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. i was at ikea today and the cinnamon rolls smelled so amazing; just too full to get one after all those meatballs! (and yes i could have gotten one to go but i was trying to be good, hah). will have to make these to satisfy my new craving!

    1. Cinnamon rolls at Ikea? Wow. Anyhow Sally, Red Star Yeast is my go-to for serious recipes too. Just love that brand. But I’ve never seen the platinum line. I like to buy in the small packs too, I just feel like it’s fresher. Using the right ingredients helps me pass myself off as a better cook than I really am =) Love all your recipes, always inspirational. 

  2. You can never have too many cinn roll recipes; thank you for posting them! These are beautiful! The maple icing would be my biggest weakness with these. I would be licking the bowl!

  3. I don’t know how you do it but your recipes always make me smile 🙂 Even after being stuck in traffic on the way to work and that’s saying something haha Anyways, I was wondering if there is a way to avoid the rising time in the morning? If not, that’s fine too, I’m just asking because I don’t want to tamper with your already perfect recipes 🙂

    1. Thanks Anna-Sophie! Can’t skip that precious rise time in the morning. At least not with this dough– it’s only a quick hour. Not too bad.

  4. Hi Sally,
    your pictures are superbs. How do you think about take pictures step by step ?
    To show precisely preparation…
    I try some recipes about your blog but the result isn’t the same than your pictures !!! Thanks 😉

  5. I love all your cinnamon rolls, Sally! They are often my favorite photographs too 😉 Gosh, just to be crazy, I might add butterscotch chips before rolling these up…butterscotch, maple, and cinnamon are the trifecta of my favorite non-fruit flavors 😀

  6. Really, it’s not possible to post too many cinnamon roll recipes. There are as many variations as stars in the sky…well, maybe not that many. But a lot.
    And maple glaze is the biggest dessert dark horse. Nobody thinks about it, but when they’re eating it, it’s impossible to stop. More addictive than chocolate!

  7. Before I started dating my boyfriend, I was NOT a huge fan of cinnamon. It just wasn’t in my top desserts list of anything to make if it included cinnamon. And now, I love it! Gonna make some of these when he gets back on Friday. 🙂 

    PS. I’m still pretty excited about December when you come for your book tour. I know what I’m making you!

  8. I love make-ahead recipes! As a mother of a very active soon to be 2 year old, it’s always helpful when I can prep recipes the night before. We do a lot of freezer meals this time of year so I also love when you provide advice on how best to freeze your recipes and reheat or cook. 

  9. I agree, the world absolutely can never have too many cinnamon rolls! I’ve been meaning to try a new cinnamon roll recipe of yours and I think this is just the inspiration I needed ! 

  10. Maple-glazed cinnamon rolls are a Christmas tradition around here — but these are too good to save until then! Besides, it’s official Fall, right??! 

  11. I caught a peek of your cute, cute KA mixer–LOVE LOVE LOVE the color!! Do you remember the name so I can be on the look out for one WHILE I bake your delicious sweets?

  12. I have never had the courage to bake homemade cinnamon rolls.  I am one of those people who avoid recipes with yeast.  But one of my husband’s favorite foods in the world is a good cinnamon roll.  And I could do a 100% organic roll.  That’s healthier, right…tee he.

    With these step by step instructions, I can do it.  These rolls and a side of bacon?  He would be one happy man for sure!

    Thanks for the fun recipe!

    1. Sally you can totally handle these! I just replied to another reader saying that yeast isn’t anything to fear! Trust me. Just take your time and read through the recipe before you begin. Who can resist maple cinnamon rolls and bacon?!

  13. Clearly, everyone knows my opinion on cinnamon rolls! 😉 I love these, Sally! The addition of maple just puts these over the top. They look absolutely scrumptious. 

  14. I bake A LOT, but I have never been brave enough to try a recipe involving yeast…I think this recipe may be my ticket to Yeastland. Cinnamon rolls and maple together in one! Who can resist that!

  15. The world needs more cinnamon roll recipes and that is a fact. Btw.. how good would crumbled bacon be with the maple?

  16. I am so glad this recipe is posted!  My husband’s family loves maple syrup and cinnamon rolls.  I cannot wait to make this recipe for them.  Perhaps these rolls will become a requested item with the family.  Plus, I can bake them for ‘anytime’ gifts since we are entering the colder months.  Thanks for posting this recipe.  You’re the best.

  17. My husband (and myself) LOVE your cinnamon rolls. He is always a fan of the giant one that you bake in a pie dish. I’ve made it a couple times now 😉 So any type of flavor or cinnamon roll creation is worth posting in our book! 🙂

  18. Does Kevin have any idea how spoiled he is?!  Ha!  These look amazing – I can practically smell and taste them from here!!  And my new cookbook has shipped – super excited to get this and start creating…. 

  19. Wow Sally! These look stunning! I love your cinnamon rolls- can’t wait to try these this weekend! Amazon says my cookbook is preparing for shipment! I can’t wait!!!!

  20. Sally,
    You can never have too many cinnamon roll recipes.  This one looks like a keeper.  Pinned.

  21. YESSSS please! I need some of these like right now! totally qualifies as best breakfast ever! I can totallyyy smell the maple and cinnamon!… I love cinnamon rolls but this maple flavor is genius!  😉

  22. Sally you honestly don’t know how good the timing of this recipe is – my dad just spent the entire weekend painting my bedroom and he needs a reward, and he lives by the motto “you can never have enough cinnamon!” (which I completely agree with haha!) He will LOVE these!!!! 

    Was just wondering, do you ever try cake or cupcake decorating?? I bet you’d be awesome at it, I have it a try here on my blog ( and let’s just say they’re cute, but I feel you could do better xx

  23. Yes, yes, yes. I love these! Maple and cinnamon – perfect, I think I would throw a couple of pecans in the mix since I’m a nut junkie. So going to make these. What can be better than a delicious smell of fresh baked cinnamon rolls in the morning.

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Welcome to my Kitchen!

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