By Meredith Hayden
Breakfast

Maple Cinnamon Buns

November 18, 2024

I decided to partake in the coffee shop trend and made various baked goods that embody my ideal cafe menu. Starting with “Millie’s Maple Buns”. My family’s dog Millie was born in Vermont, hence the maple, and these buns are almost as big and fluffy as she is.

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Wishbone Kitchen

Maple Cinnamon Buns

yields :12 buns
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Ingredients

For the Dough 

  • 4 cup flour, plus more as needed
  • 1 1/4 tsp salt
  • 1 cup whole milk 
  • 1 packet instant yeast
  • 3 eggs 
  • 3 tbsp sugar 
  • 1/2 cup heavy cream 


For the Filling

  • 1 tsp Watkins Organic Ground Cinnamon 
  • 1 1/2 cup brown sugar 
  • 1/2 cup maple syrup, plus more for serving 
  • 1/4 tsp Watkins All Natural Original Gourmet Baking Vanilla
  • 1/4 tsp Watkins Maple Extract 
  • 1/2 tsp sea salt 
  •  

For the Cream Cheese Frosting 

  • 16 oz cream cheese, room temperature
  • 2 sticks of butter, room temperature
  • 2 cups of powdered sugar
  • 2 tsp Watkins Organic Vanilla Bean Paste

 

Instructions

  • Make the Dough: In a saucepan, heat the butter and whole milk until the butter has melted and the mixture is warm to the touch. In a bowl fitted to a stand mixer, whisk together the flour, yeast, sugar, and salt. Add the eggs and warm milk mixture. Mix using a dough hook attachment on low speed until the dough comes together. It will be tacky and stick to the bowl at the bottom, but if it's too sticky add up to 1/4 more of flour. Transfer to a lightly greased bowl, cover tightly and let proof in a warm spot in your kitchen for 1-2 hours. 
  • Make the Filling: Combine the ingredients in a large mixing bowl and mix until combined. 
  • Make the Buns: Transfer the dough to a lightly floured surface. Roll it out into a large rectangle, roughly 18 inches wide and 10 inches tall. Measure out 12 equal strips 2 inches wide and 10 inches tall. Lightly mark the dough on the edges but don't cut through yet. Spread the filling all over the dough into an even layer, leaving the edge with your markings slightly exposed so you know where to cut. Using a dough cutter, bench scraper, or pizza cutter, slice the dough into strips. Roll each bun individually and carefully transfer to a greased 9x13 inch pan. Evenly space the buns into 4 rows of 3. Cover tightly with plastic and let rise for 1 hour at room temp, or overnight in the fridge. 
  • Make the frosting: Transfer ingredients into a bowl fitted to a stand mixer. First, beat together the butter and cream cheese until homogenous. Gradually beat in the powdered sugar. Add Watkins Organic Vanilla Bean Paste and mix until incorporated. 
  • Bake the Buns: Preheat the oven to 375. Uncover the buns and pour the heavy cream directly over them. This will help the dough stay moist while baking. Cover tightly with foil and bake for 20 minutes covered, then 10 more minutes uncovered. When they are finished baking, top with half of icing right away. It will melt into the dough and prevent it from drying out. To serve, top each bun with more icing and a drizzle of maple syrup.

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What do you think of this recipe?

Sorry it’s me again!! I’m confused by how big to cut the rolls. It says they should be 18 inches wide, cut into 2 in strips, which makes 9 rolls, but then the directions say to make 4 rows of 3, which would be 12 rolls.

Also to be clear I love your recipes but I’m getting confused by this one. :/ the ingredients for the dough also call for heavy cream and whole milk but the directions only mention whole milk.

The dough says to heat the butter and milk but there is no quantity for the butter. How much butter?