Description
This Homemade Cinnamon Rolls recipe features soft, fluffy rolls filled with a sweet cinnamon and brown sugar mixture, topped with a rich and creamy maple-flavored cream cheese frosting. Perfect for a weekend breakfast or special occasion, these cinnamon rolls are made from scratch with warm milk, butter, and yeast, then baked to golden perfection and frosted generously with a luscious maple cream cheese glaze.
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 for desired consistency)
Instructions
- Scald Milk: Heat the milk in a saucepan until it reaches scalding temperature, just below boiling, with small bubbles around the edge and steaming.
- Mix Dough Base: Pour the scalded milk into the bowl of an electric stand mixer. Add the butter, granulated sugar, and salt. With the dough hook attachment, mix until ingredients are combined. Let mixture cool to warm (about 105°F) to avoid killing yeast.
- Add Yeast and Eggs: Add instant yeast and beaten eggs to the warm milk mixture. Mix until combined.
- Add Flour & Knead: Gradually add flour until the dough pulls away from the sides of the bowl and is soft but slightly sticky. Knead the dough for about 5 minutes using the dough hook.
- First Rise: Transfer dough to a large greased bowl, cover with a towel, and allow to rise until doubled in size.
- Roll Out Dough: Punch down the dough and place it on a floured surface. Roll it into an 18×12-inch rectangle.
- Prepare Filling: Spread softened butter evenly over the dough rectangle. Mix brown sugar and cinnamon and sprinkle evenly over the buttered dough.
- Roll and Cut: Starting from the longer side, roll the dough tightly into a log shape and pinch the seam to seal. Cut the log into 12 equal portions.
- Second Rise: Line a large baking sheet with parchment paper. Arrange the rolls 3 across and 4 down on the baking sheet. Cover with a kitchen towel and let rolls rise until doubled in size again.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the rolls complete their second rise.
- Bake Rolls: Bake the risen rolls in the preheated oven for 20 to 22 minutes, or until golden brown on top. Remove from 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 with an electric mixer until smooth and fully combined. Add milk as needed to reach desired frosting consistency.
- Frost and Serve: Generously frost cooled cinnamon rolls with the maple cream cheese frosting. Serve immediately and enjoy!
Notes
- Scalding the milk helps create tender rolls by breaking down proteins.
- Ensure the milk mixture is not too hot before adding yeast to avoid killing it.
- For best texture, knead dough sufficiently to develop gluten but avoid over-kneading.
- Allowing the rolls to rise twice makes them fluffy and soft.
- You can substitute 2% milk for whole milk if preferred.
- Adjust milk quantity in frosting to reach your preferred spreadable consistency.
- Use freshly ground cinnamon for best flavor.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
