- 3-1/4 to 3-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1-1/2 teaspoons salt
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup milk
- 1/4 cup butter
- 2 eggs
- 1/3 cup packed brown sugar
- 1/4 cup sugar
- 3 tablespoons butter, softened
- 3 tablespoons maple syrup
- 4-1/2 teaspoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon maple flavoring
- 1/3 cup chopped walnuts
- 1/2 cup confectioners' sugar
- 1/4 teaspoon maple flavoring
- 2 to 3 teaspoons milk
- In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes.
- In a small bowl, combine the first seven filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16-in. x 8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side.
- With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to two greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to achieve desired consistency; drizzle over warm cakes. Yield: 2 coffee cakes.
Reviews for Maple Butter Twists
"Made this yesterday while I was stuck in my home during Tropical Storm Isaac. It was delish. I thought it couldn't get better until I made a similar maple twist without icing, also from Taste of Home, and accidentally let the final rise go for an extra half hour. It got incredibly big, light and fluffy. Next time I will let this bread rise the extra half hour and I am sure it will be just as good."
"Delicious recipe and freezes wonderfully (after baking and w/o icing). Won Best of Show with a twist I froze and reheated in oven."
"I received this recipe years ago, and I make it whenever I can. It is delicious every time. We eat both twists within a couple of hours."
"This is a fantastic recipe! I have been making it for years and always get rave reviews. Thank you June!!!"
"I made these for Christmas morning last year. They were a huge hit! You should try this recipe!"