Description

These homemade cinnamon rolls are soft, fluffy, and loaded with a classic cinnamon and brown sugar filling. Topped with a luscious maple cream cheese frosting, they are the perfect sweet treat for breakfast or dessert. The dough is enriched with whole milk, butter, and eggs, then risen twice to ensure a tender texture. Baking at 350°F develops a golden crust while keeping the inside moist and flavorful.

Ingredients

Scale

Dough

2 cups whole milk (2% milk also works)
½ cup salted butter
½ cup granulated sugar
1 teaspoon salt
¾ Tablespoon instant yeast
2 large eggs (beaten)
6 cups all-purpose flour

Filling

½ cup salted butter (softened)
1 cup packed light brown sugar
1 Tablespoon ground cinnamon

Maple Cream Cheese Frosting

8 ounces cream cheese (softened)
½ cup salted butter (softened)
2 Tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon high-quality maple extract
3 cups powdered sugar
Milk (as needed to thin frosting)

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Instructions

Heat Milk: Warm the milk in a saucepan just until scalded—small bubbles form around the edges and the milk steams, but it does not boil.
Mix Dough Base: Pour the scalded milk into the bowl of a stand mixer fitted with a dough hook. Add butter, granulated sugar, and salt. Mix until combined and the mixture cools to about 105°F to avoid killing yeast.
Add Yeast and Eggs: Add instant yeast and beaten eggs to the mixture and blend until incorporated.
Add Flour and Knead: Gradually add all-purpose flour while mixing until the dough pulls away from the bowl sides, soft but slightly sticky. Knead for 5 minutes with the dough hook.
First Rise: Transfer the dough to a large greased bowl, cover, and let it rise at room temperature until doubled in size, about 1 to 1.5 hours.
Roll Out Dough: Punch down the dough and place it on a floured surface. Roll out into an 18×12-inch rectangle.
Prepare Filling: Spread the softened butter evenly over the dough rectangle. Mix brown sugar and cinnamon and sprinkle this mixture evenly over the butter.
Shape Rolls: Starting at the longer side, roll the dough tightly into a log, pinch the seam to seal, and cut into 12 equal portions.
Second Rise: Line a baking sheet with parchment paper. Arrange rolls 3 across and 4 down. Cover with a kitchen towel and let rolls rise again until doubled, about 30 to 45 minutes.
Preheat Oven: While rolls are rising, preheat the oven to 350°F (175°C).
Bake Rolls: Bake the rolls for 20 to 22 minutes until the tops turn golden brown. Remove carefully and let them cool for at least 30 minutes before frosting.
Make Frosting: In a large bowl or stand mixer, beat cream cheese, softened butter, light brown sugar, vanilla extract, maple extract, and powdered sugar together. Add milk as needed to reach a smooth, spreadable consistency.
Frost and Serve: Spread the maple cream cheese frosting over the cooled cinnamon rolls. Serve warm and enjoy!

Notes

Be sure the milk mixture cools to about 105°F before adding yeast to avoid killing it.
Softened butter for the filling makes spreading easier and ensures even cinnamon sugar coverage.
Allow rolls to cool before frosting to prevent the frosting from melting off.
You can substitute 2% milk if whole milk is not available.
Store leftover cinnamon rolls covered at room temperature for up to 2 days or refrigerate for longer freshness.