Cinnamon Rolls with Maple Frosting



500mL milk

1/2 c oil

1/2 c sugar

2 1/4 t dry yeast

4c flour

1/2 t baking powder

1/2 t baking soda

1/2 T salt


1/2c softened butter

1c brown sugar



3c icing sugar

2T butter

1t vanilla

1/4 c maple syrup

Boiling water to make a thick icing

Method: Heat milk, oil and sugar until just below the boil.

Set aside to cool, when warm, sprinkle yeast over the top and leave to rest 1min.

Add 4 cups of flour and stir until just combined.

Rest for 1 hour.

Stir in baking powder and baking soda and an additional 1/2c flour. (at this point I put it in the fridge and use the dough the next day, but you can use straight away if you want)

Roll dough out to a large rectangle, about 1 inch thick

Spread on butter and brown sugar and sprinkle over cinnamon.

Starting from the top, roll the dough carefully towards you into a roll, making sure its tight.

Use a sharp knife to cut 1-2 inch slices of dough and place into greased trays, swirl side upwards.

Leave a little space for them to raise.

Put in a warm place to raise for at least 2 hours.

Bake at 180 degrees for 15mins or until risen and light brown, move the center ones slightly with a knife to see if they are cooked.

While they are cooking, make up the icing and then drizzle/spread it over the rolls as soon as they come out of the oven.

Eat while warm or microwave for 10 seconds for the best taste.

Line trays with baking paper if you want to be able to lift them out easily