Homemade Maple Twists
Soft and fluffy maple infused cinnamon roll twists covered in sweet maple glaze. Yum!
Hi friends! I’m Emily from Layers of Happiness – a food blog where my mom and I share family favorite recipes using everyday ingredients and extraordinary flavor. I’m so excited to share these homemade maple twists with you… they are completely over the top and even more so delicious.
The aroma of maple twists baking smells like comfort to me; the fragrance of yeasted dough and bubbling sticky cinnamon filling signifies tradition and crisp cold mornings spent in a warm kitchen. These pillowy yeasted twists are filled with cinnamon maple goodness, a flavor that never grows old. Maple syrup, cinnamon, and a shower of powdered sugar make up the icing.
I was first introduced to maple infused breakfast items when I tried a maple bar at a local bakery shop… it was like love at first bite. I’m still not behind the whole maple bacon trend, but maple on its own? Count me in.
I never thought cinnamon rolls could get any better, but boy was I wrong. Infuse some maple into the dough, twist instead of roll, and glaze in more maple goodness. I’m convinced this is what heaven tastes like.
This is one breakfast that your whole family will run to get to first. And if you dare serve it to a bunch of teenagers the morning after a big slumber party, kids will start climbing over each other and tripping others to make sure they get a twist of these soft pillowy maple bits.
The beauty of this double batch recipe is that you’re left with two sheets of maple twists, one to savor and one to share. Or you can just eat them all… I won’t judge. I promise 😉
Rich, buttery, soft, maple carbs. Now THIS is breakfast done right!!
- 2¾ to 3 cups flour
- ¾ cup milk
- ¼ cup butter
- 3 Tablespoons sugar
- ½ teaspoon salt
- 1 Tablespoon active dry yeast
- 1 teaspoon maple extract
- 1 egg
- ¼ cup melted butter
- ½ cup white sugar
- ½ cup chopped pecans
- 1 teaspoon cinnamon
- 1 teaspoon maple extract
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1 to 2 Tablespoons milk
- ½ teaspoon maple extract
- ½ teaspoon vanilla extract
- In a small saucepan, warm the milk and butter over low heat until warm-- no need to use a thermometer. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and add 1 cup of the flour, 3 tablespoons sugar, ½ teaspoon salt, yeast, egg, and maple extract. Beat this on low for 2 minutes. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. The dough will become smooth an elastic.
- Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 45 minutes to 1½ hours.
- Prepare 2 baking sheets by layering a cooling rack on top of a baking sheet and then line with parchment paper. Set aside.
- Combine all ingredients in a small bowl.
- After the dough rises, divide it into two pieces. Roll each piece into a 12" circle. Place the first circle on prepared sheet pan. Top the first circle with ½ of the streusel mixture and spread it around as thin as you can get it. Find something that is 2" across (like a dixie cup) and center it on the circles (press down a little to make a mark). Using scissors, cut from the outer edge into the cup mark, making 10-12 wedges. Gently lift and twist each section a few times. Tuck the end in just a little so that it stays twisted. Repeat with second piece of dough. Lightly cover this with plastic wrap and let it rise for about 45 minutes to an hour.
- Preheat oven to 350 degrees. Bake for 18-22 minutes. Be careful not to burn, you only want the top to be a little bit golden. Remove from oven and let rest about 5 minutes before glazing.
- Whisk all ingredients until smooth. Drizzle over the baked maple twists.
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