Description
Delicious homemade cinnamon rolls made with a soft, buttery dough filled with a cinnamon and brown sugar mixture, baked to golden perfection, and topped with a smooth, rich maple cream cheese frosting for a perfect 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
- Scald Milk: Heat the milk in a saucepan until small bubbles appear around the edges and it’s steaming but not boiling, to scald the milk.
- Combine Dough Ingredients: Pour the scalded milk into the bowl of an electric stand mixer. Add the ½ cup butter, granulated sugar, and salt. Using the dough hook, mix until combined and allow the mixture to cool to about 105°F to avoid killing the yeast.
- Add Yeast and Eggs: Add instant yeast and beaten eggs to the mixture and combine thoroughly.
- Add Flour and Knead: Gradually add flour until dough comes away from bowl sides, soft but slightly sticky. Knead dough with the dough hook for 5 minutes. Transfer dough to a greased large bowl, cover, and let it rise until doubled in size.
- Roll Out Dough: Punch down the risen dough and roll it out on a floured surface into an 18×12 inch rectangle.
- Prepare Filling: Spread softened butter evenly over the dough rectangle. Mix together brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Roll and Cut: Starting from the longer side, tightly roll the dough into a log shape and pinch the seam closed. Cut into 12 equal pieces.
- Proof Rolls: Line a large baking sheet with parchment paper and place the rolls 3 across and 4 down. Cover with a kitchen towel and allow rolls to rise until doubled in size.
- Preheat Oven: While rolls are rising, preheat oven to 350°F (177°C).
- Bake Rolls: Bake the risen rolls for 20 to 22 minutes until golden brown on top. Remove carefully and let cool at least 30 minutes before frosting.
- Make Frosting: In a large bowl or stand mixer, beat cream cheese, softened butter, brown sugar, vanilla extract, maple extract, and powdered sugar together until smooth. Add milk as needed to achieve desired frosting consistency.
- Frost and Serve: Spread the maple cream cheese frosting generously over cooled cinnamon rolls. Serve and enjoy your homemade sweet treat!
Notes
- Scalding the milk helps create a soft dough by dissolving the sugars and melting the butter.
- Ensure milk mixture is warm (about 105°F) to protect yeast function and dough rise.
- Do not over-flour the dough; it should be slightly sticky for the best texture.
- Allow rolls to cool fully before frosting to prevent frosting from melting.
- Use high-quality maple extract for the best flavor in the frosting.
- Store leftover rolls in an airtight container and reheat gently before serving.
