Maple Cinnamon Rolls are soft, buttery dough filled with a rich, maple-cinnamon mixture, and topped with whipped maple cream cheese frosting. I love the fact that every fluffy, slightly chewy bite is full of maple flavor, perfect for a morning treat or snack! For another delicious twist on a classic roll (and perfect for the holidays), you won’t want to miss my Gingerbread Cinnamon Rolls, either!
Ingredients & Substitutions
- Flour: I used two kinds of flour–all-purpose and bread flour–in the dough. The all-purpose flour helps the rolls be soft and light. The bread flour, which has a higher protein content, gives the rolls a little bit chewier texture. So, together, they create the perfect dough that is soft but still strong enough to hold the filling.
- Butter: In all three parts of the rolls, I used unsalted butter. It gives you, the baker, control over the amount of salt in a recipe. If using salted butter, you may want to use a little less salt.
- Cinnamon: Ground cinnamon gives the rolls their signature warmth. And, it pairs wonderfully with maple syrup!
- Maple Syrup: Using real (pure) maple syrup does make a difference in the flavor of the rolls. It has a pure, rich flavor that stands out more than imitation. I used the syrup in the filling and the frosting.
- Maple Extract: I used maple extract in the whipped cream cheese frosting for even more maple flavor. If you don’t have maple extract, you could use vanilla. The rolls will have less maple taste, but they will still be delicious!
- Whipped Cream Cheese Frosting: I specifically wanted a whipped frosting for a light, fluffy texture. This makes it less dense than traditional cream cheese frosting, giving the cinnamon rolls a delightful, airy topping.
Can I Make Cinnamon Rolls Without Bread Flour?
Yes, you can make cinnamon rolls without bread flour. In fact, many of my cinnamon roll recipes are made with only all-purpose flour (and they are fantastic). However, I wanted a little more structure to these rolls, so I brought in the bread flour. If you don’t have bread flour, just use 3 cups of all-purpose flour.
Make Ahead Cinnamon Rolls
This is a perfect recipe where you can do most of the work ahead of time, depending on when you want to serve the rolls. The maple cinnamon rolls are yeast bread, which means they will take some time to allow for rising. Here is how to get a head start in making the rolls:
- Refrigerator Method: Prepare the dough. Then, roll it out, fill it with the filling mixture, roll, and cut. Place the unbaked rolls into a greased baking dish. Cover the rolls with plastic wrap and store them in the refrigerator for 24 hours. When ready to bake, remove the rolls from the refrigerator and let them come to room temperature (about an hour). Then, bake the rolls.
- Freezer Method: Prepare the dough. Then, roll it out, fill it with the filling mixture, roll, and cut. Place the unbaked rolls into a freezer-safe container for up to 3 months. When ready to bake, place the rolls into a greased baking dish and let them thaw in the refrigerator overnight. The next day, let the rolls come to room temperature for about an hour before baking.
Can I Make Cinnamon Rolls Without A Stand Mixer?
Yes, you can make cinnamon rolls without a stand mixer, but it will take a little extra effort. But, hey, it’s a decent arm workout, right? It will take about 25 minutes of gentle kneading (and some arm strength) to equal the 5 minutes using the dough hook. It can still be done, but it gets a little messy, and sometimes there is too much extra flour added to the recipe in the kneading process. Or, give my Amish Cinnamon Rolls a try, which can easily be made by hand–no electric mixer required (unless you want to)!
Storing & Reheating Maple Cinnamon Rolls
Once cooled, store the maple cinnamon rolls in an airtight container at room temperature for a day or two. Or, for longer storage, keep the rolls in the refrigerator for up to five days or so. Refrigerating the rolls can dry them out faster, but it’s easy to reheat them in the microwave or oven until heated through. If you want to save some for a few months, freeze the rolls!
Freezing Baked Cinnamon Rolls
If freezing the baked rolls, freeze them without the frosting for best results. Once the rolls have cooled completely, wrap each roll individually in plastic wrap. Next, place the wrapped rolls in a freezer-safe bag or container. They can be frozen for up to 2-3 months. When ready to enjoy, let the rolls thaw in the refrigerator overnight. Then, add the maple cream cheese frosting, if using!
Maple Cinnamon Rolls
Ingredients
- ⅔ cup (163 g) whole milk, warmed in the microwave for about 30 seconds
- 5 tablespoons granulated sugar, divided
- 2 ¼ teaspoons (1 envelope) active dry yeast
- 2 large eggs, room temperature, beaten
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 2 cups (250 g) all-purpose flour
- 1 cup (127 g) bread flour
- 1 teaspoon kosher salt
Filling
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ¼ cup (50 g) light brown sugar, packed
- ¼ cup (79 g) pure maple syrup
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
Whipped Maple Cream Cheese Frosting
- 3 ounces cream cheese, softened
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 1 cup (188 g) confectioners' sugar, sifted
- 1 tablespoon pure maple syrup
- ½ teaspoon maple extract
Instructions
Dough
- To the bowl of a stand mixer with the paddle attachment, add warm milk, 1 tablespoon sugar, and yeast. Mix together. Let sit until yeast is foamy, about 5 minutes.
- Add eggs, butter, the remaining 4 tablespoons of sugar, all-purpose flour, bread flour, and salt. Switch to the dough hook attachment. Mix on low speed to combine.
- Continue kneading on medium speed until the dough is smooth, about 5 minutes.
- Spray a medium bowl with nonstick cooking spray. Place the dough into the bowl, rotating it to grease all sides. Cover with a towel or plastic wrap. Let it rise in a warm area until doubled in size, 1-2 hours.
- Once the dough has doubled in size, place it onto a floured counter or work surface. Roll the dough into a 10×15-inch rectangle. It should be about ¼-inch thick.
Filling
- In a small bowl, combine the butter, brown sugar, maple syrup, cinnamon, and salt.
- Evenly spread the butter mixture over the dough, making sure it covers the entire surface.
Assembly
- Spray a 9×9-inch baking dish with nonstick cooking spray.
- Starting on the long edge of the dough, tightly roll it up (like a log or cylinder).
- Using a very sharp knife, evenly cut the log into 9 rolls. Place them into the prepared baking dish, filling side up. Cover with plastic wrap. Let rise in a warm place until doubled, about an hour.
Bake
- Preheat oven to 325°F.
- Bake for 35-40 minutes, or until lightly golden on the edges and done in the middle.
- Let rolls cool slightly.
Frosting
- While the rolls are cooling, make the frosting. To the bowl of a stand mixer with the paddle attachment, add cream cheese, butter, confectioners' sugar, maple syrup, and maple extract. Mix on low just to combine.
- Once the ingredients are all incorporated and smooth, change to the whisk attachment. Mix on high and leave it for 4-5 minutes. The frosting should be light and fluffy.
- While the rolls are still warm, frost generously.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are incredible! And, the maple cream cheese frosting is the perfect finishing touch!
Elizabeth
These rolls were really good! They definitely earned the 'maple' title becauce it really stands out (which seems to be the point, I would say)!
Annabelle
This is a soft and airy cinnamon roll with the perfect amount of maple flavor.
Bella
If you love the taste of maple, I think you will like these rolls. And, they are really soft.
Selena
These rolls are a total hit! The combination of maple and cinnamon is amazing, and the frosting is so smooth and flavorful. The rolls come out perfectly soft and gooey. Definitely worth making again!
