Description
These Homemade Cinnamon Rolls with Maple Cream Cheese Frosting are soft, fluffy, and infused with warm cinnamon spice, topped with a rich and creamy frosting that combines the sweetness of maple and cream cheese. Perfect for a cozy breakfast or brunch treat, these rolls are made from scratch using a classic yeast dough, rolled with buttery cinnamon sugar filling, and baked to golden perfection.
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
- Prepare the Milk and Base: Heat the milk in a saucepan until it is scalded—meaning just before boiling, where small bubbles appear around the edges and steam rises. This step helps in activating the yeast later and enhances the dough’s flavor.
- Mix Dough Ingredients: Pour the scalded milk into the bowl of an electric stand mixer. Add the butter, granulated sugar, and salt. Using the dough hook attachment, mix until everything is combined. Allow this mixture to cool to warm, about 105°F, to prevent killing the yeast.
- Add Yeast and Eggs: Stir in the instant yeast and beaten eggs into the warmed mixture. Gradually add the all-purpose flour while mixing until the dough pulls away from the sides of the bowl but remains slightly sticky.
- Knead the Dough: Knead the dough with the dough hook for 5 minutes until smooth and elastic. Transfer to a large greased bowl, cover, and let it rise until doubled in size, about 1 to 1.5 hours depending on room temperature.
- Roll Out Dough: Punch down the risen dough and place it on a floured surface. Roll it out into an 18×12-inch rectangle, ensuring even thickness for uniform rolls.
- Prepare Filling: Spread softened butter evenly over the rolled dough. In a separate bowl, combine light brown sugar and ground cinnamon. Sprinkle the mixture uniformly over the butter layer.
- Form Rolls: Starting from the longer edge, roll the dough tightly into a log. Pinch the seam to seal it. Cut the log into 12 even pieces using a sharp knife or dental floss for clean edges.
- Proof Rolls: Line a large baking sheet with parchment paper. Arrange the 12 rolls in a 3 by 4 grid on the sheet. Cover with a kitchen towel and allow the rolls to rise until doubled in size, approximately 45 minutes to 1 hour.
- Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake Rolls: Once risen, bake the rolls in the preheated oven for 20 to 22 minutes or until the tops turn golden brown. Remove from oven and allow them to cool for at least 30 minutes to avoid melting the frosting.
- Prepare Frosting: In a large bowl or stand mixer, combine softened cream cheese, softened salted butter, light brown sugar, vanilla extract, maple extract, and powdered sugar. Beat using a hand mixer or paddle attachment until smooth and creamy. Add milk sparingly if a thinner consistency is desired.
- Frost and Serve: Spread the maple cream cheese frosting evenly over the cooled cinnamon rolls. Serve immediately and enjoy these warm, sweet, and comforting treats.
Notes
- Ensure milk is cooled to warm temperature before adding yeast to prevent it from dying.
- Roll the dough tightly but without squeezing too hard to keep rolls fluffy.
- Allow rolls to cool before frosting to prevent melting the frosting.
- Use high-quality maple extract for the best flavor in the frosting.
- These rolls can be made a day ahead and stored covered at room temperature or refrigerated, then warmed before serving.
