So I was up before dawn today warming milk and proofing my yeast....and within a couple of hours, we had the scent of wonderful cinnamon and maple rolls wafting throughout the house. Everyone came running, and couldn't believe their luck so early in the morning - or this new cooking method!
It only took half an hour to put these together, from scratch - quick rising yeast and sugar giving a quick rise to these cinnamon swirled beauties!
After two hours, carefully and swiftly flip the cover over (to catch the condensation that has accumulated on the inside cover and prevent it from dripping on the rolls.
I have never had homemade cinnamon rolls that were so perfectly the same size and height - they are soft and BEAUTIFUL! The baked dough is moist but cooked, and the top is not golden brown - but you can simply pop these into a 300 degree oven for 5 to 10 minutes to give them a golden hue and you are good to go! You can certainly skip this step if you would like - once your glaze in place it doesn't really matter too much!
The maple glaze soaked down thru the cinnamon sugar layers and was silky perfection! Time to grab a fork and start the unraveling - is there any other way to eat a fresh, warm and delicious homemade Cinnamon Maple Roll?
Hope that you enjoy these as much as we did - the entire batch was GONE thirty minutes after they hit the platter!