Description
These homemade cinnamon rolls are soft, fluffy, and filled with a sweet cinnamon-brown sugar mixture, then topped with a luscious maple cream cheese frosting. Perfect for a weekend brunch or special breakfast treat, this recipe guides you through making the dough from scratch, allowing it to rise twice for perfect texture and flavor.
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)
Instructions
- Heat the Milk: In a saucepan, heat the milk until scalded, just before boiling, with small bubbles forming around the edges and steam rising.
- Mix Dough Ingredients: Pour the scalded milk into the bowl of an electric stand mixer. Add salted butter, granulated sugar, and salt. Using the dough hook, mix until combined and allow the mixture to cool to around 105°F.
- Add Yeast and Eggs: Add instant yeast and beaten eggs to the mixture, mixing until combined.
- Add Flour and Knead: Gradually add all-purpose flour while mixing until the dough pulls away from the sides of the bowl. The dough should be soft but slightly sticky. Knead for 5 minutes using the dough hook.
- First Rise: Transfer dough to a large greased bowl, cover, and let it rise until doubled in size, about 1 hour.
- Prepare Dough for Filling: Punch down the risen dough and place it on a floured surface. Roll it out into an 18×12-inch rectangle.
- Spread Filling: Evenly spread softened butter over the rolled-out dough. Mix light brown sugar with ground cinnamon and sprinkle this mixture evenly on top of the butter.
- Roll and Cut: Starting from the longer side, roll the dough tightly into a log and pinch the seam to seal. Cut the log into 12 equal portions.
- Second Rise: Line a large baking sheet with parchment paper and place the rolls 3 across and 4 down. Cover with a kitchen towel and let them rise until doubled in size, about 30-45 minutes.
- Preheat Oven: While the rolls are rising, preheat the oven to 350°F (175°C).
- Bake Rolls: Bake the risen rolls for 20 to 22 minutes, or until golden brown on top. Remove from the oven and allow to cool for at least 30 minutes before frosting.
- Make Frosting: In a large bowl or stand mixer, combine softened cream cheese, softened butter, light brown sugar, vanilla extract, maple extract, and powdered sugar. Beat with an electric hand mixer or paddle attachment until smooth. Add milk as needed to reach desired frosting consistency.
- Frost and Serve: Spread the maple cream cheese frosting generously on cooled cinnamon rolls. Serve immediately and enjoy!
Notes
- Scalding the milk helps to break down proteins for a softer dough.
- Ensure the milk mixture cools to about 105°F before adding yeast to avoid killing it.
- Use instant yeast for quicker rising times.
- Softened butter should be easily spreadable but not melted for filling and frosting.
- You can substitute maple extract with pure maple syrup for more intense flavor, adjusting powdered sugar accordingly.
- Allow rolls to cool adequately before frosting to prevent the frosting from melting and sliding off.
- If rolls brown too quickly in the oven, tent loosely with foil during baking.
- For extra flavor, sprinkle some chopped nuts or raisins in the filling if desired.
