Description
Indulge in these Decadent Cinnamon Rolls with Maple Cream Frosting, a perfect blend of soft, fluffy yeast dough rolled with a cinnamon sugar filling and topped with a luscious maple-infused cream cheese frosting. Ideal for breakfast or dessert, these homemade rolls offer the ultimate gooey, sweet treat with a hint of warmth from cinnamon and a rich, creamy finish.
Ingredients
Scale
Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm whole milk (110°F)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter (melted)
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
Filling
- 1 cup packed brown sugar
- 3 tablespoons ground cinnamon
- 1/3 cup unsalted butter (softened)
Maple Cream Frosting
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Activate Yeast: In a large mixing bowl, dissolve yeast in warm milk and let it sit for about 5 minutes until frothy, indicating the yeast is active and ready.
- Mix Dough Ingredients: Stir in sugar, melted butter, salt, eggs, and gradually add flour, mixing until a soft dough forms, incorporating all ingredients smoothly.
- Knead Dough: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic, developing gluten for structure and softness.
- First Rise: Place dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size, allowing fermentation and flavor development.
- Prepare Filling: In a small bowl, mix brown sugar and cinnamon thoroughly to create the sweet, spiced filling.
- Roll Out Dough: Punch down the risen dough to release air, then roll it on a floured surface into a 16×12 inch rectangle for even filling distribution.
- Spread Filling: Evenly spread the softened butter over the dough rectangle, then sprinkle the cinnamon sugar mixture on top to cover the surface thoroughly.
- Form Rolls: Starting from the longer side, tightly roll the dough into a log, pinching the seam to seal and maintain the spiral shape.
- Slice Rolls: Cut the dough log into 12 equal pieces and place them in a greased 9×13 inch baking pan, ensuring spacing for rising.
- Second Rise: Cover the rolls and let them rise for another 30-45 minutes until puffed up, preparing them for baking.
- Preheat Oven: Set the oven to 350°F (175°C) to reach the perfect baking temperature.
- Bake Rolls: Bake for 25-30 minutes until golden brown and cooked through, avoiding overbaking to keep the rolls tender and moist.
- Prepare Frosting: While rolls bake, beat cream cheese and butter together until smooth. Gradually add powdered sugar, maple syrup, vanilla extract, and salt, mixing until creamy and spreadable.
- Frost Rolls: Once the rolls are slightly cooled but still warm, spread the maple cream frosting generously over the top to melt slightly into the rolls.
- Serve: Enjoy immediately for the best gooey decadence, savoring the combination of warm cinnamon rolls with sweet maple cream frosting.
Notes
- For added crunch, sprinkle chopped pecans or walnuts over the filling before rolling the dough.
- Substitute half the all-purpose flour with bread flour for chewier rolls.
- Reduce the powdered sugar in the frosting if you prefer less sweetness.
- These cinnamon rolls freeze well; bake, cool completely, frost, then freeze wrapped. Reheat gently before serving.
