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?

Print

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

Description

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 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

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

Instructions

  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.

Notes

  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.
  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!

127 Comments

  1. There are never too may cinnamon roll recipes!! I loved yours! I’m writing this message and I haven’t had breakfast yet and your post and images have made me really hungry. I guess I’ll grab a cup of coffee and get ready to bake some of these rolls. They may not be ready for breakfast but for teatime they’ll be delicious!

  2. Hi Sally, I turned 70 on the 23rd and we have been married 50 years last August 28th and after reading this recipe know I must bite the bullet and cook with yeast! Not sure about the extra calories from eating too many.  We are enjoying beautiful Spring weather in Australia at the moment and it is always interesting reading your recipes for the different seasons to ours. I think you have a wonderful blog and congratulations to you and Kevin on your 1st Wedding Anniversary.  Trust me the years just fly by and it is so lovely to look back over the years.
    Keep up your good work and enthusiasm. 

    1. Leonie– thank you so much for the anniversary wishes. Happy belated birthday AND anniversary to you! Enjoy these maple cinnamon rolls. Worth the effort!

  3. I think that’s the sign of a true food blogger – you wouldn’t even THINK of taking a bite of a dish before adequately photographing it lol:) Lady, you are KILLING me with yet another delicious, comforting recipe that’s perfect for Fall – adding it to my list right NOW – thanks!

  4. I live in Wales in the UK. I stumbled across your food blog by accident looking for a recipie for sweet potato fries. They were amazing! Since then I’ve used loads of your recipies and recently I treated myself to your book. So far I’ve made the salted caramel krispie squares, strawberry breakfast rolls and the giant oatmeal and raisin cookies. The recipies have all been fantastic. Going to ask Santa for Sally’s candy addiction book too. Diolch yn fawr/thank you very much. Your recipies have given me hours of baking satisfaction and a very happy family with full tummies

    1. Thank you so much Emma. Happy you found my blog and are enjoying the recipes– can’t wait for you to get Sally’s Candy Addiction next.

  5. Hi Sally, I truly love your website and at ease approach to baking and creating your recipes. So I made these over the weekend and they were really good but I did not really get the maple taste, I follow your directions to a tee, would a maple extract be a good substitute to get the maple flavor I was hoping for? Congratulations on your new books as well!

    1. Even with the maple glaze on top too? Of course an extract will work– you can add a tiny bit to the filling and glaze. Thanks Shari.

  6. Wow!! Ok I messed up and didn’t read the recipe the whole way through (yes I’m sorry! But I was in a night shift fog) however I managed to work it out and they are amazing!! The dough is so luscious and melts I your mouth! I have never managed to make sweet dough treats with any success, so thanks!! 

  7. Hi Sally, I’ve used your easy cinnamon rolls recipe and was very excited to see a maple syrup version. As I read the recipe and blog I was dismayed to realized the time line is so drastically different and has two rises. Are they so different or is this the new, improved version for cinnamon rolls? It certainly has different ratios, bottom line is can I use this filling for the easy rolls or would I be better served sticking to this recipe?? Thanks for the amazing idea of incorporating maple!

    1. Kerri, this is a completely different dough recipe formulated to be made the night ahead of time. You can use this filling for another one of my cinnamon roll dough recipes of course.

  8. I made these last Sunday for the man and I, and boy can I just say that these are phenomenal! His exact words were ‘oh my God they’re melting in my mouth.’ At which point I excitedly whipped out my laptop to show him the title of the recipe. You’ve given me such confidence in baking over the time that I’ve been following your blog-thank you so much for all that you do for us readers! xoxo

  9. Sally- these look amazing! I was wondering- can the rolls be in the fridge longer than 8-12 hours? If so, how long can they be in the fridge?

  10. Can light cream be subbed for whole milk? I’m planning on making these for Christmas morning, as my husband requested these ones for breakfast. 

  11. We are using your recipe for our 2015 bake off but we plan to jazz it up a little bit with chai and pistachio. We are so excited about your blog that our team name is team Sally! We’ll keep you updated  

    1. That sounds delicious! Using this melt in your mouth dough with a chai pistachio combo sounds just divine! Sounds so Texas yknow? Can’t wait to hear the bake off results; I bet your team will crush it with these dreamy creations!

  12. I’m making these rolls as I write! (1st round of proofing) A bakery I used to frequent had these delicious cinnamon rolls with a maple icing, and they were my absolute favorite thing there. I’ve been meaning to make them for a while; I am excited for tomorrow morning! Thanks for the recipe!

      1. They are delicious! I expressly followed the baking directions, cooking them uncovered for 13 minutes and then covering them loosely for the remaining 12. However, the dough wasn’t completely cooked through (to my husband’s liking- my daughters and I don’t mind the gooey!) towards the center of the pan. Next time, I think I will set them slightly apart. But OMG, sooo delicious. Thanks again!

  13. Hello hello!
    This looks sooooo good!
    I just ate dinner but for some reason (maple cinnamon rolls) I just became hungry!?
    I was wondering if I could cut the recipe in half (so I would have 6 rolls) then cut the half in half then use it with the other half so I would get 9 rolls?
    Did that make sense….?
    I could’ve used your other cinnamon roll recipe and added maple syrup to the filling and icing but this looks and sounds so much better in tenderness and melt-in-your-mouthness.
    Melt-in-your-mouthness???
    This craving for maple cinnamon rolls is making me weird.
    I’m drooling!

    1. Kayla, for ease– I just suggest making the whole recipe and freezing any extra baked rolls for a later time if you only need 9.

  14. Hi, dear! This look amaziiiiiiiiing! I bet they taste great! Can I replace the maple syrup with honey? I don’t have any syrup in the place I live. 

  15. Wow, these are fantastic! I made them for Christmas morning and they were a big hit! Since I happened to have it on hand, I tried using maple sugar instead of plain sugar in the filling, which was also awesome! Thanks for a wonderful recipe!

  16. These are super easy and extremely flavorful! I did however run into a problem that I was hoping I could get help with. I used a ceramic 8×13 dish and most of the rolls were very doughy after 25 minutes. So I cooked them for another 5 minutes, still doughy. So another 5 minutes, still doughy. Finally, took out the cooked ones and separated the doughy ones out a little then cooked another 5 minutes and they were done. 

    Any tips on being able to avoid this in the future?

  17. Hey sally, I’ve been thinking about making these for a while, and I decided that today was the perfect day to make it. But would it be okay if I used instant yeast instead? It’s still a little scary to work with yeast, but you’ve given me so much confidence 🙂

    1. Oh sorry! I usually read all the notes, but somehow this got past me. 
      There’s also a thing I read somewhere, but it says that when substituting instant yeast for active dry yeast you should reduce the instant yeast by 25%
      or else the dough will deflate. So…maybe you should put that in your notes?I’m not sure if this is true, but I don’t think it’ll do any harm, so I’m going to try it. I’m looking foward to enjoying the delicious rolls!

      P.S let the good times roll ; that’s hilarious! 😀

  18. Hey Sally – hoping to make these for a brunch this weekend. They look amazing (and I’m sure they are, just like everything else of yours I’ve made). Just wondering you’re thoughts on whether or not I can leave the first rise for longer than the 1-2 hours you suggest. I’m thinking likely more like 4 (trying to fit baking in between errands!). If I rise it just on the counter or somewhere a bit cooler than the warm oven that might slow it down enough eh? What do you think?

    1. Hey Katie! I think a 4 hour time slot is just fine if you have it rising in a cooler spot. Shouldn’t be any issues doing it that way!

  19. Hello Sally,
    I live in Toronto, Canada and we dont carry platinum. We do carry Fleischmanns. Would you kindly tell me what type of yeast it is? Fleischmanns carries so many types..quick rise,  rapid rise, .. I just don’t know what type to use to make your overnight, maple glazed cinnamon buns. Please help, I really want to make the recipe this weekend.
    Diana

  20. Sally, I’ve made your recipes more times than I can count (I stopped counting when I hit the 100th recipe a year ago ;)) and so far this and the Big Giant Cinnamon Roll Cake are the only ones that haven’t worked for me. The Roll Cake was just a bit off, but these rolls were a total and utter flop. Although they looked lovely, the dough was crumbly and cake-y and the entire filling leaked out and melted into a puddle at the bottom of the glass pan. I’m quite heartbroken, as I followed this recipe to a tee and both your Overnight and Quick Easy Cinnamon Rolls have always turned out (a dream on Sunday brunch). I feel like the filling was way too liquid due to the maple syrup and the 2 eggs in the dough were an overkill. Do you have any idea what I could do to solve this? Thanks so much and thank you for your awesome recipes.

    1. Hi Nathalie! That’s so interesting because these maple cinnamon rolls is the exact same dough as the overnight cinnamon rolls you love! It’s my go-to dough. Are you thinking of a different recipe? And the giant cinnamon roll cake is basically the same dough as the easy cinnamon rolls recipe too 🙂

      The filling here could be an issue, I see that. Make sure the filling butter isn’t too soft. If it’s a little more solid, the filling itself won’t be as greasy and melty.

  21. Hi Sally 🙂 Just got them out of the oven, the smell is amazing!!! I was a bit worried because the dough was very sticky at first, but they turned out perfect! Cinnamon rolls are one of my mom’s favorite and I’m sure she will love these just as much 😀 Thank you so much for all your recipes 

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