Sticky Cinnamon and Maple Rolls

Sticky Cinnamon and Maple Rolls

With layers of soft sweet dough and buttery cinnamon sugar, these deliciously sticky pull-apart rolls are baked in a maple glazed syrup. The oven provides a consistently warm environment to help proof the dough.

2 hrs 40 mins total time

40 mins active time


Makes 12



For the dough:

  • 1 cup (8 fl oz) milk
  • 2 tsp instant dried yeast
  • 3 tbsp pure maple syrup
  • 2 large eggs
  • 4 cups (1⅓ lb) bread flour
  • 2 tsp kosher salt
  • 4 oz cold unsalted butter

    cut into ½-inch pieces

  • Sea salt

    to serve

For the filling:

  • 4 oz unsalted butter
  • ¾ cup (5 oz) light brown sugar
  • 2 tsp ground cinnamon

For the syrup:

  • ¾ cup (6 fl oz) pure maple syrup
  • 5 oz unsalted butter

    coarsely chopped

  • ½ cup (3½ oz) light brown sugar


  • 1Warm the milk until just above room temperature, ideally between 100°F and 115°F. If it’s too hot it can kill the yeast and the dough will not rise. Place the yeast in a bowl, add the warm milk, maple syrup and eggs and whisk.
  • 2Place the flour and salt in the bowl of a stand mixer. Add the milk mixture and knead on medium speed for 8 minutes, until smooth and elastic. This helps develop the gluten in the flour for a better rise.
  • 3With the mixer running, gradually add the butter and continue kneading for 5 minutes, until all the butter is worked into the dough. Cold butter prevents the dough from becoming hot and separating or splitting which could result in greasy rolls. Shape the dough into a ball and place in a heatproof bowl and cover.
  • 4Insert the wire rack into position 8.
  • 5Place the dough in the oven and start the timer. Meanwhile, make the filling.
  • 6Heat the butter in a saucepan over high heat until it foams and turns brown. Add the sugar and cinnamon and immediately remove the pan from the heat and mix together.
  • 7The dough should be doubled in size. If not, give it a bit more.
  • 8Heat the maple syrup in a medium saucepan over medium heat. Add the butter and sugar and stir until it just comes to a boil. Remove from the heat and whisk together.
  • 9Pour the syrup over the base of a 13-inch x 9-inch x 3-inch deep baking dish.
  • 10Once the dough has proved, remove from the oven, turn it out onto a lightly floured countertop and roll into a 20-inch x 12-inch rectangle.
  • 11Lightly dust with flour. Use the rolling pin to lift the dough onto a clean dish towel.
  • 12Evenly spread the filling over the dough leaving 1-inch clear along one long edge. Use the dish towel as a guide to tightly roll up. A nice tight roll holds its shape better during proofing and cooking.
  • 13Cut the roll into 12 even pieces and place in the dish.
  • 14Move the wire rack to position 6.
  • 15Place in the oven and start Autopilot. Once proofed, the rolls will bake.
  • 16The rolls should be browned. If not give it a bit more.
  • 17Stand in the dish for 20 minutes before turning out. Brush with some of the syrup that's in the dish and sprinkle with sea salt.