Description
These homemade cinnamon rolls are soft, fluffy, and bursting with a spiced cinnamon-sugar filling, topped with a luscious maple cream cheese frosting. Perfect for a cozy breakfast or sweet treat, these rolls combine the warm flavors of cinnamon and rich cream cheese with a hint of maple for a delicious indulgence.
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)
Instructions
- Heat Milk: Heat the milk in a saucepan until scalded, just below boiling with small bubbles around the edges and steaming.
- Mix Dough Base: Pour the scalded milk into the bowl of a stand mixer. Add butter, sugar, and salt. Using the dough hook, mix to combine and let cool to about 105°F to avoid killing the yeast.
- Add Yeast and Eggs: Add the instant yeast and beaten eggs, mixing until incorporated. Gradually add flour until dough pulls away from bowl sides, forming a soft but slightly sticky dough.
- Knead and Rise: Knead dough for 5 minutes. Transfer to a greased bowl, cover, and let rise until doubled in size.
- Prepare Dough for Filling: Punch down risen dough. Roll out on floured surface to an 18×12-inch rectangle.
- Spread Filling: Evenly spread softened butter over dough. Mix brown sugar and cinnamon together and sprinkle over the butter.
- Roll and Cut: Starting from the longer side, roll dough tightly into a log and pinch seam to seal. Cut into 12 equal pieces.
- Second Rise: Place rolls in a parchment-lined baking sheet in a 3 by 4 grid. Cover with kitchen towel and let rise until doubled.
- Preheat Oven: Preheat oven to 350°F while rolls are rising.
- Bake: Once risen, bake rolls for 20-22 minutes until golden on top. Remove from oven and let cool for at least 30 minutes before frosting.
- Make Frosting: In a bowl or stand mixer, beat cream cheese, softened butter, brown sugar, vanilla, maple extract, and powdered sugar until smooth. Add milk as needed for desired consistency.
- Frost and Serve: Spread the maple cream cheese frosting on cooled rolls. Serve and enjoy!
Notes
- Use whole milk or 2% milk for best texture; avoid skim milk.
- Ensure milk cools to about 105°F before adding yeast and eggs to prevent killing the yeast.
- Softened butter for filling and frosting helps achieve the right spreadable consistency.
- Allow rolls to cool completely before frosting to prevent melting.
- Milk can be added gradually to the frosting to adjust thickness to preference.
- Instant yeast can be replaced with active dry yeast, but proof it in warm water first.
