Since enjoying that maple-frosted cinnamon roll last week, I have had cinnamon rolls on the brain--specifically, maple-flavored ones. Practically right on cue, Alisa over at One Frugal Foodie posted a couple of tempting photos of Maple Oat Bread, along with an accompanying recipe. With a few minor alterations to the recipe, I was making a batch of maple oat cinnamon rolls. I substituted unsweetened almond milk for the water (presumably for softness in the finished product) and used grade B maple syrup (to ensure that the bread would have optimum maple flavor). After the first rise, I rolled the dough out into roughly a 1/2"-thick rectangle, brushed the surface lightly with canola oil, sprinkled it liberally with 1/3 c brown sugar mixed with 2 tsp ground cinnamon, rolled it all up as I would for regular cinnamon rolls, then cut the log into twelve equal pieces. I placed the pieces in a lightly greased rectangular pan, then covered them and placed the pan in the refrigerator overnight. The following morning, I removed the pan from the fridge for 30 minutes before uncovering it and baking the rolls (which had risen somewhat) in a preheated oven for about 20 minutes.
To finish the rolls, I whipped up a simple icing using 2 cups powdered sugar, 2 tablespoons grade B maple syrup, and just enough almond milk to achieve a thick but spreadable consistency. I dressed the warm, baked rolls with the icing, then topped them with a combination of toasted walnut and pecan pieces. The resulting treat was soft, sweet, and crunchy all at once. The maple-cinnamon blend was a harmonious one, and absolutely delicious in the final product. Admittedly, next time I'd like the icing to be toned down if not omitted completely, due to the extreme sweetness of the entire package, but it does emphasize the maple flavor if the subtleness of it in the roll itself isn't enough. I'll be sure to try the original bread recipe as written sometime, too.