What is Pumpkin Bread?

Pumpkin bread is a quick bread, meaning that it doesn’t require yeast for leavening. Instead, baking powder and soda are used to create a light and fluffy texture. The bread is typically flavored with spices like cinnamon, ginger, and nutmeg.

Some variations of pumpkin bread include adding chocolate chips, nuts, or raisins. Pumpkin bread is a popular seasonal treat that is often enjoyed during the fall and winter months. 

Whether you enjoy it plain or jazzed up with some tasty add-ins, pumpkin bread is sure to please your taste buds!

Frosted Pumpkin Bread Ingredients 

For this recipe, you’ll need ingredients for both the bread and the frosting. Here’s what you’ll need:

• Flour– Do not pack the flour. Instead use a spoon to scoop the flour into the measuring cup and then level it off with a butter knife. 
• Pumpkin puree– I used canned pumpkin puree to simplify this recipe, but homemade is so much better. 
• Baking powder & soda– Since this is a quick bread, you will need both baking powder and soda to create a fluffy bread. 
• Pumpkin spices– To give this sweet bread that pumpkin flavor, you’ll need pumpkin spice, cinnamon, and salt. 
• Eggs– Set your eggs on the counter for about 30-minutes to bring them to room temperature before using them. 
• Butter– I used unsalted butter. You will melt and cool the butter for the bread, but just allow it to soften for the frosting. 
• Sugars– For the pumpkin bread, you will need both white sugar and brown sugar. Be sure to pack the sugar. 
• Vanilla extract– You will need vanilla extract for both the frosting and the pumpkin bread. 
• Cream cheese– Set the cream cheese on the counter with the butter and eggs to soften before using for the frosting. 
• Powdered sugar– Do not use regular sugar for the frosting. It will not blend into the right consistency. 
• Walnuts– If you choose, you can top your pumpkin bread with chopped walnuts. 

How to Make Frosted Pumpkin Bread

When making this pumpkin bread, keep in mind that every oven is different. I recommend checking the bread towards the last 50 minutes. If the top gets too brown, cover with foil until the end. Follow the steps below!

Step 1: Preheat and Prep

First, preheat the oven to 350 F.Then, grease a loaf tin or line with parchment paper and set to the side. 

Step 2: Beat Wet Ingredients and Sugars

In a large mixing bowl, beat the eggs with a mixer on low, and then add the butter, sugars, and vanilla. Mix again until combined. 

Step 3: Mix Dry Ingredients

In a separate mixing bowl combine dry ingredients (flour, baking soda, baking powder, spices). 

Step 4: Add Dry Ingredients to Wet Ingredients

Next, add the wet ingredients to the dry ingredients. Mix on low until everything combines. Add pumpkin puree.

Step 5: Add the Batter to the Pan

Pour the batter into your prepared loaf tin evenly. 

Step 6: Bake

Finally, bake the pumpkin bread for 55 minutes to an hour or until a toothpick inserted into the center comes out clean, dry or with a few breadcrumbs. 

Step 7: Cool the Pumpkin Bread

Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely.

Step 8: Make the Frosting

Beat the cream cheese in a large mixing bowl until softened and add in the remaining ingredients. Beat until fully combined. 

Step 9: Frost the Bread

Cover the entire top of the bread with frosting and add walnuts along with some ground cinnamon. 

Step 10: Serve and Enjoy

Cut in slices and serve right away.

Coffees to Pair with Pumpkin Bread

• Starbucks Pumpkin Spice Frappuccino
• Starbucks Pumpkin Cream Cold Brew
• Pumpkin Spiced Whipped Coffee
• Pumpkin Spice Latte

What Type of Pan Do I Need for Pumpkin Bread?

The best option is a glass or light-colored metal pan with straight sides and a smooth surface. Dark pans absorb heat more quickly, which can lead to overcooked bread. Nonstick pans are also a good choice, as they help to prevent sticking and make cleanup a breeze. 

But regardless of which type of pan you choose, be sure to coat it with cooking spray or oil before adding the batter. This will help to ensure that your bread releases easily and comes out looking perfect.

Can I Use Homemade Pumpkin Puree?

Yes, you can! While many people opt for store-bought pumpkin puree when making pumpkin bread, it is actually quite easy to make your own. Homemade pumpkin puree will have a fresher flavor than the canned variety, and it can be made with very little effort. 

To make pumpkin puree, start by roasting a whole pumpkin in the oven at 400? until it is soft. Then, scoop out the flesh and puree it in a food processor or blender. If you plan to use the puree right away, there is no need to strain it. However, if you want a smoother texture, you can strain the puree through a fine-mesh sieve. Once your puree is ready, simply use it in place of store-bought puree in this recipe.

What is the Type of Frosting Is on this Bread?

The frosting used for this recipe is cream cheese frosting. Cream cheese frosting is a rich, creamy frosting made with cream cheese, butter, and sugar. It’s perfect for topping cakes, cupcakes, and other desserts. 

The cream cheese gives the frosting a tangy flavor, while the butter and sugar make it smooth and sweet. This frosting is easy to make and can be stored in the fridge for up to two weeks. 

How to Store Leftovers

For fresh flavor and texture It is better to consume the bread within 2 days but feel free to refrigerate for 3-4 days for later. Without the frosting the bread will keep for longer.

Other Pumpkin Recipes to Try

• Pumpkin Chocolate Poke Cake
• Pumpkin Pie Oatmeal
• Chocolate Cheesecake Pumpkin Pie
• Pumpkin Snickerdoodles

Pumpkin bread with cream cheese frosting

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Make a soft and chewy pumpkin bread topped with a delicious cream cheese frosting.

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Ingredients

• 2 cups + ¼ cup all purpose flour
• 1 + ½ cup pumpkin puree (such as libbys or homemade)
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs, room temp
• ¾ cup unsalted butter, melted and cooled
• ½ cup white sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• Frosting
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2-3 cups powdered sugar, depending on which consistency you are going for
• Top with chopped walnuts

Instructions

1. Preheat the oven to 350 F.
2. Beat the eggs with a mixer on low, add butter, sugars, vanilla. Mix again until combined. 
3. In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines. Add pumpkin puree. I like to keep the puree wrapped in a linen or some sort of cloth and squeeze out the excess moisture, even with canned pumpkin puree. It really helps with the bread texture.
4. Pour the batter into a 9 x 5 inch loaf tin (greased or lined with parchment paper).
5. Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry or with a few breadcrumbs. Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely.
6. While the bread is cooling, beat the cream cheese in a large mixing bowl until softened and add in the remaining ingredients. I recommend adding 2 cups of powdered sugar first to see if you have the thick and creamy frosting. If you want it to be more thick, add another ½ or 1 cup of powdered sugar.
7. Cover the entire top of the bread with frosting and add walnuts along with some ground cinnamon. Cut in slices and serve right away.

Notes

Every oven is different, I recommend checking the bread towards the last 50 minutes. If the top gets too brown, cover with foil until the end.

The frosting will keep in the fridge for 3-5 days.

If the frosting seems to thin add more powdered sugar or freeze it until it thickens. It may take hours, depending on the freezer.

For fresh flavor and texture It is better to consume the bread within 2 days but feel free to refrigerate for 3-4 days for later. Without the frosting the bread will keep for longer.

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Whether you’re a baking expert or still relatively new to preparing baked goods from scratch, you can easily get the hang of this recipe and have fun with it. The baked bread will leave you impressed because of its incredible flavor. You can eat it by itself, serve it with a side of ice cream, or even eat it with fresh fruit added on top.

What is Chai Quick Bread?

Chai Spice Quick Bread is a flavorful baked bread that you can enjoy for a quick breakfast or snack. It consists of chai tea, along with several other essential ingredients, such as cinnamon and sugar, to give it an incredible taste.

Chai Latte Bread Ingredients

If you’d like to make this Chai Spice Quick Bread, you’ll need the following ingredients:

• Brewed Chai Tea – You can use a chai tea mix of spices or purchase pre-made chai bags of tea.
• Sugar
• Butter
• Milk
• Vanilla
• Eggs
• Flour
• Salt
• Baking Powder
• Cinnamon
• Cloves
• Cardamom – An essential spice in any chai tea drink or treat.
• Powdered Sugar – This is for the glaze on top of the bread.

How to Make Chai Latte Bread

Step 1: Prep 

Set your oven to 350 degrees F. While waiting for the oven to get hot, grease your loaf pan with cooking spray. Grab a large bowl and cream your butter and sugar together. 

Step 2: Mix 

Next, add your flour, salt, baking powder, and spice into the bowl. Mix in your milk, eggs, vanilla, and tea, pour the contents of the mixing bowl into the loaf pan.

Step 3: Bake

Bake for a minimum of 50 minutes. You may need to bake for 60 minutes total. 

Step 4: Cool and glaze

Let the bread cool in the pan for 10 minutes before removing it from the pan. Prepare your glaze and drizzle it over your bread as a finishing touch.

What is Chai?

Chai is a type of tea beverage that consists of various herbs and spices. It is common in Indian cultures and has become quite popular in the United States. It combines black tea with allspice, cinnamon, cloves, cardamon, nutmeg, ginger and star anise. You can make your own chai spice mix with this recipe.

What is quick bread?

Quick bread is an easy bread that you can prepare in no time by combining ingredients, adding them to a loaf pan, and baking in the oven. You can enjoy quick bread for breakfast or as a snack.

Can I use chai concentrate?

Yes, if you’d like to take a quicker and easier approach, you can use chai concentrate in this recipe. You can find it in the coffee and tea aisle of most grocery stores.

How to Store Leftovers

Wrap your Chai Spice Quick Bread in plastic wrap and foil and then place it in the fridge to keep it fresh for several days.

Can I freeze it?

Yes, you can freeze your Chai Spice Quick Bread if you’d like to make it last a bit longer. If you plan to freeze it, be sure to wrap it well with plastic wrap beforehand.

Other Chai Recipes to Try

1. Apple Chai Latte
2. Pumpkin Spice Chai Latte
3. Vanilla Chai Applesauce
4. Chai Latte Truffles
5. Frozen Chai Latte

Chai latte bread

Yield: 1 loaf

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Ingredients

• Cake:
• ¾ cup sugar
• ½ cup butter, softened
• ½ cup brewed chai tea
• ⅓ cup milk
• 2 teaspoon vanilla
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder
• ¾ teaspoon cardamom
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• ⅛ teaspoon cloves
• Glaze:
• 1 cup powdered sugar
• ¼ teaspoon vanilla
• 3-5 tablespoons milk
• Cinnamon for sprinkling

Instructions

1. Preheat oven to 350 degrees, grease bottom of loaf pan 
2. In a large bowl cream butter and sugar 
3. Add in flour, baking powder, salt, and spices 
4. Mix in milk, eggs, vanilla, tea 
5. Pour into loaf pan 
6. Bake for 50-60 minutes 
7. Cool in pan 10 minutes then turn out to cool on rack completely 
8. Mix glaze ingredients together and pour over top of cooled loaf 
9. Slice & serve

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What is Lemon Poppy Seed Bread?

Similar to my Copycat Starbucks Lemon Loaf, this lemon poppy seed bread adds poppy seeds along with the zesty lemony flavor. Its light, fluffy texture is what makes it so delicious no matter when you eat it. 

Lemon Poppy Seed bread is a quick bread. This means that instead of using yeast to make the bread, you use baking soda as a leavening agent. Quick breads bake up moist and fluffy without all the wait time. It’s the perfect quick and easy treat. 

Lemon Poppy Seed Loaf Ingredients

For this recipe, you will need ingredients for both the loaf and the icing. Here’s what you’ll need:

• Sugar– Use your measuring cup to scoop and back the sugar. 
• Butter– Room temperature butter works better in baking. Let the butter sit on the counter for about 30-minutes.
• Eggs– Use room temperature eggs for a fluffier lemon loaf. 
• Vanilla extract– I use pure vanilla extract, but you can use imitation vanilla as well. 
• Lemon– You will need the juice from one lemon as well as the zest. Zest the lemon before juicing. Keep 1 tablespoon out for the icing.
• Milk– I used whole milk for this recipe, but you could use 2% if that’s all you have. Additionally, you could use soy milk for dairy intolerances. You will need milk for both the loaf and the icing. 
• Flour– Do not pack the flour. Instead, use a spoon to scoop it into the measuring cup and scrape off the access with a butter knife. 
• Baking soda– This is what makes the bread rise. Do not substitute with baking powder. 
• Poppy seeds– You can find poppy seeds in the seasonings and spice section at your local grocery store. 
• Salt– A pinch of salt is all you need. 
• Powdered sugar– You will need powdered sugar for the icing. Because it’s a fine sugar, it blends easier into the milk. 

How to Make Lemon Poppy Seed Bread

This lemon poppy seed bread is quick and easy to make. It’s perfect to whip up for an easy breakfast for the week. 

Step 1: Preheat and Prep 

First, preheat the oven to 350?, and grease a 9×5” loaf pan.

Step 2: Cream the Butter

In a large mixing bowl, cream together the butter and sugar for about 3-minutes. 

Step 3: Add Eggs and Lemon

Add the eggs and vanilla and beat until combined. Add the lemon juice and zest, next and beat until incorporated. 

Step 4: Add the Dry Ingredients

Next, add ? of the flour, baking soda, and salt. Mix everything together until fully incorporated. 

Step 5: Pour in Milk and More Flour

Mix in half of the milk. Then, add another third of the flour. Mix everything until combined. 

Step 6: Repeat Step 5

Repeat adding the remaining milk and flour until everything is fully incorporated. 

Step 7: Add the Poppy Seeds

Gently stir in the poppy seeds, but don’t overmix the batter. 

Step 8: Bake Your Lemon Poppy Seed Loaf

Pour the batter into the loaf pan and bake it in the center of the oven for 45-60 minutes. 

Step 9: Let the Loaf Cool

Next, remove the loaf from the oven and allow it to cool in the pan for 10-minutes. Then, run a butter knife along the edges of the pan to loosen the loaf, and place it on a cooling rack. 

Step 10: Make the Icing

To make the icing, whisk the milk, powdered sugar, and lemon juice together until smooth. The icing should be thin. 

Drizzle the icing over the loaf and enjoy!

Why is My Lemon Quick Bread Cracked on Top?

This is normal! It happens because the top cooks first since it is exposed to the heat of the oven. As the middle of the loaf bakes and expands, it causes the no longer flexible top to crack. Simply drizzle it with icing to take away from the crack. 

Should You Soak Poppy Seeds Before Baking?

Yes! In fact, soaking the poppy seeds before baking softens their tough outer coating. This allows the flavors to be more easily released while baking. Simply soak them in hot milk, water, or oil for about 30-minutes. 

Do Poppy Seeds Add Flavor?

Yes. Poppy seeds add a slightly nutty, sweet and spicy flavor to your bread. Additionally, they add a crunchy texture. 

Lemon Poppy Seed Tips and Tricks

• Use room temperature ingredients. For best results in baking bread, it’s always best to use room temperature eggs and butter. 
• Grease the pan well. You don’t want your lemon poppyseed loaf to stick to the sides of the pan. Be sure to grease the pan liberally. 
• Cream the butter and sugar well. You want them to look pale and fluffy before adding the remaining ingredients. 
• Do the toothpick test. Once the loaf is done, insert a toothpick into the center of the loaf. If it comes out clean, it’s done.
• The icing should be thin. Icing should be thin enough to pour slowly. Add a few extra drops of milk, or teaspoons of powdered sugar to achieve desired consistency. 

How to Store Leftovers

Do not refrigerate your lemon loaf. Instead, wrap it loosely with paper towels and place it in a ziploc bag on the counter. This will keep your loaf moist and fresh. 

Can I Freeze It?

Yes, you can. Wrap your lemon poppyseed loaf tightly in plastic wrap, and then wrap it in aluminum foil. Or, place it in a freezer bag or airtight container. You can freeze the loaf for up to 3-months. 

Other Lemon Recipes to Try

• Lemon Cream
• Lemon Sugar Cookies
• Blueberry Lemon Bread
• Lemon Bundt Cake
• Lemon ButterCream Sandwich Cookies

Lemon Poppy Seed Bread

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 10 minutes

Total Time: 1 hour 30 minutes

Make a decadent lemon poppy seed quick bread perfect for breakfast or a snack.

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Ingredients

• Ingredients:
• 1 cup sugar
• ¾ cup butter
• 3 eggs
• 1 teaspoon vanilla extract
• ¼ cup lemon juice (juice of 1 large lemon)
• Zest from one lemon (about a Tablespoon)
• ¾ cup of milk
• 2 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 Tablespoon poppy seeds
• Icing:
• 1 cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon milk

Instructions

1. Preheat oven to 350º, and grease a 9x5” loaf pan
2. In a large bowl, cream butter and sugar together until pale and fluffy (about 3 minutes)
3. Add eggs and vanilla extract and beat together
4. Add lemon juice and zest, and beat until incorporated
5. Add ⅓ of the flour, plus the baking soda and salt
6. Mix together
7. Add half of the milk, and mix
8. Add another third of the flour, and again mix until combined
9. Repeat with remaining milk and flour, combining until just blending
10. Stir in poppy seeds
11. Pour batter into pan and bake in center of oven for 45-60  minutes until a toothpick comes out clean when inserted into the center. 
12. Remove from oven and let cool ten minute before running a butter knife along edges of pan to loosen, removing from pan, and cooling completely on a wire rack
13. For the icing, whisk all ingredients together until smooth. Icing should be thin enough to pour slowly. Add a few extra drops of milk, or teaspoons of powdered sugar to achieve desired consistency. 
14. Drizzle over cake

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When I first started making cinnamon rolls, I admit, I was intimidated. Anything using yeast really seemed to make me nervous for some reason. Now that I’ve have a few dozen cinnamon rolls under my belt, I realize I had nothing to worry about! Making homemade cinnamon rolls or sweet breads is super easy! And versatile too!

What are Maple Rolls?

Maple rolls are exactly what they sound like: sweet rolls with maple flavoring!  They would traditionally be a breakfast roll.  They make a great dessert too–they don’t have to be for breakfast! They are super similar to a cinnamon roll but with some extract maple flavoring.

Maple Roll Ingredients

Here’s what you’ll need to make these delicious rolls:

• Bread flour: Make sure you are using bread flour, not all-purpose or cake flour; otherwise the texture will be wrong.
• Milk: You can use any type of milk that you prefer.
• Granulated sugar: This is for the dough.
• Active dry yeast: Make sure you are using active dry yeast and not instant, as it will affect how the dough rises.
• Eggs: You can use farm fresh or eggs from the store.
• Butter: You can use stick butter or butter from a tub; but do not use margarine or shortening.
• Maple extract: This gives great flavor and can be found in the baking aisle.
• Cinnamon: This can be found in the baking aisle with the spices. I bet you already have some in your pantry!
• Powdered sugar: This sugar is used for the glaze.
• Sour cream: You can use regular or low-fat sour cream.

How to make Maple Rolls

Although it may seem like a lot of steps, it’s really not as bad as it looks.  And these are so delicious that when you’re eating them, you’ll wonder why you were even worried about it! I’ve broken down the instructions into easy to follow steps so you can make your own homemade maple rolls with ease.

Step 1: Pour water into saucepan Pour the ½ cup warm water into a small saucepan.

Step 2: Whisk in flour Add in 1/3 cup flour and whisk.

Step 3: Whisk in milk Add in ½ cup milk and whisk until smooth with no lumps.

Step 4: Make it into a slurry Heat over medium heat until smooth and thickened like a slurry.

Step 5: Put the starter aside Remove from heat and cover with plastic wrap to cool. Press wrap against mixture to prevent scum from forming.

Step 6: Start making the dough Place ½ cup warm milk in a large mixing bowl. Add ½ tsp. of the sugar to the milk and stir. Sprinkle the yeast over the mixture and stir until dissolved. Allow mixture to sit for approx. 15 minutes to allow the yeast to activate. The mixture will be bubbly when it is ready.

Step 7: Add the starter to the dough Once the yeast mixture is ready, add the starter to it along with the remainder of the sugar, egg, flour and salt. Mix by hand until combined.

Step 8: Knead the dough Using a dough hook, knead dough for about 5-minutes on low speed. Cut butter into four pieces and add to dough, one at a time, mixing with the dough hook between each addition. Turn the speed to medium and knead for about five more minutes. Dough should come together and begin to form a ball.

Step 9: Let the dough rise Place dough ball in a greased bowl, turning once to grease top. Cover with plastic wrap and allow to rise in a warm place until doubled (about 1-1½ hours).

Step 10: Divide the dough Divide dough in two equal parts and roll each half to an approx. 8×20 inch rectangle.

Step 11: Combine butter and maple extract Stir softened butter and maple extract until combined. Spread over surface of rectangle.

Step 12: Combine cinnamon and sugar Combine cinnamon and sugar and sprinkle half over each buttered rectangle. Using your rolling pin, lightly roll across surface to press mixture into dough.

Step 13: Assemble the rolls Starting at one long end, roll up into a log, gently pulling backwards during the process to help the roll to stay tight. Pinch seam together to seal.

Step 14: Cut the rolls Cut into 2-inch slices and place in a greased baking pan.

Step 15: Repeat with the other half Repeat process with second half of dough.

Step 16: Let the dough finish rising Cover pans and let rise until doubled in a warm place, about 1 hour.

Step 17: Preheat the oven Preheat oven to 350°F.

Step 18: Bake the rolls Brush tops of risen rolls with the reserved ¼ cup of milk. Bake on center rack of oven for about 30-35 minutes, until golden brown. Cool in pan. until warm.

Step 19: Make the icing Combine powdered sugar, sour cream and maple extract until smooth.

Step 20: Ice the rolls Ladle or pour maple icing over top of the homemade maple cinnamon rolls while still warm.

Can I use a different extract?

Yes, you can pick your favorite flavor.  Of course, they won’t be MAPLE cinnamon rolls anymore, but you could certainly use this cinnamon roll recipe with a different extract for a different flavor.

Can I use pre-made dough?

Want a sweet treat without the wait?  You can definitely use pre-made dough.  Just follow the instructions on the packaging and then add the filling and the glaze.

How to store leftovers

You can store any leftovers in an airtight container in the fridge…if there are any leftovers!

Can I freeze Maple Rolls?

Sure can!  This works really well if you have extra time and want to make some for another time, when you either don’t have much time, or just don’t want to wait!  You can freeze individual rolls and frost them when you reheat them.

Maple Cinnamon Rolls

Yield: 10 rolls

Prep Time: 25 minutes

Cook Time: 35 minutes

Additional Time: 1 hour 2 seconds

Total Time: 2 hours 2 seconds

Maple rolls are a combination of cinnamon rolls and delicious maple flavoring. Make a batch today!

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Ingredients

• Starter
• ½ c warm water
• ⅓ c bread flour
• ½ c warm milk
• Dough
• 2⅔ c bread flour
• ¼ c granulated sugar
• 1 packet active dry yeast
• 1 lg egg
• ¾ c warm milk (reserve ¼ cup for brushing tops of rolls)
• 4 oz butter
• 1 tsp maple extract
• Filling
• 8 tbsp butter (softened)
• ¾ c granulated sugar
• 3 tsp cinnamon
• 2 tsp maple extract
• Maple Glaze
• 1 c powdered sugar
• ½ c sour cream
• 1 tsp maple extract

Instructions

Milk Bread Starter

Pour the ½ cup warm water into a small saucepan.

Add in ⅓ cup flour and whisk.

Add in ½ cup milk and whisk until smooth with no lumps.

Heat over medium heat until smooth and thickened like a slurry.

Remove from heat and cover with plastic wrap to cool. Press wrap against mixture to prevent scum from forming.

Roll Dough and Filling

Place ½ cup warm milk in a large mixing bowl. Add ½ tsp. of the sugar to the milk and stir. Sprinkle the yeast over the mixture and stir until dissolved. Allow mixture to sit for approx. 15 minutes to allow the yeast to activate. The mixture will be bubbly when it is ready.

Once the yeast mixture is ready, add the starter to it along with the remainder of the sugar, egg, flour and salt. Mix by hand until combined.

Using a dough hook, knead dough for about 5-minutes on low speed. Cut butter into four pieces and add to dough, one at a time, mixing with the dough hook between each addition. Turn the speed to medium and knead for about five more minutes. Dough should come together and begin to form a ball.

Place dough ball in a greased bowl, turning once to grease top. Cover with plastic wrap and allow to rise in a warm place until doubled (about 1-1½ hours,

Divide dough in two equal parts and roll each half to an approx. 8×20 inch rectangle.

Stir softened butter and maple extract until combined. Spread over surface of rectangle,

Combine cinnamon and sugar and sprinkle half over each buttered rectangle. Using your rolling pin, lightly roll across surface to press mixture into dough.

Starting at one long end, roll up into a log, gently pulling backwards during the process to help the roll to stay tight. Pinch seam together to seal.

Cut into 2-inch slices and place in a greased baking pan.

Repeat process with second half of dough.

Cover pans and let rise until doubled in a warm place. (about 1 hour)

Preheat oven to 350°.

Brush tops of risen rolls with the reserved ¼ cup of milk. Bake on center rack of oven for about 30-35 minutes, until golden brown. Cool in pan. until warm.

Ladle or pour maple icing over tops of rolls while still warm.

Maple Icing

Combine powdered sugar, sour cream and maple extract until smooth.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 596Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 76mgSodium: 269mgCarbohydrates: 79gFiber: 2gSugar: 35gProtein: 8g

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Other sweet roll recipes to try

If you enjoyed this recipe, here are some other sweet roll recipes we think you might like:

• Pumpkin Cheesecake Sweet Rolls
• Apricot Sweet Rolls
• Chocolate Chip Cinnamon Rolls
• Lemon Blueberry Sweet Rolls
• Oreo Cinnamon Rolls
• Incredible Orange Sweet Rolls

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