Welcome to a culinary adventure that will redefine your breakfast, brunch, or dessert experience. Forget deciding between a rich coffee cake, a comforting cinnamon roll, or a delicate pastry twist – this **Maple Butter Twist Coffee Cake** effortlessly embodies the best of all worlds. Imagine a tender, buttery bread, generously swirled with a warm, brown sugar and pure maple filling, then baked to golden perfection. The aroma alone is enough to signal the arrival of autumn, making leaves everywhere want to turn and drop in celebration. And for the grand finale? A luscious maple glaze that ties all the glorious flavors together. This isn’t just a recipe; it’s an invitation to savor pure, unadulterated comfort.
As I stand on the cusp of turning thirty, I find myself reflecting on life’s delightful complexities – from embracing new exercise routines (yes, I’ve actually stuck with it, much to my own surprise!) to navigating the joys and challenges of parenthood. A while back, my brother Nathan pointed out, “Oh, you’re feeling that 30 coming along, aren’t ya?” While a new decade definitely brings its own set of reflections, for me, it’s also about those very real, very tangible post-third-kid love handles. They’re not abstract; they’re a badge of honor from the beautiful chaos of raising little ones.
It’s fascinating how having three children subtly shifts perceptions. Once you hit that magic number, people tend to assume you’ve left your twenties behind, regardless of how you look. And honestly, I’m not complaining. It’s simply an observation, a gentle transition into a new phase of life. In today’s world, it’s becoming increasingly common for families to start later, so perhaps my timeline is just a different kind of normal. When I’m out without my kids, people often guess I’m younger, which always brings a smile. Just recently, my best friend Sarah and I enjoyed a thrilling girls’ trip, which included zip-lining. As we chatted with our guides from a tiny wooden platform 150 feet up a tree, Sarah casually mentioned our combined seven children (she has four!). The twenty-something guide’s eyes nearly popped out. I figured he was in his twenties because, well, I just knew. This only solidified my feeling that I’m officially settling into the “30s crowd.”
So, turning thirty feels pretty good. I’ve been here in spirit for a while anyway, complete with the aforementioned love handles as undeniable proof of my journey. Bring it on, thirties – I’m ready for you, armed with confidence, experience, and perhaps, a delicious slice of this homemade **Maple Butter Twist Coffee Cake** to celebrate every moment.
Isn’t this the ultimate satisfaction of making homemade bread? That moment of dough-punching, a perfect release!
This exquisite **Maple Butter Twist Coffee Cake** recipe comes from my dear friend Sarah, whose mother has been perfecting it for years. It’s truly a marvel – a comforting hybrid that captures the essence of a massive cinnamon roll but with the elegant presentation of a cake. And the best part? It’s infused with that rich, unmistakable maple flavor that makes every bite feel like a warm hug. What’s even better is that this recipe yields two magnificent cakes, making it ideal for sharing, gifting, or perhaps, enjoying over several days (if you have the willpower!). I jest, but only slightly, about balancing my love handles with two cakes. The truth is, it’s simply too delicious to resist.
Sarah insists that this **coffee cake** actually tastes better the day after it’s made, or even two days later. She recounts how her mother (a huge shout-out to Anne for this incredible recipe!) would often bake it a couple of days in advance, ensuring it was perfectly ready to be warmed up on a cozy Christmas morning. I genuinely admire their discipline. This bread is so incredibly tender, sweet, and utterly addictive that every time I steal another bite, I’m immediately tempted to go back for more. We currently have some leftovers, and I have absolutely zero confidence that I’ll be able to provide you with a two-day report. It simply vanishes too quickly!
That gloriously crispy bottom edge? That’s what makes life truly worth living. Pure bliss!
Sarah currently resides in Japan, accompanying her husband who is in the military. This means our time zones are vastly different, and she’s often asleep when I’m wide awake, enthusiastically tackling a new recipe. I’m sure she was particularly grateful for this time difference on the day I made this **Maple Butter Twist Coffee Cake**, as it spared her from my usual barrage of rapid-fire texts that any friend receiving a family recipe from me comes to expect. “Can I shape it in a pie pan instead?” “Oh no, I microwaved the milk for too long and now I have to waaaaait, aaah!” “How do you usually slice it? Strips? Wedges?” Count your blessings, Sarah, for those precious hours of uninterrupted sleep!
This **Maple Butter Twist Coffee Cake** is more than just a recipe; it’s a testament to the joy of homemade baking, the comfort of familiar flavors, and the warmth of shared traditions. Whether you’re making it for a special occasion or simply to fill your home with an intoxicating aroma, this cake promises to be a memorable treat. Its soft, pillowy texture, combined with the sweet, aromatic maple and brown sugar swirl, topped with a delicate maple glaze, creates a truly irresistible experience. It’s the perfect way to embrace the cozy vibes of fall or bring a touch of that warmth to any season.
More Maple Recipes You’ll Love!
If the allure of maple has captured your heart, explore these other delightful recipes perfect for any occasion:
- From my roots in California, you can find Maple Bars in nearly every donut shop. After sharing this classic recipe for Maple Bars years ago, I realized it’s a cherished West Coast treat. Did you grow up with these delicious, glazed yeast donuts?
- Craving that maple bar goodness without the wait? Try these 30-Minute Maple Bars for a quick and easy yeast-free delight:
- For a sophisticated, no-bake dessert, my Maple Cheesecake with Roasted Pears is simply divine. It’s a creative and utterly delicious way to utilize seasonal pears.
- Unleash your inner baker with these fun-to-make Swedish Cinnamon Buns with Cardamom << a delightful twist on a classic.
- Discover more twisted perfection with Maple Twists from Fake Ginger.
- Indulge in a unique flavor combination with Maple Bacon Donuts from Wonky Wonderful.
- And for another comforting pull-apart treat, try Cinnamon Pull-Apart Bread with Maple Glaze from Wishes and Dishes.
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Maple Butter Twist Coffee Cake
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Ingredients
For the dough
- 1/4 cup water
- 1/2 cup milk
- 1 tablespoon active dry yeast*
- 1/4 cup softened butter, (1/2 stick)
- 3 tablespoons white sugar
- 1 & 1/2 teaspoons salt
- 2 large eggs
- 3 & 1/2 cups flour, spooned and leveled
For the maple filling
- 1/4 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/3 cup white sugar
- 1/4 cup maple syrup, real grade A
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon maple extract**
- 1/2 cup walnuts, chopped (optional)
For the maple icing
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon maple extract**
Instructions
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In a small bowl or glass measuring cup, add water and 1/2 cup milk. Microwave in 15 second increments, stirring each time, until the mixture is warm to the touch. It should be pleasant, not at all like you want to take your finger out. If it gets too hot, then stick it in the fridge for a couple minutes.
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When the milk and water are nice and warm but not hot, add the yeast and stir. Set aside.
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In a large bowl or stand mixer, add 1/4 cup softened butter. Add 3 tablespoons white sugar and the salt. Beat with the paddle. (Or with a wooden spoon)
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Check the yeast. If it is looking bubbly, then it’s ready to go. If it hasn’t changed at all, then toss it and start over. Better to find out now than in 2 hours when your bread doesn’t rise.
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Add the yeast mixture and 2 eggs to bowl with the butter. Beat well.
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Add the flour, one cup at a time. I added the full 3 and 1/2 cups but you may need to add less. It should form a fairly stiff dough that is smooth and does not stick to the sides of the bowl.
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Knead with the dough hook or by hand for 5 minutes.
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Spray a large bowl with nonstick spray. Shape the dough into a ball and put it in the bowl. Turn once so that the top is coated in oil, then cover the bowl with plastic wrap.
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Let rise in a warm place for 1 and 1/2 hours.
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When the dough has doubled in size, punch down.
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Divide the dough in half.
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On a lightly floured work surface or a pastry cloth, roll one half into a 14×8 inch rectangle. It doesn’t have to be perfect.
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Make the filling: in a medium bowl, stir together 1/4 cup softened butter, brown sugar, 1/3 cup white sugar, maple syrup, flour, cinnamon and 1/2 teaspoon maple extract. Add the walnuts if you are using them.
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Spread half of the filling on the dough.
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Roll up the dough from the 14 inch edge, the long way, so you have one long strip rolled up. See photos.
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Use wet fingers to pinch and seal the edges.
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Use a sharp serrated knife to cut the roll in half lengthwise, all the way down the middle. See photos. I actually cut right along the seam I had just made.
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Lay each half so that the filling side is facing up. Twist the strips of dough together, keeping the cut side facing up. Use wet fingers to pinch the ends together. You should have one long twist that is all sealed.
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Spray 2 cake pans with nonstick spray. They can be either 8 or 9 inch pans.
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Coil the twisted dough into a circle in the prepared pan. Tuck the end underneath.
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Loosely cover with plastic wrap that has been sprayed with nonstick spray. Put in a warm place to rise for another 45 minutes. The cakes should double in size.
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Repeat the process with the other half of the dough.
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When the cakes are almost done rising, turn the oven on to 350 degrees F.
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Discard the plastic wrap at bake at 350 for 20-25 minutes. The top should be a deep golden brown and the center should be firm.
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Remove from the oven and place on a wire rack to cool for 10 minutes. Set a timer! You don’t want to forget. If you leave it in the pan too long you will have to battle with Maple Cement.
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After 10 minutes, use a knife to loosen the edges of the pan, then use a spatula or two to help you lift the cake out of the pan onto a cooling rack.
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In a small bowl, whisk together 1 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon maple extract. Add a bit more milk if you prefer a thinner glaze.
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Drizzle the glaze over the cakes.
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Serve warm. If you are making these ahead, heat up individual portions in the microwave for about 10 seconds.
Notes
**I always use Mapleine.
This recipe is from my BFF’s mom, Anne. Thanks Anne!
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