Description
These homemade cinnamon rolls feature a soft, fluffy dough layered with a sweet cinnamon and brown sugar filling, baked to golden perfection, and topped with a luscious maple cream cheese frosting. Perfect for a cozy breakfast or special brunch treat, these rolls combine classic flavors with a rich, creamy finish.
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)
Instructions
- Scald Milk: Heat the milk in a saucepan until small bubbles appear around the edges and steam rises, indicating it is scalded but not boiling.
- Mix Dough Base: Pour the scalded milk into the bowl of an electric stand mixer. Add the butter, granulated sugar, and salt, and mix with a dough hook until combined. Let the mixture cool to about 105°F to not kill the yeast.
- Add Yeast, Eggs and Flour: Add instant yeast and beaten eggs to the milk mixture, mixing until combined. Gradually add in the all-purpose flour until the dough comes away from the sides of the bowl, remaining soft but slightly sticky.
- Knead Dough: Knead the dough with the dough hook for 5 minutes, then transfer to a greased large bowl. Cover and let it rise until doubled in size.
- Roll Dough: Punch down the risen dough and place it on a floured surface. Roll it out into an 18×12 inch rectangle.
- Prepare Filling: Spread softened butter evenly over the dough rectangle. Mix together the light brown sugar and ground cinnamon, and sprinkle evenly over the buttered surface.
- Form Rolls: Starting at the longer side, roll the dough tightly into a log and pinch the seam to seal. Cut the log into 12 equal portions.
- Second Rise: Line a large baking sheet with parchment paper and place the rolls in a 3 by 4 arrangement. Cover with a kitchen towel and let rise until doubled in size.
- Preheat Oven: Preheat the oven to 350°F while the rolls are rising.
- Bake Rolls: Bake the risen rolls for 20 to 22 minutes, or until golden brown and cooked through. Carefully remove from the oven and allow to cool for at least 30 minutes before frosting.
- Make Frosting: In a large bowl or stand mixer, combine softened cream cheese, softened butter, light brown sugar, vanilla extract, maple extract, and powdered sugar. Beat until smooth and creamy, adding milk as needed to reach desired consistency.
- Frost and Serve: Spread the maple cream cheese frosting generously over the cooled cinnamon rolls. Serve immediately and enjoy the warm, sweet treat.
Notes
- Scalding the milk helps to create a soft, tender dough by breaking down proteins.
- Let the dough cool to about 105°F before adding yeast to prevent killing the yeast and ensure proper rising.
- Softened butter in the filling spreads easily and provides a moist texture.
- Allow the rolls to cool before frosting to prevent melting and sliding of the frosting.
- Adjust frosting consistency with milk to achieve the perfect spreadable texture.
- Use high-quality maple extract for a rich, authentic flavor in the frosting.
