Gooey Maple Cinnamon Rolls
You need these soft and gooey Maple Cinnamon Rolls in your life next Sunday morning. The filling and frosting are made with real maple syrup and the dough is ultra soft and tender. Make them all at once or let them rise slowly overnight for a simple breakfast in 40 minutes or less.
Servings: 12 cinnamon rolls
Equipment
- Stand mixer or large mixing bowl
- 9x13-inch baking pan
Ingredients
Dough
- 7 cups (875g) all purpose flour
- 1/3 cup (67g) granulated sugar
- 3/4 teaspoon baking soda
- 2 teaspoons salt
- 1 tablespoon (9g) instant yeast (Note 1)
- 2 1/3 cup (320ml) buttermilk warmed to about 100°F
- 2 large eggs room temperature
- 1/2 cup (120ml) vegetable oil
Filling
- 1/2 cup (1 stick; 113g) unsalted butter softened to room temperature
- 1 cup (200g) light brown sugar packed
- 1/4 cup (60ml) maple syrup
- 4 teaspoons ground cinnamon
Maple Frosting
- 4 ounces (113g) full-fat block cream cheese softened to room temperature
- 1/2 teaspoon vanilla
- 3 Tablespoons (45ml) maple syrup
- 1 1/2 cups (180g) powdered sugar
Instructions
- 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 wet ingredients, use a wooden spoon or the paddle attachment to mix the dough together for 1-2 minutes, until it starts to form a dough. Switch to the dough hook and knead for e dough for 4-5 minutes, until the surface of the dough is smooth. Alternately, turn the dough out onto 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.
- Spread the softened butter on top of the dough using a rubber spatula. Mix the filling ingredients in a small bowl and sprinkle the mixture all over the dough and butter.
- 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.
Notes
Note 1. Yeast. You can also use active dry yeast, but it will take longer to rise each time. Adjust rise times based on how the dough looks. It should double in size.
Overnight (fridge): Prepare the rolls through step 7 (rolling and cutting the cinnamon rolls). Cover the rolls tightly with plastic wrap and refrigerate them overnight (8–12 hours). When you're ready to bake the next morning, allow them to warm and rise on the counter for 2 hours before baking as directed.
Freezing baked rolls: Baked maple cinnamon rolls can be frozen up to 2–3 months. Thaw them overnight in the refrigerator and warm up before enjoying.
Freezing the dough: Prepare the rolls and allow them to rise the second time through step 8. Bake them for 10 minutes at 350°F. Cool them completely and wrap them tightly in plastic wrap. Freeze for up to three months. When you're ready to bake the rolls, transfer them to the fridge 2-3 hours before serving then bake them at 350 for 15-20 minutes.