Description
Delight in these homemade cinnamon rolls featuring a soft, fluffy dough filled with a rich cinnamon-sugar blend and topped with a luscious maple cream cheese frosting. Perfectly baked to golden perfection, these rolls offer a comforting and indulgent treat for breakfast or dessert.
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)
Instructions
- Heat Milk: Heat the milk in a saucepan until scalded, indicated by small bubbles forming around the edges and steam rising, but not boiling.
- Mix Dough Ingredients: Pour the scalded milk into the bowl of an electric stand mixer. Add the butter, granulated sugar, and salt. Using the dough hook, mix until combined. Allow the mixture to cool to about 105°F to avoid killing the yeast.
- Add Yeast and Eggs: Add the instant yeast and beaten eggs to the mixture. Gradually incorporate the all-purpose flour, mixing until the dough pulls away from the sides of the bowl, forming a soft but slightly sticky dough.
- Knead the Dough: Knead dough with the mixer dough hook or by hand for 5 minutes. Then transfer to a large greased bowl, cover, and let it rise until doubled in size, about 1 hour.
- Prepare Dough for Filling: Punch down the risen dough and roll it out on a floured surface into an 18×12-inch rectangle.
- Make Filling: Spread softened butter evenly over the rolled dough. Mix together the brown sugar and ground cinnamon, then sprinkle this mixture evenly over the buttered dough.
- Roll and Cut: Starting from the longer side, roll the dough tightly into a log and pinch the seam to seal. Cut the log into 12 equal portions.
- Arrange for Second Rise: Line a large baking sheet with parchment paper and place the cut rolls in a 3 by 4 arrangement. Cover with a kitchen towel and allow them to rise again until doubled, about 30-45 minutes.
- Preheat Oven: Preheat the oven to 350°F (175°C) while the rolls are rising.
- Bake Rolls: Once risen, bake the rolls in the preheated oven for 20 to 22 minutes or until golden on top. Remove carefully and let cool for at least 30 minutes before frosting.
- Prepare Frosting: In a large bowl or the stand mixer bowl, combine softened cream cheese, softened butter, light brown sugar, vanilla extract, maple extract, and powdered sugar. Beat with a hand mixer or paddle attachment until smooth. Add milk as needed to reach desired frosting consistency.
- Frost and Serve: Spread the maple cream cheese frosting over the cooled cinnamon rolls generously. Serve immediately and enjoy!
Notes
- Scalding the milk helps create a soft texture in the dough.
- Ensure the milk mixture is not too hot when adding yeast to prevent killing the yeast.
- Allow ample rising time for both the first and second rise to achieve fluffy rolls.
- Cooling the rolls before frosting prevents the cream cheese frosting from melting.
- Use instant yeast for quicker rising time, but active dry yeast can be substituted with adjustments.
