls towards the end of baking with foil since I felt like the tops were baking too quickly (I think it's my oven as I have this problem every time I make cinnamon rolls). The icing tasted too powdered sugary so I added in a few drops of almond extract, vanilla extract and cinnamon, plus another tsp or so of maple syrup, that perked it right up and made the icing worthy of these yummy rolls. Thank you for posting this, I am always on the lookout for fun new cinnamon roll recipes and this one is a keeper for sure!
     
  2. I've made these a dozen times now - they're wonderful. I don't make mine very mini in size, though. I usually add a tsp of maple flavoring to the dough and icing.
     
  3. Oh My. These were the best sweet rolls I have ever made! Just excellent!
     
  4. These were scrumptious, and it was hard to eat just one! The addition of maple syrup to the dough really added to the flavor. They baked up beautifully in only 15 minutes in my oven, and were tender and moist. I omitted the icing, but the cinnamon rolls were absolutely delicious without it. I'll definitely be baking these again, and very soon! Thanks so much for posting, Courtly!
     
  5. These were our Easter brunch sweet rolls. The written instructions are excellent. I followed them exactly. The dough was a dream to work with. I appreciated being given the dimensions of the rectangle for rolling out the dough. Bake times were right on target. Everyone loved these rolls.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes