Can You Make Flaky, Maple-Infused Coffee Cakes in Just 60 Minutes of Active Time?
Craving a warm, indulgent treat that’s perfect for brunch or gifting? What if you could bake two golden, maple-flavored coffee cakes with a nutty filling in just 60 minutes of hands-on time? Maple Butter Twists, a contest-winning recipe with 12 reviews, are your answer—ideal for holiday mornings, coffee breaks, or special occasions. Ready to fill your kitchen with sweet, maple aromas? Let’s get baking!
Overview: Why Maple Butter Twists Shine
What makes Maple Butter Twists so special? These coffee cakes combine a soft, yeasted dough with a rich filling of maple syrup, brown sugar, and walnuts, twisted into a stunning coiled shape and finished with a sweet maple glaze. Baked in two 9-inch round pans, they’re perfect for sharing at brunches, potlucks, or family gatherings. The recipe requires some dough-handling skills but is approachable with clear steps, kid-friendly for simple tasks, and adaptable for dietary needs, yielding 32 slices (16 per cake).
Time requirement: 60 minutes active (35 minutes prep, 25 minutes cooking), plus 115 minutes rising time. The two-pan method maximizes yield.
Difficulty level: Moderate. Kneading dough and twisting ropes require some technique, but the process is straightforward with practice. Two 9-inch round baking pans, a saucepan, and mixing bowls are the main tools, and kids can help spread filling or drizzle glaze.
Health perks: Walnuts provide heart-healthy fats and antioxidants, while moderate sugar keeps it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps, making it a wholesome indulgence for sharing.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 2 coffee cakes (32 slices). Each ingredient plays a key role, with swaps for flexibility.
Dough
- All-purpose flour (3-1/4 to 3-1/2 cups): Forms soft, elastic dough. Sub: Gluten-free flour blend (may need xanthan gum for structure).
- Sugar (3 tablespoons): Feeds yeast and adds slight sweetness. Sub: Coconut sugar or honey.
- Salt (1-1/2 teaspoons): Balances flavors. Sub: Kosher salt or reduce to 1 teaspoon for low-sodium.
- Active dry yeast (1/4 oz package, ~2-1/4 teaspoons): Leavens dough for fluffiness. Sub: Instant yeast (use 2 teaspoons).
- 2% milk (3/4 cup): Adds moisture and richness. Sub: Plant-based milk or whole milk.
- Butter (1/4 cup): Enriches dough. Sub: Vegan butter or coconut oil.
- Large eggs (2, room temperature): Bind and add tenderness. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
Filling
- Brown sugar (1/3 cup, packed): Adds caramel-like sweetness. Sub: Coconut sugar or 1/4 cup brown sugar + 1 tablespoon maple syrup.
- Sugar (1/4 cup): Balances filling’s sweetness. Sub: Coconut sugar or omit for less sweet.
- Butter (3 tablespoons, softened): Creates spreadable filling. Sub: Vegan butter or coconut oil.
- Maple syrup (3 tablespoons): Adds signature flavor. Sub: Honey or agave syrup.
- All-purpose flour (4-1/2 teaspoons): Thickens filling. Sub: Gluten-free flour or cornstarch.
- Ground cinnamon (3/4 teaspoon): Adds warmth. Sub: Pumpkin pie spice or nutmeg.
- Maple flavoring (3/4 teaspoon): Enhances maple taste. Sub: Vanilla extract or additional maple syrup.
- Chopped walnuts (1/3 cup): Provide crunch. Sub: Pecans, almonds, or sunflower seeds for nut-free.
Glaze
- Confectioners’ sugar (1/2 cup): Forms sweet glaze. Sub: Maple sugar or reduce to 1/3 cup.
- Maple flavoring (1/4 teaspoon): Boosts maple flavor. Sub: Vanilla extract or omit.
- 2% milk (2-3 teaspoons): Creates drizzle consistency. Sub: Plant-based milk or water.
These ingredients are pantry-friendly, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake These Twists!
Ready to start? You’ll need two 9-inch round baking pans, a saucepan, and mixing bowls. These steps are clear, with tips for success.
- Mix dough: In a large bowl, combine 1-1/2 cups flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and 1 package yeast. In a saucepan, heat 3/4 cup milk and 1/4 cup butter to 120°-130°F (butter may not fully melt). Add to dry ingredients; beat until moistened. Add 2 eggs; beat on medium speed for 2 minutes. Stir in enough remaining flour (1-3/4 to 2 cups) to form a firm dough. Tip: Use a thermometer for milk temperature to activate yeast properly.
- Knead and rise: Turn dough onto a floured surface; knead until smooth and elastic (5-7 minutes). Place in a greased bowl, turning to grease top. Cover with a clean towel and let rise in a warm place (80°-85°F, like an oven with light on) until doubled, about 70 minutes. Tip: Knead until dough springs back lightly; avoid cold drafts during rising.
- Make filling: In a small bowl, beat 1/3 cup brown sugar, 1/4 cup sugar, 3 tablespoons softened butter, 3 tablespoons maple syrup, 4-1/2 teaspoons flour, 3/4 teaspoon cinnamon, and 3/4 teaspoon maple flavoring for 2 minutes until smooth. Tip: Ensure butter is soft for easy spreading.
- Shape dough: Punch down dough; divide in half. On a lightly floured surface, roll each half into a 16×8-inch rectangle. Spread half the filling over each to within 1/2 inch of edges. Sprinkle each with 1/6 cup walnuts. Roll up jelly-roll style from a long side. Tip: Roll tightly but gently to avoid tearing.
- Twist and coil: With a sharp knife, cut each roll lengthwise into two strips. Open strips cut-side up; gently twist together like a rope. Transfer each twisted rope to a greased 9-inch round pan; coil into a circle, tucking ends under and pinching to seal. Tip: Twist loosely to maintain shape; ensure pans are well-greased.
- Second rise: Cover pans with a towel and let rise in a warm place until doubled, about 45 minutes. Tip: Check for doubling by pressing lightly; dough should spring back slowly.
- Bake: Preheat oven to 350°F (177°C). Bake for 25-30 minutes until golden brown. Tip: Check at 25 minutes; cover with foil if browning too quickly.
- Cool: Cool in pans for 10 minutes, then transfer to wire racks. Tip: Use a spatula to loosen edges if needed.
- Make glaze and serve: In a small bowl, mix 1/2 cup confectioners’ sugar, 1/4 teaspoon maple flavoring, and 2-3 teaspoons milk until smooth. Drizzle over warm cakes. Slice each cake into 16 pieces (32 total). Tip: Adjust milk for a pourable glaze; drizzle with a spoon for rustic look.
Assembly: Plate It Like a Pro
These coffee cakes are golden and spiraled, making them easy to plate beautifully. Here’s how to make them look as good as they taste.
- Cakes: Slice each cake into 16 wedges and place 1-2 per plate, showcasing the twisted layers and glaze. Tip: Angle slices to highlight the spiral.
- Garnish: Drizzle extra glaze or sprinkle with chopped walnuts. Tip: A dusting of confectioners’ sugar adds elegance.
- Serving suggestion: Pair with coffee, tea, or hot cider for a complete brunch or dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a cozy vibe, use white or gold-rimmed plates to highlight the golden twists. Serve on a cake stand for gatherings. Tip: Add a maple leaf or cinnamon stick for a seasonal touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cakes tasting great.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. Tip: Store without glaze to prevent sogginess; add fresh glaze before serving.
- Freezing: Freeze unglazed cakes (whole or sliced) in an airtight container for up to 3 months. Thaw overnight in the fridge, then glaze fresh. Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Prepare dough and filling a day ahead; refrigerate dough after first rise. Shape and bake fresh for best texture. Tip: Don’t glaze early—glaze may soak in.
Health tip: Storing properly preserves the walnuts’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, and plant-based milk; ensure maple flavoring is vegan-friendly.
- Gluten-free option: Use gluten-free flour blend with xanthan gum; check yeast.
- Lower sugar: Reduce sugar to 2 tablespoons in dough, 1/4 cup in filling; use 1/3 cup confectioners’ sugar in glaze.
- Nut-free option: Omit walnuts; use sunflower seeds or extra maple syrup.
- Spiced boost: Add 1/4 teaspoon nutmeg or ginger to filling.
- Add-ins: Sprinkle 1/4 cup dried cranberries or chocolate chips with walnuts.
Conclusion: Savor Your Maple Butter Twists
You’re now ready to master Maple Butter Twists! This wholesome, contest-winning treat brings soft dough, maple-walnut filling, and sweet glaze together for a coffee cake that’s perfect for brunches, holidays, or gifting. With 60 minutes of active time and two pans, you can create a flavorful, showstopping dessert that’s as delicious as it is beautiful. Play with vegan or spiced twists to make it your own. Grab those baking pans, twist some dough, and enjoy this maple delight. Share your results in the comments—I’d love to hear how it turned out!
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Maple Butter Twists
Description
Craving a warm, indulgent treat that’s perfect for brunch or gifting? What if you could bake two golden, maple-flavored coffee cakes with a nutty filling in just 60 minutes of hands-on time? Maple Butter Twists, a contest-winning recipe with 12 reviews, are your answer—ideal for holiday mornings, coffee breaks, or special occasions
Ingredients
Dough
- All-purpose flour (3-1/4 to 3-1/2 cups): Forms soft, elastic dough. Sub: Gluten-free flour blend (may need xanthan gum for structure).
- Sugar (3 tablespoons): Feeds yeast and adds slight sweetness. Sub: Coconut sugar or honey.
- Salt (1-1/2 teaspoons): Balances flavors. Sub: Kosher salt or reduce to 1 teaspoon for low-sodium.
- Active dry yeast (1/4 oz package, ~2-1/4 teaspoons): Leavens dough for fluffiness. Sub: Instant yeast (use 2 teaspoons).
- 2% milk (3/4 cup): Adds moisture and richness. Sub: Plant-based milk or whole milk.
- Butter (1/4 cup): Enriches dough. Sub: Vegan butter or coconut oil.
- Large eggs (2, room temperature): Bind and add tenderness. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
Filling
- Brown sugar (1/3 cup, packed): Adds caramel-like sweetness. Sub: Coconut sugar or 1/4 cup brown sugar + 1 tablespoon maple syrup.
- Sugar (1/4 cup): Balances filling’s sweetness. Sub: Coconut sugar or omit for less sweet.
- Butter (3 tablespoons, softened): Creates spreadable filling. Sub: Vegan butter or coconut oil.
- Maple syrup (3 tablespoons): Adds signature flavor. Sub: Honey or agave syrup.
- All-purpose flour (4-1/2 teaspoons): Thickens filling. Sub: Gluten-free flour or cornstarch.
- Ground cinnamon (3/4 teaspoon): Adds warmth. Sub: Pumpkin pie spice or nutmeg.
- Maple flavoring (3/4 teaspoon): Enhances maple taste. Sub: Vanilla extract or additional maple syrup.
- Chopped walnuts (1/3 cup): Provide crunch. Sub: Pecans, almonds, or sunflower seeds for nut-free.
Glaze
- Confectioners’ sugar (1/2 cup): Forms sweet glaze. Sub: Maple sugar or reduce to 1/3 cup.
- Maple flavoring (1/4 teaspoon): Boosts maple flavor. Sub: Vanilla extract or omit.
- 2% milk (2-3 teaspoons): Creates drizzle consistency. Sub: Plant-based milk or water.
These ingredients are pantry-friendly, creating a wholesome, indulgent treat.
Instructions
Ready to start? You’ll need two 9-inch round baking pans, a saucepan, and mixing bowls. These steps are clear, with tips for success.
- Mix dough: In a large bowl, combine 1-1/2 cups flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and 1 package yeast. In a saucepan, heat 3/4 cup milk and 1/4 cup butter to 120°-130°F (butter may not fully melt). Add to dry ingredients; beat until moistened. Add 2 eggs; beat on medium speed for 2 minutes. Stir in enough remaining flour (1-3/4 to 2 cups) to form a firm dough. Tip: Use a thermometer for milk temperature to activate yeast properly.
- Knead and rise: Turn dough onto a floured surface; knead until smooth and elastic (5-7 minutes). Place in a greased bowl, turning to grease top. Cover with a clean towel and let rise in a warm place (80°-85°F, like an oven with light on) until doubled, about 70 minutes. Tip: Knead until dough springs back lightly; avoid cold drafts during rising.
- Make filling: In a small bowl, beat 1/3 cup brown sugar, 1/4 cup sugar, 3 tablespoons softened butter, 3 tablespoons maple syrup, 4-1/2 teaspoons flour, 3/4 teaspoon cinnamon, and 3/4 teaspoon maple flavoring for 2 minutes until smooth. Tip: Ensure butter is soft for easy spreading.
- Shape dough: Punch down dough; divide in half. On a lightly floured surface, roll each half into a 16×8-inch rectangle. Spread half the filling over each to within 1/2 inch of edges. Sprinkle each with 1/6 cup walnuts. Roll up jelly-roll style from a long side. Tip: Roll tightly but gently to avoid tearing.
- Twist and coil: With a sharp knife, cut each roll lengthwise into two strips. Open strips cut-side up; gently twist together like a rope. Transfer each twisted rope to a greased 9-inch round pan; coil into a circle, tucking ends under and pinching to seal. Tip: Twist loosely to maintain shape; ensure pans are well-greased.
- Second rise: Cover pans with a towel and let rise in a warm place until doubled, about 45 minutes. Tip: Check for doubling by pressing lightly; dough should spring back slowly.
- Bake: Preheat oven to 350°F (177°C). Bake for 25-30 minutes until golden brown. Tip: Check at 25 minutes; cover with foil if browning too quickly.
- Cool: Cool in pans for 10 minutes, then transfer to wire racks. Tip: Use a spatula to loosen edges if needed.
- Make glaze and serve: In a small bowl, mix 1/2 cup confectioners’ sugar, 1/4 teaspoon maple flavoring, and 2-3 teaspoons milk until smooth. Drizzle over warm cakes. Slice each cake into 16 pieces (32 total). Tip: Adjust milk for a pourable glaze; drizzle with a spoon for rustic look.
FAQs: Your Questions Answered
Can I use instant yeast? Yes! Use 2 teaspoons instant yeast and skip proofing; mix directly with dry ingredients.
What are the health benefits? Walnuts provide heart-healthy fats; moderate sugar keeps it balanced.
How do I know the cakes are done? They’re golden brown after 25-30 minutes.
Can I prep for a party? Yes! Prep dough and filling a day ahead; bake fresh.
Kid-friendly? Totally! Maple flavor appeals to kids; omit walnuts for allergies.
Why is my dough sticky? Too little flour or overkneaded. Add flour gradually and knead until smooth.
Gluten-free? Use gluten-free flour with xanthan gum.
How to store leftovers? Room temp for 2 days, fridge for 5 days; reheat gently. Freeze unglazed for 3 months; thaw before glazing.