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Maple Cream Cinnamon Rolls

After modifying dozens of cinnamon roll recipes, finally, success!
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Prep Time 2 hours
Cook Time 25 minutes
Servings 20 Rolls

Equipment

  • Stand mixer with dough hook and wisk attachments or mixing bowl and hand mixer
  • Jelly Roll Pan
  • Parchment paper or extra butter and flour to prepare the baking pan
  • Rolling Pin

Ingredients
  

Proof:

  • 4.5 tsp active dry yeast
  • 1 tsp organic cane sugar
  • 1/2 cup warm water just a bit warmer than body temp

Then Add:

  • 2 cups warm whole milk
  • 6 tbsp softened butter or coconut oil
  • 2 eggs
  • 1/4 cup organic cane sugar
  • 1.5 tsp salt
  • 7.5 cups organic all purpose flour

Filling

  • 6 tbsp butter Melted
  • 2/3 cup real maple sugar or dark brown sugar
  • 2 tbsp cinnamon
  • 1/4 cup real maple syrup omit if using brown sugar

Frosting

  • 8 ounces cream cheese
  • 8 tbsp butter
  • 3 cups powdered sugar
  • 1 dash maple or vanilla extract optional

Instructions
 

  • Add the proof ingredients to a large mixing bowl and allow to proof until bubbly, about five minutes.
  • Add the milk, butter (or oil), eggs, white sugar and salt to the same bowl and mix for a minute or so.
  • Mix in the flour, one cup at a time until the dough is slightly sticky, but not sticking to the bowl. I use the dough hooks on my Bosch mixer.
  • Kneed the dough for 8-10 minutes until smooth and elastic. (I do the first six minutes by mixer, and the last few by hand) If you poke the dough with your finger, it should bounce back, and be a little tacky, but not sticky. You should be able to kneed the dough without it sticking to your kneeding surface or hands, without extra flour.
  • Oil a large mixing bowl and place the dough ball into it, turning to oil the surface of the dough. Allow to rise in a warm place about one hour. I cover the bowl with a piece of parchment paper to eliminate drafts.
  • Preheat your oven to 350℉
  • Prepare a standard size jelly roll pan by lining with parchment paper.
  • Turn risen dough out onto a lightly floured board and gently roll out to approximately 18" x 24" rectangle. I try to preserve as many air pockets in the dough as I can.
  • For the filling, melt 6 tbsp of butter and spread over the surface of the dough, almost to the edges.
  • Sprinkle the maple sugar and cinnamon over the butter.
  • Drizzle the maple syrup over the surface as well.
  • Roll up the dough lengthwise, leaving a 2" unrolled end, then pick up the remaining 2 inches and pinch it up on top the dough roll to create a sealed seam. Then turn the whole dough roll so the seam is down.
  • Cut the dough roll in half, and then cut each half into 10, 1.25" rolls, placing them onto the parchment paper lined pan about 1/2" apart, as you go.
  • Allow the rolls to proof for about 30 minutes before placing into the preheated oven for 25 minutes.
  • While the rolls are baking, prepare the frosting by mixing the cream cheese, butter, powdered sugar and extract (if desired) with a wisk attachment or hand mixer until fluffy.
  • Frost the warm rolls about 10 minutes after they come out of the oven.
  • Enjoy! And let us know what you think if you try them!