Maple cinnamon rolls are easy cinnamon rolls topped with homemade maple glaze. This simple recipe makes the best maple cinnamon rolls!
These maple cinnamon rolls are a variation on my 1 hour cinnamon rolls. The great thing about this recipe (beyond the taste!) is how quick and easy it is.
The cinnamon rolls can be made from scratch in about an hour, so they’re an easy holiday or weekend breakfast recipe.
How to make maple cinnamon rolls
Begin by warming the butter, milk, and sugar together. Then, add the butter mixture, yeast, and warm water to a mixing bowl.
If you’re using instant yeast, continue with the recipe as-written. If you’re using active dry yeast, let the mixture sit for 5-10 minutes, or until the yeast foams.
If the yeast doesn’t foam, start over! Otherwise, your cinnamon rolls won’t rise.
Then, mix in the flour and salt to form a soft dough. The dough should feel soft and slightly sticky but shouldn’t stick to your finger if you press on it.
Cover the dough and let it rest in a warm, draft-free spot.
Then, roll out the dough.
Spread the filling over the dough, and then roll the dough up lengthwise to form a long roll. Pinch the edge to seal in the filling.
Cut the dough, and place the cinnamon rolls in the greased pan.
Bake. While the rolls are baking, mix together the frosting. I leave the frosting on the thicker side because it melts in on top of the warm rolls, and I don’t want a thinner frosting to completely disappear.
Let the rolls sit for about 5 minutes, and then spread the frosting over the rolls. If you have a hard time spreading the frosting, place a dollop on each roll and let it sit for a minute or two to soften up. Then spread.
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Maple Cinnamon Rolls
Cinnamon rolls topped with maple frosting. Check out the step-by-step photos and tips above the recipe.
- 1/3 cup milk¹
- 3 tablespoons granulated sugar
- 1/4 cup butter
- 3 1/2 teaspoons instant yeast²
- 3/4 cup warm water 105F – 115F
- 3 cups all-purpose flour³
- 1/2 teaspoon salt
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon maple flavor
- 1/4 cup butter softened
- 1 1/2 cups sifted powdered sugar
- 1/4 cup butter melted
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla extract or maple flavor⁴
- 1-4 tablespoons milk
Grease a 9x13-inch baking pan; set aside.
In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
Pour the milk mixture into the bowl of a stand mixer.
Add the yeast and warm water.
Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
Let it rise in a warm place, free from draft, for about 10 minutes.
Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
Roll up lengthwise, pinching seam to seal.
Cut into 12 pieces, and place in prepared baking dish. I use a serrated knife to cut the dough.
Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
Meanwhile, preheat oven to 350 F.
Bake at 20-25 minutes, or until the rolls are golden brown.
While the rolls are baking, prepare the frosting.
To prepare the frosting, whisk powdered sugar, butter, maple syrup, and vanilla or maple flavor together in a medium bowl.
Whisk in enough milk to make desired consistency. I leave the frosting on the thicker side because it melts when it's spread on the warm rolls.
Let rolls cool in pan for 5 minutes.
Spread rolls with frosting while warm.
- Anything from skim to whole milk will work. Whole milk will make the dough richer, and skim milk will give you a leaner dough.
- If you're using active dry yeast, let the yeast sit for 5-10 minutes, or until foamy, after step 4. Then, continue with the recipe as-written.
- I recommend either weighing the flour or aerating, spooning, and leveling the flour. Too much flour will give you a dry, heavy dough.
- Using maple flavo will give you a stronger maple flavor to the frosting. You can also use half vanilla, half maple flavor.
- Nutrition values are estimates.