How to make Maple Glaze for Cinnamon Rolls
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Do you want to share your sourdough with friends, but really need that extra “WOW” factor?! Try this fluffy cinnamon roll recipe with my cozy-comfy maple buttercream icing. My tips and tricks for this recipe are included- and you wont regret that extra maple zing!
Why Sourdough Cinnamon Rolls?
Cinnamon rolls are already a delectable dessert. But add in the deep flavor profile of sourdough and top it with a rich, dreamy buttercream icing, and you have the ultimate breakfast or treat! This recipe includes a light, fluffy dough filled with a sweet and spicy cinnamon sugar. And to top it all off, a velvety smooth buttercream flavored with maple syrup that perfectly complements the cinnamon.
Cinnamon Roll Dough Ingredients
Sourdough Starter: Discard works in this recipe if you have extra time. Otherwise use active starter.
All purpose flour: I tend to use unbleached all purpose flour. self rising works well and gives the sourdough a little boost in raising the dough.
Mild flavored oil: Use melted butter, coconut oil, avocado oil or any other oil with a mild taste. don’t use a strong flavored olive oil for this one.
honey: I like to use raw, unfiltered honey for a more natural option but you can substitute processed honey, cane sugar or maple syrup here.
Sweet and fragrant cinnamon filling
The filling is what really makes this a cinnamon roll, of course. A smooth mixture of cinnamon, softened butter and brown sugar gives this sourdough recipes a beautiful balance of flavors. I know it’s not correct, but I always use salted butter! The filling works best in VERY soft butter, but in a pinch, you could pulse it all together in a blender. Cold butter will tear your dough when you try to spread it out, so do you best to prepare for this step.
Delectable Maple Buttercream Icing
Buttercream icing is so simple to make. I typically use 3 ingredients: powdered sugar, butter and heavy cream. After that, it’s easy to flavor or customize with things like a pinch of salt, a splash of vanilla or even other flavor extracts. But for this recipe, I love to add in some maple syrup. It makes the buttercream slightly sticky and a runnier consistency, allowing it to drip down over the entire cinnamon roll. Yum!
Tip and tricks for sourdough
- use a stand mixer and allow the dough to knead for 10-15 minutes. You’ll know it’s ready when it gets a glossy sort of shine to the dough ball. You can try the window pane test, but that is never as reliable for me.
- this dough may be a bit sticky, but don’t add too much flour. if it simply wont form a ball, add a few tablespoons at a time until it forms up, but be patient and don’t add flour too quickly.
- I don’t follow a schedule when it comes to sourdough. I try to follow the dough. What I mean by that is: when kneading, watch for the glossy sheen; when rising, wait for it to be un-sticky and cloud-like.
- for the dough, make sure your butter or oil are liquid. but for the filling and icing, make sure the butter is only softened, with no melting!
Check out our other favorite sourdough recipes
Plain Living Sourdough Recipes
Sourdough Cinnamon Rolls
Equipment
Ingredients
Dough
- 1/2 Cup sourdough starter discard is fine
- 1/2 Cup water
- 4 Cup flour I use organic, unbleached all purpose
- 1/2 Cup melted butter or mild flavored oil
- 1/2 Cup raw honey
- 1/2 tsp salt
Filling
- 6 Tbs butter
- 1/2 Cup brown sugar
- 2 Tbs cinnamon
Maple Buttercream Icing
- 1/2 Cup butter softened
- 2 Cups powdered sugar
- 2-4 Tbs maple syrup
- 2 Tbs heavy cream
Instructions
- Combine all dough ingredients in the bowl of a stand mixer. Knead with a dough hook until the dough is shiny. This can take 15 minutes sometimes. The dough will be a bit sticky.
- Cover the bowl with plastic wrap or a damp tea towel. Place it in a warm spot until doubled in size. If you keep it near the stove while cooking, it may rise in as little as 3-4 hours. It may take overnight to double if the areas is cool. When to gently touchtone top of the dough, it should no longer be sticky to the touch, and should feel soft and fluffy, almost cloud-like.
- In a separate bowl, combine all of the filling ingredients. The butter should be soft but not melted. You can pulse this mixture in a blender if your butter is still cold.
- Roll the dough out on a floured surface. Try to create a rectangle that measure about 8" x 12".
- Spread the filling across the entire surface of the dough. It should be evenly distributed.
- Starting on one long side, being rolling the dough tightly onto itself. Use your thumbs to lift the roll off the surface while using your finger to roll and tuck the filling in tightly as you roll. When you get to the end, pinch the seam together to seal the dough shut
- Cut the log into roughly 1" sections. Place these rolls into a greased skillet or on a sheet pan lined with parchment paper or silicone. Pack them in tightly so they will be forced to expand upward. Cover and allow to rise until double again.
- Preheat your oven to 375°. Once it comes to temperature, wait another 5 minutes or so to make sure it's nice and evenly hot. Bake the cinnamon rolls for 30 minutes, or until they're golden brown.
- Combine all icing ingredients with a fork or whisk. Pour or spread the icing over the tops of the cinnamon rolls, or on to individual rolls after serving.
