Gooey Cinnamon Rolls with Maple Frosting
These homemade cinnamon rolls are so big and gooey and topped with maple frosting. They ooze with cinnamon and sugar when you pull them apart and melt in your mouth!
Prep Time5 hrs
Cook Time30 mins
Total Time5 hrs 30 mins
- For the dough:
- 7 cups all-purpose flower
- 1/3 cup granulated sugar
- 3/4 teaspoon of baking soda
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 2 1/3 cup buttermilk warmed
- 2 large room temperature eggs
- 1/2 cup vegetable oil
- For the filling:
- 1/3 cup unsalted butter melted
- 1 1/2 cups granulated sugar
- 4 teaspoons ground cinnamon
- For the maple cream cheese frosting:
- 3 ounces cream cheese softened
- 1/2 teaspoon vanilla
- 3 tablespoons maple syrup
- 1 1/2 cups confectioner's sugar
In a large bowl, whisk together flour, granulated sugar, baking soda, salt and yeast. Set aside.
In a separate bowl, whisk together warmed buttermilk, eggs and vegetable oil. Set aside.
Make a well in center of the dry ingredients and add liquid ingredients, using a wooden spoon, rubber spatula or your hands to stir until combined. As the dough starts to form, transfer to a lightly floured counter and knead for 10 minutes until the dough is smooth and elastic. If the dough is sticking, you can add up to 1/2 cup of extra flour as you knead.
Transfer the dough to a greased bowl, cover with plastic wrap, and store in a warm place until the dough has doubled in size (about 1 1/2 hours).
Once the dough has doubled in size, transfer to a lightly floured counter and use a rolling pin to roll into a rectangle about 16 x 24 inches.
Brush the rolled dough with melted unsalted butter. Sprinkle heavily with the mixture of granulated sugar and cinnamon.
Working lengthwise, roll the dough into a log, pinching its edges to seal. Cut the roll into 12 pieces (about 2 in). Place cut sides down on a parchment-lined 18 x 12 in sheet pan, spaced 3/4 inches apart. Cover with plastic wrap and let rise in a warm place until the edges of the roll are rounded and touching (about 1 1/5 hours).
Once the rolls have risen, preheat the oven to 350 (F). Bake the rolls for approximately 25 to 30 minutes, or until the edges of each bun are golden in color.
While the rolls are baking, combine softened cream cheese, vanilla and maple syrup in a bowl and mix on low until combined. Add confectioner's sugar all at once and beat until fluffy and of drizzling consistency.
When rolls are done, cool on wire rack and drizzle with frosting immediately while the rolls are still warm. Use a rubber spatula or knife to spread evenly.