Description
These homemade cinnamon rolls are soft, fluffy, and swirled with a cinnamon-sugar filling, then topped with a rich and creamy maple cream cheese frosting. Perfect for a cozy breakfast or dessert, this recipe guides you through making the dough from scratch and baking delicious rolls with a sweet maple-flavored cream cheese glaze.
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 for desired consistency)
Instructions
- Scald the Milk: Heat the milk in a saucepan until small bubbles form around the edges and the milk is steaming, but not boiling. This step helps to soften the flour and improve the dough texture.
- Mix Dough Base: Pour scalded milk into the bowl of an electric stand mixer. Add the butter, granulated sugar and salt. Using the dough hook attachment, mix until combined. Let the mixture cool to about 105°F to protect the yeast.
- Add Yeast, Eggs and Flour: Stir in the instant yeast and beaten eggs until incorporated. Gradually add the flour, mixing until the dough starts to pull away from the sides but remains slightly sticky.
- Knead Dough: Knead the dough using the dough hook for 5 minutes to develop gluten, or by hand if preferred. Transfer the dough to a large greased bowl, cover with plastic wrap or a towel, and let it rise until doubled in size, about 1 to 1.5 hours.
- Prepare Filling: On a floured surface, punch down the risen dough and roll it out into an 18×12-inch rectangle. Spread softened butter evenly over the dough surface. Mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the butter.
- Shape Rolls: Starting from a longer edge, tightly roll the dough into a log. Pinch the seam to seal, then cut the log into 12 equal pieces.
- Second Rise: Line a baking sheet with parchment paper and arrange the rolls in 3 rows of 4. Cover with a kitchen towel and allow the rolls to rise again until doubled in size, about 30 to 45 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the rolls are rising.
- Bake Rolls: Once risen, bake the cinnamon rolls for 20 to 22 minutes, until golden brown on top.
- Cool Rolls: Remove the rolls from the oven and let them cool at least 30 minutes before frosting to prevent the frosting from melting.
- Prepare Maple Cream Cheese Frosting: Combine cream cheese, softened butter, light brown sugar, vanilla extract, maple extract, and powdered sugar in a mixing bowl. Beat using an electric hand mixer or stand mixer paddle attachment until smooth. Add a splash of milk as needed to achieve desired frosting consistency.
- Frost and Serve: Spread the maple cream cheese frosting generously over the cooled cinnamon rolls. Serve and enjoy!
Notes
- Ensure the milk mixture is warm (around 105°F) before adding yeast to prevent killing the yeast.
- Letting the rolls cool before frosting prevents the frosting from melting and sliding off.
- Using high-quality maple extract greatly enhances the flavor of the frosting.
- For a dairy-free alternative, substitute butter and cream cheese with plant-based versions.
- Can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat cinnamon rolls in a microwave for 15-20 seconds before serving for a fresh-baked warmth.
