cinnamon rolls + maple whipped cream



I love my brother and baking. He loves cinnamon rolls and eating them. So the perfect win-win is to make warm, gooey cinnamon bull’s eyes, right? Of course right. (+5 x 10^6 bonus points if you caught the reference.) Also, instead of serving with the usual rich/cloyingly sweet cream cheese icing, I opted for a lighter whipped up cream with a little maple blush.

[cinnamon rolls: adapted from pioneer woman’s recipe]

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Part 1: dough, I

1 qt milk (preferably whole and unpasteurized from grass-fed cows, but whole or 2% would work just fine)

1C butter (I used salted Kerrygold)

1C sucanat

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Part 2: dough, II

2 Tbl baker’s yeast

8C flour, plus one more cup [making 9 total, but saving the last C for later] (I used One Degree Organic Sprouted Spelt flour for all of it.)

1 heaping tsp baking powder (preferably MSG and aluminum free)

1 scant tsp baking soda

1 heaping Tbl sea salt (I used Redmond- I recommend it for its fine grind, compared to many unrefined sea salts.)

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Part 3: filling

2 C butter, melted (I didn’t use the entire 2C, but I’m not sure exactly how much I had leftover. You can simply refrigerate any you didn’t use.)

2.5-3C sucanat

Cinnamon, to taste (note: you’ll use lots here, so make sure you have a nice full shaker to start with)

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To make:

Part 1:

1. The day before you have time to roll and bake these little dudes, combine all of the ingredients from Part 1 above in a large stock pot.

2. Heat on medium-low/medium until you see it start to boil with small bubbles surfacing quickly. Remove from heat.

3. Cool for about 1 hour, or until warm (but not hot), as you need a nice temp for the yeast to replicate (but not die by heat comparable to an active volcano).

Part 2:

1. Once the mixture has reached a lukewarm/warm temperature, add the yeast and the 8C of flour. Mix with wooden spoon until all flour is incorporated. Cover and let sit for an hour.

2. After an hour, add the remaining ingredients from Part 2 above, remembering to include 1C flour.

3. Combine so all dry ingredients are incorporated.

4. Knead until smooth and dough can hold its shape a bit. (Just a few minutes.)

5. Return dough to the pot. Cover and refrigerate overnight.

Part 3:

1. The next day, pull out the dough an hour or two before you’re ready to roll it out. Let it sit on the counter to warm up some.

2.  When you’re ready to begin, gently melt butter from Part 3 above. Measure out 1C sucanat and have ready in a small bowl. Have your cinnamon jar opened and ready to go.

3. On a generously floured surface, pull out the dough and cut it in half, putting one half to the side for now.

4. Make a big ball with the other half, and press it into a rectangle (it doesn’t have to be exact) with your hands.

5. Roll out the dough to desired thickness with a rolling pin. (I rolled it out to be about 1/4 in. thick.) It should be a rectangle significantly longer than it is wide.

6. Spoon a very generous amount of melted butter onto the rolled-out dough. (I used about 12 Tbl.)

7. Add 1C sucanat to rolled out dough. Spread around with your nice, clean hands until your hands aren’t so nice and clean anymore.

8. Add a generous sprinkling of cinnamon to dough. (I never measured this. I would guess it’s somewhere between 3-5 Tbl.) The Tasting Police won’t repel from the ceiling if you try to taste.

9. Roll the dough tightly from one end to the other (from the shorter end to the other shorter end, so that your end “log” is short and fat).

10. Cut into 1.5-2in slices and sit them in buttered glass pie pans (or a 9×13 and two pie pans).

11. Cover with a dishtowel and let it rest and rise for 30min. In the meantime, preheat your oven to 400F.

12. Bake for 10-20 minutes until golden brown. (Time varies with size of the rolls and pan shape/size.)

13. Repeat with the other half of your dough.

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maple whipped cream

1 pint heavy whipping cream (I used some from a local farm that raises grass-fed cows)

2 Tbl Grade B pure maple syrup

2 tsp pure vanilla extract


To make:

Whip (using a handmixer) all ingredients in a medium/large mixing bowl until it undergoes magical metamorphosis and becomes a light and airy whipped cream. Be careful not to over-whip, or it will be clumpy and eventually turn into butter. (Although that doesn’t affect its taste, so if that happens, no worries.)


Serve a warm roll with a hearty dollop of whipped cream. Store rolls and cream separately.





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