Maple-Glazed Cinnamon Rolls Recipe

Good morning from these irresistible maple cinnamon rolls, finished with a silky maple cream cheese frosting. Soft, chewy and bursting with maple flavor, these rolls make a decadent addition to brunch. They can also be prepared the night before and baked the next morning for a stress-free start to your day.

Good Morning!

These maple cinnamon rolls are both fluffy and satisfyingly chewy, with maple in the dough, filling, and frosting for a true maple-forward profile. We share tips for preparing the dough and filling ahead of time so you can simply bake and frost in the morning.

And don’t skip the maple cream cheese frosting — it’s what turns these into a special treat.

Maple Cinnamon Rolls – What You Need

The recipe is divided into three parts: the dough, the filling, and the maple cream cheese frosting. Ingredients below are scaled to yield about 9–12 rolls depending on how you slice them.

For the Dough

• 2% milk (warmed to about 100–110°F)
• Maple sugar
• Quick-rise yeast (or active dry yeast — see notes)
• All-purpose flour
• Unsalted butter
• 1 large egg
• Vanilla extract
• Salt

For the Filling

• Softened unsalted butter
• Maple sugar
• Brown sugar
• Maple syrup
• Ground cinnamon
• Ground nutmeg

For the Maple Cream Cheese Frosting

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Maple syrup
• Vanilla extract
• Salt

Let’s Talk Maple Sugar

Maple sugar is a granulated form of maple syrup and gives a concentrated maple taste that survives baking better than liquid sweeteners alone. It’s a great choice if you want a distinct maple flavor throughout the rolls. If you can’t find maple sugar, you can substitute more brown sugar, although the maple intensity will be milder.

How to Make Maple Cinnamon Rolls

Tip: scroll to the recipe card below for exact measurements and a printable ingredient list.

Start with the Dough

Bloom the yeast by combining warm milk, maple sugar, and the quick-rise yeast in a bowl. Let sit about 5 minutes until foamy. Whisk in maple syrup, melted butter, egg, and vanilla.

Using a stand mixer fitted with a dough hook on low–medium speed, gradually add flour and salt until the mixture forms a shaggy dough. Continue kneading until it becomes smooth and elastic — it should spring back when gently pressed. If you don’t have a mixer, stir with a sturdy spoon until the dough holds together, then turn it out and knead by hand until smooth.

First Rise

Place the dough in a lightly oiled bowl, cover with plastic wrap and a towel, and let it rise in a warm spot (for example, inside an oven that is off) until doubled in size, about 1–1½ hours.

Make the Filling

While the dough rises, combine softened butter, maple sugar, brown sugar, maple syrup, cinnamon, and nutmeg in a small bowl. Stir until smooth and set aside.

Roll the Dough

Turn the risen dough onto a lightly floured surface. Roll it into a rectangle about 18 inches long, 12 inches wide, and 1/4 inch thick. Spread the filling evenly over the surface and roll the dough into a tight log, starting from a long side for standard-sized rolls. For larger, oversized rolls, start rolling from a short side.

Slice the log into roughly 1-inch pieces. To get even slices, mark the center, then measure outwards in one-inch intervals on both sides before cutting.

Second Rise

Arrange the rolls in a buttered or parchment-lined 9×13 dish so they just touch. Cover and let rise in a warm place until puffy, about 30 minutes. If preparing overnight, cover and refrigerate instead; in the morning, bring to room temperature for about 30 minutes before baking.

Make the Frosting

Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and a pinch of salt on low speed. Finish by mixing in maple syrup and vanilla, then beat at medium speed until the frosting is light and fluffy.

Time to Bake

Bake at 350°F (175°C) for 20–25 minutes, or until the centers are set and the tops are golden. Allow the rolls to cool 10 minutes before spreading the frosting so it softens without completely melting away.

Frost & Enjoy

Spread the maple cream cheese frosting over the warm rolls, serve, and enjoy. These are best eaten the day they’re baked but keep well for a few days if stored correctly.

Pro Tips for Maple Cinnamon Rolls

Follow these tips to achieve light, tender rolls with robust maple flavor.

Don’t Overheat the Milk

Keep milk between 100–110°F when activating yeast. Hotter temperatures can kill yeast and prevent proper rising; colder milk slows the rise and can produce dense rolls.

Quick-Rise Yeast vs Active Dry Yeast

Quick-rise yeast works well and speeds up rising times. Active dry yeast is a fine substitute — allow a bit more time for the dough to rise.

Expect a Little Filling Oozing

Some filling may escape when you slice the log. That caramelized maple sugar is delicious — spoon it back over the rolls or enjoy as a sweet bonus.

To Cut Equal-Sized Rolls

Mark a center cut on the log, then measure and mark one-inch intervals outward on both sides to get even rolls when slicing.

Use a Sharp Serrated Knife to Cut Rolls

Use a sharp serrated knife or unflavored dental floss to slice the log with a gentle back-and-forth motion to avoid squashing the rolls. If they compress, you can reshape them lightly with your fingers.

Overnight Maple Cinnamon Rolls Instructions

To make these rolls the night before:

1. Assemble the rolls up to the point of the second rise. Cover tightly with plastic wrap and refrigerate for up to 12 hours.
2. In the morning, remove from the fridge and allow the rolls to come to room temperature for about 30 minutes.
3. Preheat oven and bake as directed, then frost and serve.

Storage Instructions

Store cooled maple cinnamon rolls in an airtight container in the refrigerator for up to 3 days.

To reheat: warm covered in a 350°F oven for about 10 minutes until heated through, or microwave briefly if short on time.