Ed’s Maple Syrup Cinnamon Rolls

Published on by carol lou

On our recent trip to Wisconsin, Ed Schultz patriarch of Stoney Acres Farm, shared with me his recent batch of maple syrup.  I have to say it is a real treat to have pure maple syrup cooked over his wood burning fire.  The combination of the two makes the most delicious syrup and the reason I named this recipe after him..  Since we arrived home, I have been thinking about the perfect recipe to crack open the syrup for.  I took my easy no yeast cinnamon roll recipe and adapted it to use Ed’s marvelous maple syrup.  Well, the results – let’s just say that my husband who is also my chief taste-taster thought they were the best I have made.  

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Ed's Maple Syrup Cinnamon Rolls

Ingredients

  • FILLING
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • DOUGH
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, cold, cut into small pieces
  • 1 cup milk
  • GLAZE
  • 1 1/2 cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 375 degrees.  Grease a 9 inch cake pan.  Prepare filling by mixing all of the filling ingredients together until well blended.  Set aside.  In a medium mixing bowl, whisk together the flour, baking powder and salt.  With a pastry blender or fork , cut in the butter until crumbly.  Stir in the milk to form the dough.  I find using my hands the best tools to combine the ingredients to form the dough.  Place the dough on a floured surface and knead a few times.  Let the dough rest a few minutes and then roll into a 16 x 12 inch rectangle.  Spread with the filling.  Roll up, staring with the 16 inch side.  Pinch ends together and slice into 12 equal slices. Beginning in the center, place rolls in the prepared pan.  Bake 30 minutes or until golden brown.  While the rolls are baking,  make the glaze mix together the glaze ingredients, add a bit more milk to reach your desired consistency.  Remove the rolls from the oven when golden brown and spread the warm rolls with the glaze.  Serve warm or at room temperature.