Fall flavours of warm maple and tart cranberry collide in these homemade Maple Cranberry Cinnamon Rolls fit for an autumn feast.
Yes, it may be only Sept. 2, but I can feel the magic of fall already.
September itself is a magical month for many people. It signifies a new year of school for children, young adults and parents, and often it means new projects or activities for those not affected by school, such as myself.
Fall is when you can break out those comfortable brown boots and slip on a snuggle-worthy sweater without the judgement of crop top-wearing teens. (I see you, teens. Let me live my cat lady life.) While we still have some warm weather left over in Ottawa, in a few weeks we’ll be back into my favourite temperature, a beautiful mid-teens Celsius. I can’t wait.
To sate that craving, I’ve created one of the most ‘fall’ recipes ever, Maple Cranberry Cinnamon Rolls. Let’s break it down, shall we?
- A cinnamon roll base = Nothing says “I no longer have to wear a bikini” than a big, fat slab of cinnamon rolls!
- Maple syrup = Though technically a spring flavour, maple syrup is beloved in the fall as it fits that chilly weather aesthetic.
- Cranberries = Craved by fall and winter enthusiasts everywhere. Their sweet tartness reminds everyone that summer is gone, but comfortable clothing and fall leaves turning colour are here to stay.
- TONS of maple sugar icing = This is obvious. A bare cinnamon roll without icing is a slap in the face to whomever created this delicacy.
Have I sold you yet on these maple cranberry cinnamon rolls? Not yet? Okay, let me try again.
When you sink your knife into the slab of rolls, gently sawing out a single bun (or more, let’s be honest) for yourself, you’ll feel a small plume of steam reach out and tickle your fingers, followed by the scent of warm baked goods. The hint of maple baked into the rolls wafts your way as icing drips on your fingers as you dig into the roll. The first bite—tender yeast bread, maple, a burst of cranberry, and a sugary coating. Swoon.
If I haven’t got you excited for these maple cranberry cinnamon rolls yet, you’re either allergic to any of these ingredients or you’re insane.
Try ’em. You’ll love them.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $3.11 (Budget breakdown below recipe)
- 2.5 cups all-purpose flour
- 3 tbsp. granulated sugar
- ¾ tsp. salt
- 1 pkg. instant yeast (2 and ¼ tsp.)
- ½ cup water
- 2 tbsp. pure maple syrup
- 2 tbsp. almond milk*
- 2.5 tbsp. salted butter
- 1 large egg
- 2 tbsp. salted butter, softened
- 1 tbsp. cinnamon
- 2 tbsp. maple sugar**
- 2 tbsp. granulated sugar
- 3 oz. frozen cranberries
- 1 oz. frozen cranberries, pulsed once in food processor or chopped
- 1 cup confectioners' sugar
- 2 tbsp. maple syrup
- 1 tsp. vanilla extract
- ½ tbsp. almond milk
- Remove ¼ cup of the flour and set aside for later use. In a large bowl, whisk remaining flour, sugar, salt and yeast; set aside.
- In a small bowl, add the water, maple syrup, almond milk and butter and microwave on low until the mixture reaches about 115 degrees Fahrenheit. (Make sure it's not too hot or it'll burn the yeast when you mix.)
- Mix the warm ingredients into the dry ingredients. Beat in the egg, then the flour that was set aside to make a dough. If you need to, add 1-2 tbsp. more flour if the dough is too sticky. It should feel stretchy and not overly moist.
- Knead the dough on a floured surface for 3 minutes with your hands. Spray a medium bowl with cooking oil and place dough inside, letting rest for 10 minutes.
- After dough has rested, roll out on a floured surface to about 14x8 inches. Spread the butter on top with a knife, leaving ½ inch of room as a border. Mix the cinnamon, maple sugar and granulated sugar in a small bowl and scatter on top of the butter evenly. Sprinkle frozen cranberries on top of the sugar spread.
- Carefully roll the dough into a log length-wise. (My cranberries were large so I had to almost pull the dough over the other layers while rolling to make sure they didn't fall out or be knocked to the end of the dough.) With a sharp serrated knife, slice rolls into 11 pieces.
- Spray a 9-inch round pan or pie plate with cooking oil and lay cut cinnamon rolls down. Drape aluminum foil gently over the pie plate and let rise in a warm place for 1 hour. (I follow Sally's advice here and heat an oven to 200 degrees F, turn it off, then put rolls inside.)
- Once rolls have risen, preheat oven to 375 degrees F. Bake for 25 minutes, placing tin foil on top after 10-15 minutes to avoid over-browning the tops. Let cool for 10-15 minutes in pan.
- In a food processor, pulse the frozen cranberries once, until they're chopped small but not pureed. Set aside.
- In a small bowl, whisk all ingredients except for the cranberries. Spoon the glaze on top of the warm cinnamon rolls and sprinkle with the chopped cranberries. Serve immediately or within 4 hours to preserve freshness.
* I found maple sugar near the maple syrup in the grocery store. If you can't find any, use granulated sugar and add a few drops of maple extract or syrup.
Cinnamon roll base adapted from Sally’s Baking Addiction.
2.5 cups all-purpose flour = $0.30
3 tbsp. granulated sugar = $0.06
3/4 tsp. salt = $0.01
1 pkg. instant yeast (2 and 1/4 tsp.) = $0.55
1/2 cup water = FREE!
2 tbsp. pure maple syrup = $0.24
2 tbsp. almond milk = $0.06
2.5 tbsp. salted butter = $0.12
1 large egg = $0.15
2 tbsp. salted butter = $0.11
1 tbsp. cinnamon = $0.12
2 tbsp. maple sugar = $0.45
2 tbsp. granulated sugar = $0.05
3 oz. frozen cranberries = $0.30
1 oz. frozen cranberries = $0.10
1 cup confectioners’ sugar = $0.16
2 tbsp. maple syrup = $0.24
1 tsp. vanilla extract = $0.07
1/2 tbsp. almond milk = $0.02
Why it’s Cheap
Most of the ingredients will probably be in your pantry already, with a few exceptions. The use of frozen cranberries rather than the rare fresh ones saves you a few dollars too.
Make it More Budget-Friendly
Feel free to use regular milk instead of almond milk, and make the maple sugar substitution I wrote in the recipe’s notes.