Best Michigan Cinnamon Roll Recipe

Best Michigan Cinnamon Roll Recipe

As one might have guessed, our #MichBnB innkeepers are very proud of their breakfasts. Most love sharing the recipes with guests. At MBBA, we thought it would be fun to have a little contest of sorts, for the Best Recipes that highlight different categories. February is all about Cinnamon Rolls and the innkeepers at Maple Cove Bed and Breakfast have perfected the art of making cinnamon rolls. They love them so much that recently they made cinnamon rolls in the shape of a heart to celebrate romance at their inn.

 Maple Cove B&B Cinnamon Buns

The Maple Cove Bed and Breakfast in Leonard, MI is known for their homemade breakfasts. And their Cinnamon Rolls just became famous as the BEST of the BEST Cinnamon Roll Recipes in Michigan. 

The innkeepers Jan and Mark love sharing everything special with their guests. And we were thrilled when they shared this recipe with our readers.

Dough Ingredients:

½ cup milk (warm)

3 Tlbs melted butter (unsalted)

¼ cup water (warm)

1 egg (room temperature)

1 pkg fast-rising yeast ( 2 ¼ tsp)

3 Tlbs sugar

½ tsp salt

2 ¼ cups all-purpose flour (bread flour if you like them denser) + more if needed and some for dusting your surface for rolling them out.

Filling Ingredients:  (I have done this recipe so many times and stopped using measurements so that is my disclaimer to the filling. You may need more to cover the dough or you may have some leftover filling for later)

2 tsp cinnamon (more or less to taste. I never measure as I love cinnamon)

½ tsp nutmeg

¼ cup brown sugar

2 Tlbs sugar

1 tsp pure vanilla extract (or vanilla bean paste)

½ stick unsalted butter (4 Tlbs) melted or very soft

Chopped pecans (optional)

Glaze Ingredients:

  1 to 1 ½  cups powdered sugar

1 Tlbs Milk to every cup of powdered sugar is the general rule or ½ & ½ ( I like to use half and half as it makes the glaze thicker) or until desired consistency

To make the dough:

 Combine milk, water, sugar & yeast. Stir to combine and let sit until yeast has grown (frothy)

In your stand mixer with a dough hook, add flour, egg (slightly beaten), butter, and yeast mixture.

Mix until the dough has come together and is slightly shiny. If you need to add more flour, do so one Tlbs at a time. Do not overwork. (you can do this by kneading only as well)

Put dough on a floured work surface and knead for just a few minutes to ensure it has come together.

Form dough into a ball and place dough in a greased bowl, cover with a damp towel and let rise for about an hour. (this dough doesn’t generally rise double in size so don’t worry about that)

To make the Filling:

While dough is rising make your filling. I like to make it a paste but you can spread the butter on the dough, then sprinkle with the sugars, spices, and pecans if using.

Combine the sugars, spices, melted butter and vanilla. It should resemble a paste. Save the pecans to sprinkle on last.

When the dough has risen:

Place on a floured work surface and roll dough out into a rectangle shape about a 1/2” thickness. Spread the paste filling to cover the dough. If you need to make more paste to cover, that is okay.

If using pecans, sprinkle them on now. Roll the dough up so it looks like a long log and cut it into equal buns. Place in a greased pie/cake round pan. Let rise for about an hour. Bake in a preheated 350-degree oven for 20-25 minutes.

 

 

About Maple Cove Bed and Breakfast

The Maple Cove Bed and Breakfast is a secluded Michigan retreat set on 14 acres of tamed and untamed land in Leonard, MI which is just a short drive from Detroit. This luxurious and low-key boutique inn was designed to give travelers the option of enjoying their vacation without leaving the sanctuary of the property, including hanging out by the sparkling pool; OR traveling a short distance to enjoy hiking, biking, water sports, and fine dining and shopping in the quaint town of Oxford, which is just a short drive away. Check out this former article that highlights things to do in the area. The inn also has its own hen house and herb gardens which are frequently used in their farm-to-table breakfasts.

This is a very special place to stay and is quality assured by the Michigan Bed and Breakfast Association.  I am sure if you call ahead, Jan and Mark will have these buns on the menu during your stay.

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