Introduction

These Soft & Fluffy Maple Cinnamon Rolls are a delicious twist on the classic treat, infused with warm maple and cinnamon flavors. Perfect for a cozy breakfast or special brunch, they feature a light dough and a luscious maple cinnamon icing.

Soft & Fluffy Maple Cinnamon Rolls Recipe - Recipe Image

Ingredients

1 cup whole milk, warmed to about 115-120°F
½ cup maple sugar, divided
1 packet (2 ¼ teaspoons) instant yeast (substitute active dry yeast if needed)
3 large eggs, room temperature
½ cup (1 stick) unsalted butter, melted & 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
¼ cup unsalted butter, softened (for filling)
½ cup packed dark brown sugar (for filling)
½ cup maple sugar (for filling)
2 tablespoons ground cinnamon (for filling)
½ teaspoon kosher salt (for filling)
4 ounces cream cheese, room temperature (for icing)
¼ cup unsalted butter, room temperature (for icing)
1 cup powdered sugar (for icing)
¼ cup maple syrup (for icing)
1 teaspoon vanilla bean paste (for icing)
¼ teaspoon ground cinnamon (for icing)

Instructions

Step 1: In the bowl of a stand mixer or a large mixing bowl, combine the warm milk with half of the maple sugar. Sprinkle the yeast on top and mix well. Let it sit for 10-15 minutes until foamy, even when using instant yeast.
Step 2: Once foamy, add the remaining sugar, eggs, melted butter, maple extract, vanilla bean paste, ground allspice, bread flour, and kosher salt.
Step 3: Attach the dough hook to your mixer and knead on low speed until the dough comes together (about 1-2 minutes). Increase to medium speed and knead until smooth and elastic, about 5-6 minutes. If kneading by hand, work the dough on a floured surface for about 10 minutes.
Step 4: Shape the dough into a ball and place it in a lightly greased large bowl. Cover with plastic wrap or a clean towel. Let it rise in a warm spot until doubled in size, about 1 ½ hours. If using rapid-rise yeast, you may skip this initial proof.
Step 5: After the first rise, punch down the dough and turn it onto a lightly floured surface. Roll it out to a 15×10-inch rectangle.
Step 6: Spread the softened butter evenly over the dough, leaving a small margin around the edges. In a bowl, mix the brown sugar and maple sugar together, then sprinkle this mixture over the buttered dough. Sprinkle cinnamon and salt evenly on top, gently pressing them into the sugar mixture.
Step 7: Starting with the long side, roll the dough tightly into a log with the seam side down. Pinch the seam to seal, trimming the ends if desired for even rolls.
Step 8: Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces.
Step 9: Line a 9×13-inch baking pan with parchment paper. Arrange the rolls in the pan, leaving space between them. Cover and proof in a warm area until puffy, about 1–1 ½ hours. For same-day baking, preheat the oven to 350°F near the end of proofing. For overnight, refrigerate the covered pan for 8-10 hours then let sit at room temperature before baking.
Step 10: Remove the cover and bake the rolls at 350°F until lightly golden, about 30 minutes.
Step 11: While baking, prepare the 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.
Step 12: Once the rolls are out of the oven, spread the icing generously over them. Optionally, sprinkle extra cinnamon on top and serve warm.

Tips & Variations

For deeper flavor, try substituting half the bread flour with all-purpose flour for a slightly softer texture.
If you don’t have maple extract, pure vanilla extract can be used as a substitute.
Use dental floss to slice rolls cleanly without squishing the dough.
For extra gooey rolls, add chopped nuts or maple-glazed pecans in the filling.
Proofing times vary with room temperature; in cooler kitchens, allow extra rising time.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Make sure to proof it in warm liquid with sugar first until bubbly, then proceed with the recipe.

Can I make the rolls ahead of time?

Absolutely. You can assemble the rolls and refrigerate them overnight before baking. Just bring them to room temperature and allow them to puff up slightly before baking as instructed.

Soft & Fluffy Maple Cinnamon Rolls Recipe

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★★★★★

4.8 from 88 reviews

These Soft & Fluffy Maple Cinnamon Rolls are a perfect breakfast or brunch treat featuring tender yeast dough, a rich maple-scented cinnamon filling, and a luscious maple cream cheese icing. The rolls are light, fluffy, and packed with warm flavors of cinnamon and maple sugar, crowned with a smooth, sweet glaze that melts into every bite.

Author: Dana
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes (including rise times)
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

1 cup whole milk, warmed to about 115–120°F
½ cup maple sugar, divided
1 packet (2 ¼ teaspoons) instant yeast (or active dry yeast)
3 large eggs, room temperature
½ cup (1 stick) unsalted butter, melted & 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

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 Cream Cheese Icing

4 ounces 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

Prep the dough: In a mixing bowl or stand mixer, combine warm milk and half of the maple sugar. Sprinkle yeast on top and stir. Let sit 10-15 minutes until foamy.
Mix the dough: Add remaining sugar, eggs, melted butter, maple extract, vanilla bean paste, allspice, bread flour, and salt to the yeast mixture. Mix with a dough hook on low until it begins to come together (1-2 minutes), then medium speed until smooth and elastic (5-6 minutes). Alternatively, knead by hand 10 minutes.
First rise: Shape dough into a ball, place in greased bowl, cover, and let rise in a warm spot until doubled, about 1 ½ hours. (Skip if using rapid rise yeast.)
Roll, fill & cut: Punch down dough, roll out on floured surface to 15×10 inches. Spread softened butter evenly, then sprinkle mixed brown and maple sugar, gently rubbing in leaving edges bare. Evenly sprinkle cinnamon and salt on top and pat lightly.
Form rolls: Roll dough tightly from long side with seam down, pinch seam to seal. Trim ends if uneven. Cut log into 12 slices using sharp knife or dental floss.
Second rise: Line 9×13-inch pan with parchment, place rolls inside with space between. Cover and proof in warm place 1-1 ½ hours until puffy. Alternatively, refrigerate covered overnight 8-10 hours and then let sit at room temperature before baking.
Bake: Preheat oven to 350°F. Remove covering and bake rolls for about 30 minutes until lightly golden.
Prepare icing: Beat cream cheese and butter until smooth. Add powdered sugar and mix thoroughly. Add maple syrup, vanilla bean paste, and cinnamon, mixing until silky and lump-free.
Ice and serve: Spread icing evenly over warm rolls, coating all crevices. Garnish with extra cinnamon if desired. Best enjoyed fresh and warm.

Notes

Use bread flour for a stronger gluten structure to achieve fluffy rolls.
If using active dry yeast, proofing is essential; with rapid rise yeast, first proof can be skipped.
Rolling pin and clean (unscented) dental floss or a sharp knife work best to cut rolls evenly.
Proofing times vary with room temperature; a warmer environment speeds up rise.
Maple extract can be substituted with pure maple syrup, but the flavor will be milder.
Softened butter should be spread evenly and not melted for the filling to achieve best texture.
Chilling overnight enhances flavor development and makes morning baking easier.

Keywords: maple cinnamon rolls, fluffy cinnamon rolls, maple sugar rolls, breakfast pastries, homemade cinnamon rolls, cream cheese icing rolls