Cinnamon Rolls with Maple Syrup Glaze

4.50 from 4 reviews

Cinnamon Rolls with Maple Syrup Glaze

These Cinnamon Rolls with Maple Syrup Glaze are made with soft, enriched dough that is swirled around the perfect mix of cinnamon and sugar. Maple syrup glaze finishes off the cinnamon rolls and adds a hint of caramel and butter flavor.

Prep Time30

Cook Time25

Proof1 30

Total Time2 25

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 349kcal

Author: Erin Cernich

Equipment

Stand Mixer with Dough Hook Attachment
Hand Mixer
9x13-Inch Casserole/Baking Dish

Ingredients

Cinnamon Rolls

2 ¼ teaspoons (1 packet) active dry yeast
½ cup water, warm
1 cup milk, warm 2% or whole milk
4 tablespoons unsalted butter, room temperature plus 1 tablespoon, melted
1 large egg, room temperature
3 tablespoons granulated sugar or coconut sugar
4-5 cups all-purpose flour
¾ teaspoon salt

Filling

1 cup granulated sugar or coconut sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter, melted and cooled slightly plus 2 tablespoons, softened

Maple Syrup Glaze

½ cup pure maple syrup
2 ounces cream cheese, room temperature
2 tablespoons milk, any kind
1 tablespoon unsalted butter, melted and cooled slightly
1 pinch salt

Instructions

Cinnamon Rolls

Warm Water and Warm Milk - The temperature should be like warm bath water. If you have a thermometer, around 110F degrees.
In the mixing bowl of your stand mixer fitted with the dough hook attachment, dissolve the yeast in the warm water. Let the yeast sit for 5 to 10 minutes, or until it becomes foamy and creamy. Note - You can sprinkle a little granulated sugar over the yeast to get it to proof faster. This is optional.
2 ¼ teaspoons (1 packet) active dry yeast, 1/2 cup water, warm
Add the milk, butter, egg, sugar, 4 cups of flour, and salt. Beat on medium speed until the dough is smooth. If needed, add in the remaining flour, 1 tablespoon at a time. The dough should be soft, but still sticky, and form a ball on the dough hook.
1 cup milk, warm, 4 tablespoons unsalted butter, room temperature, 1 large egg, room temperature, 3 tablespoons granulated sugar, 4-5 cups all-purpose flour, 3/4 teaspoon salt
Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes, until the dough is smooth and elastic.
Brush all sides of a large bowl with the melted butter. Place the dough in the bowl, turning it to make sure all sides are covered with the butter. Cover with plastic wrap and a dry kitchen towel and place in a warm place to proof - for 60 to 90 minutes, or until the dough has doubled in size.
While the dough is proofing - Grease a 9x13-inch baking dish. Set aside. Next, make the filling.

Filling

In a small bowl, combine the sugar, cinnamon, and melted butter.
1 cup granulated sugar, 1 tablespoon ground cinnamon, 4 tablespoons unsalted butter, melted and cooled slightly
When the dough is done proofing, punch it down to release the air. Turn the dough out onto a lightly floured surface, and roll into an 12x18-inch rectangle.
Take the softened 2 tablespoons of butter and spread all over the rolled-out dough with your fingers. Then sprinkle on the cinnamon sugar filling evenly, leaving about 1/2 inch around the edges.
Roll up the dough, starting with the long side at the top. Pinch the finished seam to seal the roll. Using a sharp knife, cut the ends off, then cut the remaining roll into 12 rolls.
Place the rolls in the prepared baking pan. Cover with a dry kitchen towel and let proof again until they have doubled in size - about 30 minutes.
Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
When the rolls are done with their second proof, bake for 25 to 28 minutes, or until golden brown. Note - If the cinnamon roll tops appear to be baking faster than the center, cover the pan loosely with aluminum foil.

Maple Syrup Glaze

While the rolls are baking, prepare the glaze. In a small mixing bowl, add the maple syrup, cream cheese, milk, melted butter, and salt. Use a hand mixer and beat on medium-high speed until smooth. Cover and set in the refrigerator until ready to serve.
1/2 cup pure maple syrup, 2 ounces cream cheese, room temperature, 2 tablespoons milk, any kind, 1 tablespoon unsalted butter, melted and cooled slightly, 1 pinch salt
Cool the rolls slightly in the pan on a wire rack, then drizzle the glaze over the top and serve warm. Enjoy!

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