Description
Delicious homemade cinnamon rolls with a creamy filling and frosting.
Ingredients
Scale
- 3/4 cup salted butter, melted (170 grams, or 1 and 1/2 sticks of butter (12 tbsp))
- 2 tsp instant yeast
- 1 tsp salt
- 1/4 cup + 2 tbsp real maple syrup, 115℉
- 1 cup water, 115℉ (240 grams)
- 4 large eggs, at room temperature
- 4 and 2/3 cups all-purpose flour, spooned & leveled (606 grams)
- 1/2 cup salted butter, softened (113 grams)
- 1/2 cup light brown sugar, packed (107 grams)
- 1/4 cup granulated sugar (53 grams)
- 1 tbsp all-purpose flour (8 grams)
- 1 and 1/2 tbsp cinnamon
- 1/4 tsp nutmeg
- pinch salt
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream (Let this stand at room temp for 10 mins before pouring, 120 grams)
- 6 ounces cream cheese, softened (170 grams)
- 1/4 cup butter, softened (56 grams)
- 1 and 3/4 cup powdered sugar (201 grams)
- 1 tsp vanilla
- 3–4 tbsp real maple syrup (45 to 60 grams)
Instructions
- Mix up the dough: In a medium mixing bowl, whisk together all the wet ingredients well – this is the melted butter, yeast, salt, maple syrup, water, and eggs. Stir in the flour. The dough will be sticky and shaggy. Cover loosely with plastic wrap or a kitchen towel and let rest for 2 hours on the kitchen counter. After two hours, cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 5 days.
- Make the Filling: When ready to bake, prepare the filling. Beat together all filling ingredients in a medium bowl on medium high speed until well combined.
- Assemble Cinnamon Rolls: Spray a 9×13 pan with nonstick spray. Flour your counter. Dump the dough out and gently punch it down a bit, and try to shape it into a large, thick envelope shape. Begin rolling it out into a rectangle 12 inches x 16 inches. Dollop the filling evenly over the dough, and spread evenly with an offset spatula. Slice strips of dough about 1 and 3/4 inches wide. Roll each strip up into a cinnamon roll. Place rolls in the pan. Let rise for 35 to 45 minutes.
- Preheat your oven to 350℉ while the rolls rise.
- Bake: Once the cinnamon rolls have risen, pour the heavy cream over and between them. Bake for 24-28 minutes or until a cooking thermometer inserted into the center of one of the rolls registers 185℉.
- Make the frosting: While the cinnamon rolls bake, prepare the frosting. Beat together all ingredients in a medium mixing bowl. Mix on medium high until everything is combined and creamy. Thin the icing out a bit with more maple syrup or milk if desired.
- Serve + Store: Immediately frost the warm rolls, and enjoy! Store leftovers, covered, in the fridge for 2-3 days, reheating gently as desired. These are best fresh from the oven.
Notes
- The rise may take longer in the winter or in a cooler house.
- This recipe yields approximately 12 cinnamon rolls.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 15 grams
- Sodium: 300 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 100 milligrams