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These soft, gooey cinnamon rolls are packed with sweet cinnamon filling and finished with a rich maple frosting. The secret? A gooey caramel-like bottom that makes them extra indulgent. Plus, with a shortened rising time, you can have these homemade rolls from scratch in just 1 hour and 15 minutes! No overnight wait—just quick, fluffy, bakery-style cinnamon rolls perfect for breakfast, brunch, or a special treat. Easy, fast, and absolutely delicious!
Cinnamon Rolls with Maple Frosting
1. Heat the milk in the microwave for 1 minute. Carefully place the butter into the hot milk. Let it sit for a minute or two, or until the butter starts to melt.
2. Into your stand mixer place 2 C flour, salt, sugar and eggs. Let it mix for just a few seconds. Just long enough for the egg to get a bit covered up. Pour in the hot water.
3. Add the milk/butter mixture. Mix for 30 seconds.
4. Add the yeast, mix until combined.
5. With the mixer on low, begin to add the rest of your flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes.
6. Spray your counter with cooking spray, form the dough into a ball and let it rest on your counter for 5 minutes. Don’t skip this step, okay? Letting the dough rest at this stage allows it to be rolled out with ease and grace. If it doesn’t rest you will be pulling out your hair trying to get it to stretch to the size you’d like it to be. And we don’t want your pulled out hair in these Cinnamon Rolls. 🙂
7. Roll out the dough into a large rectangle about 1/4 inch thick.
8. Spread butter over the top of the dough.
Sprinkle the dough with brown sugar.
Then just spread the sugar out over the dough with your hand. Don’t worry about getting too messy. I’m pretty sure you have a kitchen sink, yes?
9. Sprinkle the cinnamon over the sugar. Use your hand to spread it out evenly.
10. Roll the dough up from short side to short side.
11. Spray a sharp knife with cooking spray and cut the roll in half.
Cut each half in two…giving you four equal quarters.
Cut each quarter into three pieces.
giving you a total of 12 rolls.
12. Spray a large cookie sheet with cooking spray. Set each roll onto the sheet.
13. Place your rolls into a warm 170 degree oven. Close the door and let them rise until doubled in size. Should take about 30 minutes, depending upon the warmth of your oven.
14. Turn your oven up to 350 degrees. LEAVE THE ROLLS IN THE OVEN. They will continue to rise as the temperature rises.
15. Bake the rolls until golden brown, about 15 minutes once your oven has reached 350, and depending upon how long it takes to heat up.
16. While your rolls are baking, make the maple frosting! Place your softened butter in your stand mixer. Beat for about 1 minute, or until smooth. Add the powdered sugar, maple syrup, vanilla and dash of salt. Mix for 10 seconds. Keep your mixer running and begin to add the milk, just a little at a time. When you have the desired consistency beat the frosting for about 1 minute.
17. When the cinnamon rolls have cooled just a bit, spread the frosting over the tops.
ENJOY!!!!
Pinterest friendly image below…
Ingredients
- DOUGH:
- 1 C scalded milk
- 4 T butter
- 5-6 C flour (divided)
- 1 1/2 t salt
- 1/2 C sugar
- 2 eggs
- 3/4 C warm water
- 1 T yeast
- FILLING:
- 1/2 C butter (softened)
- 1 Tb cinnamon
- 2 C brown sugar
- MAPLE FROSTING:
- 1/2 C butter, softened
- 7 C powdered sugar
- 3 T maple syrup
- 1 t vanilla
- dash of salt
- 1/2 C milk
Instructions
1. Heat the milk in the microwave for 1 minute. Carefully place the butter into the hot milk. Let it sit for a minute or two, or until the butter starts to melt.
2. Into your stand mixer place 2 C flour, salt, sugar and eggs. Let it mix for just a few seconds. Just long enough for the egg to get a bit covered up. Pour in the warm water.
3. Add the milk/butter mixture. Mix for 30 seconds.
4. Add the yeast, mix until combined.
5. With the mixer on low, begin to add the rest of your flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes.
6. Spray your counter with cooking spray, form the dough into a ball and let it rest on your counter for 5 minutes. Don't skip this step, okay? Letting the dough rest at this stage allows it to be rolled out with ease and grace. If it doesn't rest you will be pulling out your hair trying to get it to stretch to the size you'd like it to be. And we don't want your pulled out hair in these Cinnamon Rolls. 🙂
7. Roll out the dough into a large rectangle about 1/4 inch thick.
8. Spread butter over the top of the dough. Sprinkle the dough with brown sugar. Then just spread the sugar out over the dough with your hand. Don't worry about getting too messy. I'm pretty sure you have a kitchen sink, yes?
9. Sprinkle the cinnamon over the sugar. Use your hand to spread it out evenly.
10. Roll the dough up from short side to short side.
11. Spray a sharp knife with cooking spray and cut the roll in half. Cut each half in two, giving you four equal quarters. Cut each quarter into three pieces, giving you a total of 12 rolls.
12. Spray a large cookie sheet with cooking spray. Set each roll onto the sheet.
13. Place your rolls into a warm 170 degree oven. Close the door and let them rise until doubled in size. Should take about 30 minutes, depending upon the warmth of your oven.
14. Turn your oven up to 350 degrees. LEAVE THE ROLLS IN THE OVEN. They will continue to rise as the temperature rises.
15. Bake the rolls until golden brown, about 15 minutes once your oven has reached 350, and depending upon how long it takes to heat up.
16. While your rolls are baking, make the maple frosting! Place your softened butter in your stand mixer. Beat for about 1 minute, or until smooth. Add the powdered sugar, maple syrup, vanilla and dash of salt. Mix for 10 seconds. Keep your mixer running and begin to add the milk, just a little at a time. When you have the desired consistency beat the frosting for about 1 minute.
17. When the cinnamon rolls have cooled just a bit, spread the frosting over the tops. It helps to frost them when they are still a it warm, allowing the frosting to seep into the rolls of the baked dough. Yum!
ENJOY!!!!
Recipe from Jamie Cooks It Up!
Wow, they look so delicious! Thanks for sharing…
Greetings from Germany…..
So delicious – what patience! and that frosting looks to die for!
MARY X
Honestly my mouth is watering right now!! Those look amazing! What a great idea to not melt the butter you spread on the dough…it always makes such a big mess! Will try these soon. We love maple frosting on our cinnamon rolls too!
These look so yummy! Do you keep the oven on at 170 degrees or just get it that hot and then turn it off? I'm excited to try these, never made cinnamon rolls before. My family and I have loved the recipes we have made from your blog–one of my favorite sites. thanks for all your great recipes.
So nice to see a recipe that doesn't make a zillon rolls! That alone will get me to try these.These look wonderful. The new look of your site is amazing! The photos are fabulous.
Hello there, I make these all the time. Your recipe for sweet rolls is too large for me and my husband, so I just halve it. Sometimes I use 2 eggs and sometimes 1. We both agree that these are the best cinnamon rolls ever. Thanks for all your delicious recipes. And your pictures make me want to try everything on your blog!
These look so yummy. The pictures throughout your blog are great. Love you blog.
I just made these cinnamon rolls tonight…DELICIOUS, as usual. I was able to get 15 and they are still big. Thanks again for another wonderful recipe!!
I finally had the chance to try your recipe, with almond milk and Earths Balance soy free butter (my 2y.o. Is allergic to milk and soy), and I have to say, they are awesome! As a happy bonus, your maple frosting ALSO worked with the E.B. soy free butter, so I now have a frosting recipe that actually looks, acts and tastes like frosting for my baby’s birthday cake this year! Thank you for sharing this recipe!!