These cinnamon rolls with maple-flavoured cream cheese icing are an indulgent homemade treat — no bakery needed.
If you prefer to skip yeasted dough, try the Puff Pastry Cinnamon Rolls for an even easier version that still satisfies the craving.
My children never seem to tire of cinnamon rolls. I usually reserve them for special mornings like Christmas and Easter, which keeps them feeling extra special. Occasionally I bake a batch when retesting a recipe, but I prefer to keep cinnamon rolls as an occasional treat — a little incentive and a sweet reason to gather the family. As a mother of teenagers, I’m always planning small ways to draw them back home once they move out.
Enriched Dough
What makes cinnamon rolls so tender and rich is the enriched dough. While basic bread dough is “lean” — made from flour, water, yeast and salt — enriched dough adds sugar and fat (butter or oil) to create a softer, more tender crumb. That added butter and sugar give rolls their characteristic richness and buttery texture.
The same enriched dough formula works for both sweet and savory rolls. For example, the twisted cinnamon buns use the same base as garlic butter dinner rolls, with only the sugar quantity and toppings adjusted. Once you master this basic enriched dough, you can make a wide variety of rolls and buns.
The Icing Recipe
Cinnamon rolls are often finished with either a simple sugar glaze or a cream cheese icing. A glaze keeps them perfect for an indulgent breakfast, while maple cream cheese icing elevates them toward dessert territory — rich, silky and decadently flavored.
The cream cheese frosting in this recipe is versatile and worth mastering; it’s great on carrot cake, lemon ricotta cake, cranberry cake and more. For a shortcut on puff pastry rolls, topping them with store-bought salted caramel sauce is another tempting option. A sprinkle of maple sugar, if you have it, adds a lovely finishing touch.
Recipe Tips and Notes
- This recipe can be prepared on the same day or split across two days. To do the overnight method, mix the dough one evening and shape the rolls the next morning.
- This dough doesn’t require intensive kneading for excellent results. If you don’t have a stand mixer, a quick mix and an overnight rise in the fridge will work well.
- Avoid leaving the dough to rise on the counter unless your kitchen is very cool; otherwise it may overproof and develop off-flavors or underperform in the oven.
- If making the full recipe in one day, allow the dough to rise 1.5–2 hours, depending on temperature. The dough is ready when it has roughly tripled in volume.
- The filling is simply very soft butter mixed with brown sugar and cinnamon. Your butter should be soft enough to spread easily without tearing the dough.
- Roll the dough into a rectangle about 18 x 12 inches, spread the filling leaving a 1/2-inch border, then roll tightly from the short side to create many delicate layers.
- To slice the log into 12 rolls, use a serrated knife or a piece of thread for clean cuts.
- Place the rolls in a well-buttered baking pan, cover, and let them rise 30–40 minutes before baking. Cool completely before icing so the frosting holds its texture. For the best flavor, use real maple syrup in the glaze.
Storage and leftovers
Cinnamon rolls store well. Keep them at room temperature for up to two days in an airtight container, or refrigerate for up to a week. For longer storage, freeze the rolls for up to two months; separate them before freezing so you can thaw individual portions as needed.
More Sweet Bakes
- Strawberry Cheesecake Vatrushka Buns
- Rhubarb Jam Swirled Bread
- Apple Turnovers
- Chocolate Chip Scones
Cinnamon Rolls with Maple Cream Cheese Icing
Equipment
- Mixing bowls
- Pastry blender
- Offset spatula
- 9×13 baking pan
- Food processor or hand blender
Ingredients
- 7g / 1 tbsp active dry yeast
- 220ml / 1 cup warm water (110–115°F)
- 1 egg, large
- 60g / 1/4 cup butter, melted
- 50g / 1/4 cup granulated sugar
- 1 tsp salt
- 400g / 3 cups all-purpose or bread flour
For the filling
- 1 tbsp cinnamon
- 4 tbsp brown sugar
- 100g / 1/2 cup butter, very soft
For the maple glaze
- 50g / 1/2 cup icing / powdered sugar
- 125g / 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 3 tbsp real maple syrup
- 1 tbsp maple sugar for decoration (optional)
Instructions
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In a small bowl, dissolve the yeast in warm water and let it sit until frothy. In a large bowl combine the egg, melted butter, sugar, salt, yeasted water and 2 cups of flour. Mix until combined, then add the remaining flour to form a very soft dough. Knead about 3 minutes, cover with plastic wrap and let rise 1.5 hours or until the dough triples in volume.
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While the dough rises, prepare the filling by mixing very soft butter with brown sugar and cinnamon. Set aside.
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Turn the proved dough onto a well-floured surface and roll into an 18 x 12 inch rectangle. Spread the filling evenly, leaving a 1/2-inch border. Roll tightly from the short side to create many layers, pinch the seam to seal, and place seam-side down. Slice into 12 pieces and arrange in a well-buttered 9×13 (13×9) baking pan. Cover and let rise 30–40 minutes, then bake at 375°F / 190°C for 25 minutes. Cool completely before icing.
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To make the maple cream cheese icing, combine cream cheese, softened butter, icing sugar and maple syrup in a food processor or with a hand blender until smooth. Top room-temperature rolls with dollops of icing and spread with the back of a spoon to create swirls. Finish with a sprinkle of maple sugar if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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