Maple Brown Sugar Rolls

Maple Brown Sugar Rolls

With all that the online world has to offer when it comes to recipes, I still love magazines and I still tear out recipes I want to try and keep them in a file. I’ve had too many Pinterest fails – gorgeous photos and results that are seriously lacking in flavor. This recipe comes just slightly adapted from People Magazine’s last page – Chef Jacques Torres who owns Melange Bakery. From the back of the file, it had to be five years old; so glad I saved it!

This recipe is a cross between my favorite cinnamon rolls with cream cheese frosting and these whole wheat sticky buns. Two recipes I absolutely love, but there’s always room for a hybrid. The dough here was rich, buttery, and barely sweet (similar to the cinnamon rolls) but the rolls bake in a sticky maple concoction that’s poured on the bottom of the pan, which is how sticky buns bake. I ate one warm from the pan and sat in solitary bliss in my kitchen. My mouth is watering even typing this. Later on after they’d cooled I helped myself to a second; the edges had hardened (like sticky buns do) to an incredibly addicting chew, and they were best eaten pulled apart like I used to do with those pinwheels you could buy at drugstores. Fun to make, like everything with yeast, I hope you give these a try.

Maple Brown Sugar Rolls

Makes 12 (9×13 pan)

11 tbsp. unsalted butter, softened to room temperature, divided

1/2 c. maple syrup

3/4 c. brown sugar, divided

1 packet active dry yeast

1/4 c. warm water

2 2/3 c. all purpose flour, divided

1/3 c. sugar

1/4 c. whole milk

1/2 tsp. table salt

2 large eggs

2 tsp. cinnamon

  1. Microwave 4 tbsp. of the butter in a medium glass bowl until melted (30 seconds). Add maple syrup and 1/4 c. of the brown sugar. Whisk well and pour into the bottom of a greased (nonstick spray) 9×13 glass pan.
  2. Stir yeast and warm water in a small bowl and set aside. Place 2/3 of the flour in bowl of a standing mixer. Add sugar, milk, salt, eggs, and yeast mixture. Beat with paddle attachment on low until smooth, about two minutes. Gradually add remaining flour and switch to dough hook.
  3. Beat with dough hook on medium speed for about 7 minutes. Add 6 tablespoons of the soft butter, one tablespoon at a time, beating about 30 seconds between each addition. Once the last one is added, beat about two minutes to ensure smoothly combined.
  4. Transfer to greased bowl and cover. Let rise 1.5 hours.
  5. Dump risen dough onto floured counter. Press out into 12×16 rectangle. Melt remaining 1 tbsp. butter and drizzle evenly over dough. Sprinkle remaining 1/2 c. brown sugar and cinnamon over dough evenly.
  6. Starting on a long side, tightly roll dough and pinch edges at the end to seal. Cut into 12 pieces using thread or a sharp, serrated knife. Place rolls, cut side up into prepared pan (3 by 4).
  7. Cover and let rise 30 minutes. Preheat oven to 350 degrees.
  8. Bake uncovered for 25 minutes. Let cool about five minutes and invert onto cooling rack. Let cool slightly and serve.
After being cut and placed in prepared pan
After 30 minute rise
After being baked
These are the inverted rolls
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