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Maple Cinnamon Rolls

Maple cinnamon rolls are soft, yeasted rolls filled with brown sugar and cinnamon, then drizzled with a smooth maple icing. They’re baked until golden brown, with the center roll reaching 190°F.
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Prep Time 30 minutes
Cook Time 28 minutes
Rising and resting 2 hours 3 minutes
Total Time 3 hours 1 minute
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

For the dough and filling
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp instant yeast 1 (1/4-ounce) packet
  • 0.25 cup granulated sugar
  • 1 egg large, room temperature
  • 1 egg yolk large, room temperature
  • 4 cup all-purpose flour
  • 2 tbsp all-purpose flour for dusting
  • 1 tsp fine salt
  • 0.33 cup unsalted butter softened for the dough; part of 13 tablespoons plus 1 teaspoon, divided
  • 0.5 cup unsalted butter softened for the filling; part of 13 tablespoons plus 1 teaspoon, divided
  • 1 nonstick cooking spray for the bowl and baking dish
  • 0.75 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the maple icing
  • 1.5 cup confectioners' sugar
  • 0.25 cup pure maple syrup
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. In a large bowl, whisk together the warm milk, yeast, granulated sugar, egg, and egg yolk.
  2. Stir in 4 cups flour and the salt until a shaggy dough forms, then work in 1/3 cup softened butter; knead for 8–10 minutes, until smooth and elastic.
  3. Lightly coat a large bowl with cooking spray, place the dough in the bowl, and cover; let rise in a warm place for 1–1 1/2 hours, until doubled in size.
Fill and shape the rolls
  1. Coat a 9x13-inch baking dish with cooking spray.
  2. Punch down the dough, turn it onto a work surface dusted with the 2 tablespoons flour, and roll into a 16x12-inch rectangle.
  3. Spread the remaining 1/2 cup softened butter over the dough.
  4. Mix the brown sugar and cinnamon, then sprinkle evenly over the butter, leaving a 1/2-inch border along one long edge.
  5. Starting at the opposite long edge, roll the dough into a tight log and cut it into 12 equal rolls; arrange them cut side up in the baking dish.
  6. Cover and let rise for 30–45 minutes, until puffy.
  7. Heat the oven to 350°F near the end of the rise.
Bake and ice the rolls
  1. Bake for 25–30 minutes, until golden brown and the center roll registers 190°F.
  2. Let the rolls rest in the pan for 10 minutes.
  3. Whisk the confectioners' sugar, maple syrup, and vanilla until smooth, then drizzle the icing over the warm rolls.

Notes

For the softest rolls, knead until the dough is smooth and elastic and bake only until the center roll registers 190°F. Store covered in the refrigerator for up to 3 days; freezer-friendly for up to 2 months. For a dairy-free adaptation, use plant-based milk and butter.