Recipe
Maplewood Cinnamon Rolls
Soft, glazed cinnamon rolls from Maplewood, shared from the spring world of the sixth mystery.
From the Book
This recipe appears in Cinnamon Rolls & Suspects — a companion from the sixth Maplewood mystery.
Follow the cinnamon rolls back to the mystery, then continue into the Maplewood Pie Shop Mysteries .
Serving note
These cinnamon rolls are soft, buttery, and filled with warm cinnamon sugar, with just enough vanilla glaze to settle into every spiral. In Maplewood, they are best served on a bright spring morning with fresh coffee, an open Pie Shop door, and the first flowers beginning to brighten Main Street.
Maplewood Cinnamon Rolls
These soft cinnamon rolls are filled with warm cinnamon sugar and finished with a simple vanilla glaze. They rise into fluffy spirals that are best served slightly warm, when the icing settles lightly over every roll.
Ingredients
For the dough
- 3/4 cup whole milk, warm
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted and slightly cooled
- 3 cups all-purpose flour
- 1/2 teaspoon salt
For the cinnamon filling
- 1/3 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon salt
For the vanilla glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Method
Pour the warm milk into a large bowl and sprinkle the yeast over the surface. Add 1 tablespoon of the granulated sugar and stir gently. Let the mixture stand for 5 to 10 minutes, until the yeast becomes foamy.
Add the remaining granulated sugar, egg, and melted butter. Stir until evenly combined.
Add the flour and salt gradually, mixing until a soft dough forms. Turn the dough onto a lightly floured surface and knead for about 6 to 8 minutes, until smooth and elastic. The dough should remain soft and slightly tacky without sticking heavily to your hands.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
Lightly grease a 9-by-13-inch baking dish.
Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 14 by 10 inches.
Spread the softened butter evenly over the dough, leaving a small border around the edges.
In a small bowl, mix together the brown sugar, cinnamon, and salt. Sprinkle the mixture evenly over the buttered dough.
Starting from one long side, roll the dough tightly into a log. Pinch the seam gently to seal it. Using a sharp knife or unflavored dental floss, cut the log into 9 equal rolls. Arrange them in the prepared baking dish with a little space between each roll.
Cover the dish and let the rolls rise for another 30 to 45 minutes, until noticeably puffed.
Preheat the oven to 350°F. Bake the cinnamon rolls for 22 to 27 minutes, until lightly golden on top and baked through in the center. Avoid overbaking, as the rolls should remain soft.
Let the rolls cool for about 10 minutes while preparing the glaze. Stir together the powdered sugar, milk, and vanilla extract until smooth. Add a few extra drops of milk if needed to reach a thick but pourable consistency.
Drizzle the glaze over the warm cinnamon rolls and serve while still slightly warm.
Continue the story
Continue with Cinnamon Rolls & Suspects and follow Maplewood into its spring mystery of stolen heirlooms, open garden doors, and an impossible receipt.
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