Spiced Cinnamon Rolls with Maple Glaze

These were a screaming success at work. However, I couldn't find the maple sugar so I made a simple glaze of 2 TBS maple syrup, 1/2 C powdered sugar and 1/2 tsp vanilla. This I will make again and again.

The family loved these! I didn't have maple sugar, so I sub'd part of the 1/3 c water for maple syrup. I also used white whole wheat flour instead of all-purpose and baked for 27 minutes. I like a lot of spice, so i may double the spices next time. I'll definitely make these again!

I've made this twice now and decided to modify my review. The first time I was disappointed as the rolls lacked flavor (though perhaps because I had used a buttercup squash), and I was surprised not to see eggs in the recipe. This time I still used white whole-wheat flour, but also reduced the liquid to 3/4c. and added an egg and 1/4 c. granulated honey to the dough. I reduced the yeast to 1 tsp. and let the dough rise in the fridge overnight, rolling it out and cutting the rolls the next morning. I also used dark brown sugar in the cinnamon/sugar mixture. I still didn't have maple sugar (after all, who can find this unless they live in New England?) so again I used maple syrup with the other ingredients added in, probably resulting in a thinner glaze. The rolls turned out much better - moister, more flavorful and with better texture. I would make this again with these modifications but I still give 3 stars as the recipe needs improvement as written.

These are fantastic. Inhabe made these several times and I used butternut squash each time. Lots of work but always a winner.