Maple Cinnamon Brioche Rolls
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Yeast dough with enriched butter and maple sugar filling. Rolled, sliced, proofed, baked, then soaked in a hot dark maple syrup drizzle. Finished with creamy maple butter glaze and optional crunchy maple flakes. Barley malt syrup replaces milk for subtle depth. Cardamom adds twist to cinnamon filling. Makes 10 rolls. Proofing times adjusted slightly for warmer room. Baking time shortened by a few minutes to keep rolls soft. Sweet and sticky, with complex maple flavor layers.
Prep:
Cook:
25 min
Total:
Servings:
10 rolls
#baking
#dessert
#breakfast
#French-Canadian
Brioche meets maple syrup. Soft, sticky, enriched dough folded with butter and a twist of cardamom in the cinnamon filling. Malt syrup replaces milk to give a mild earthy undertone. Cuts into ten neat pieces instead of a dozen for a bit more heft per roll. The hot maple syrup bath just as they come out of the oven soaks into every crease, leaving sticky pockets of dark sweetness. A shot of maple butter glaze on top. Optional maple flakes for crunch slivers. Creamy, sweet, spicy with layers of maple complexity. Proofing and baking times cut slightly. All about that balance—soft crumb, sticky swirl, tender crust.
Ingredients
Dough
- 370 g (2 1/2 cups) all-purpose flour unbleached
- 6 ml (1 teaspoon) fine sea salt
- 250 ml (1 cup) barley malt syrup, warm
- 2 large eggs, room temperature
- 50 g (1/4 cup) maple sugar
- 8 ml (1 1/2 teaspoons) instant yeast
- 130 g (1/2 cup 3 tablespoons) unsalted butter softened, cubed
Filling
- 140 g (2/3 cup) brown sugar or maple sugar
- 4 ml (3/4 teaspoon) ground cinnamon
- 1/2 tsp ground cardamom
- 70 g (1/3 cup) unsalted butter softened
- 150 ml (2/3 cup) hot dark maple syrup
Glaze
- 170 ml (2/3 cup) whipped maple butter (about 200 g container)
- 25 ml (1 1/2 tbsp) maple sugar flakes (optional)
About the ingredients
Flour quantity reduced by about 30% for tighter crumb but still tender. Swapping out milk for barley malt syrup changes flavor profile to malted sweetness and enriches dough naturally—adds chewiness and a subtle umami hint. Maple sugar used in dough instead of granulated sugar to deepen flavor. Filling switches brown sugar to partial maple sugar and adds cardamom beyond the cinnamon for aromatic interest. Butter amounts trimmed moderately to balance dough hydration; still enough fat to keep tenderness. Syrup for soaking now a dark robust maple syrup; hot to absorb fast. Glaze uses whipped maple butter container slightly less volume and maple flakes added as a texture element, optional but recommended.
Method
Dough
- 1 Mix flour and salt in a bowl.
- 2 Whisk together barley malt syrup, eggs, maple sugar, and yeast in mixer bowl.
- 3 Add flour mixture. Using dough hook, mix at low speed till a shaggy dough forms.
- 4 Speed up, knead 6 minutes till smooth.
- 5 Gradually add butter chunks at low speed. Increase speed, knead 8 minutes. Dough stays sticky.
- 6 Shape into ball. Place in lightly oiled bowl, cover with plastic wrap. Proof in warm, humid spot for 110 minutes or till doubled.
- 7 Butter a 30 x 20 cm glass baking dish.
Filling
- 8 Combine brown sugar, cinnamon, and cardamom.
- 9 Lightly flour work surface. Roll dough into rectangle 30 x 30 cm and 1 cm thick.
- 10 Spread softened butter evenly over dough.
- 11 Sprinkle sugar-spice mix, press lightly.
- 12 From lower edge, lift and roll dough tightly to form log without squeezing filling.
- 13 Slice roll into 10 even pieces using unflavored dental floss by sliding under and pulling taut.
- 14 Arrange slices cut side up in baking dish. Cover with damp clean towel or plastic wrap. Proof 50 minutes until puffy.
Baking
- 15 Preheat oven to 175 °C (347 °F) with rack in middle.
- 16 Bake 25 minutes until golden and puffed but still soft.
- 17 Remove from oven. Immediately spoon hot maple syrup over rolls. Let rest on rack 50 minutes to absorb and cool.
Glazing
- 18 Warm whipped maple butter in microwave briefly until pourable.
- 19 Drizzle glaze over rolls.
- 20 Optionally sprinkle maple sugar flakes atop before serving.
Cooking tips
Start by mixing dry flour and salt. Combine wet ingredients including barley malt syrup replacing milk for more malt flavor. Yeast incorporates with warm syrup and eggs for better activation. Knead first at low speed, then increase for smoothness. Gradually add soft butter while kneading to get that enriched dough but sticky. First proof longer, warmer, and humid—110 minutes—to allow good volume. Roll dough thin and square for neat spirals. Butter layer then sprinkle sugar-spice mix, slight press ensures filling sticks without squashing dough. Rolling from edge, tight but gentle. Slice roll with dental floss for clean edges, prevents squashing compared with knife. Proof slices more modest time to puff but avoid overproofing. Bake a few minutes less than original to keep softness intact, golden but tender crust. Pour hot dark maple syrup immediately after baking; resting on rack lets syrup soak without sogginess. Glaze warmed just enough to drizzle evenly. Maple flakes sprinkled directly add contrasting crunch to soft sticky rolls. Serve warm or room temp.
Chef's notes
- 💡 Dough is sticky. Use a dough hook. Knead for 6 minutes. Add butter cubes on low. Then speed up. Knead till there’s smoothness. Don’t rush this part. The right texture is key. Warm, humid spot for proofing.
- 💡 Roll dough to exact thickness. Aim for 1cm. Measure your rectangle size too. Press filling lightly. This keeps it from spilling out later. Rolling tight means better swirls. Use dental floss for clean cuts.
- 💡 Baking temp matters. Preheat oven to 175 °C. Watch closely around 25 minutes. You want golden tops. Not too crunchy. Soft, tender rolls are the goal. Less baking time keeps them gooey.
- 💡 Syrup soaking is essential. Pour hot dark maple syrup right out of the oven. It absorbs quickly. Rest them for 50 minutes. This is when they get sticky, sweet goodness. It’s a must-do step for flavor.
- 💡 Maple butter glaze must be warm. Microwave briefly, keep it pourable. Drizzle generously. Optional maple flakes add nice crunch. But they also make rolls fancy. Texture contrast is key for enjoyment.
Common questions
What if dough doesn't rise?
Check yeast freshness. Use warm barley malt syrup. Too cold will stall it. Proof longer if kitchen is cold. Patience is vital for yeast.
Can I use regular milk instead?
Yes but flavor changes. Barley malt adds depth. Milk is neutral. You lose some richness. Stick to malt for best results.
How do I store leftover rolls?
Room temperature for 1-2 days. Wrap tightly. Refrigerate for longer but will dry out. You can freeze, though. Just warm them before serving.
Can I change the filling?
Definitely. Add nuts or dried fruits. Try chocolate chips too. Adjust sweetness based on changes. Just keep those sticky elements.
