Soft & Fluffy Maple Cinnamon Rolls Recipe
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.
- 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
