Note from 2025:
This is from the archives of 2017. One of my original, first ever blog posts shared on a blog that I don't think I ever told anyone about. I stumbled upon it a few months ago and it filled me with so many memories! I am a little sad I don't remember a whole lot about that time of my life - postpartum took its toll on me along with the after effects of preeclampsia (which no one really talks about). But this was something that was so special to me to make for our sweet little Claire's Baby Blessing Brunch. As well as to reminisce on the very beautiful, wonderful times of young, young children and motherhood. Thank you for letting me share this with you, now please excuse me while I go find a tissue.
Back to 2017:
I thought I would start things off by sharing one of our secret family recipes with you. Cinnamon Rolls topped with a Maple Buttercream Frosting. My sweet mother has been baking these cinnamon rolls since before I can even remember. So to say this recipe is tried and true is probably an understatement. The Maple in the frosting was my Grandmother Ruth's trademark. They are amazing fresh out of the oven, but just as good the next morning for breakfast. (If they last that long!) So we thought these would be perfect for Claire's Baby Blessing Brunch, served with fresh fruit and milk. Normally, we simply frost the cinnamon rolls by sweeping a knife back and forth across the top [think frosting a cookie]. But we decided to pipe roses on top for a little flair.
We used a large star tip, like the one that can be found
here. The one I used was from Kitchen Kneads, and was similar. But any large star-shape will do. I demonstrated the technique on Instagram with a 5 second video. It literally takes 5 seconds to create this frosting rose. [I think it is even quicker than our regular frosting method.] You have probably seen cupcakes frosted with this technique before. Our Cupcake Frosting is slightly different than this Maple Frosting, it's a teeny, tiny bit smoother. But the Maple Frosting still worked beautifully. It might take a few tries to get the hang of, but do not be discouraged. Anything made with love is better than anything store-bought and perfect, in my humble opinion. (As long as make the recipe correctly, that is!) ;)
Happy Baking!
Cinnamon Sweet Rolls Recipe:
Yields about 32 medium-sized rolls
4 1/2 tsp. Yeast
1/2 c. Warm Water
1 tsp. Sugar
6 1/2 c. Flour
1 tsp. Salt
3/4 c. Sugar
2 c. Warm Milk
1/2 c. Melted Margarine (1 cube)
3 eggs
Directions:
1) Combine yeast, warm water, and sugar into a small bowl and set aside
2) Add flour, salt, and sugar into mixing bowl with warm milk and melted margarine
3) Pour the yeast, warm water, and sugar mixture into mixing bowl
4) Mix for about 10 seconds (this will cool the mixture slightly), then add eggs
5) Knead for 7 minutes by hand or stand mixer.
6) Cover and let rest until the dough has doubled in size (about 45 minutes to an hour)
7) Preheat oven to 400℉
8) Divide dough into 2 halves and roll out
9) Spread margarine onto the top of the rolled dough and sprinkle with cinnamon and sugar
10) Cut into strips, twist, then place on a lightly greased baking sheet
11) Bake for 10 minutes
12) Frost when cool
Maple Buttercream Frosting:
1/2 c. softened (not melted) Margarine
4 c. Powder Sugar
1 to 4 T Milk (depending on desired consistency)
1 tsp. Vanilla
1/2 to 1 tsp. Mapeline (to taste)
Combine ingredients together in a large bowl or mixing bowl, then whip
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