Maple Glazed Cinnamon Rolls


50g Yeast (the live stuff)


150g Butter


5 dl Milk


1 ½ dl Granulated Sugar


1 tsp Kosher Salt


15 dl Strong Baking Flour


100g Butter Soft


5 Tbsp Granulated Sugar


1 tsp Cinnamon (or Pumpkin Spice)


1 tsp Vanilla 100g


Almond Paste shredded


70g Light Muscovado Sugar


160g Maple Syrup


75g Butter


1 tsp Pumpkin Spice


Put some paper in two baking pans. I use two Patisse 35x25 cm pans. (See pic)


Crumble the yeast in a bowl and add the sugar on top to let the yeast start.


Melt the butter, pour in milk and get it lukewarm. Not too hot. Just nice warm.


Pour milk/butter over yeast and mix well with a spatula so that the yeast dissolve.


Run in a machine with a dough hook (like Kitchen aid) and add the flour a bit at a time.


Run until the dough comes together and then an additional five minutes.


Let dough rise for 1 hour


Prepare the baking pan and melt the ingredients for the glaze and pour into the baking pan. This will be the top of the (inverted) Cinnamon Rolls.


Take up the dough. Poke it flat and halve it.


Roll one half flat and spread butter, sugar, almond paste and cinnamon over the half. Roll up from the long end towards you. Cut off an inch of the ends.


Cut the roll into four pieces. Then cut the four pieces each into threes.


Put the slices with the cut side down into the Baking Pan on top of the Maple Syrup Glaze


Let the rolls rise for 30minutes (or more)


Set oven at 175c FAN 200c (400F) Bake for 18-20 minutes


When baked take out and let them cool for 20 minutes.


Then over a baking sheet turn the baking pan over so you get the glazed part up.


Let cool completely. Enjoy!