Maple Bourbon Cinnamon Rolls
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½ cup melted butter
2 cups warm milk
½ cup sugar
1 packet active dry yeast
5 1/4 cups flour
1 teaspoon baking powder
2 teaspoons salt
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FILLING
1/2 cup butter, softened
1/4 cup brown sugar
1/2 cup sugar
3 1/2 tablespoons ground cinnamon
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Maple Bourbon Frosting
2 tablespoons butter
3/4 cup maple syrup
4 tablespoons whipping cream
2 tablespoons bourbon
4oz cream cheese softened ​
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Directions
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Preheat oven to 350.
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Make sure your butter and cream cheese are good and softened. You can probably leave your butter out overnight just to make sure. You'll be alright, it won't kill you.
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Butter a large cast iron skillet with a bunch of butter.
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In a large bowl, whisk together warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110ËšF (37-43ËšC). If it is hotter, allow to cool slightly.
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Add the yeast and let hangout for 1 minute.
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Add 4 cups of the flour to the milk mixture and mix with until just combined.
Cover with a towel or plastic wrap and set in a warm place for 1 hour to let it rise like a phoenix.
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After 1 hour if the dough hasn't risen your milk may have been to hot and you may have killed your yeast and you may be screwed. Go to Cinnabon.
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Remove the towel and add the remaining 1 1/4 cup flour, salt and baking powder. Mix well, then turn out onto a well-floured surface.
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Knead that dough gently.
Add some more flour if the dough too dang sticky (sticking to your hands and surface) and knead a bit more.
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Roll the dough into a large rectangle, about ½-inch thick making sure the corners are nice and sharpened.
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Spread that nice, soft butter evenly over the dough.
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Place the sugar, brown sugar, and cinnamon in bowl and mix to combine.
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Sprinkle the dough evenly with the brown sugar/cinnamon mixture.
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Roll up the dough into a big ass log, and pinch the seam closed and place seam-side down.
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Cut the log in half, then cut each half in half until you have about 12 rolls.
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Beginning with the largest roll in the center and working your way out, place the rolls in the cast iron pan.
Cover with plastic wrap and place in a warm place for about 30 minutes.
​Unwrap them buns and place in the oven for 25-30 minutes, until goldeny brown.
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Frosting
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Place cream cheese in heat safe bowl.
Place butter in sauce pan over medium heat.
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Once butter has melted, pour in cream and bourbon and simmer for 5 minutes. Add bourbon, and turn heat to medium high. Turn it down to low once it starts to bubble (about 3 minutes) and simmer on low for another 3 minutes. Remove from heat and pour over cream cheese. Whisk until combined.
Remove from oven and pour delicious maple frosting on top.
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Treat yoself!