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cinnamon buns in a white baking dish with glaze on top

Homemade Cinnamon Rolls

Rosemary Molloy
Learn how to make homemade cinnamon rolls with a maple cream cheese glaze. They are perfect for a holiday brunch or special weekend breakfast.
5 from 5 votes
Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 309 kcal

Ingredients
  

CINNAMON ROLL DOUGH

  • 2 1/2 tablespoons granulated sugar
  • 1 pinch salt
  • 1 1/4 teaspoon active dry yeast
  • 2-2 1/4 cups all purpose flour (255-281 grams)
  • 1/2 cup milk (whole) (lukewarm 105F / 40C) (120 grams)
  • 1 large egg (room temperature)
  • 1/4 cup butter (room temperature) (52 grams)

MAPLE GLAZE

  • 4 ounces cream cheese (room temperature) (80 grams)
  • 1 1/2 cups powdered / icing sugar (180 grams)
  • 1 tablespoon milk
  • 1-2 tablespoons maple syrup

FILLING

  • 1/4 cup butter softened
  • 1/2 cup brown sugar
  • 1/2 -1 teaspoon cinnamon

Instructions
 

  • In a small bowl whisk together the brown sugar and cinnamon, set aside.

CINNAMON ROLL DOUGH

  • In the bowl of the mixer whisk together sugar, salt, yeast and 1/2 cup of flour
  • In small pot heat the milk and butter to 115F(46C), (the butter doesn't have to melt).
  • Add the liquid slowly into the dry ingredients while beating on low with flat beater, beat on speed 2 for 2 minutes, beat in the egg and add 1/2 cup of flour beat to combine.
  • Remove the attachment and replace with the dough hook, and add 1 cup of flour and knead. Knead for 3-4 minutes or until dough is smooth and elastic , dough will be slightly sticky (if it's really wet then add flour a tablespoon at a time). Remove dough to a flat lightly floured flat surface (not too much it's a little sticky) and form into a ball, place in a lightly greased bowl, roll the dough so it is lightly oil on top cover with plastic wrap and let rise 1-2 hours or until doubled in bulk. 
  • Roll the dough out to a rectangle 10x15 inches (25 x 38 cm) (more or less) spread with soft butter (leave a 1 inch border),  sprinkle evenly the brown sugar mixture on top.
  • Roll the dough up lengthwise and cut into 11-12 pieces. Place in a lightly greased and floured baking pan, cut side up, cover with plastic and let rise 30-45 minutes.
  • Pre-heat oven to 375F (190C) and bake 20-25 minutes. When cool spread with the Maple cream cheese frosting if desired. Enjoy!

MAPLE FROSTING

  • In a medium bowl beat cream cheese and icing sugar, then add the milk and syrup and beat until smooth.

Notes

If you prefer you can stuff your rolls with Nutella (instead of the butter, cinnamon sugar mixture), it is best to warm the Nutella (1/2-1 cup either in the microwave or bain marie) until it is easy to pour, spread evenly on the dough (leaving a half inch border) then sprinkle with finely chopped hazelnuts if desired, roll and continue with the recipe. These would be good drizzled with a vanilla or chocolate glaze.

Nutrition

Calories: 309kcalCarbohydrates: 47gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 115mgPotassium: 84mgFiber: 1gSugar: 28gVitamin A: 399IUCalcium: 39mgIron: 1mg
Keyword cinnamon rolls, homemade cinnamon rolls with a maple glaze
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