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close up of one cinnamon bun

Cinnamon and maple syrup buns

Soft cinnamon buns, paired with cardamon and maple syrup, perfect any time of the day, but especially delicious for breakfast or accompanied by a coffee.
5 from 1 vote
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Prep Time: 35 minutes
Cook Time: 20 minutes
Proving time: 2 hours 30 minutes
Total Time: 3 hours 25 minutes
Servings: 12 rolls
Calories:
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TOGGLE TO ALTER SERVINGS (metric only) 12 rolls

Here's what you'll need...

Ingredients you'll need...

Cinnamon and maple syrup rolls

  • 230 ml milk
  • 12 cardamom pods
  • 14 g fast acting yeast
  • 300 g strong white bread flour
  • 200 g plain flour (all purpose flour)
  • ½ teaspoon salt
  • 100 g unsalted butter softened
  • 50 g golden caster sugar
  • 2 large eggs at room temperature
  • 1 egg for egg wash (optional)

Cinnamon and maple syrup filling

  • 100 g unsalted butter softened
  • 100 g light soft brown sugar
  • 40 ml maple syrup
  • 2 teaspoon ground cinnamon

Cinnamon and maple syrup icing

  • 150 g icing sugar sifted
  • 1 tablespoon maple syrup
  • 2 tablespoon milk
  • ¼ teaspoon ground cinnamon

For topping

  • 1 tablespoon maple syrup
  • 1 tablespoon demerara sugar (optional)

Here's what we do...

  • Gently smash your cardamom pods in a pestle and mortar to release the seeds.
  • Add the seeds and your milk to a small saucepan and heat until just before boiling point, so the milk is just nice and hot but not at boiling point.
  • Set aside and allow to infuse for 20 minutes.
  • Add both flours and your salt to a large bowl and rub in your softened butter, you can do this by hand or in a food processor.
  • Stir in your sugar.
  • Using a sieve, drain your milk to remove the cardamon seeds.
  • Reheat your milk mixture until hand hot and then stir in your yeast.
  • Beat together one full egg and one egg yolk.
  • Make a well in the centre of the flour and pour in the milk mixture and beaten eggs.
  • Mix together in a stand mixer with a dough hook on a medium setting for 2 minutes. Or knead by hand for 8 minutes.
  • Grease a large bowl with oil, add your kneaded dough and cover the bowl with a oiled piece of clingfilm.
  • Leave in a warm place to prove for 1½-2 hours or until doubled in size.

Adding your cinnamon and maple syrup filling

  • Grease your tin and line the base with greaseproof paper.
  • Lightly flour your worksurface.
  • After your dough has risen remove it from the bowl and gently knead by hand on your floured worksurface several times.
  • Roll out your dough to a 12x18 inch rectangle.
  • Beat all of your filling ingredients until smooth.
  • Spread the filling out onto you rolled out dough, making sure you get right to the edges.
  • From the shortest side, gently and tightly roll the dough up.
  • Using a sharp knife cut the roll into halves, then quarters, then each quarter into 3 segments (wiping your knife in between each cut so that it doesn't stick). This will give you 12 equal size rolls.
  • Add the rolls to the baking tin in 3 rolls of 4 (4 on the longest side), making sure they are equally spaced so they have room to expand whilst they prove.
  • Beat your egg and brush onto the top of the rolls.
  • Again cover with oiled cling film and leave to prove for 30-45 minutes, until they are all touching.
  • Heat your oven to 180°C/160°C Fan/350°F/Gas Mark 4
  • Bake in the middle of your oven for 20 minutes, until just golden.
  • Leave to cool in the tin.

Cinnamon and maple syrup icing

  • Add all of the ingredients to a bowl and beat until fully combined and smooth.
  • Drizzle your icing over your cooled cinnamon rolls by holding a dessertspoon full of icing high above the rolls and allowing it to drizzle over.
  • Drizzle over your the maple syrup.
  • Sprinkle of over your demerara sugar.
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