Best Maple Cinnamon Coffee Recipes

JAN'S CINNAMON AND MAPLE SWIRL "BETTER"-CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
• Mix white sugar, flour, 3/4 cup cinnamon, and 3 tablespoons non-dairy butter together in a stand mixer until well blended. Transfer to a bowl.
• Mix 1 cup brown sugar, 2 tablespoons cinnamon, cocoa powder, and 1/4 teaspoon salt together in a stand mixer until well blended. Transfer to a separate bowl.
• Measure 1 1/2 cups Lactaid® milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar.
• Mix cottage cheese, 1 1/2 cups white sugar, and 1/3 cup brown sugar together in a stand mixer. Whip until mixture is smooth and creamy. Add non-dairy butter or margarine and whip until smooth. Add eggs one at a time, beating well before adding the next one. Mix in vanilla and maple extracts and salt. Mix in 2 cups flour.
• Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well.
• Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture.
• Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter.
• Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, 60 to 90 minutes. Cool and remove from pan.

MAPLE-CINNAMON COFFEE

Steps:

• Place coffee in filter in brew basket of coffee maker; sprinkle with cinnamon.
• Pour syrup into empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir until coffee mixture is blended.
• Serve topped with COOL WHIP.

CINNAMON PINWHEELS WITH MAPLE-COFFEE ICING

Steps:

• Preheat oven to 400°F. Grease a muffin sheet with non-stick cooking spray or line with paper liners and set aside. In a small bowl, mix together the brown sugar and cinnamon and set aside. Mix Bisquick and milk together with a wooden spoon until dough comes together, then turn dough onto a floured surface and knead for about 3-4 minutes. Roll dough into a large rectangle, 1/4-inch thick, and brush with melted butter. Sprinkle about 3/4 cup of the brown sugar mixture over the dough; sprinkle the remaining brown sugar mixture in the bottom of each muffin cup well. Roll dough, jelly roll fashion, tucking in the ends so that the brown sugar stays inside; slice into 12 biscuits. Place cut-side down in muffin cups on top of the brown sugar. Bake for 10-12 minutes, or until a toothpick inserted into the middle comes out clean. Turn out of the pan onto waxed paper immediately. For the icing, mix together all the ingredients with a whisk until icing comes together. It should be thick, but too thick to pour. Depending on the consistency you want, you may want to add a tablespoon more or less of powdered sugar. Drizzle over the cinnamon rolls and serve warm.

MAPLE CINNAMON COFFEE

Steps:

• Place filter in brew basket of coffee maker.
• Add ground coffee and cinnamon.
• Pour syrup into empty coffee pot.
• Add water to coffee maker; brew.
• After brewing is complete, stir coffee well.
• Pour coffee into 6 coffee mugs.
• Top with a dollop of whipped cream or Cool whip.
• Lightly sprinkle ground cinnamon on top.

CINNAMON-MAPLE COFFEE CAKES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 9 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine the sugars, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Add corn syrup and maple flavoring. Stir in nuts., Punch dough down; turn onto a lightly floured surface. Divide into six portions. Roll one portion into a 14x8-in. rectangle. Spread 1/2 cup filling to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut roll in half lengthwise. Place halves, cut side up, side by side; braid. Shape into a ring in a greased 9-in. round baking pan; pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm coffee cakes. Cut into wedges.

CINNAMON MAPLE COFFEE CAKE

Steps:

• In a small saucepan, combine water and butter for the dough. Heat until very warm (and butter is melted), to about 120-130 degree F. In a large mixing bowl, add 1 cup of the flour, yeast, sugar, and salt. Add water mixture and blend together. Add in the cinnamon, nutmeg, maple and egg. Mix until well combined.
• Add remaining 1 cup of flour and beat for about 2 minutes, scraping sides of bowl as needed. Pour dough into a greased 8x8-inch baking pan. Cover with a clean, dry towel and let rise in a warm place until doubled in size (about 45 minutes). While dough is rising, combine streusel ingredients with a pastry blender or your hands, until very crumbly. Set aside.
• When dough is ready, sprinkle streusel evenly over the top. Bake in a preheated 350 degree F oven for about 35 minutes, until golden brown. Cool slightly on wire rack. While cooling, prepare glaze. Whisk together the powdered sugar, milk and maple until smooth. Drizzle over warm cake. Slice and enjoy!