Maple Cinnamon Rolls
Soft, fluffy, and bursting with warm cinnamon and maple flavor, these rolls are a delightful treat for breakfast, brunch, or dessert. Topped with a creamy maple-sour cream frosting, they’re easy to make at home and perfect for sharing with family and friends.
Equipment
- Stand Mixer with Dough Hook
- Small Saucepan
- Microwave-Safe Bowl
- Rolling Pin
- 8×8-inch baking pan
- Plastic Wrap
- Mixing bowls (2)
- Whisk
Ingredients
For the rolls:
- ¾ cup whole milk + 3 tbsp reserved
- 1 tsp sugar
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 2 ¼ tsp active dry yeast
- 1 large egg
- ¼ cup unsalted butter very soft
- 2 ½ – 3 cups all-purpose flour + 1/4 cup reserved
- 1 tsp salt
For the filling:
- ¼ cup unsalted butter softened
- 1 tbsp maple syrup
- ½ cup brown sugar
- 2 tbsp white sugar
- 1 tbsp + 1 tsp cinnamon
- ¼ tsp salt
For the frosting:
- 1 cup powdered sugar
- 2 tbsp sour cream
- 1 tsp maple extract
- ⅛ tsp salt
Instructions
- Prepare the Flour Paste: Start by making a smooth flour paste that will give your rolls a soft, tender texture. In a small saucepan over low to medium heat, combine 3 tablespoons of milk with 1/4 cup of reserved flour. Whisk continuously to prevent lumps from forming. Heat until the mixture thickens into a smooth, pudding-like paste. Remove from heat and allow it to cool completely; this will prevent the yeast from getting too hot later.
- Bloom the Yeast: Next, activate your yeast to ensure light and fluffy rolls. In a microwave-safe bowl, gently heat 3/4 cup milk with 1 tsp sugar, 1/3 cup maple syrup, and 1 tsp vanilla extract until it reaches about 110°F (warm to the touch, not hot). Stir in 2 1/4 tsp active dry yeast and leave it for 5–10 minutes, or until the mixture becomes foamy and puffy. This is your “bloomed yeast,” the foundation for airy dough.
- Mix the Wet Ingredients: In the bowl of a stand mixer, combine 1 large egg and 1/4 cup very soft butter. Beat lightly until smooth and creamy. Pour in the bloomed yeast mixture and stir until well combined. At this stage, your mixture should be smooth, fragrant, and slightly sweet from the maple syrup.
- Combine the Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups flour and 1 tsp salt. Slowly add these dry ingredients to the wet mixture in your mixer. Stir until a rough, shaggy dough begins to form. Then, add the cooled flour paste from Step 1. Begin kneading with the dough hook attachment, combining the ingredients into a cohesive dough.
- Knead the Dough: Knead your dough in the stand mixer for about 10 minutes. The dough should feel soft, slightly sticky, and elastic. If it clings to the bottom of the bowl just a little, that’s okay—avoid adding too much extra flour, as that can make the rolls dense. The goal is a light, tender texture.
- First Rise: Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel. Let it rise for 30 minutes, or until it has almost doubled in size. This is called “proofing,” and it allows the yeast to work its magic, creating a soft, airy dough.
- Prepare the Filling: While the dough is rising, make the delicious cinnamon-maple filling. In one small bowl, mix 1/4 cup softened butter with 1 tbsp maple syrup until creamy. In another bowl, combine 1/2 cup brown sugar, 2 tbsp white sugar, 1 tbsp + 1 tsp cinnamon, and 1/4 tsp salt. Stir until the sugars and spices are evenly distributed. This mixture will give your rolls that signature sweet, spiced flavor.
- Roll Out the Dough: Once the dough has risen, gently punch it down to release excess air. On a lightly floured surface, roll the dough into a large rectangle, about 12–14 inches long. Make sure the dough is even in thickness so the rolls bake uniformly.
- Assemble the Rolls: Spread the butter-maple mixture evenly over the entire dough rectangle. Sprinkle the sugar-cinnamon mixture on top, ensuring every inch is covered. Use a rolling pin to gently press the filling into the dough, creating layers of sweet, spiced goodness. Carefully roll the dough lengthwise into a tight log. Slice off the uneven ends, then cut the log into six even rolls.
- Second Rise: Place the rolls in a lightly greased 8x8-inch baking pan, leaving a little space between each roll. Cover with plastic wrap or a towel and let them rise for 20 minutes, until puffed and slightly larger. This second rise ensures a soft, fluffy interior.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they are golden brown on top. Keep an eye on them during the last few minutes; you want a perfectly baked, lightly caramelized top without over-browning.
- Prepare the Frosting: While the rolls are baking, make the creamy maple frosting. In a mixing bowl, combine 1 cup powdered sugar, 2 tbsp sour cream, 1 tsp maple extract, and 1/8 tsp salt. Beat until smooth and thick. The frosting should be pourable but creamy enough to coat the rolls generously.
- Frost and Serve: Allow the baked rolls to cool for about 10 minutes. Spread the frosting evenly on top while still slightly warm so it melts into the rolls. Serve immediately, or store in an airtight container for later enjoyment. The result is soft, fluffy, and perfectly sweet cinnamon rolls with a rich maple finish.
Notes
- Use room temperature butter and egg for better incorporation and softer rolls.
- Do not over-flour the dough while kneading; a slightly sticky dough yields fluffier rolls.
- Make sure milk is warm, not hot, when blooming yeast to avoid killing it.
- For a stronger maple flavor, drizzle extra maple syrup on top of the frosting.
- Rolls can be prepared a day ahead and baked the next morning for convenience.
- Use a sharp knife or dental floss to cut rolls evenly without squishing.
- For extra softness, cover the rolls with a damp towel while they rise.
- Cinnamon-sugar filling can be customized with chopped nuts or raisins for added texture.
