Friday, March 21, 2014

Maple and Brown Sugar Cinnamon Rolls

In Maine, the fourth Sunday of March is typically Maple Sunday. So, we will be bringing the children to one of the many sugarhouses to see how maple syrup is made. My husband's favorite is when he tries the maple syrup over ice cream. I think this year we will be joining my sister since it happens to fall on her birthday!
Maple and Brown Sugar Cinnamon Rolls
2 medium russet potatoes, peeled and cubed
3 (1/4 oz.) packages of instant yeast
3/4 cup sugar
1 cup unsalted butter, melted
3 eggs
2 tsp salt
5 cups all purpose flour
4 cups bread flour

1/2 cup maple syrup
3 cups brown sugar
1 Tbsp cinnamon
1/4 tsp salt
1/4 cup all purpose flour
1 cup unsalted butter, melted

2 1/2 cups powdered sugar, sifted
1/4 cup maple syrup
1 tsp milk


  1. In a large pot, boil the potatoes in water until tender about 10 minutes.
  2. Remove 3 cups of the potato water and set aside.
  3. Drain the potatoes and mash. Place in a large bowl and set aside.
  4. Allow the potato water to cool to 110 degrees F.
  5. Add the yeast and 1 tsp of sugar to the cooled potato water. 
  6. Allow the yeast to sit for 5 minutes to proof.
  7. Add the yeast to the large bowl with the potatoes.
  8. Add 3/4 cup sugar, the melted butter, eggs, and salt. Whisk the mixture together.
  9. Add 3 cups of all purpose flour to the potato bowl and stir until incorporated.
  10. Add 4 cups of the bread flour and mix until incorporated. 
  11. Add the remaining all purpose flour and mix until the dough is no longer very sticky. (More flour may be needed.)
  12. Cover with greased plastic wrap and leave in a warm place until the dough doubles in size about 1 hour.
  13. Punch down the dough and recover. 
  14. Place in the refrigerator overnight.
To make the filling:

  1. In a medium bowl, gently combine the maple syrup, brown sugar, cinnamon, salt, and flour. Set aside. 
  2. Grease 2 9x13 inch disposable pans with butter and nonstick cooking spray. Set aside. 
  3. Remove half of the dough from the bowl and place onto a floured surface.
  4. Roll the dough into 1/4 inch thick rectangle.
  5. Spread the melted butter over the dough.
  6. Sprinkle the maple filling over the top of the dough.
  7. Starting on 1 of the long side of the dough, carefully roll the dough tightly to the other side to form one long cylinder.
  8. With a sharp serrated knife, cut the roll into 2 inch slices.
  9. Place the slices with the cut side down into the greased pan. Leave about an inch apart between each slice. 
  10. Allow the rolls to rise for an hour in a warm place until puffy.
  11. Preheat oven to 375 degrees F.
  12. bake the rolls for 20 minutes or until light brown.
  13. Remove the rolls from the oven. Set aside.
To make the icing:

  1. In a small bowl, combine the powdered sugar, maple syrup, and milk. 
  2. Spread the icing on top of the rolls while warm.
  3. Serve immediately or once cooled. 
Recipe adapted from The Pastry Queen Cookbook.

One year ago.....................................I made PB Oreo Brownie Cupcakes.
Two years ago...................................I made Milk Chocolate Cookies
Did you already know....................
-In one season, a maple tree can produce 40 quarts of sap which will make only one quart of syrup. 
-The modern maple syrup producers use tubing that transports the sap to the sugarhouse.
-Here is a website of some of the sugarhouses participating in Maple Sunday.


  1. I have never heard of using potatoes in a cinnamon roll dough, that is interesting! They look divine, maple and brown sugar is one of my favorite flavor combinations.

  2. Thank you! The maple and brown sugar combination is a great combination.