Homemade Melt-In-Your-Mouth Maple Rolls

Pillowy soft, melty cinnamon rolls with a maple-infused vanilla glaze. The perfect holiday breakfast (or dessert)!

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Christmas is so close I can almost feel it!

I am beyond excited for the big day! I am in full swing holiday mode – planning, prepping, and basically doing my best to be prepared for the upcoming holiday feast. The one thing I look forward to every year is Christmas morning breakfast.

Big breakfasts/brunch is kinda sorta a big deal in our house. It would be very normal for you to find us making homemade waffles, eggs, potatoes, fruit, and potatoes on a saturday morning, followed by a movie marathon. Saturdays are my favorite for that reason.

So of course, Christmas is a big deal too. Except, we kick it up a few notches since Christmas only comes once a year. Every Christmas morning my mom has made cinnamon rolls for us. This year we did a spin off of our original recipe and in fused the dough/glaze with maple flavor. DELISH.


When thinking about a breakfast/brunch for the holidays I always, always sway towards cinnamon rolls. If you just search cinnamon rolls on the blog here, you’ll see that’s pretty clear with this recipe, this recipe AND this recipe. What can I say, my family and I all love cinnamon rolls, I mean, who doesn’t???? They’re kind of the best. Does anyone remember being a kid and popping open the can of Pillsbury Cinnamon Rolls and being SO excited for the soft, buttery, doughy, cinnamony sweet rolls to come out of the oven in fifteen minutes? Cause I do.

Oh and don’t forget about the icing… what makes that stuff so good??


Anyway, I have since discovered homemade cinnamon rolls, and I of course never looked back.

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/extract is worked both into the cinnamon swirl, dough, AND the sweet glaze on top.


Rich, buttery, soft, maple carbs. Now THIS is a cinnamon roll done right!!

Homemade Melt-In-Your-Mouth Maple Rolls


For the dough:

2¾ to 3 cups flour

¾ cup milk

¼ cup butter

3 Tablespoons sugar

½ teaspoon salt

1 Tablespoon active dry yeast

1 teaspoon maple extract

1 egg

For the filling:

¼ cup melted butter

½ cup white sugar

⅓ cup chopped pecans

1 teaspoon cinnamon

1 teaspoon maple extract

For the glaze:

1 cup powdered sugar

2 tablespoons melted butter

1 to 2 Tablespoons milk

½ teaspoon maple extract

½ teaspoon vanilla extract


To make the dough:

In a small saucepan, warm the milk and butter over low heat until warm– no need to use a thermometer. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and add 1 cup of the flour, 3 tablespoons sugar, ½ teaspoon salt, yeast, egg, and maple extract. Beat this on low for 2 minutes. 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.

Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. The dough will become smooth an elastic.

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 45 minutes to 1-1/2 hours.

Butter/grease/spray with nonstick spray the bottom of a 9×13 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 13×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.

To assemble the rolls:

Stir together ¼ cup melted butter, ½ cup white sugar, ⅓ cup chopped pecans, 1 teaspoon cinnamon, 1 teaspoon, 1 teaspoon maple extract in a small bowl until combined. Evenly spread over dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls very tightly with aluminum foil (no rolls exposed, please– this dries out your dough) and let rise for 45 minutes.

After the rolls have risen, preheat the oven to 375 degrees F. 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.

To make the glaze:

Whisk all ingredients until smooth. Drizzle over the warm rolls.