Introduction

These soft and fluffy maple cinnamon rolls are a perfect sweet treat for any time of day. Infused with warm spices and a rich maple glaze, they offer a delicious twist on a classic favorite that will fill your kitchen with irresistible aroma.

Soft & Fluffy Maple Cinnamon Rolls Recipe - Recipe Image

Ingredients

1 cup whole milk, warmed to about 115-120°F
½ cup maple sugar, divided
1 packet (2 ¼ teaspoons) instant yeast (or active dry yeast)
3 large eggs, room temperature
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 tablespoon maple extract
1 teaspoon vanilla bean paste
¼ teaspoon ground allspice
4 ½ cups bread flour, plus more for dusting
1 teaspoon kosher salt
¼ cup unsalted butter, softened (for filling)
½ cup packed dark brown sugar
½ cup maple sugar (for filling)
2 tablespoons ground cinnamon
½ teaspoon kosher salt (for filling)
4 ounces cream cheese, room temperature
¼ cup unsalted butter, room temperature (for icing)
1 cup powdered sugar
¼ cup maple syrup
1 teaspoon vanilla bean paste
¼ teaspoon ground cinnamon (for icing)

Instructions

Step 1: In a stand mixer bowl or large mixing bowl, combine the warm milk with half of the maple sugar. Sprinkle the yeast on top and stir well. Let sit for 10-15 minutes until foamy, even if using instant yeast.
Step 2: Once foamy, add the remaining sugar, eggs, melted butter, maple extract, vanilla bean paste, ground allspice, flour, and salt to the bowl.
Step 3: Attach the dough hook to your mixer and mix on low speed until the dough starts to come together (1-2 minutes). Increase to medium speed and knead until smooth, elastic, and supple, about 5-6 minutes. If kneading by hand, work the dough on a lightly floured surface for about 10 minutes.
Step 4: Shape the dough into a ball and place it into a lightly greased large bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 ½ hours. Skip this step if using rapid rise or instant yeast and proceed.
Step 5: Punch down the dough to release air and turn it onto a lightly floured surface. Roll it out into a 15×10 inch rectangle.
Step 6: Spread the softened butter evenly over the dough, leaving a small margin around edges. In a bowl, mix together brown sugar and maple sugar. Sprinkle this mixture evenly over the buttered dough, then sprinkle cinnamon and salt over it. Gently press the filling into the dough.
Step 7: Roll the dough tightly into a log starting from the long side, seam side down. Pinch the seam to seal and trim the ends if desired. Cut the log into 12 even pieces using a sharp knife or unscented dental floss.
Step 8: Line a 9×13 inch baking pan with parchment paper and arrange the rolls with space between them. Cover with plastic wrap or a towel and let them proof until puffy, about 1 to 1 ½ hours. Alternatively, refrigerate overnight (8-10 hours) and bring to room temperature before baking.
Step 9: Preheat oven to 350°F. Remove covering and bake the rolls for about 30 minutes until golden brown.
Step 10: While baking, make the maple cinnamon icing. Beat cream cheese and butter until smooth. Add powdered sugar and beat again until combined. Mix in maple syrup, vanilla bean paste, and cinnamon until silky and lump-free.
Step 11: When the rolls are done, spread the icing generously over the warm rolls. Optionally sprinkle with extra cinnamon. Serve immediately for best gooey texture and enjoy!

Tips & Variations

Use bread flour for extra soft, chewy rolls, but all-purpose flour can work in a pinch.
If you don’t have maple extract, vanilla extract makes a tasty substitute.
For a nutty touch, sprinkle chopped pecans or walnuts over the filling before rolling.
To save time, prepare the dough the night before and refrigerate after shaping; then bake fresh in the morning.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Reheat gently in the microwave or oven before serving to restore softness. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can. Just make sure to proof the yeast in warm milk and sugar for about 10-15 minutes until foamy before adding the other ingredients.

How do I know when the rolls are properly proofed?

The rolls are ready when they have visibly puffed up and are slightly soft to the touch, but not overly risen. They should fill most of the space in the pan and bounce back slowly when pressed.

Soft & Fluffy Maple Cinnamon Rolls Recipe

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★★★★★

4.8 from 102 reviews

These Soft & Fluffy Maple Cinnamon Rolls combine the warm sweetness of maple sugar and syrup with the cozy flavor of cinnamon. Perfectly tender dough is rolled around a rich maple and brown sugar cinnamon filling, baked to golden perfection, and topped with a luscious maple cream cheese icing. Ideal for a comforting breakfast or a special treat any time of day.

Author: Elias
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours 25 minutes (including proofing time; longer if proofing overnight)
Yield: 12 maple cinnamon rolls 1x
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

1 cup whole milk, warmed to about 115–120°F
¼ cup maple sugar (half of ½ cup), divided
1 packet (2 ¼ teaspoons) instant yeast (or active dry yeast)
3 large eggs, room temperature
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 tablespoon maple extract
1 teaspoon vanilla bean paste
¼ teaspoon ground allspice
4 ½ cups bread flour, plus more for dusting
1 teaspoon kosher salt

Filling Ingredients

¼ cup unsalted butter, softened
½ cup packed dark brown sugar
½ cup maple sugar
2 tablespoons ground cinnamon
½ teaspoon kosher salt

Icing Ingredients

4 ounces cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 cup powdered sugar
¼ cup maple syrup
1 teaspoon vanilla bean paste
¼ teaspoon ground cinnamon

Instructions

Prep the dough: Warm the whole milk to about 115-120°F. In a large bowl or stand mixer, combine the warm milk and half of the maple sugar. Sprinkle the yeast on top and stir well. Let this mixture sit for 10-15 minutes until foamy, activating the yeast.
Mix the dough: Once foamy, add the remaining maple sugar, eggs, melted butter, maple extract, vanilla bean paste, ground allspice, bread flour, and kosher salt to the bowl. Attach the dough hook to your mixer and mix on low speed for 1-2 minutes until a rough dough forms. Increase speed to medium and knead for 5-6 minutes until smooth, elastic, and supple. If mixing by hand, knead for about 10 minutes on a floured surface.
First Proof: Shape the dough into a ball and place in a lightly greased large bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm place until doubled in size, about 1 ½ hours. If using rapid rise or instant yeast, you may skip this proofing.
Roll, fill, and cut: Punch down the risen dough to release air and turn onto a lightly floured surface. Roll the dough into a 15×10 inch rectangle. Spread the softened butter evenly over the dough, leaving a small margin around the edges. Combine the brown sugar and maple sugar, then sprinkle evenly over the buttered dough. Rub the sugar mixture in lightly, then sprinkle cinnamon and kosher salt on top and gently press into the filling.
Shape the rolls: Starting from the longest side, roll the dough tightly into a log. Pinch the seam to seal and trim the ends slightly for more even rolls. Using a sharp knife or dental floss, cut the log into 12 equal pieces.
Second Proof: Line a 9×13-inch baking pan with parchment paper. Arrange the rolls spaced slightly apart in the pan. Cover with plastic wrap or a kitchen towel and let proof in a warm spot until puffy, about 1 to 1 ½ hours. Alternatively, refrigerate overnight (8-10 hours) for slower proofing and bake the next day after letting rolls come to room temperature.
Bake the rolls: Preheat oven to 350°F (175°C). Remove the cover and bake the cinnamon rolls for about 30 minutes or until lightly golden brown on top.
Make the maple cinnamon icing: While the rolls bake, beat the cream cheese and room temperature butter together until smooth. Gradually add powdered sugar and beat until fully incorporated. Mix in maple syrup, vanilla bean paste, and ground cinnamon until the icing is silky and lump-free. Set aside.
Ice and serve: Once the rolls are out of the oven, generously spread the maple cinnamon icing over them, covering every part. Optionally sprinkle extra cinnamon on top for garnish. Serve warm immediately for the best gooey texture and flavor.

Notes

Use bread flour for a chewier, fluffy texture. All-purpose flour can be used but rolls will be less soft.
Warming the milk to 115-120°F activates the yeast without killing it.
If using rapid rise yeast, you can skip the first rise and proceed directly to shaping.
For overnight proofing, refrigerate the shaped rolls covered and bake the next morning after bringing them to room temp and proofing until puffy.
Dental floss works well for cutting cinnamon rolls without squishing them.
Maple extract can usually be found at specialty food stores or online.
Storage: leftovers keep well covered at room temperature up to 2 days or refrigerated up to 5 days. Reheat gently before serving.

Keywords: maple cinnamon rolls, soft cinnamon rolls, maple sugar recipe, cream cheese icing, homemade cinnamon rolls, breakfast pastry