For a few weeks leading up to Christmas, I had this plan to make some homemade Cinnamon Rolls for our Christmas morning. However, in all the preparations for entertaining on Christmas Eve, I ran out of time. The idea was still stuck in my head though, so I just bumped it back a few days and made a big batch last night that we enjoyed this morning.
I’ve had a tried and true cinnamon roll recipe that I’ve relied on for about 5 or 6 years. I haven’t made them very much lately though because they just stopped turning out nice and fluffy for me for some reason. They became just food instead of a breakfast event. For two days after Christmas, I definitely wanted an event!
So I turned to my friend Amy’s recipe for Big Batch Cinnamon Rolls. I’ve heard a lot about these and drooled over pictures of them for awhile now, so I decided they were the way to go. However, since her recipe truly does make a Big Batch, I decided to halve the recipe. Since the original recipe calls for 3 eggs, I decided to opt for something with a nice binding texture to take the place of that 1/2 an egg. Maple syrup seemed like the perfect option.
I liked that idea immediately and decided to carry it throughout the rolls and frosting even more. They turned out SO good. And I definitely got that “special event” feeling I was craving.
Maple Cinnamon Rolls with Maple Cream Cheese Frosting
For cinnamon rolls:
- 1 1/2 c. hot water
- 1 T. + 2 t. yeast
- 2/3 c. sugar, divided
- 4 – 5 c. flour, divided
- 1/3 c. oil
- 1/2 t. salt
- 1 egg
- 1/4 c. maple syrup, divided
- 1/3 c. butter, softened
- 1 c. brown sugar
- 1 – 2 T. cinnamon
For Maple Cream Cheese Frosting:
- 3 oz. cream cheese, softened
- 4 T. butter, softened
- 2 c. powdered sugar
- 3 T. maple syrup
- 2 T. milk
+ 1 hour rising time Pour hot water into a large mixing bowl. Sprinkle yeast and 1/3 c. sugar into the water. Stir to combine and let sit until foamy, about 3 minutes. Mix in 1 cup flour until incorporated. Add the oil, salt, egg and 2 T. maple syrup. Add remaining flour using just enough until dough is no longer sticky. Mix with a dough hook or knead for 3-5 minutes. Place in a greased bowl, cover and let rise for one hour.
+ 30 minutes rising time Punch down dough and roll out into a rectangle on a well-floured surface. Spread on the softened butter then sprinkle with brown sugar, remaining sugar and cinnamon, using 1 – 2 tablespoons, depending on your tastes. Drizzle on remaining maple syrup. Roll up from a long end jelly-roll style. Tuck in the ends. Cut into 12 evenly sized slices. Place in a 13×9 casserole dish. Cover and let rise an additional 30 minutes.
+ 20 – 25 minutes baking time Place the cinnamon rolls in a 350 degree oven and bake for 20 – 25 minutes, until lightly golden brown. Meanwhile, place the cream cheese and softened butter in a mixing bowl and beat until smooth. Add powdered sugar and beat for 2 – 3 minutes, until incorporated. Pour in the maple syrup and milk and beat on high until light and fluffy, about 5 minutes. Cool the cinnamon rolls for a few minutes and then generously spread on the frosting. Refrigerate if not using right away and warm rolls for about 30 seconds each in the microwave.