I don’t know about you, but the cooling Fall weather and turning leaves brings on all kinds of cravings. For some it’s Pumpkin Spice and everything nice. For others it’s hot apple cider or a warm, gooey apple crisp with a dollop of ice cream. And for still others it’s the smell of cinnamon rolls baking in the oven with a sweet maple frosting just waiting to warm itself over the top.
Cinnamon Rolls and What?
If you’re from the Midwest, you may be craving those cinnamon rolls alongside a steaming bowl of hearty chili! Sound strange? It’s actually not that odd for many people living in the plains states. For generations we have enjoyed potlucks, family dinners, and even school lunches with a menu of chili and cinnamon rolls!
There is just something about that sweet, spicy, savory, cinnamony combination that makes us Midwesterners feel all warm and cozy inside. In this recipe I’ve added a little extra punch of flavor with a Maple frosting for my cinnamon rolls, inviting Fall into my kitchen at last. (Now if only the weather would cooperate!)
Chili and Cinnamon Rolls: The Perfect Pair
If you want to give this Midwestern combo a try, my family loves this Hillbilly Chili recipe. Or for a more traditional and hearty chili, you could try my Beef Chili recipe. (Just ignore the cornbread waffles!)
Speedy Cinnamon Rolls Step-by-Step
Printable Speedy Cinnamon Rolls with Maple Frosting Recipe:
Speedy Cinnamon Rolls with Maple Frosting
I don’t know about you, but the cooling Fall weather and turning leaves brings on all kinds of cravings. For some it’s Pumpkin Spice and everything nice. For others it’s hot apple cider or a gooey apple crisp with a dollop of ice cream. And for still others it’s a nice, warm cinnamon roll, oozing with maple frosting - yum!
- 1 cup water
- 1 cup milk
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1 tsp. kosher salt
- 1 egg
- 6 - 6 1/2 cups all-purpose flour
- 5 tsp. instant yeast, I use quick-rise instant yeast
- ½ cup unsalted butter, very softened, but not melted
- 1-2 Tbs. cinnamon
- 1 cup granulated sugar
- 1 lb. powdered sugar
- pinch of kosher salt
- 1/4 cup strong coffee, I make mine with 1/4 cup hot water combined with 1/2 tsp. espresso powder
- 1 tsp. maple flavoring
- 3 Tbs. melted unsalted butter
- 1-2 Tbs. milk, as needed
To Prepare the Cinnamon Rolls
Preheat the oven to 350 degrees F.
Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, until temperature is to 120 – 130 degrees F.
While liquids are heating, measure 3 cups of flour into bowl of a stand mixer; add the yeast and combine well with flour.
Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 1 minute, then add the egg and beat an additional 2 minutes.
Switch to the dough hook. Add 3 cups of flour to the mixture in the bowl; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly tacky to the touch, but not sticking to sides of bowl. If dough is still too sticky, add remaining 1/2 cup of flour, a little at a time, beating with the dough hook after each addition.
Allow dough to rest for 5 minutes in the bowl. Punch the dough down; then place the dough onto a lightly floured work surface, allowing it to rest for another 5 minutes. Using your favorite rolling pin, roll the dough out into a large rectangle, approx. 22” wide by 18” tall.
Spread softened butter over surface of dough, then sprinkle the dough evenly with cinnamon, and then the sugar. Using your palms, lightly press down over the sugar to kind of “adhere” it to the dough a bit.
Roll up the dough from the long edge closest to you, gently tucking the dough and the filling together as you go. As your are rolling the dough, be aware that if the center of the roll is becoming fatter than the ends, make an adjustment as you go, gently stretching out the center a bit to keep the roll as even in circumference as possible. This helps to ensure that when you slice the rolls, they are fairly even in circumference and size.
Using a sharp serrated knife or a piece of dental floss, cut the roll evenly in half. Now place both halves next to each other, one above the of the other on your work surface.
Make cutting incisions on top of each roll, marking where you want to slice so that both rolls of dough will be cut into equal pieces. Slice each roll at the incisions you made on top of the rolls of dough, then place the cinnamon rolls onto a greased rimmed baking sheet. **Please note, you can cut 12 large cinnamon rolls from the dough, or 18 small cinnamon rolls.
Let the rolls raise in a warm place, draft-free place in your kitchen for 20-25 minutes. Bake the cinnamon rolls, uncovered, on the center rack of the oven for approx. 16-18 minutes for 16 smaller rolls or 18-20 minutes for 12 larger rolls, taking care not to over bake. (If baking the rolls in aluminum pans, be sure to place the pans onto a nice, heavy baking sheet to promote browning on the bottom of your cinnamon rolls in the aluminum pans.)
Let the baked cinnamon rolls cool for 10-15 minutes. Using a small cookie dough scoop, scoop a mound of frosting onto the top of each cinnamon roll. When the frosting has softened from the warmth of each roll, gently spread the frosting out over the edges and down over the sides of each cinnamon roll. Serve warm......alongside a bowl of chili!
To Prepare the Maple Frosting
While the rolls are baking, prepare frosting by combining all ingredients in a large bowl until smooth.
Recipe shared on Country Cook Weekend Potluck