Maple Cinnamon Rings

From Mrs. Field’s Best Cooke Book Ever!



  • 2 c flour
  • 1/4 c sugar
  • 1 c butter chilled and sliced into 8 pieces
  • 1/4 c Silloway Maple syrup chilled
  • 2-4 T ice water


for the Pastry

  • Combine flour and sugar. Add butter and mix until the dough forms pea sized pellets. Add maple syrup and 2 T water, mix on low speed until dough can be formed into a ball.
    Separate dough into 2 balls and flatten into disks. Wrap and refrigerate 2 hours.

for the Filling

  • Combine ¼ c. sugar and 4 t. cinnamon. Preheat oven to 325 degrees.
    Roll dough into a rectangle, 10 x 15 by 1/8 inch thick. Sprinkle dough with half the filling mixture. Starting with the smaller side, roll dough up tightly into a cylinder. Dampen edge with water and seal. Repeat with remaining dough. Wrap each roll and refrigerate 1 hour.
    Using a sharp thin knife, cut ¼ inch slices and place on ungreased baking sheet, 1 inch apart. Brush tops lightly with 1$ c. maple syrup. Bake for 15, minutes, or until golden brown. Immediately transfer to cool, flat surface.
    From Mrs. Field’s Best Cooke Book Ever!