Melt-in-your-mouth Maple Cinnamon Rolls

Save time in the morning and wake up to warm, fresh, cinnamon goodness with these overnight maple cinnamon rolls.

Here's how to make a huge pan of melt-in-your-mouth maple cinnamon rolls. We all love this simple make-ahead recipe!

Goooood morning, sweets! I’m talking to you. You, readers. Not the maple cinnamon rolls. Though this pan-o-glory is pretty flippin’ sweet.

Confession. I wasn’t going to post this recipe. I feel like I have 1 billion cinnamon roll recipes on my website, but then I thought to myself… can the world ever have too many cinnamon rolls? The answer is no.

Also: there’s a new post in my photography section today!

Here's how to make a huge pan of melt-in-your-mouth maple cinnamon rolls. We all love this simple make-ahead recipe!

I whipped these maple cinnamon rolls up on a Sunday morning and the food blogger in me began snapping away before I could even steal a taste. Aren’t they pretty? Well, they taste even better.

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 pant siz… oh. I mean double the goodness.

Overnight Cinnamon Rolls Recipe

For my melt-in-your-mouth maple cinnamon rolls, we’re using an overnight dough recipe. Most of my sweet roll/ cinnamon roll recipes can be started the night before, but today’s dough recipe is developed to be made ahead of time.

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.

Melt. In. Your. Mouth.

Though this recipe is prepared in a stand mixer, you don’t necessarily need one to make it; a handheld mixer is just fine. 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– can’t even handle it.

Here's how to make a huge pan of melt-in-your-mouth maple cinnamon rolls. We all love this simple make-ahead recipe!

Then the rolls sit in the refrigerator and rise again in the morning.

Here's how to make a huge pan of melt-in-your-mouth maple cinnamon rolls. We all love this simple make-ahead recipe!

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, btw.

Here's how to make a huge pan of melt-in-your-mouth maple cinnamon rolls. We all love this simple make-ahead recipe!

Rich, buttery, soft, maple carbs. 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 incredibly thorough in my instructions. Have fun and let the good times “roll.”

Get it? Get it?

Maple Cinnamon Rolls

Save time in the morning and wake up to warm fresh cinnamon goodness with these overnight maple cinnamon rolls.

Ingredients:

Dough

  • 1 cup (240ml) whole milk1
  • 2/3 cup (135g) granulated sugar
  • 1 and 1/2 tablespoons (14g) Red Star Platinum yeast (2 standard size packets)2
  • 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 4 and 1/2 cups (558g) all-purpose flour, plus more for dusting/rolling

Filling

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/4 cup (60ml) pure maple syrup
  • 1/4 cup (50g) granulated sugar
  • 1 Tablespoon ground cinnamon

Maple Icing

  • 1 and 1/2 cups (180g) confectioners' sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 2 Tablespoons (30ml) whole milk

Directions:

  1. Make the dough: Heat milk to about 95°F (35°C)-- use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
  2. Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here's what I do: turn the oven on to 200°F (93°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
  3. Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12x18 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.
  4. For The Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and maple syrup together on medium-high speed until combined and creamy. Add the sugar and cinnamon, beating until combined. Spread the maple mixture all over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up. Cover the rolls very tightly with aluminum foil (no rolls exposed-- this dries out your dough!) and stick in the refrigerator for 8-12 hours.3
  5. Remove rolls from the refrigerator and let rise in a warm place just as you did in step 2 until they are puffy, about 1-2 hours. Mine usually take 1 and 1/2 hours.
  6. After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes, until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't brown too much. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.
  7. Make the icing: Whisk all of the icing ingredients together. If it's too thin, add a little more confectioners' sugar. Drizzle icing over warm rolls. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days-- I prefer this over storing in the refrigerator. I find that dries them out, but do what you like best.

Make ahead tip: Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here's how: let the rolls rise overnight through step 4, then the next morning do step 5. Then, bake the rolls for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. Take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.

Recipe Notes:

  1. Whole milk preferred for richest tasting dough. 2% or 1% would be fine, but not ideal. Nonfat is not recommended.
  2. If not using an instant yeast, rise time may be up to 40% longer.
  3. No time for overnight? If planning to bake the rolls right away, in step 4-- instead of sticking the rolls in the refrigerator, loosely cover them and let rise in a warm place just as you did in step 2 until they are puffy, about 2 hours. Then continue with step 6.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
 

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Here's how to make a huge pan of melt-in-your-mouth maple cinnamon rolls. We all love this simple make-ahead recipe!

Have you made my pumpkin french toast yet??

Pumpkin French Toast by sallysbakingaddiction.com

Thanks for working with me, Red Star Yeast! All opinions are my own. 

Here's how to make a huge pan of melt-in-your-mouth maple cinnamon rolls. We all love this simple make-ahead recipe!
Here's how to make a huge pan of melt-in-your-mouth maple cinnamon rolls. We all love this simple make-ahead recipe!

111 comments

  1. Do I have to use Red Star Platinum yeast or is there another kind I can substitute?

  2. Any harm in leaving them to chill longer than 12 hours? Thinking prep Saturday morning, chill, cook Sunday morning. What do you think?

    • Hi Katie, unfortunately you really run the risk of over-proofing the dough. And you’d taste it in the finished rolls. I *have* gotten away with about 15-16 hours in the refrigerator though.

  3. These were so delicious, perfect for Christmas morning present-opening! Love the maple flavor, and not to brag, but I’d say these were my most successful cinnamon rolls to date. 😉 Your method for rising dough has been a game-changer for me, I used to avoid yeast dough altogether but not anymore. I’m consoling myself by having to be back at work this week with the last leftover roll! 

  4. I don’t have any eggs right now. Would this work with the flax+water substitute or with unsweetened homemade applesauce?

  5. Hi Sally, I made these two times before and each time they were doughy in the center (but perfectly melt in your mouth at the corners) even though I proofed and baked them (10 mins more) at the correct temperature. They also had a sort of yeasty taste to them although I didnt overproof them. I dont think its the yeast cause they rose perfectly. I think I under kneaded the dough. I don’t have a stand mixer and kneading with your hands is really hard! Do you think that’s the problem?

    • Could be– do you have an electric hand-held mixer you could use?

      • I do have a hand mixer but it’s so powerless it can’t mix thick doughs like this or cookie dough. I once tried to mix cookie dough with it, and it started to smoke! I had to buy a new one 🙁 I can only cream butter and whip cream or egg whites with it. It’s better than having to do it by hand though; I can’t imagine how they did it before electronics! I’m saving money for a stand mixer, so until then I guess I won’t be making yeast breads. It’s a shame though; I really really like making them. It’s amazing how they rise and and touching perfectly kneaded dough feels so nice, too. Sorry for not replying and for making this comment so long:)

  6. 2/3 cup sugar seems like a lot for the dough given the sweet spread. Would it be ok to cut by half? 
    Also, can I use buttermilk instead of whole milk?

  7. Would it work to bake this as a loaf instead of in rolls?

Leave a Reply

Your email address will not be published. Required fields are marked *