Give beloved cinnamon rolls a Canadian twist with our favourite national ingredient—maple syrup—for an epic flavour combination you won’t be able to resist.
- Prep time 40 minutes
- Total time 3 hours & 45 minutes
- Credits : Canadian Living Magazine
Ingredients
Brioche Rolls:
Filling:
Maple Caramel Sauce:
Method
Brioche Rolls In large microwaveable bowl, microwave milk on medium heat until lukewarm. Add large pinch of the brown sugar, and the yeast. Stir and let stand until foamy, 5 to 10 minutes. Meanwhile, in separate bowl, combine flour, remaining brown sugar and the salt; set aside.
In large bowl, using electric mixer on medium speed, beat butter with eggs and vanilla for 1 minute. Add yeast mixture; beat for 1 minute. Reduce speed to low. Beat in flour mixture in three additions, until ragged dough forms.
Transfer dough to floured work surface. Knead dough for 2 to 3 minutes until smooth and elastic (add a little flour if the dough is too sticky). Place dough in large greased bowl, cover bowl with plastic wrap and let dough rise in warm draft-free place until doubled in size, about 2 hours.
Filling Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside. In bowl, whisk together brown sugar, maple sugar, cinnamon, nutmeg and cardamom; set aside.
On floured work surface, roll out dough to scant 1/2-inch thick 14- x 18-inch rectangle (cut off excess dough). Spread butter over dough; sprinkle with reserved brown sugar mixture. Gently roll up dough lengthwise to form long log. Freeze for 10 minutes. Cut log into 12 equal slices.
Place slices at least 2 inches apart on prepared baking sheets. Cover with plastic wrap and let rise for 15 minutes. Bake on middle and upper racks of oven, switching and rotating sheets halfway through baking time, until rolls are golden, 20 to 25 minutes. (Make-ahead: Can be cooled and stored in airtight container and frozen for up to 3 months.)
Maple Caramel Sauce Meanwhile, in saucepan over medium heat, whisk together butter, maple syrup, cream and salt. Bring to boil; reduce heat and cook, whisking constantly, until caramel is slightly dark and liquid has reduced by about half, 12 to 15 minutes. Remove from heat; stir in vanilla.
Brush Brioche Rolls lightly with maple syrup and spoon Maple Caramel Sauce over top. Sprinkle with maple flakes, if desired. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.)
MAKES 12 ROLLS
Nutritional facts PER ROLL about
- Iron 2.4 mg
- Fibre 1 g
- Sodium 450 mg
- Sugars 34 g
- Protein 8 g
- Calories 575
- Total fat 30 g
- Cholesterol 125 mg
- Saturated fat 19 g
- Total carbohydrate 68 g
