This recipe is brought to you in partnership with Red Star Yeast. What sets these homemade cinnamon rolls apart from the rest is that they are maple flavored, which makes them an instant favorite if you have tastebuds. Pure maple syrup is worked both into the cinnamon swirl AND the sweet glaze on top. Double the maple, double the goodness. For my melt-in-your-mouth maple cinnamon rolls, we’re using my trusty dough recipe. This is the same dough I use for my overnight cinnamon rolls and raspberry sweet rolls. Which means (1) it’s dependable—I’ve used this dough at least 30x in the past couple years and am extremely confident with it—(2) it’s a make-ahead recipe, but doesn’t necessarily have to be.
Making The Dough
It’s not too complicated, I promise. First, you’ll need some yeast. Don’t let yeast send you running for the hills! It’s just an ingredient. My go-to brand is Red Star Yeast; I’ve been working with them for a few years and am always, always pleased with the results. Their Platinum line is fantastic and makes working with yeast… easy! I use a little more yeast in this recipe compared to my easy cinnamon rolls (a great beginner recipe, new bakers!) because today’s rolls are about twice the size. The butter and eggs both make the dough fabulously rich and tender. It will melt in your mouth. I actually use this same base dough in my cinnamon roll wreath and strawberry sweet rolls, too! Melt. In. Your. Mouth. This recipe is prepared in a stand mixer, but you can mix by hand if needed. Feel free to reference my How to Knead Dough video tutorial if you need extra help with this step. Once the dough is prepared, allow it to rise until doubled in size. This will be the first rise. Once risen, roll the dough out and fill with a combination of softened butter, pure maple syrup, granulated sugar, and cinnamon. How can you not love something with THOSE FOUR ingredients? And when those four ingredients are melted together inside a warm, buttery roll, it’s pure bliss. You should try this filling in the no yeast cinnamon rolls, too! Then the rolls rise a second time or sit in the refrigerator and rise again in the morning. Bake until golden brown. Then, cover them in maple glaze. Unwind each doughy roll and dip into the pools of maple glaze/cinnamon goo on your plate. Then, 5 seconds later, melt into a pool of maple love. I believe this is the only acceptable way to eat maple cinnamon rolls, by the way. Rich, buttery, soft, maple bread. Now THIS is a cinnamon roll done right!! As always, I encourage you to read the recipe before beginning. This is so important to do when it comes to yeast/dough recipes. There are a few moving parts—and I’m very thorough in my instructions. Have fun and let the good times “roll.” 😉
More Cinnamon Roll Varieties:
Cinnamon Rolls Apple Cinnamon Rolls Blueberry Sweet Rolls with Lemon Glaze Raspberry Sweet Rolls (my favorite!!) Overnight Cinnamon Rolls Maple Pecan Sticky Buns Lemon Sweet Rolls Orange Sweet Rolls Birthday Cake Cinnamon Rolls
