Soft & Fluffy Maple Cinnamon Rolls
If you love maple flavor, these Maple Cinnamon Rolls are a must-make, y’all. They’re super fresh, incredibly warm, and bursting with real maple flavor in every element. The rolls are infused with maple sugar, maple extract, and maple syrup. These maple rolls are soft, tender, and the coziest treat to celebrate autumn!
There ain’t a thing on a gorgeous, fluffy as heck cinnamon roll. They are one of my favorite things to make and bake, ever. Today we’re talking about these insane maple cinnamon rolls, y’all. I’m so excited to add these babies to the BBR recipe archives! I wanted to develop a cinnamon roll that celebrated the magic of maple flavor, and did just that. With the fall season here, these rolls are so dreamy!
Maple Cinnamon Rolls 🍂
Maple flavor is warm, sweet, and truly unique…as are these rolls. They’re incredibly soft and fluffy, kissed with maple goodness all over, and so delicious! Don’t let homemade cinnamon rolls intimidate you; I promise you that this recipe is super easy to come together. I’ve got your back with helpful step-by-step photos to see you through. Let’s get into it!
Cinnamon Roll Ingredients Needed:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- For the dough– Milk, maple sugar, yeast, eggs, butter, maple extract, vanilla essence, allspice, bread flour, and salt.
- For the filling– Butter, brown sugar, maple sugar, cinnamon, and salt.
- For the icing– Cream cheese, butter, powdered sugar, maple syrup, vanilla essence, and cinnamon.
How To Make These Maple Cinnamon Rolls:
(Note: please see the recipe card directly below for the complete written instructions.)
- Prep the dough. In the bowl of a stand mixer or in a large mixing bowl (if you plan to mix by hand with a wooden spoon), combine the dough ingredients. Then let the dough proof until doubled in size.
Roll, Fill, Cut & Proof Rolls:
- Roll, fill & cut rolls. After the first proof, punch down the dough, knocking out the air and turn the dough out onto a lightly floured surface. Then roll out the dough. Spread the softened butter over the dough. In a bowl, combine the brown sugar + maple sugar and mix well. Sprinkle the sugar on top of the buttered dough and use your hands to rub it in, leaving a slight margin around the edges. Lastly, evenly sprinkle the cinnamon and salt over the top and gently pat them into the mixture. Roll up the dough and cut into rolls.
- Add the rolls into a 9×13-inch baking pan, and let the rolls proof in a warm environment until puffy. Then preheat the oven to 350°F and bake!
Finish & Serve Maple Cinnamon Rolls:
- Make the maple cinnamon icing: In the bowl of a stand mixer or using a handheld electric mixer, combine the icing ingredients until smooth.
- Ice ’em & serve. When the rolls are done baking, spread the icing over the rolls. These extra decadent maple cinnamon rolls are best served expeditiously. Enjoy!! 🫡😍
Recipe Tips + Tricks & More:
⇢ My extra notes for the most amazing maple cinnamon rolls:
- Stick to the written recipe! Following the recipe as written= best results!
- Use fresh yeast! Make sure your yeast is not expired, fresh is best!
- Cutting rolls: A super sharp knife or unscented dental floss is clutch for this. I do, however, prefer the floss method because you don’t run the risk of having to press on/flatten the dough like you do with a knife.
- Bread flour note: I love using bread flour for this recipe for a chewy/fluffier texture, but feel free to use all-purpose flour as a sub.
These Maple Cinnamon Rolls just can’t be beat, they’re that good. This one is for all of my maple fanatics out there! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More cozy recipes:
- Stuffed Cabbage Rolls
- Bread Pudding w/ Rum Sauce
- Southern Pot Roast
- Curry Chicken Soup
- Sweet Potato Pound Cake
- Skillet Chicken Pot Pie
Soft & Fluffy Maple Cinnamon Rolls
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12
- Category: Breakfast, Brunch
- Method: Baking
Description
If you love maple flavor, these Maple Cinnamon Rolls are a must-make, y’all. They’re super fresh, incredibly warm, and bursting with real maple flavor in every element. The rolls are infused with maple sugar, maple extract, and maple syrup. These maple rolls are soft, tender, and the coziest treat to celebrate autumn!
Ingredients
Yeast Dough:
- 1 cup whole milk, warmed to about 115–120°F
- ½ cup maple sugar, divided
- 1 packet (2 ¼ teaspoons) instant yeast- (sub 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- (see notes)
- 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 Icing:
- 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
- Prep the dough. In the bowl of a stand mixer or in a large mixing bowl (if you plan to mix by hand with a wooden spoon), combine the warm milk and about half of the sugar together. Then sprinkle the yeast on top and mix well. Let the mixture sit for 10-15 minutes or until foamy (even if using instant yeast, don’t skip this step).
- Once the mixture is foamy, add in the remaining sugar, eggs, butter, maple extract, vanilla bean paste, ground allspice, flour, and salt.
- Secure dough hook attachment to mixer and mix on low speed until the dough begins to come together, about 1-2 minutes. Increase the speed to medium and continue kneading the dough until smooth, elastic, and supple, about 5-6 minutes. Alternatively, if you are not using a stand mixer, knead the dough by hand for 10 minutes on a lightly floured surface.
- Shape the dough into a ball and place it into a lightly greased large bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise/proof in a warm environment until it doubles in size, about 1 ½ hours or longer depending on the temperature of your environment. *If using rapid rise/instant yeast, no need for this 1st proof, proceed with the step below.
- Roll, fill, & cut rolls. After the first proof, punch down the dough, knocking out the air and turn the dough out onto a lightly floured surface. Use a rolling pin to roll out the dough to about 15×10 inches, now let’s prepare the filling. Spread the softened butter over the dough, leaving a slight margin around the edges. In a bowl, combine the brown sugar + maple sugar and mix until well combined. Then sprinkle the sugar on top of the buttered dough and use your hands to rub it in, leaving a slight margin around the edges. Lastly, evenly sprinkle the cinnamon and salt over the top and gently pat them into the mixture.
- Roll up the dough into a tight log starting from the longest side with the seam side down. Pinch the seam to seal in the edges as much as you can. I like to cut off a bit of the ends of the dough because they are not as full in size as the other sections. Use a large sharp knife or unscented dental floss to cut the log crosswise into 12 pieces.
- Line a 9×13-inch baking pan with a piece of parchment paper (this helps just in case any of the filling leaks out). Add the rolls into the baking pan, leaving a bit of space between each one for expansion. Cover the pan with plastic wrap/clean kitchen towel. To make same-day rolls: Let the rolls proof in a warm environment until puffy, about 1 – 1 ½ hours or longer depending on the temperature of your environment. Towards the end of proofing time, preheat the oven to 350°F. *Alternatively, for overnight rolls, transfer the covered pan with assembled rolls into the refrigerator to rest overnight, about 8-10 hours max (to bake the rolls in the morning). >> Before baking: let the rolls sit out to reach room temperature until puffy and proceed with the step below.
- Baking the rolls: Remove the plastic wrap/kitchen towel. Bake the cinnamon rolls at 350°F until lightly golden brown, about 30 minutes. While the rolls bake, prepare the icing.
- To make the maple cinnamon icing: In the bowl of a stand mixer or using a handheld electric mixer, beat the cream cheese and butter together until smooth. Then add in the powdered sugar and continue beating until fully incorporated. Add the maple syrup, vanilla bean paste, and cinnamon and continue mixing until the icing is well combined, silky smooth, and free of any lumps. Set aside until the rolls are done baking.
- Ice ’em & serve. When the rolls are done, use a spreading utensil to spread the icing over the rolls, slathering every nook and cranny. Garnish the rolls with an extra sprinkling of cinnamon, if desired. These gooey maple cinnamon rolls are best served right away. Enjoy!
Notes
- Bread flour note: We love using bread flour for this recipe for a chewy/fluffier texture, but feel free to use all-purpose flour as a sub.
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: The Mindful Hapa
4 Comments on “Soft & Fluffy Maple Cinnamon Rolls”
These rolls are phenomenal, my daughter literally licked her plate clean. The maple flavor was just right and so fragrant. These rolls will definitely be in our special breakfast rotation. As usual Quinn’s directions are crystal clear and the pictures of the stages are well thought out. Chefs kiss.
Hey Kristen- Gahhh, so glad you guys enjoyed these rolls…thanks so much for taking the time to leave this review, much appreciated! 🙂
Im making these this weekend for a birthday brunch! Everytime I make your recipes, I always get asked where I got the recipe!!
So good! Made these with the overnight directions so we would have fresh, warm cinnamon rolls for Christmas morning. This is the second BBR cinnamon roll recipe I have made. Such a treat! Thank you, Quin!