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Maple Cinnamon Rolls

Soft yeasted cinnamon rolls made with pure maple syrup in the dough and the brown sugar filling, finished with a tangy maple cream cheese glaze.
Prep Time30 minutes
Cook Time25 minutes
Rise Time2 hours 20 minutes
Total Time3 hours 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: fall desserts, homemade breakfast rolls, maple cinnamon rolls, maple cream cheese glaze, maple syrup dessert, overnight cinnamon rolls
Servings: 12 rolls
Calories: 445kcal
Cost: 3

Equipment

  • stand mixer with dough hook optional
  • large mixing bowl
  • Rolling Pin
  • 9x13-inch baking pan
  • measuring cups and spoons
  • offset spatula for spreading filling
  • serrated knife or unflavored dental floss for cutting rolls
  • instant-read thermometer recommended

Ingredients

  • 1 cup whole milk, warmed to 110°F
  • 1/4 cup pure maple syrup
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1 large egg yolk, room temperature
  • 4 to 4 1/2 cups all-purpose flour
  • 2 1/4 tsp instant yeast
  • 1 1/2 tsp salt
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup packed dark brown sugar
  • 3 tbsp pure maple syrup
  • 2 tbsp ground cinnamon
  • 1/4 tsp salt
  • 4 oz block cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1 pinch salt

Instructions

  • Whisk together the warm milk, maple syrup, melted butter, egg, and egg yolk in a large mixing bowl or stand mixer bowl.
  • Add 4 cups of the flour, instant yeast, and salt. Mix with a dough hook for 5 to 6 minutes or knead by hand for about 8 minutes, adding the remaining flour only as needed until the dough is soft and slightly tacky.
  • Place the dough in a greased bowl, cover, and let rise in a warm place for 60 to 90 minutes until doubled in size.
  • Roll the dough into a 16x12-inch rectangle on a lightly floured surface.
  • Spread the softened butter over the dough, leaving a 1/2-inch border. Mix the brown sugar, maple syrup, cinnamon, and salt into a paste and spread evenly over the butter.
  • Roll the dough tightly into a log, pinch the seam closed, and cut into 12 equal rolls using dental floss or a sharp serrated knife.
  • Arrange the rolls in a greased 9x13-inch baking pan. Cover and let rise for 40 to 50 minutes until puffy. For overnight rolls, refrigerate up to 16 hours, then let stand at room temperature for 30 minutes before baking.
  • Bake at 350°F for 22 to 26 minutes until golden and the center rolls reach 190°F. Tent loosely with foil after about 18 minutes if browning too quickly.
  • Beat the cream cheese and softened butter until smooth. Add the powdered sugar, maple syrup, vanilla, and salt, then beat for 1 minute until creamy.
  • Cool the cinnamon rolls for 10 minutes, then spread the glaze generously over the warm rolls before serving.

Notes

Use pure maple syrup, not pancake syrup, and keep the milk at or below 110°F so it doesn't kill the yeast. Bake until the center rolls reach 190°F rather than relying only on color to avoid doughy centers. Store covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat individual rolls in the microwave for 20 to 25 seconds. Unglazed baked rolls freeze well for up to 2 months; thaw, warm, and glaze before serving.