Description

Delight in these homemade cinnamon rolls topped with a luscious maple cream cheese frosting. Soft, warm rolls filled with cinnamon sugar and baked to golden perfection make for an irresistible breakfast or dessert treat. The combination of a tender dough and sweet, creamy frosting infused with pure maple extract elevates this classic pastry to a new level of indulgence.

Ingredients

Scale

Dough Ingredients

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 Ingredients

½ cup salted butter (softened)
1 cup packed light brown sugar
1 Tablespoon ground cinnamon

Maple Cream Cheese Frosting Ingredients

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, to adjust consistency)

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Instructions

Heat Milk: Warm 2 cups of milk in a saucepan until it reaches scalding, just below boiling, with small bubbles around the edges and steaming. This helps to activate the yeast later.
Mix Dough Base: Pour the scalded milk into a stand mixer’s bowl. Add ½ cup salted butter, ½ cup granulated sugar, and 1 teaspoon salt. Using the dough hook, mix until combined, then allow mixture to cool to about 105°F to protect the yeast.
Add Yeast and Eggs: Stir in ¾ tablespoon instant yeast and the beaten eggs. Mix until combined.
Add Flour and Knead: Gradually add 6 cups of all-purpose flour while mixing until dough pulls away from the bowl sides but remains slightly sticky. Knead dough for 5 minutes using the dough hook to develop elasticity.
First Rise: Transfer dough to a large greased bowl, cover, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
Prepare Filling: In a separate bowl, mix ½ cup softened butter, 1 cup packed light brown sugar, and 1 tablespoon ground cinnamon until well combined.
Roll Out Dough: Punch down the risen dough and place it on a floured surface. Roll it out into an 18×12-inch rectangle to prepare for filling.
Spread Filling: Evenly spread the cinnamon sugar butter mixture over the dough rectangle.
Form Rolls: Starting from the longer edge, tightly roll the dough into a log. Pinch the seam closed and slice the log into 12 equal rolls.
Second Rise: 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 let rise until doubled, about 45 to 60 minutes.
Preheat Oven and Bake: While rolls are rising, preheat the oven to 350°F (175°C). Bake rolls for 20 to 22 minutes until golden on top.
Cool Rolls: Remove from oven and allow rolls to cool on the pan for at least 30 minutes before frosting to ensure the frosting doesn’t melt too much.
M ake Frosting: In a mixing bowl, beat together 8 ounces softened cream cheese, ½ cup softened butter, 2 tablespoons light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon maple extract, and 3 cups powdered sugar until smooth. Add milk as needed to reach spreading consistency.
Frost and Serve: Spread the maple cream cheese frosting over the cooled rolls. Serve immediately and enjoy the sweet, creamy goodness.

Notes

Be careful to cool the milk to about 105°F before adding yeast to avoid killing it.
Letting the rolls cool before frosting prevents the frosting from melting and sliding off.
Use high-quality maple extract for the best flavor in the frosting.
If dough is too sticky, lightly flour your hands and surface to ease handling without adding too much flour.
For softer rolls, cover them during the second rise to keep moisture in.