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JEM Maple Cinnamon Rolls

Updated: Oct 15, 2020

There comes a time in all of our lives when we crave a homemade cinnamon roll.

Lucky for you, we have THE recipe for when that sudden yearning strikes.

Indulge your desire and give these homemade cinnamon rolls with a decadent maple glaze drizzle a try, you won't be disappointed.



3/4 cup whole milk

4 Tbsp. unsalted butter

2 1/4 tsp yeast

3 1/2 cups bread flour

1/2 cup JEM Estate Artisan Seasonal Blend Maple Syrup

1 large egg

1 tsp salt


1 cup packed light brown sugar

2 Tbsp. ground cinnamon

5 Tbsp. unsalted butter room temperature


3 Tbsp. JEM Estate Artisan Seasonal Blend Maple Syrup

2 cups powdered sugar


  1. In a small saucepan add milk and butter and heat until the butter has fully melted, stirring frequently.

  2. Remove from heat and let cool to 120 degree F. Whisk in the yeast and let proof for 10 minutes.

  3. When the yeast has proofed, pour the mixture into your mixing bowl and add one cup of flour, JEM Maple Syrup and egg.

  4. Mix until incorporated. Add the remainder of the flour and salt and continue mixing with a dough hook, adding more flour as necessary to keep the dough from sticking to the sides of the bowl. Mix for 4-5 minutes.

  5. Remove the dough from the bowl and place onto a floured surface. Knead by hand until very smooth.

  6. Tbsp. unsalted butter broth, place in a lightly oiled bowl and cover. Let rise in a warm location until doubled in size (about 2 hours).

  7. When the dough has doubled in size, turn it out onto a lightly floured surface, and roll out into an 11″ x 18″ rectangle.

  8. Spread the room temperature butter over the dough, leaving a small area around the edge of the dough without butter.

  9. Mix together brown sugar and cinnamon, and spread evenly over the buttered area, gently pressing it into the dough.

  10. Starting on the longer side, roll the dough tightly into a log. Pinch the edge seams closed.

  11. At 1 1/2" intervals cut the rolls using a serrated knife. Place the rolls into a buttered 9 x 13 inch dish, leaving a space between each one. Cover, and let rise for 45 minutes.

  12. Preheat the oven to 400 degree F, and bake for 20 minutes or until the tops of the rolls are light brown. Remove from the oven and carefully invert onto a cooling rack. Let the rolls cool for 10 minutes inverted, then turn them back over to right-side-up.

How to make the glaze:

  1. Mix together the JEM Maple Syrup and powdered sugar, adding more of either to reach the desired consistency. Once the rolls are cool, add the glaze over top of the rolls.

  2. Serve warm, drizzling the tops with additional JEM Maple Syrup as desired.

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