Maple Cinnamon Rolls with Maple Cream Cheese Frosting

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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.

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Comments

  1. Gretchen says:

    I have used Pioneer Woman’s cinnamon roll recipe for the past 2 years and I love them, but I have yet to try Amy’s. Maybe I will have to try her’s and do a comparison. The maple sounds really good.

  2. Heather says:

    these sound marvelous!

  3. Oh my goodness. Maple syrup IN the cinnamon rolls?! Genius!

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