Maple & Coffee Glazed Cinnamon Rolls

Soft cinnamon buns with a maple and coffee glaze.

Course Breakfast

Cuisine American

Keyword Cinnamon, Coffee, Maple

Prep Time 20

Cook Time 35

Rising Time 1 30

Servings Rolls

Calories 384kcal

In the bowl of a stand mixer fitted with the dough hook, mix together flour, salt, sugar and yeast.
Add in the warm milk and eggs.
Mix until a ball of dough forms. Continue to knead for another 2-3 minutes.
Start to add the butter to the dough. Keep adding one piece at a time until all the butter has been incorporated.
Keep kneading for about 4-5 minutes, or until a soft and smooth dough has formed. It should still tacky, but not sticky.
Place the dough in a lightly greased bowl and let rise until doubled in size.

Grease a 9x13 inch baking pan and line with parchment paper. Set aside.
Once the dough has doubled in size, transfer to a lightly floured surface.
Roll dough into a 12x18-inch rectangle (no need to be exact).
Brush the dough with the melted butter and sprinkle evenly with sugar/cinnamon mixture.
Starting from one of the longest sides, roll the dough up into a log. Cut into 12 even pieces (using dental floss is the best way to cut through the dough easily).
Place rolls into the prepared baking pan.
Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 350°F.
Bake rolls until golden brown, about 30-35 minutes.

Add the hot coffee to a small bowl and add butter. Stir until the butter has melted.
Stir in the maple syrup and pinch of salt
Add the powdered sugar and whisk until smooth.
Generously drizzle glaze on warm rolls. Make sure you completely cover the tops and sides. The buns will absorb some of the glaze as they sit and cool.

Tips: Double the glaze and apply half while still warm and more after they’ve cooled slightly. You can even make a cream cheese and coffee icing if you like things extra sweet!