These classic cinnamon rolls are worth all the sticky fingers! Rich and gooey, these homemade cinnamon rolls are drizzled with a sweet maple glaze!
What’s the first thing that comes to mind when you hear “sticky fingers?”
The Rolling Stones.
The super glue you had to use when fixing that adorable teapot clock with all of the haphazardly minuscule parts that always fell off of the wall when glanced at wrong.
And cinnamon rolls. Oh the glorious cinnamon roll. With amazing maple icing.
Now I adore cinnamon rolls. They are one of the most heavenly scented sweets on God’s green earth and they are a socially acceptable breakfast item even though they are all sugar and butter. And the gooey insides stick to your fingers in the best way because it’s round two when you have to lick your fingers clean.
However, as of late, cinnamon rolls and I have not been confidants. In fact, we’ve had a bit of a falling out. Three times I have tried my hand at the yeast process and three times I have failed. Miserably. So, like a good break up, I took some time away from them. And when I felt like the time was right, we re-evaluated the situation, rendezvoused in the kitchen, and decided to give it another go.
Fourth time was a charm. Granted, it was a lot of work, but the end result was delightful. In fact, it was so delightful that I would gladly take on the nickname of Sticky Fingers because I would willingly steal, ahem, I mean take the last one without politely asking if anyone else wanted it first.
Snooze you lose when it comes to cinnamon rolls. It’s a life motto.
- 3/4 cup milk
- 1/4 cup butter, softened
- 3 1/4 cups all-purpose flour
- 1 .25 ounce package instant yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup water
- 1 egg
- 1 cup brown sugar
- 1 Tablespoon cinnamon
- 1/2 cup butter, softened
- 2 Tablespoons butter
- 2 1/2 cups powdered sugar
- 1 1/2 Tablespoons maple syrup
- 1/2 teaspoon vanilla
- Dash of salt
- 1/4 cup of milk
- Heat the milk in a small saucepan until it bubbles and then remove from heat. Mix in the butter until it has melted and let it cool to lukewarm.
- Next, in the bowl of a mixer, mix 2 1/4 cups flour, yeast, salt, and sugar. Add water, egg, and the milk and beat well. Next, add the remaining flour a little bit at a time (stirring well after each addition). Once the dough has pulled away from the sides of the bowl, knead it on a lightly floured surface about five minutes.
- Next, cover the dough with a damp cloth for ten minutes.
- Mix brown sugar, butter, and cinnamon together for the filing.
- Roll out dough into a rectangle (about 1/4 inch thick). Spread the filling mixture over it. Roll the dough and pinch the seams to seal it. Cut into 12 equal sized rolls and place in a circular pan (with space in between them so about 6 per pan) and place a damp cloth over them until they double in size. I generally preheat the oven to 200 degrees, put the cinnamon rolls in, and then turn off the oven. There the rolls have a warm place to rise, and with the instant yeast, it takes about 30 minutes
- Preheat the oven to 375 degrees and bake until golden brown (about 12-15 minutes).
- While the rolls are cooking, beat the butter for the frosting 'til creamy. Then add the maple syrup, powdered sugar, vanilla, and salt and beat until well mixed. Then, add the milk, a little at a time, until you have the desired consistency.
- When the rolls are done, spread the icing over and allow them enough time to cool so that you don't burn your mouth, but do eat them warm because it's worth the sticky fingers.