Melt-In-Your-Mouth Maple Cinnamon Rolls

Maple Cinnamon Rolls – Pillowy soft, melty cinnamon rolls with a maple-infused vanilla glaze. The perfect holiday breakfast!!!

Maple glazed Cinnamon Rolls

When thinking about a breakfast/brunch for the holidays I always, always sway towards cinnamon rolls. They’re kind of the best.

These are a twist on the classic cinnamon roll and has a maple glaze. I use this maple extract to make the maple glaze for the cinnamon rolls. You can also find it in the baking aisle at the grocery store. It’s normally near the vanilla extract.

Can you make these maple cinnamon rolls ahead of time?

Follow the directions all the way until you have the rolls filled with cinnamon + cut into rolls. Instead of rising for another 45 minutes, put it in the fridge overnight. In the morning, take the rolls out of the oven and let them rise for an hour. The extra 15 minutes is for the rolls to come back to room temperature.

Maple glazed cinnamon rolls with powdered sugar

What to serve with these?

This hashbrown casserole is a must whenever we make cinnamon rolls. But you could also make these hashbrown patties on the stovetop while the rolls are in the oven.

Or serve them with this fruit salad if you want something lighter!

Looking for other brunch recipes?

Try our favorite homemade waffles! Or these banana waffles. Or these fluffy pancakes!

Melt-In-Your-Mouth Maple Cinnamon Rolls

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

Ingredients:

For the dough:

2 3/4 to 3 cups flour
3/4 cup milk
1/4 cup butter
3 Tablespoons sugar
1/2 teaspoon salt
1 Tablespoon active dry yeast
1 teaspoon maple extract
1 egg

For the filling:

1/4 cup melted butter
1/2 cup white sugar
1/3 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
1/2 teaspoon maple extract
1/2 teaspoon vanilla extract

Directions:

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.

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.

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.

[this isn’t a sponsored post, there are a few affiliate links above based on things I purchase on my own and love]