Description

These homemade cinnamon rolls are soft, fluffy, and packed with a sweet cinnamon and brown sugar filling, topped with a rich and creamy maple cream cheese frosting. Perfect for a special breakfast or brunch treat, these rolls are made from scratch using a classic yeast dough, baked to golden perfection, and finished with a luscious, flavorful glaze that adds the perfect balance of sweetness and maple essence.

Ingredients

Scale

Dough

2 cups whole milk (2% milk also works)
½ cup salted butter
½ cup granulated sugar
1 teaspoon salt
¾ tablespoon instant yeast
2 large eggs (beaten)
6 cups all-purpose flour

Filling

½ cup salted butter (softened)
1 cup packed light brown sugar
1 tablespoon ground cinnamon

Maple Cream Cheese Frosting

8 ounces cream cheese (softened)
½ cup salted butter (softened)
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon high-quality maple extract
3 cups powdered sugar
milk (as needed to adjust consistency)

Cook Mode Prevent your screen from going dark

Instructions

Scald the Milk: Heat the milk in a saucepan until small bubbles appear around the edges and it begins to steam, just below boiling point.
Prepare Dough Mixture: Pour the scalded milk into a stand mixer bowl. Add the butter, granulated sugar, and salt. Using a dough hook, mix until everything is combined. Allow this mixture to cool to about 105°F to ensure the yeast will activate without being killed by excess heat.
Add Yeast and Eggs: Stir in the instant yeast and beaten eggs. Gradually add the all-purpose flour while mixing until the dough pulls away from the sides but remains slightly sticky. Knead the dough for 5 minutes until smooth and elastic.
First Rise: Transfer the dough to a large greased bowl, cover it, and let it rise until it doubles in size, approximately 1 to 1.5 hours depending on room temperature.
Shape Dough: Punch down the risen dough to release air. On a floured surface, roll the dough out into an 18×12-inch rectangle.
Prepare Filling and Roll Up: Spread softened butter evenly over the dough rectangle. Combine brown sugar and cinnamon in a small bowl, then sprinkle evenly over the buttered dough. Starting on the longer side of the rectangle, roll the dough tightly into a log. Pinch the seam to seal.
Cut Rolls: Slice the log into 12 equal portions using a sharp knife.
Second Rise: Place the rolls on a parchment-lined baking sheet in a 3 by 4 arrangement. Cover with a kitchen towel and let rise until doubled in size, about 30 to 45 minutes.
Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
Bake Rolls: Bake the cinnamon rolls for 20 to 22 minutes or until golden brown and cooked through. Remove carefully from the oven.
Cool Rolls: Allow the baked rolls to cool for at least 30 minutes before frosting to prevent the frosting from melting completely.
Make Frosting: In a large bowl or the stand mixer bowl fitted with a paddle attachment, combine softened cream cheese, softened butter, light brown sugar, vanilla extract, maple extract, and powdered sugar. Beat until smooth and creamy. Add milk a little at a time if the frosting needs thinning.
Frost and Serve: Spread the maple cream cheese frosting over the cooled cinnamon rolls generously. Serve immediately and enjoy!

Notes

Make sure the milk mixture is warm but not hot before adding yeast to prevent killing the yeast.
You can substitute 2% milk with whole milk or non-dairy milk, but texture may vary.
For a deeper maple flavor, use pure maple syrup instead of extract, but reduce sugar slightly.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat rolls gently in the microwave or oven before serving to refresh softness.