Description
These homemade cinnamon rolls are soft, fluffy, and filled with a rich cinnamon sugar mixture. Baked to a golden perfection and topped with a luscious maple cream cheese frosting, they make the perfect indulgent breakfast or dessert treat.
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 the Milk: In a saucepan, gently heat the milk until it is scalded, just before boiling. Look for small bubbles forming around the edges and steam rising.
- Mix Dough Ingredients: Pour the scalded milk into the bowl of a stand mixer fitted with a dough hook. Add the butter, granulated sugar, and salt. Mix until combined and allow to cool to about 105°F to avoid killing the yeast.
- Add Yeast, Eggs, and Flour: Stir in the instant yeast and beaten eggs until incorporated. Gradually add the flour and mix until the dough pulls away from the bowl’s edge, forming a soft but slightly sticky dough. Knead with the dough hook for about 5 minutes.
- First Rise: Transfer the dough to a large greased bowl, cover it, and let it rise until doubled in size, about 1 to 1.5 hours.
- Prepare the Roll Dough: Punch down the risen dough and place it on a floured surface. Roll it into an 18 by 12-inch rectangle.
- Make the Filling: Spread softened butter evenly over the dough rectangle. Mix the brown sugar and cinnamon together and sprinkle evenly over the buttered surface.
- Roll and Slice: Begin rolling the dough tightly from the longer side, forming a log. Pinch the seam to seal. Cut into 12 equal rolls.
- Second Rise: Line a large baking sheet with parchment paper and arrange the rolls in 3 rows of 4. Cover them with a kitchen towel and allow to rise until doubled in size, about 30-45 minutes.
- Preheat Oven: While rolls rise, preheat your oven to 350°F (175°C).
- Bake: Once risen, bake the cinnamon rolls for 20-22 minutes or until golden brown on top. Remove carefully from the oven.
- Cool Down: Allow the rolls to cool for at least 30 minutes before frosting to prevent melting the frosting.
- Prepare Frosting: Combine cream cheese, softened butter, light brown sugar, vanilla, maple extract, and powdered sugar in a bowl or stand mixer. Beat with an electric mixer until smooth, adding milk as needed for desired consistency.
- Frost and Serve: Spread the maple cream cheese frosting generously over the cooled cinnamon rolls. Serve and enjoy your homemade treat!
Notes
- Use warm, not hot, milk to avoid killing the yeast.
- The dough should be slightly sticky but manageable; adjust flour if necessary.
- Allow rolls to cool before frosting to prevent the frosting from melting.
- Substitute maple extract with pure maple syrup if desired but reduce liquid in frosting accordingly.
- For fluffier rolls, avoid over-kneading the dough.
