Cinnamon Rolls with Salted Maple Glaze

These Cinnamon Rolls are soft, fluffy, cinnamony, buttery and crowned with a lavish amount of salted maple glaze. I fell in love when I tried these.

These are soft, fluffy, cinnamony, buttery and crowned with a lavish amount of salted maple glaze. I fell in love when I tried these. I sent some home with my sister and her words exactly: “Cinnabon has nothing on these!” I also took some to work and was flooded with compliments and requests for the recipe.

A few days later I took another test batch to my other sister’s house and it was so sweet how much all the kiddos loved these cinnamon rolls. My niece ate one and asked her mom for a second inserting an “I love you Mama” immediately after her request to ensure a good outcome. 5-year olds are so smart!  It was hilarious and darling.

You want to know a little secret? It is the same dough that I use for my baked piroshki that are uber popular on my blog. They are not complicated but there is a fair amount of waiting time while the dough rises. When you bite into these, you’ll realize it was so worth it in the end. It’s kind of like having a baby, ok not really. But they are such a treat!

P.S. if you want to make these cinnamon rolls in advance, follow these instructions

Ingredients for Cinnamon Rolls:

1 cups warm milk (not hot)
1/2 Tbsp active dry yeast
4 Tbsp sugar, (divided)
3 cups + 2-4 Tbsp all-purpose flour, (divided into 1/2 cup and 2 1/2 cups)
1 large egg
2 Tbsp melted unsalted butter, divided (1 Tbsp for batter, 1 Tbsp to brush tops)
1/2 tsp salt

Softest-Cinnamon-Rolls-with-Salted-Maple-Glaze-600x400

Cinnamon Rolls Filling:

6 Tbsp unsalted butter, softened + 1 Tbsp for pan
1/4 cup granulated sugar
1 Tbsp ground cinnamon

Cinnamon Rolls Glaze:

2 cups powdered sugar
4 Tbsp unsalted butter melted
2 Tbsp real maple syrup
1/8 tsp salt
2-4 Tbsp milk (or to desired consistency)

Softest Cinnamon Rolls with Salted Maple Glaze-2

How to Make the Cinnamon Rolls:

Note: Preheat your oven to 360°F at step 6.
1. In the bowl of an electric mixer, add 1 cup warm milk and sprinkle the top with 1/2 Tbsp yeast. Let sit for 5-7 five minutes at room temp. Add 1/2 cup flour and 2 Tbsp sugar. Whisk together until blended, cover with plastic wrap and let it rise at room temperature for 35-45 minutes.

It will proof faster in a warm place (25 minutes in a 100˚ oven, but don’t let it get hotter than that or it will start to cook and ruin the yeast).

Cinnamon Rolls with Salted Maple Glaze

2. Whisk in the 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.

Cinnamon Rolls with Salted Maple Glaze5

3. Now using the dough hook, add the remaining 2 1/2 cups of flour (1/2 cup at a time) letting it blend into the dough before each addition. You may need to add an extra 2-4 Tbsp of flour depending on your flour.

You know you’ve added enough flour when the dough is no longer sticking to your hands and barely sticking to the walls of the bowl. ** See tip on measuring flour at the bottom. Once all of the flour is in, knead on low speed with the dough hook for 10 minutes

Softest Cinnamon Rolls with Salted Maple Glaze 6

4. Cover with plastic wrap and let rise in a warm 100˚ oven for 1 hour (2 hours in a warm room). The dough will nearly double in volume. Be patient. It’s all worth it in the end. 😉

Softest Cinnamon Rolls with Salted Maple Glaze-7

5. Generously flour a large non-stick work surface and the top of your dough and roll dough into a 17″x10″ rectangle. Use a spatula to spread your 6 Tbsp softened butter over the top. Sprinkle the top evenly with cinnamon/sugar mixture. Roll the dough up starting with one of the longer sides, keeping a tight roll.

Cinammon Rolls

6. Cut the cinnamon roll into 16 equal pieces. Butter the sides and bottom of your 9×13 baking pan and add cinnamon rolls slightly spaced, cut-side down.

Cover with plastic wrap and let the cinnamon rolls rise in a warm 100˚F oven for 30 minutes or until they look puffy (or 50 minutes in a warm room). Be patient. You’ll be eating them before you know it!

These are soft, fluffy, cinnamony, buttery and crowned with a lavish amount of salted maple glaze. I fell in love when I tried these Cinnamon Rolls @NatashasKitchenSoftest Cinnamon Rolls with Salted Maple Glaze-7

7. Once cinnamon rolls have risen, brush tops with 1 Tbsp melted butter and bake at 360˚F for 20 mins or until tops are light golden brown.

These are soft, fluffy, cinnamony, buttery and crowned with a lavish amount of salted maple glaze. I fell in love when I tried these Cinnamon Rolls @NatashasKitchenThese are soft, fluffy, cinnamony, buttery and crowned with a lavish amount of salted maple glaze. I fell in love when I tried these Cinnamon Rolls @NatashasKitchen

Making the Cinnamon Rolls Glaze:

1. Ten minutes before the cinnamon rolls come out of the oven, melt 4 Tbsp butter in a  small saucepan and whisk in 2 cups powdered sugar, 2 Tbsp maple syrup and 1/8 tsp salt. Finally whisk in about 2 -4 Tbsp milk to desired consistency and stir until smooth.

Softest Cinnamon Rolls with Salted Maple Glaze-8Softest Cinnamon Rolls with Salted Maple Glaze-9

2. Pour over cinnamon rolls while they are still hot out of the oven.

These are soft, fluffy, cinnamony, buttery and crowned with a lavish amount of salted maple glaze. I fell in love when I tried these Cinnamon Rolls @NatashasKitchen**Cooking tip: To measure the flour accurately, fluff it up then scoop it into a dry measuring cup. Scrape off the top with the back of a knife.

Softest Cinnamon Rolls with Salted Maple Glaze

4.9 from 26 reviews
Prep time:
Cook time:
Total time:
These are fluffy, cinnamony, buttery and lavished with a downpour of salted maple glaze. They are not complicated but there is a fair amount of waiting time while the dough rises (P.S. I calculated total time for the cinnamon rolls based on rising times in a warm oven; if rising at room temp, you will nearly double the waiting time). When you bite into these, you'll realize it was so worth it in the end.
Author:
Skill Level: Medium
Cost To Make: $5-$7
Serving: 16 cinnamon rolls

Ingredients

Ingredients for Cinnamon Rolls:

  • 1 cups warm milk (not hot)
  • ½ Tbsp active dry yeast
  • 4 Tbsp sugar, (divided)
  • 3 cups + 2-4 Tbsp all-purpose flour, (divided into ½ cup and 2½ cups)
  • 1 large egg
  • 2 Tbsp melted unsalted butter, divided (1 Tbsp for batter, 1 Tbsp to brush tops)
  • ½ tsp salt

Filling Ingredients:

  • 6 Tbsp unsalted butter, softened + 1 Tbsp for pan
  • ¼ cup granulated sugar
  • 1 Tbsp ground cinnamon

Glaze Ingredients:

  • 2 cups powdered sugar
  • 4 Tbsp unsalted butter melted
  • 2 Tbsp real maple syrup
  • ⅛ tsp salt
  • 2-4 Tbsp milk (or to desired consistency)

Instructions

How to Make the Cinnamon Rolls: (Note: Preheat your oven to 360°F at step 6)

  1. In the bowl of an electric mixer, add 1 cup warm milk and sprinkle the top with ½ Tbsp yeast. Let sit for 5-7 five minutes at room temp. Add ½ cup flour and 2 Tbsp sugar. Whisk together until blended, cover with plastic wrap and let it rise at room temperature for 35-45 minutes. It will proof faster in a warm place (25 minutes in a 100˚ oven, but don’t let it get hotter than that or it will start to cook and ruin the yeast).
  2. Whisk in the 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and ½ tsp salt.
  3. Now using the dough hook, add the remaining 2½ cups of flour (1/2 cup at a time) letting it blend into the dough before each addition. You may need to add an extra 2-4 Tbsp of flour depending on your flour. You know you’ve added enough flour when the dough is no longer sticking to your hands and barely sticking to the walls of the bowl. ** See tip on measuring flour at the bottom. Once all of the flour is in, knead on low speed with the dough hook for 10 minutes.
  4. Cover with plastic wrap and let rise in a warm 100˚ oven for 1 hour (2 hours in a warm room). The dough will nearly double in volume. Be patient. It’s all worth it in the end. 😉
  5. Generously flour a large non-stick work surface and the top of your dough and roll dough into a 17"x10" rectangle. Use a spatula to spread your 6 Tbsp softened butter over the top. Sprinkle the top evenly with cinnamon/sugar mixture. Roll the dough up starting with one of the longer sides, keeping a tight roll.
  6. Cut the cinnamon roll into 16 equal pieces. Butter the sides and bottom of your 9x13 baking pan and add cinnamon rolls slightly spaced, cut-side down. Cover with plastic wrap and let the cinnamon rolls rise in a warm 100˚ oven for 30 minutes or until they look puffy (or 50 minutes in a warm room). Be patient. You'll be eating them before you know it!
  7. Once cinnamon rolls have risen, brush tops with 1 Tbsp melted butter and bake at 360˚F for 20 mins or until tops are light golden brown.

Making the Glaze:

  1. Ten minutes before the cinnamon rolls come out of the oven, melt 4 Tbsp butter in a small saucepan and whisk in 2 cups powdered sugar, 2 Tbsp maple syrup and ⅛ tsp salt. Finally whisk in about 2 -4 Tbsp milk to desired consistency and stir until smooth.
  2. Pour over cinnamon rolls while they are still hot out of the oven.

Notes

**Cooking tip:
To measure the flour accurately, fluff it up then scoop it into a dry measuring cup. Scrape off the top with the back of a knife.

 

Final Final Picmonkey Hashtag bannerThese are soft, fluffy, cinnamony, buttery and crowned with a lavish amount of salted maple glaze. I fell in love when I tried these Cinnamon Rolls @NatashasKitchen

Eat these warm. They re-heat wonderfully; just 10 seconds in the microwave! Now go make a batch and impress your family and friends :). Have a happy week!

Read comments/reviewsAdd comment/review

  • Allison
    September 12, 2017

    Will it work if I double the recipe? Reply

    • Natasha
      natashaskitchen
      September 12, 2017

      Hi Allison, here is the dough where it is doubled (the cinnamon rolls recipe is based on my baked piroshki recipe where I doubled it). Hope that helps! Reply

  • Sharon Turner
    July 17, 2017

    Hi Natasha! I don’t have a mixer with a dough hook. Can I hand knead this recipe. It looks so good!! Reply

    • Natasha
      natashaskitchen
      July 17, 2017

      Hi Sharon, yes that would work. The dough hook just makes it easier :). I hope you love the recipe! Reply

  • Alona
    April 25, 2017

    Can I use Canadians Gen all purpose flour instead ? Reply

    • Natasha
      natashaskitchen
      April 25, 2017

      Hi Alona, yes but I have found when I use Canadian flour, that I typically need a little less than with American all-purpose flour. I think it has something to do with the increased gluten content of Canadian so add it carefully, especially towards the end so you don’t overdue on the flour. Reply

  • Mari
    April 16, 2017

    Hi Natasha, I made the overnight cinnamon rolls and they are delicious but when I pulled them from the fridge in the morning to let them rise, they didn’t and when I baked them they were a little dry and hard, what did I do wrong? Reply

    • Natasha
      natashaskitchen
      April 17, 2017

      Hi Mari, it is really important to let the rolls come to room temperature before letting them rise and they should noticeably rise before you bake them. If you don’t give them time to rise, they won’t rise properly in the oven either. Could your yeast have been old? Was your dough rising in the process like in the photos before you refrigerated it? Did you possibly overheat your dough (putting it in an area or hot oven over 100˚F can ruin the yeast and deactivate it). Also, were you using active dry yeast and not instant yeast? Reply

  • February 21, 2017

    Natasha made these cinnamon buns today omg wow there ain’t nothing like a salted maple butter glaze had one fresh out of the oven with a cuppa tea and I must say they were totally and completely divine scrumptious and yummmm will definitely be making these again gotta try it with the cream cheese frosting made the whole batter entirely by hand and it all worked out thanx so much sweetheart this is totally my favorite site u inspire me everyday g-d bless Reply

    • Natasha's Kitchen
      February 21, 2017

      You’re welcome! Thanks for sharing your awesome review! Reply

  • Tzivia
    January 28, 2017

    Hey would love to make these tomorrow but unfortunately don’t have a kitchen aid mixer only a hand mixer and also don’t have enough confectioners sugar do you know of another substitute that would work thanx tons sweetheart mnmmm Reply

    • Natasha
      natashaskitchen
      January 28, 2017

      Hi Tzivia, You can knead by hand or with a stiff spatula, it’s just quite a bit more work than with a mixer ofcourse. If you have a food processor or very strong blender, you could make your own powdered sugar – there are quite a few tutorials online if you search google. Oh also, if you have just 1 cup of powdered sugar, you might consider the topping for my overnight cinnamon rolls – so yummy!! Reply

      • January 31, 2017

        Oh really thanx darlin will consider looking into those options wow pretty cool that you can make your own powdered sugar thanx again Natasha for all your helpful advice have a really great awesome warm day cheers Reply

        • Natasha's Kitchen
          January 31, 2017

          My pleasure! 🙂 Reply

  • Carol
    January 7, 2017

    This was my first attempt at cinnamon rolls and both of my boys used the word “epic” as they devoured them! The only issue I ran into was the tops browning too quickly. I had to bump the temp down a little and cover with foil which made them turn out perfectly. Thank you for the wonderful recipe that will now be our birthday breakfast go to! Love your website!!! Reply

    • Natasha
      natashaskitchen
      January 7, 2017

      Awww that is so sweet! Thank you for sharing that with me 🙂 My son uses that word occasionally and it really is a “big deal” when something is epic. Last Fall he climbed a 30-foot tree in my parents yard and I came out to see what the fuss was about and he’s hanging out at the top saying, “Mom am I epic?!” and I’m just standing there with this expression :-O. Thankfully he safely and slowly made his way down… Mr. Epic 7-year old. Reply

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