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.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

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

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 12-15 hours (overnight)
  • Yield: 12 large rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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



  • 1 cup (240ml) whole milk*
  • 2/3 cup (135g) granulated sugar
  • 1 and 1/2 tablespoons (14g) Red Star Platinum yeast (2 standard size packets)*
  • 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 (spoon & leveled), plus more for dusting/rolling


  • 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


  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. Grease the bottom and sides of a 9×13 inch baking dish. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick.
  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.


  1. Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.
  2. Milk: Whole milk preferred for richest tasting dough. 2% or 1% would be fine, but not ideal. Nonfat is not recommended.
  3. Yeast: If not using an instant yeast, rise time may be up to 40% longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  4. Faster Option: 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.
  5. Special Tools: KitchenAid Stand Mixer | KitchenAid Hand MixerDough Hook | Whisk | Glass Mixing BowlsRed Star Platinum Yeast | Ground CinnamonWhite 9×13 Baking Dish

Keywords: maple cinnamon rolls, overnight cinnamon rolls

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!

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!


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

    1. 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.

  2. 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! 

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

  4. 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?

      1. 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:)

      2. Are there any other reason why it has yeasty taste? I have kneaded mine in a stand mixer and followed the instructions (I went with overnight in the fridge route) but it still taste yeasty. I used an instant dry yeast that I recently bought. Not sure what could’ve gone wrong?

  5. 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?

  6. Hi Sally- when I made these, the flavor of yeast was overwhelming strong and the buns were not pillowy and soft but more dry and tasted almost stale. Any ideas what could be going on? Thank you!! 

      1. I’m using Active dry yeast. It isn’t specifically the red star brand but figured it should still be doing the trick. 

  7. Only had time to proof in the fridge for about 4 hours. Also, I didn’t need to cover halfway through baking with foil. The recipe’s baking time yielded lightly golden, perfectly baked rolls. Normally, I follow America’s Test Kitchen’s cinnamon roll recipe, but this one is far superior. Hands down, the best batch I’ve ever made. They got rave reviews from my hubby’s coworkers. Making again, this time for keeps. Thanks, Sally!

  8. Hi Sally, I have a question about freezing the baked rolls. Do you put on the glaze before freezing or after. I’m planning on making two pans of these rolls for a Christmas teacher luncheon where I work. Baking and freezing will be a big help! I have access to an oven. Could the rolls be warmed up in a low oven prior to serving, and then glazed? Thank you.

    1. I’ve done it both ways, but they truly are BEST with fresh glaze/icing. So I recommend freezing them without it, then glazing before serving. 🙂
      And yes, warm up in an oven prior to glazing/serving too!

  9. This recipe looks amazing! What does putting the rolls in the fridge accomplish? Wouldn’t that slow the rise? If I’m using active dry yeast (instead of instant), would that change the proofing method?

    1. It does slow the rise, yes! It’s so you can get a head start the night before 🙂
      The proofing method does not change if using active dry, but the rise time will be slightly longer (maybe an extra 30 minutes each rise).

  10. I am planning on making this and giving to a friend. Would you recommend giving them unbaked and a batch of the glaze, so that they can bake it themselves then add the glaze? Or would it be better to bake it and glaze it then give it to them?

    1. I would bake the cinnamon rolls and gift them with the glaze, so they can reheat and glaze the rolls when they’d like. They can also freeze the baked rolls and the glaze this way too.

  11. Dear Sally, thank you so much for sharing this recipe!
    I added some vanilla sugar to the dough and walnuts to the filling, which was a great addition. They came out super yummy.

    1. Hi Anna, I recommend just waiting to make these until you get get real butter from the store. There isn’t really a good substitute here!

  12. I am so in love with all of your recipes and the fact that you give such great Notes with each one. That is such a huge help.
    My question is this – we are now empty nesters – how could I cut back on this recipe to feed two people?
    Thanks so much!

    1. Hi Jane, You can try cutting the recipe in half. Or I would go ahead and make the full recipe and then follow the recipe notes for the freezing instructions and simply freeze what you don’t eat to enjoy another time!

  13. Hi Sally,
    I’m so glad I found your website. My family and I have made several of your recipes and they’ve all turned out great. I have a few questions about these Maple Cinnamon Rolls, I want to try adding some bacon crumbles to the filling. Do you think this would work? Any adjustments to the recipe? Also, how about a maple frosting rather than glaze? Too sweet? Thanks.

    1. YES to the bacon crumbles! No need to adjust the recipe if you add them. You can certainly try a maple frosting instead of the glaze, I’d try a maple cream cheese frosting! The salty bacon will help to offset some of the sweetness.

      1. These taste so good! I think next time, I’d probably sprinkle the bacon on top of the frosting rather than putting in with the filling.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally