Maple Cinnamon Rolls are a maple lovers dream come true! Soft, warm, cinnamon rolls with a maple syrup filling and a maple and cream cheese frosting. These irresistible cinnamon rolls are just what you need for breakfast, brunch, or holiday gatherings. 

Can THese Cinnamon Rolls Be Made Ahead, bAKED LATER?

These maple cinnamon rolls are extremely versatile. Make and bake them the same day, prepare them and refrigerate for tomorrow, or freeze for up to 30 days to bake later. Whatever works for you. Warm cinnamon rolls are within reach whenever you’re ready!

Maple cinnamon rolls up close

 

What Ingredients Do I Need?

This easy recipe uses ingredients you probably have on hand. 

For the Dough: Milk, yeast, butter, oil, sugar, eggs, all-purpose flour, bread flour, and salt. We prefer using two types of flour, creating a soft – yet chewy texture. Use only all-purpose flour if you prefer a lighter roll. 

For the Filling: Butter, pure maple syrup, cinnamon, granulated sugar, and salt. With maple in the filling and the frosting, you’ll enjoy maple flavor in every bite.

For the Frosting: Cream cheese, butter, powdered sugar, milk, vanilla, maple extract and salt. The rich, tangy cream cheese frosting that we all love is accented with a warm, maple flavoring, perfectly complementing the rolls. 

Plus a Glaze Option: We’ve included a simple maple glaze recipe if you prefer a less rich topping.

maple cinnamon rolls on a tray with forks

Does the baking pan I use make a difference? Yes! 

The ABK team has made dozens and dozens of cinnamon rolls in our day and have found the pan we use makes a difference in the final product. Glass pans conduct heat slowly and retain heat longer. This can result in a baked treat being overbaked on the outside and underbaked inside. Dark metal pans conduct more heat and will also bake faster on the outside than light colored pans. 

fork cutting into a maple cinnamon roll

Our Favorite Baking Pan

We love the USA Pan bakeware for many reasons. Its light color bakes at the correct temperature, and cools down fast. The straight, even sides make brownies and bar cookies look professionally made; and the sturdy, durable metal lasts and lasts. We buy USA Pan products at Orson Gygi and on Amazon. 

For more delicious ABK breakfast recipes, try our Mexican Breakfast Tortillas or Cowboy Christmas Breakfast Casserole.

Maple Cinnamon Rolls

Print Pin
9x13 pan of Maple Cinnamon Rolls with serving utensil beside.
Author: Si Foster
Course: Breakfast, brunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 12 hours 35 minutes
Servings: 12 rolls
Maple Cinnamon Rolls are perfect for breakfast, brunch, or special gatherings. With delicious maple flavor in both the filling and the frosting!

Ingredients 

Rolls

  • 1 cup warmed milk, I use whole – but any type will work
  • 1 tablespoon dry yeast
  • 1 teaspoon granulated sugar
  • 2 eggs + one yolk, room temperature
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup vegetable or canola oil, if you prefer, use an additional 1/4 cup of butter instead of oil (see Notes)
  • 1/3 cup granulated sugar
  • 1 teaspoon sea salt
  • 3 cups all-purpose flour
  • 1 cup bread flour, (see Notes regarding flour)
  • additional all-purpose flour for rolling out dough

Filling

  • ½ cup unsalted butter, room temperature or slightly melted – not margarine!
  • ½ cup real maple syrup
  • 2 tablespoons ground cinnamon
  • 1 cup granulated sugar
  • pinch sea salt

Maple Cream Cheese Frosting

  • 4 ounces cream cheese (not light), room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1-2 tablespoons milk, cream, or half and half
  • ½ teaspoon vanilla
  • 1 teaspoon maple extract
  • dash salt

Maple Glaze (optional)

  • 4 cups powdered sugar
  • 2 teaspoons maple flavoring
  • ½-¾ cups milk
  • ¼ cup butter, melted
  • ¼ teaspoon salt

Instructions

Prepare Dough:

  • While preparing yeast mixture, pace eggs (in their shells) in a small bowl of warm water to bring them to room temperature – or use room-temperature eggs.
  • Place warm milk in the bowl of a stand mixer. Sprinkle 1 tablespoon of yeast and 1 teaspoon sugar over the warm milk. Let sit until the yeast begins to bubble and rise (about 5 minutes).
  • Add eggs, egg yolk, 4 tablespoons melted butter, oil, 1/3 cup of sugar and salt to the yeast mixture. Mix with a paddle on low until combined.
  • Add 3 cups all-purpose flour. Mix on low until all ingredients are incorporated. Add 1 cup bread flour, a little at a time, then switch to the dough hook. Mix until flour is combined and no white patches are visible. Mix 1 more minute on low speed. The dough should look smooth when finished.
  • Lightly coat the inside of mixing bowl with cooking spray. Cover bowl with plastic wrap. Let sit for about 2 hours in a draft free area that is at least 72 degrees.
  • While dough is rising, prepare the filling and pan for baking.

Prepare Filling:

  • Mix room temperature or slightly melted butter, maple syrup, cinnamon, sugar, and salt together in a small bowl. Set aside.
  • Generously butter the bottom and sides of a 9×13 pan and set aside. See Notes about metal vs glass pans for best results.

Form rolls:

  • Using a lightly-floured surface, pat and then roll the dough into a 20×10-inch rectangle.
  • Spread the filling onto the dough evenly.
  • Starting with the long side, roll the dough into a tight log.
  • Using a sharp knife, pastry scraper with sharp edge, or unflavored dental floss, cut the rolled dough into half, then each half into 2 pieces, then each portion into 3 even rolls. You should have 12 rolls when finished.
  • Place the rolls into the prepared pan and cover with a sheet of parchment. Tightly cover the pan with foil or plastic wrap and place in refrigerator for 2-12 hours.
  • 3-4 hours before baking, place pan on top of a dry dishtowel in a warm, draft-free place. Do not set pan directly on a cold stone countertop! Remove cover and parchment. Cover with a clean, dry, dishtowel. Let come to room temperature and rise. Alternately, you may use a proof setting on your oven (85 degrees) and cover the rolls with parchment and a light towel. Leave the rolls in the oven to raise for about 1 1/2 hours.
  • 30 minutes before baking, heat oven to 375-degrees regular bake OR 350-degrees convection. Place rack in the center of the oven. Prepare frosting (below) and set aside.

Make Frosting:

  • Combine soft cream cheese and butter in a bowl. Mix until smooth. Add powdered sugar, and mix again on low speed. Add milk, vanilla, maple extract and salt. Mix until smooth. Add a splash more milk if needed. See Notes for make ahead.
  • When rolls are ready to bake, place in oven and bake for 15 minutes convection or 15-20 minutes regular bake, or until tops are a light golden color. Remove from oven.
  • While rolls are still hot, frost with about 1/2 to 3/4 cup of the frosting. This allows the frosting to seep into the rolls and create a gooey, soft, flavorful roll.
  • After rolls have cooled for 15 minutes, top with the remaining frosting and serve.

Maple Glaze (optional)

  • If you prefer glaze to frosting, add all glaze ingredients to a medium bowl and mix until combined. Whisk until smooth, then drizzle over warm rolls.

Notes

You may use all butter if you like. I have found the combination of butter and oil gives the roll a wonderful texture. The butter gives the rolls great flavor and the oil creates a dense and slightly chewy texture. 
I’ve experimented with flours in cinnamon rolls for YEARS. This combination of all-purpose flour and bread flour creates a light, but still slightly dense texture- the perfect combo. If you are looking for a lighter cinnamon roll, and want your roll to have a higher rise, use all-purpose flour and leave out the bread flour. 
Make sure to use butter in the filling and the frosting, not margarine or a butter substitute. Butter has a flavor and texture that can’t be duplicated! 
Baking time will vary according to your oven, but this recipe is most often finished in my oven right at the 15 minute mark. I use a 350-degree convection setting. You can also bake using a regular oven at 375-degrees for 15-20 minutes. 
For best results, use a light-colored pan – not a dark coated pan or glass. Glass tends to bake hot (at least 25 degrees hotter) and dark pans often result in dark bottoms on rolls!
The frosting for this recipe may be made the day before and refrigerated. When you take the rolls out of the fridge to rise, take out the frosting and let it come to room temperature.
To freeze rolls for baking later- Prepare as directed in recipe. When ready to refrigerate rolls, cover tightly with plastic wrap and freeze immediately. The rolls may be frozen for up to 30 days. When ready to bake, unwrap and cover lightly with a dishtowel. Let thaw, rise for 3-4 hours, and bake as directed. 
This roll recipe does not need to be refrigerated. Instead of refrigerating, let shaped rolls rise on countertop for 1 1/2 hours, covered with a light dishtowel. Bake and frost as directed. 

Equipment

  • 1 9×13-inch, baking pan

Did you make this recipe?

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