At Last! (Recipe: Maple Syrup Cinnamon Rolls)
Syrup and Biscuits
Syrup and Biscuits
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  • 64 rolls For dough:
  • or
  • 1 quart buttermilk
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 2 1/4 teaspoon) packages active dry yeast – each package is 1/4 ounce 9 cups all-purpose flour, divided plus additional for dusting work surface (I used White Lily brand)
  • 1 1/4 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt
  • 2 cups (4 sticks) softened unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/4 cup grade A maple syrup (I used Maple Gold U.S. Grade A dark amber)
  • 1/4 cup ground cinnamon
  • 1 cup raisins
  • 1 cup chopped pecans
  • icing
  • 2 pounds powdered sugar
  • 1/2 cup coffee, strong
  • 1/4 cup plus
  • 2 tablespoons maple syrup
  • 1/2 cup melted butter, cooled
  • 1/4 teaspoon salt
  • 8 cups of flour and stir until combined. Cover with clean dry towel and keep in warm, dry place for one hour.
  • 1 cup of flour in small bowl and set aside. After one hour, remove cloth and add dry flour mixture to wet dough. Stir well to combine. Place dough in refrigerator for at least one hour up to three days.
  • 7 times Roll out into a rectangle that’s about 1/4 inches thick. I roll mine out to double the length of my 16 inch rolling-pin. That’s a good and easy yardstick that makes the dough just the right thickness and length. The final dimensions are somewhere in the neighborhood of 32 inches long by 10 inches wide.
  • 32 equal (or kind of equal) portions. I find it’s easiest to do by cutting in halves, then fourths, then eighths , then sixteenths and then thirty-secondsth….thirty-secondesths…..into thirty-two pieces. If you aren’t making these cinnamon rolls for a million people and you want bigger rolls, cut them in bigger portions and adjust the baking times.
  • 4 aluminum cake pans (they’re about 8 inches across ). Place 8 rolls in each pan. Let rise for at least an hour or until doubled in size.
  • 8 pans of 8 rolls each. That makes 64, best as I can count.
  • 18 minutes or until slightly browned. Don’t overcook.
  • 8 pans at once. If you bake them in “shifts”, portion out the right amount of icing for each batch. You don’t want to get carried away and wind up with no icing for the last batch. That would be sad.



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