Description
Delight in these homemade cinnamon rolls featuring a soft, fluffy dough swirled with a sweet cinnamon-brown sugar filling, baked to golden perfection and topped with a luscious maple cream cheese frosting. Perfect for a cozy breakfast or special brunch treat.
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, for consistency)
Instructions
- Heat Milk: Heat the milk in a saucepan until it is scalded—small bubbles should appear around the pan’s edges and steam will rise, but it should not boil.
- Mix Dough Ingredients: Pour the scalded milk into the bowl of a stand mixer. Add the butter, granulated sugar, and salt. Using the dough hook, mix until combined. Let the mixture cool until warm, about 105°F, to avoid killing the yeast.
- Activate Yeast and Add Eggs: Add the instant yeast and beaten eggs to the warm milk mixture and mix to combine. Gradually add the flour while mixing until the dough pulls away from the bowl sides, forming a soft but slightly sticky dough.
- Knead Dough and Rise: Knead the dough for 5 minutes with the dough hook. Transfer to a large greased bowl, cover, and let it rise until doubled in size.
- Prepare Dough for Filling: Punch down the risen dough and place it on a floured surface. Roll it out into an 18 by 12-inch rectangle.
- Prepare Filling: Evenly spread softened butter over the dough rectangle. Combine brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Roll and Cut: Starting from the longer side, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal pieces.
- Arrange and Proof Rolls: Line a baking sheet with parchment paper. Place rolls 3 across and 4 down on the sheet. Cover with a kitchen towel and let rise until doubled in size.
- 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 until golden brown on top. Remove carefully from oven and let cool at least 30 minutes before frosting.
- Make Frosting: Combine cream cheese, softened butter, light brown sugar, vanilla extract, maple extract, and powdered sugar in a bowl or stand mixer. Beat until smooth and creamy. Add milk as needed to achieve desired consistency.
- Frost and Serve: Spread the maple cream cheese frosting generously over the cooled cinnamon rolls. Serve and enjoy!
Notes
- Ensure the milk is not too hot when adding yeast to prevent killing it; target temperature is about 105°F.
- Do not skip the second rise after shaping the rolls; it helps achieve fluffy texture.
- Allow rolls to cool before frosting to avoid melting the frosting.
- Maple extract is key for authentic maple flavor in the frosting; use a high-quality brand for best results.
- Use parchment paper on baking sheet for easy removal and cleanup.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
