Maple Cinnamon Rolls

Maple Cinnamon Rolls have a classic gooey pastry topped with cream cheese maple icing. Perfect for weekend mornings, holidays, and brunches.

Maple Cinnamon Rolls are quite similar to our Classic Cinnamon Roll Recipe, but with the addition of a sinful maple frosting. The soft rolls and flavors of cinnamon and maple make it the ultimate Breakfast Recipe that’s sure to be a crowd-pleaser!

Maple Cinnamon Rolls with icing in baking dish

MAPLE CINNAMON ROLLS

These soft and gooey cinnamon rolls are made with a wonderful maple syrup flavor. Maple is probably the most iconic breakfast topping there is. Whether it’s being served over a stack of Pancakes, Waffles, or used to flavor sausage, the sweet topping is the perfect way to start off your morning. So, why not add it into cinnamon rolls?

These warm rolls are topped with Maple and Cream Cheese Frosting so you get bites of maple goodness in every mouthful. Your whole family is sure to love the slight twist on classic cinnamon rolls, and the recipe makes enough you’ll probably have leftovers to enjoy later!

Maple Cinnamon Rolls Collage of prep steps

MORE CINNAMON ROLL RECIPES

MAPLE CINNAMON ROLLS BAKING TIPS

Pastry-making can be difficult if you’re new to it. There are a few things you have to get right to make sure the dough rises and stays nice and fluffy. However, if you follow just a few instructions you shouldn’t have a problem getting soft airy cinnamon rolls every time. 

  1. Be careful to heat the milk to around 110 degrees. Too much colder, and the dry yeast won’t activate. On the other hand, if it’s too hot it will kill the yeast. It’s also important to give the warm milk and yeast a minute to sit together before making the dough. 
  2. If the dough is too sticky, you can add in a little extra flour to help it pull away from the edges. However, you should be careful not to add too much flour or the dough will turn out too dense. 
  3. To help the dough rise, lightly grease the bowl. That way it won’t be stuck to the bowl as it’s trying to rise. 
  4. Be sure to use a floured work surface and rolling pin to roll out the dough. 
  5. Give the cinnamon roll dough some time in the fridge before you roll it out and shape it. The dough is going to be less sticky and much easier to handle if it’s cold.
Maple Cinnamon Rolls with icing in baking dish

FREQUENTLY ASKED QUESTIONS

Can I use brown sugar for the filling?

  • If you prefer a more sweet roll without the cinnamon spice, replace the cinnamon sugar in the filling with brown sugar. 
  • How do I use maple syrup in the filling too?

  • You could also make a fresh maple syrup filling for inside the rolls. To include the sweet maple flavor in the filling as well as the icing, combine 1 tablespoon maple syrup with the butter before you spread it over the dough. 
  • How do I make a maple glaze instead of icing?

  • Another option is replacing the rich cream cheese icing with a delicious maple glaze. To make your own glaze whisk together 1 cup powdered sugar, ¼ teaspoon cinnamon, 1 tablespoon unsalted butter, ½ teaspoon vanilla, and ¼ cup maple syrup in a medium bowl. 
  • What other add-ins can be used with this recipe?

  • There are lots of mix-ins and toppings you could add to Maple Cinnamon rolls. Try mixing in toasted pecans for some crunch. You could also add chocolate chips, toffee bits, or coconut flakes for some more sweetness. 
  • MORE CROWD-PLEASING BREAKFAST RECIPES

    HOW TO STORE MAPLE CINNAMON ROLLS

    • Serve: You can leave Maple Cinnamon Rolls out at room temperature for 2-3 days. Just cover them in plastic wrap or aluminum foil to make sure they don’t dry out. 
    • Store: Kept in an airtight container in the fridge the recipe will stay good for up to a week. 
    • Freeze: You can also make the rolls ahead of time and freeze them in a freezer-safe container for as long as 4 months. 
    Maple Cinnamon Rolls on plate

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    Maple Cinnamon Rolls

    Maple Cinnamon Rolls have a classic gooey pastry topped with cream cheese maple icing. Perfect for weekend mornings, holidays, and brunches.
    Yield 18 Servings
    Prep Time 50 minutes
    Cook Time 18 minutes
    Total Time 1 hour 8 minutes
    Course Breakfast
    Cuisine American
    Author Sabrina Snyder

    Ingredients
     

    Maple Cinnamon Roll Dough:

    • 2 cups whole milk
    • 1/2 cup unsalted butter , room temperature
    • 1/2 cup maple syrup
    • 6 1/2 cups flour , divided
    • 1 teaspoon salt
    • 2 packets instant rapid rise yeast
    • 2 large eggs

    For the Filling:

    • 1 cup sugar
    • 3 tablespoons ground cinnamon
    • 1/2 cup unsalted butter , room temperature

    Maple Cream Cheese Icing:

    • 12 ounces cream cheese , (1 ½ packages) softened
    • 1/3 cup unsalted butter , room temperature
    • 1 tablespoon vanilla extract
    • 5 cups powdered sugar
    • 1/3 cup maple syrup

    Instructions

    Cinnamon Roll Dough:

    • In a small saucepan heat the milk and butter to 110 degrees (warm to touch).
    • Into your stand mixer add the yeast and milk and whisk and let sit for 1 minute.
    • On the lowest speed setting add in maple syrup and mix until smooth.
    • Add 6 cups of the flour, salt, and eggs to the stand mixer.
    • PRO TIP: COVER YOUR MIXER WITH A CLEAN DISH TOWEL.
    • Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
    • Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
    • If you find sticking add flour ¼ cup at a time until it pulls away (no more than another cup)
    • Take the dough out, grease the stand mixer bowl, and put it back in.
    • Cover the dough with the dish towel you used to keep the flour in the stand mixer.
    • Let sit for 10 minutes while you set the oven to preheat to 350 degrees and you make the filling.
    • In a medium-sized bowl mix the sugar and cinnamon.
    • Using a large even surface, add ½ cup of flour and roll it out onto the surface to coat the rolling pin and the surface.
    • Roll out the dough into a large rectangle about a ½ inch thick (if your space is limited do this in two halves).
    • Spread the butter over the dough with your hands and sprinkle the cinnamon sugar over the butter.
    • Roll the dough tightly to form a long log and using a piece of thread slice off pieces.
    • The dough will make 18 large cinnamon rolls.
    • Place the rolls into buttered baking pans or jelly rolls.
    • Place the rolls into a warm place for20 minutes (If you have a second oven, heat it to warm when you start the recipe, then turn it off and open the door for a couple of seconds then close the door. The residual warmth is perfect for these rolls).

    Cream Cheese Icing:

    • In your stand mixer beat cream cheese and butter until smooth.
    • Add in the vanilla, sugar, and maple syrup until light and fluffy.

    To Finish:

    • Bake the rolls for 18-20 minutes or until golden brown.
    • Spread the cream cheese frosting over the rolls and serve warm or at room temperature.

    Nutrition

    Calories: 566kcal | Carbohydrates: 93g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 331mg | Potassium: 185mg | Fiber: 2g | Sugar: 55g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg
    Keyword: Maple Cinnamon Rolls
    Maple Cinnamon Rolls Collage

    About the Author: Sabrina Snyder

    Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

    Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

    She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

    She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

    As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

    Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

    As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

    Sabrina lives with her family in sunny California.

    Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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