These maple cinnamon rolls with maple cream cheese frosting are light and fluffy and the perfect morning treat! Make sure to serve it warm for the best taste!
Homemade
With a recent visit to a local maple farm to stock up on syrup, maple has been on my mind and I really wanted to try making maple cinnamon rolls. Plus maple just feels like a cozy fall food, even though maple season is early spring. This recipe doesn’t vary too much from my original, but is perfect for maple lovers! There’s both a little maple in the filling and in the frosting – and maple cream cheese frosting is just sooo good, you’re going to want it on everything!
Maple Cinnamon Rolls with Maple Cream Cheese Frosting
Ingredients
Dough
- 1 package (7g) rapid rise instant yeast
- 1 cup milk, warmed (approximately 110 degrees)
- 1/2 cup sugar
- 1/3 cup unsalted butter, softened
- 1 teaspoon salt
- 2 eggs
- 3-1/4 cup all purpose flour
- 3/4 cup bread flour
Filling:
- 1 cup packed brown sugar
- 3 tablespoons ground cinnamon*
- 1/4 teaspoon maple extract
- 6 tablespoons unsalted butter, very soft
Maple Cream Cheese Frosting:
- 8 tablespoons unsalted butter, room temperature
- 4 ounces softened cream cheese
- 1-3/4 cup powdered sugar
- 1/4 cup pure maple syrup
- 3-6 drops maple extract, start with 3 drops, taste, add more as desired
Instructions
For the Dough:
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In a stand mixer fitted with dough hook, stir together all ingredients on medium speed, just until combined.
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Mix on low speed for 4-6 minutes (to knead the dough) until the dough is smooth and elastic.
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Lightly grease and flour a large bowl.
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Put dough ball in bowl, cover and let rise in a warm place for one hour or until dough has almost doubled in size.
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Remove from bowl and roll out on a floured surface, until dough is about 1/4” thick and forms a rectangle about 22”x18” in size.
For the Filling:
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In a small bowl, mix together brown sugar, cinnamon and maple extract until combined.
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Spread softened butter over rolled out dough, leaving about 1/2” border around edges.
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Sprinkle cinnamon sugar mixture evenly over butter.
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Roll up dough, starting from the 22” side, making sure to keep the roll tight (try not to lose any filling out the edges!).
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Slice roll into 12 pieces using sharp knife.
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Line a baking sheet with parchment paper and place cut rolls on baking sheet, about two inches apart with the seam side facing in.
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Cover with a light weight towel and let rolls rise for an hour in a warm place. They should double in size.
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Preheat oven to 375ºF. While it’s preheating, make frosting.
For the Frosting:
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Beat together butter and cream cheese until smooth & creamy, about 4 minutes.
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Add vanilla and powdered sugar, mix on low speed until combined, then on medium high speed for about 3 minutes or until light & fluffy.
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Bake rolls (at 375º) for about 10 minutes or until golden brown. Remove and let cool on pan for about 10 minutes.
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Frost rolls & enjoy! If there’s any left, store at room temp in an airtight container.
Notes
For more delicious breakfast or brunch treats, try these
For more maple goodness, try this
-Manda
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