Description

These Soft & Fluffy Maple Cinnamon Rolls feature a tender, buttery dough infused with warm spices and sweet maple flavors. The rolls are filled with a rich cinnamon-maple sugar mixture, baked to golden perfection, and topped with a luscious maple cream cheese glaze that melts perfectly into every bite. Ideal for a cozy brunch or special breakfast treat.

Ingredients

Scale

Dough Ingredients

1 cup whole milk, warmed to about 115–120°F
½ cup maple sugar, divided
1 packet (2 ¼ teaspoons) instant yeast (can substitute with active dry yeast)
3 large eggs, room temperature
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 tablespoon maple extract
1 teaspoon vanilla bean paste
¼ teaspoon ground allspice
4 ½ cups bread flour, plus more for dusting
1 teaspoon kosher salt

Filling Ingredients

¼ cup unsalted butter, softened
½ cup packed dark brown sugar
½ cup maple sugar
2 tablespoons ground cinnamon
½ teaspoon kosher salt

Maple Cinnamon Icing Ingredients

4 ounces (brick) cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 cup powdered sugar
¼ cup maple syrup
1 teaspoon vanilla bean paste
¼ teaspoon ground cinnamon

Instructions

Prepare the yeast mixture: Combine warm milk and half of the maple sugar in a mixing bowl, sprinkle yeast on top, and stir. Let the mixture sit 10-15 minutes until foamy.
Mix dough ingredients: Add remaining sugar, eggs, melted butter, maple extract, vanilla bean paste, allspice, bread flour, and salt to the yeast mixture.
Knead the dough: Using a stand mixer with a dough hook, mix on low for 1-2 minutes until combined, then medium speed for 5-6 minutes until smooth and elastic. Alternatively, knead by hand for 10 minutes on a floured surface.
First proof: Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1½ hours. (If using instant yeast, this step can be skipped.)
Roll out dough: Punch down dough and roll on floured surface into a 15×10 inch rectangle.
Prepare filling: Spread softened butter over dough, leaving a small margin. Mix brown sugar and maple sugar, sprinkle evenly over buttered dough. Then sprinkle cinnamon and salt on top and gently rub in.
Roll and cut: Roll the dough tightly from the longest side with seam down. Pinch seam to seal and cut the roll into 12 equal pieces using a sharp knife or dental floss.
Second proof: Place rolls in a parchment-lined 9×13 inch pan with space in between. Cover and proof in a warm spot until puffy (1–1½ hours) or refrigerate overnight (8-10 hours). Bring to room temperature before baking if refrigerated.
Preheat oven and bake: Preheat oven to 350°F. Bake uncovered rolls for about 30 minutes until golden brown.
Make maple cinnamon icing: Beat cream cheese and butter until smooth. Add powdered sugar and beat until combined. Mix in maple syrup, vanilla bean paste, and cinnamon until silky and lump-free.
Ice and serve: Spread the icing generously over warm rolls, optionally dust with extra cinnamon, and serve immediately for best flavor and texture.

Notes

Use bread flour for a chewy and soft texture; all-purpose flour can be substituted but may affect the fluffiness.
For active dry yeast, proofing the yeast in warm milk is essential. Instant yeast can be added directly but proofing still improves flavor.
Room temperature eggs and dairy ensure the dough comes together well.
Chilling the rolls overnight improves flavor and makes morning prep easier.
Use dental floss to cut rolls for clean edges without squishing the dough.
Maple extract enhances the maple flavor but can be omitted if unavailable.
Store leftover rolls covered at room temperature up to 2 days or refrigerate up to 4 days; reheat before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: Maple cinnamon rolls, soft cinnamon rolls, maple sugar rolls, breakfast rolls, cream cheese icing, brunch recipe