Maple cinnamon rolls in a metal baking pan
Print

Maple Cinnamon Rolls

Cinnamon rolls topped with maple frosting. Check out the step-by-step photos and tips above the recipe. 
Course Breakfast
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 rolls
Calories 388kcal
Author I Heart Eating

Ingredients

DOUGH

  • 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

FILLING

  • 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

FROSTING

  • 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

Instructions

  • 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. 

Notes

  1. Anything from skim to whole milk will work. Whole milk will make the dough richer, and skim milk will give you a leaner dough.
  2. 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.
  3. I recommend either weighing the flour or aerating, spooning, and leveling the flour. Too much flour will give you a dry, heavy dough.
  4. Using maple flavo will give you a stronger maple flavor to the frosting. You can also use half vanilla, half maple flavor. 
  5. Nutrition values are estimates. 

Nutrition

Serving: 1roll | Calories: 388kcal | Carbohydrates: 65g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 209mg | Potassium: 109mg | Fiber: 1g | Sugar: 39g | Vitamin A: 365IU | Calcium: 39mg | Iron: 1.6mg