Comments on: Maple Syrup Cinnamon Rolls

By: Brandy M

Brandy M — Thu, 10 Nov 2022 21:12:52 +0000

These are apparently a family recipe now! I gave it to my MIL after making them Christmas morning, and we made them at her home later on in the year. Her sister asked for the recipe after that. FANTASTIC JOB!!! I have a terrible habit about not reviewing wonderful recipes, and this one deserves ALL of THE STARS!!!

★★★★★

By: Mary

Mary — Wed, 25 Apr 2018 03:27:52 +0000

In reply to Taylor. Hi Taylor — Thanks for the feedback. I've updated the recipe to be more clear, in addition to the separation of ingredients I had before. Sorry there was confusion! For the maple syrup: can I ask what kind you used? I wonder if a thicker syrup vs. a thinner syrup would make for the difference we experienced. Hopefully they turned out well for you! xo

By: Taylor

Taylor — Wed, 18 Apr 2018 01:07:02 +0000

Hey thanks for your recipe.

Two things

First, in step one you suggest "Heat the milk and butter together". I did this but to only realize in step eight when you say "Spread the 5 Tbsp of roomtemperature butter over the rectangle of dough" that you didn't mean to say add the milk and butter together. You may want to rewoRd to avoid confusion.
Secondly, 2 cups of confectioners sugar and 3 tbls of maple syrup doesn't come close to making a glaze of spreadable consistency. Maybe there's a typo there?
I'm just waiting for the buns to rise and can't wait to try them.

Thanks

★★★★

By: Mary

Mary — Tue, 31 May 2016 17:44:19 +0000

In reply to Anna. Hi Anna! I do not preheat the pan, but I do butter it! They will end up slightly crispier, since they'll continue baking after they come out of the oven (you can take them out a few minutes early!). Enjoy! xo

By: Anna

Anna — Tue, 31 May 2016 03:36:00 +0000

Hi Mary,
What is the prep for baking them in a cast iron baking dish like your photos show? Should the pan be preheated? Or would it just work better in a 9x12 or 8x8?

By: Mary

Mary — Mon, 05 Oct 2015 02:47:21 +0000

In reply to Chris. Hey Chris! I've never done it before, but a lot of cinnamon roll recipes say to make them the night before, and stick them in the fridge before the second rise. Then, in the morning, bring them back to room temperature and bake! You might consult some other cinnamon roll recipes (that actually tell you to do that) before taking my word for it, but I've heard it can be done! Enjoy! xo

By: Chris

Chris — Sun, 04 Oct 2015 21:40:37 +0000

These look so great, but with so much prep time (obviously mostly proofing and foot tapping, but still needs to get done!), can you ever have them for breakfast? Is there a way to make them the night before, or should I be content with them being delicious as more of a late morning snack?

Yes, my life is truly difficult, woe is my breakfast without these deliciousnesses.

By: Yeah Whatever Wednesday No.1

Yeah Whatever Wednesday No.1 — Wed, 23 Sep 2015 04:01:37 +0000

[…] Maple Syrup Cinnamon Rolls from The Kitchen Paper have me feeling like Elf when he put syrup on spaghetti, but in a good and […]

By: Mary

Mary — Wed, 16 Sep 2015 23:02:07 +0000

In reply to Abbe @ This is How I Cook. Haha! I would force both yoga AND maple cinnamon rolls upon you, as my roommate. Neither of which are bad, I think! :) xo

By: Abbe @ This is How I Cook

Abbe @ This is How I Cook — Wed, 16 Sep 2015 22:15:26 +0000

It sure seems to be cinnamon roll season! I love the maple in these! I could be your roommate, but then you'd probably make me do yoga. Well, that's not so bad!