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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.

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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 packaged up a batch of Cinnamon Rolls with Salted Maple Glaze, took them 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 with Salted Maple Glaze:

1 cups warm milk (not hot)m
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) *measured correctly
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 @NatashasKitchen

Softest 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 @NatashasKitchen

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

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-8

Softest 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.

*Watch our easy video tutorial on how to measure correctly

Softest Cinnamon Rolls with Salted Maple Glaze

4.94 from 30 votes
Prep Time: 2 hours 50 minutes
Cook Time: 20 minutes
Total Time: 3 hours 10 minutes
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 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: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $5-$7
Servings: 16 cinnamon rolls

Ingredients

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

Filling Ingredients:

Glaze Ingredients:

  • 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

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 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).
  2. Whisk in the 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.
  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.
  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 1/8 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.

Recipe 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 banner

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

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!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Lina
    September 25, 2019

    You were right! So worth all that rising time. Every time I make these the man eats at least three of them at once! Reply

    • Natashas Kitchen
      September 26, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Lina! Reply

  • Alexandra (Sasha)
    January 5, 2019

    Natasha, I made these today and they are amazing!!!
    My husband loves them!! So easy to make and do worth the wait!
    Thank you! I love your recepies !!! Reply

    • Natashas Kitchen
      January 5, 2019

      That’s so great! It sounds like you have a new family favorite! Reply

  • Olga
    September 12, 2018

    A question I have is, should these be super soft when done baking, or a lil hard on outside and soft on the inside? Cause I ended up with 19 pieces and I placed 16 tightly into the big baking dish and 3 in the small one, which were spaced out. And the crust on those 3 was slightly hard but oh so good! Tasted like a European dough compared to the 16 that were just soft. I plan to make again but maybe use 2 pans? Hope it will still taste good, cause either way they were delicious! Reply

    • Natashas Kitchen
      September 12, 2018

      Hi Olga! For softer taller rolls it is best to have them touching and allowing them to bake softer. If there is space between the rolls while baking they will form a tougher shell. I hope this helps Reply

  • Olga
    September 12, 2018

    Made these rolls, but used the cream cheese topping instead. These were delicious! We shared a few with friend and ate the rest of them! Mmmm Reply

    • Natashas Kitchen
      September 12, 2018

      I’m so happy you enjoyed these Olga!! Reply

  • Alina y
    March 22, 2018

    Just made these 🖒😁 they are delicious 😋 Reply

    • Natasha's Kitchen
      March 23, 2018

      I’m glad you love the recipe just as much as I do! Thanks for sharing Alina! Reply

  • Tanya Z
    January 23, 2018

    Can I put all the ingredients into bread maker on the dough setting?

    Thanks,
    Busy mama 😉 Reply

    • Natasha
      natashaskitchen
      January 23, 2018

      Hi Tanya, one of my readers, Valentina, shared a great review stating: ” I did the dough in a bread maker. it was so easy for me. 🙂” So I am assuming it will work just fine 🙂 Reply

  • Becca De Angel
    January 22, 2018

    It looks delicious. What is the calorie content? I wish you posted recipes more on the healthy side. Reply

    • Natasha's Kitchen
      January 22, 2018

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Becca! Reply

  • 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

  • November 29, 2016

    Wow Natasha gurl omg yo these look really way good and yummmm am wondering if I can leave the dough in the fridge for a few hours or overnight because I work in the afternoon for a bit just gotta try these babies these buns totally scream fall and winter too Reply

    • Natasha
      natashaskitchen
      November 29, 2016

      Hi Tzivia, yes these work great as overnight or make-ahead cinnamon rolls. Check out my instructions for overnight cinnamon rolls hereReply

      • December 1, 2016

        Oh really wow great to know Natasha thanx tons for your helpful tips and links within your blog mmmmm my mouth is watering right now so to speak both literally and figuratively lmao Reply

  • Oksana
    September 12, 2016

    Natasha,
    Thank you for the recipe, these were the best cinnamon rolls I’ve ever had! Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      You are welcome Oksana, I’m so happy to hear that 😁. Reply

  • Katya
    September 11, 2016

    There it is again! So good and so worth the HOURS of the raise wait time. Thank you God for our Kitchen Aid Professional! 🙂 Thank you, Natashka. Reply

    • Natasha
      natashaskitchen
      September 11, 2016

      I totally agree – it’s so worth the wait! 🙂 I’m so happy you liked them 🙂 Reply

  • Masha
    August 31, 2016

    Hi I was thinking to make it for breakfast and I was wondering what is best to do. Do prepare dough and use it in the morning to have hot rolls or do I have to do it all in the morning? What’s best. Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      I haven’t tried refrigerating dough overnight but I think it could work well. You could do everything in the morning but you need to get up pretty early since the dough needs time to rise. What do you end up doing? Reply

  • August 30, 2016

    hey Natasha, I was wondering if it matters what syrup you use? Reply

    • Natasha
      natashaskitchen
      August 30, 2016

      Hi Angela, do you mean what brand of maple syrup or are you asking about real maple syrup vs something like the Aunt Jemimas artificial “maple syrup?” Or are you asking if you could use a different glaze recipe all-together? Reply

  • Kim
    June 26, 2016

    Hi Natasha.
    Can I use instant dry yeast for this?
    Thanks. Reply

    • Natasha
      natashaskitchen
      June 26, 2016

      HI Kim, I haven’t experimented with instant yeast in this recipe but the rising times would probably be shorter. It’s hard to guess without actually testing the rising times though… Sorry I can’t be more helpful. Reply

      • Kim
        June 27, 2016

        Hi Natasha, thanks for your response. I’ve just made these today and I’m using instant yeast. They did rise. I baked them for 25 minutes. They’re turn out good but a little tough at the top.I’m wondering how are yours texture. Thanks again. Reply

        • Natasha
          natashaskitchen
          June 27, 2016

          Hi Kim, mine were soft all the way through. I don’t recall them being tough. I wonder if you may have needed a different amount of yeast? Reply

  • Beth
    June 12, 2016

    These look just fabulous!

    A hint for easier cutting of the rolls off the log of dough: holding each end, slide a piece of dental floss under the log to the point where you want the cut, cross the ends of the floss perpendicular to the log and sliding across each other. The circle of floss will pinch off the piece with very little distortion. It’s faster, and there’s one less thing to wash!

    My mother used to keep a container of dental floss in the kitchen just for this purpose. Reply

    • Natasha
      natashaskitchen
      June 12, 2016

      We have abundance of dental floss 😁! Thank you for the nice tip. Reply

  • Valentina
    May 7, 2016

    Thank you Natasha for this awesome recipe. I made this afternoon its so Delicious. I ate 3 by my self. I did the dough in a bread maker. it was so easy for me. 🙂 Reply

    • Natasha
      natashaskitchen
      May 7, 2016

      Thank you so much for sharing the bread maker tip!! I’m so happy you enjoyed the recipe. I could eat 3 all by myself too! 😉 Reply

  • E Barnes
    April 23, 2016

    I made these yesterday and took them to a bridal shower brunch today! Delicious!!
    I was wondering if you’ve ever tried to skip the 40 min proofing with the sugar and flour and just add the eggs, flour, and vanilla and mix with the dough hook and then let it rise for the 2 hours?
    Thanks Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      I’ve always done the proofing with this dough. Allowing it to proof is important with a yeast dough and it creates a really soft dough. I’m so happy you liked it! 🙂 Reply

  • January 28, 2016

    Hi I don’t have a stand mixer, would I use a spatula or kneading in all the steps Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      Yes, you will have to use some elbow grease to get that elastic dough by hand but you can pretty much always do by hand what a stand mixer can do. It gets pretty sticky but you can use a spatula or hands or both. Reply

  • Erika
    November 6, 2015

    Hi, I am planning on making these tomorrow and for the ingredients it says to have granulated sugar and regular sugar? I googled it and I don’t really see a difference, is there? Reply

    • Natasha
      natashaskitchen
      November 7, 2015

      Erika, there is no difference 🙂 . Let me know how they turn out. Reply

  • Mariana
    September 30, 2015

    Hi Natasha, EXCELLENT cinnamon rolls!!!!!!! My 2 year old loved it 🙂
    Can you make pumpkin cinnamon rolls recipe.. since its pumpkin season? 😉 😉
    Thank you! Reply

    • Natasha
      natashaskitchen
      September 30, 2015

      That is a great suggestion! Thanks for the idea. 🙂 Reply

  • Galina
    September 14, 2015

    Just made these. SO worth the wait.
    My entire house smells like warm cinnamon. Now excuse me while I go pour myself a glass of milk and enjoy these to the fullest 😀 Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Galina, I’m drooling over my keyboard while reading your comment :D. Thank you for the great review. Reply

  • Maggie
    June 7, 2015

    Love your website. You provide very clear and easy-to- follow instructions.
    I made these this rolls this weekend and they were absolutely perfect. Cinnamon rolls are one of my all-time fave comfort foods.

    Thank you! Reply

    • Natasha
      natashaskitchen
      June 7, 2015

      Thank you Maggie for a great review and you are welcome :). Reply

  • March 26, 2015

    Thank you soooo much for the glaze recipe! The salt makes a tremendous difference! Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      You are welcome Polina, I’m happy to hear that you like it 🙂 Reply

  • Kristina
    March 3, 2015

    Can I not add the salt and maple syrup? And keep the rest of the measurements the same For the glaze? Reply

    • Natasha
      natashaskitchen
      March 3, 2015

      Yes that would be fine, but it might need slightly more milk to bring it to the desired consistency or it would be a little too thick. Reply

      • Eleni
        March 11, 2015

        Umm, I cut them up and put them in the freezer to bake this weekend… (missed the rise part because I make them late in the evening and was tired) I think I ruined them… 🙁 Reply

        • Natasha
          natashaskitchen
          March 12, 2015

          When you thaw them, let them rise/poof up either at room temp or in a 100˚F oven before baking . They might still be ok. Let me know how it goes! Reply

  • Vera Gayazov
    February 26, 2015

    So delicious!!
    How many calories in each roll? Reply

    • Natasha
      natashaskitchen
      February 26, 2015

      Thank you Vera :). I currently don’t have nutritional values, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to “tools” and then click “recipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool. Reply

  • Dina
    December 21, 2014

    Really yummy! Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      December 22, 2014

      I’m so happy you loved it 🙂 Thanks for the great review! Reply

  • Nataliya
    December 4, 2014

    I made these today and have to say they are the best cinnamon rolls recipe I have tried, I always use Canadian flour and used same amount that recipe asked for, and everything turned out perfect, I also added raisin over the cinnamon mix, but soaked them in hot water to get them very soft. Thank you for this awesome recipe! Reply

    • Natasha
      natashaskitchen
      December 4, 2014

      I’m so happy to hear that! Thank you so much for the amazing review. I sure appreciate it! Reply

  • katie
    December 1, 2014

    Can these be made the night before and not baked just put in the refrigerator to be baked in the morning? (like william sonoma cinnamon rolls recipe) The kids are not going to wait 2 hrs for me to make these in the morning…lol Reply

    • Natasha
      natashaskitchen
      December 1, 2014

      I haven’t tried that with this recipe, but I think it could work well. You will want to let them sit at room temp for awhile though to get too room temperature and poof up some before baking. Reply

  • impressed
    December 1, 2014

    These are so delicious! I made some 2 days ago and everyone is begging for more! I will make some today too! Reply

    • Natasha
      natashaskitchen
      December 1, 2014

      I’m so happy you loved the recipe :). Thank you so much for sharing your great review :). Reply

  • Olesya
    November 10, 2014

    I am wondering if I can make these and freeze them for future use? If so, at what stage would it be alright to freeze them?

    Also, once it was time to bake them, would I want to bring them to room temperature first (1-2 hours perhaps?) before baking them?

    Thank you for such a wonderful recipe! Reply

    • Natasha
      natashaskitchen
      November 10, 2014

      Hi Olesya, to be honest I haven’t tried freezing these cinnamon rolls so I’m not sure if they are freezer friendly. I hesitate to recommend something without trying it first, but if you do test it out, let me know how it goes. Sorry I couldn’t be more helpful to you. It sounds like a good idea, but again, I just haven’t tried it. Reply

  • vika
    October 18, 2014

    Hi natasha, we dont have all-purpose flour at our house. We only have bread-flour. Would that work? Reply

    • Natasha
      natashaskitchen
      October 18, 2014

      To be honest, I haven’t tried these with bread flour. I know it works really well with all-purpose so I haven’t experimented with other types of flour. In theory they generally can be substituted for each other. Let me know how it turns out 🙂 Reply

  • Christine
    October 4, 2014

    These are incredible! Such a great recipe! Nice work! Reply

    • Natasha
      natashaskitchen
      October 4, 2014

      I’m so happy you enjoyed them 🙂 Thanks for an awesome review! 🙂 Reply

  • Maria
    October 3, 2014

    Hi, I want to try this on weekend. But I don’t have any maple syrup. Any ideas for substitute? Honey? Just skip?
    What did they use in Russia for glaze?

    BTW, I’m looking for the recipe for pastry from my childhood, that was calles “Drujnaya semeyka”. It’s kind of yeast dough bus with some sort of crumbles on top. Any ideas? Reply

    • Natasha
      natashaskitchen
      October 3, 2014

      Ingredients for Cream Cheese Glaze:
      4 Tbsp unsalted butter, room temp
      4 oz cream cheese, room temp
      1/2 Tbsp vanilla extract
      1 cup powdered sugar, plus more to taste or to get desired consistency

      To Make the Cream Cheese Glaze: In the bowl of an electric mixer using the paddle attachment, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and mix on medium speed until creamy and smooth. Add 1/2 Tbsp vanilla extract then add 1 cup powdered sugar and continue mixing until fluffy (3-4 min). Add more powdered sugar to taste.

      I’m not sure I have anything like Drujnaya semeyka. I have yeast buns with cherries inside and crumbles on top. Are the ones you are referring to just plain? Reply

      • Maria
        October 7, 2014

        Thank you so much for reply!
        Yes, that Drujnaya semeika was plain, sold in Bulochnaya.. Maybe it’s kind of briosh.. Reply

        • Maria
          October 10, 2014

          Yeast recipes are good for the days I work from home, but really don’t have too much tasks. So today I made the cinnamon rolls with cream cheese glaze. I added some chopped pecans over the cinnamon/sugar mix. Came out very nice. Little bit too sweet for adults, because the glaze. The kids were absolutely happy. Great when still warm from the oven. In Maple glaze there is even more sugar. Maybe I can try with half amount of glaze.
          My husband doesn’t understand what happened to me recently – I make 2 cakes a week.. Maybe it’s the pregnancy, or I just have too much time to read recipes and want to try a lot of things.. Anyway – many thanks for your site!!! Reply

          • Natasha
            natashaskitchen
            October 10, 2014

            I’m so glad you’re enjoying the site :-). Congrats on your pregnancy!

  • Lyuda
    September 6, 2014

    Quick question, can I use original syrup instead of maple syrup? Reply

    • Natasha
      natashaskitchen
      September 6, 2014

      I haven’t tried it but yes, I think that would work fine 🙂 Reply

  • Laura
    September 2, 2014

    In the making!!!! I hope they turn out as good as they look in the pictures!!! Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      I hope you LOVE them! I’ve been craving them all week 🙂 Reply

      • Laura
        September 2, 2014

        LOVE…. more like IN LOVE! They are perfection!!! My brother is already taking more than half home. But i’ll make them again this weekend! Really Natasha, thank you! Best rolls ever! <3 Reply

  • Sara
    August 12, 2014

    Natasha do you think I could use unbleached white whole wheat flour and organic cane sugar for this? Reply

    • Natasha
      natashaskitchen
      August 12, 2014

      I’m not sure about the flour because I haven’t tested it with that one, but if the organic cane sugar is ground as finely as regular white granulated sugar, it should work just fine. 🙂 Reply

  • Irina
    May 24, 2014

    Just finished making them.I just put my ingredients in bread maker. They turned out delicious! Its a keeper! Reply

    • Natasha
      natashaskitchen
      May 24, 2014

      I’m so happy you like the recipe. Now you’ve got me craving cinnamon rolls. 🙂 Thanks Irina for the awesome review! Reply

  • Carmen
    May 10, 2014

    All I have is instant yeast. How would I substitute and how would I change the directions for the rolls? Reply

    • Natasha
      natashaskitchen
      May 10, 2014

      I haven’t experimented with instant yeast in this recipe but the rising times would probably be shorter. It’s hard to guess without actually testing the rising times though… Sorry I can’t be more helpful. Reply

  • Patrick
    May 6, 2014

    Can I make these ahead of time and bake them later? I’d like to actually make them for breakfast some day, without getting up at 3am to make the dough:)

    I thought it might work if I put them in the pan and let them puff up, then put them in the fridge overnight. Reply

    • Natasha
      natashaskitchen
      May 6, 2014

      It might be better to roll them up, then refrigerated and let them proof the next day. Cover with plastic wrap and let them puff up in the morning at room temp or in a warm 100˚ oven (the oven is twice as fast!). Reply

  • Patrick
    May 5, 2014

    When rolling out the dough, did you have any issues with it sticking? Did you have to heavily flour the surface so it would peel off easily, or is the dough not supposed to be sticky enough at that point?

    I’m not the far yet, just waiting, but I always seem to have issues rolling stuff out and having it stick (pie crusts, pizza dough, etc) Reply

    • Natasha
      natashaskitchen
      May 5, 2014

      Yes, flour your work surface generously and the top of your dough. If it’s sticking to your rolling pin, just sprinkle on a little more flour. I updated the recipe to reflect that tip. Thanks so much for asking! 🙂 Reply

      • Patrick
        May 5, 2014

        These turned out great, thanks for the recipe. Now I need an oven with a 100degree setting Reply

  • Marina
    April 27, 2014

    I’m making my second batch as we speak. They were soooo good! My husband and little daughter loved them. Making some to take to my inlaws this afternoon. Thanks for the recipe 🙂 Reply

    • Natasha
      natashaskitchen
      April 27, 2014

      Awww that’s so sweet 🙂 Music to my ears, seriously! I love your comment. It reminds me of why I started sharing recipes in the first place; to bless other families and share good things with YOU 🙂 Reply

  • Karina
    April 24, 2014

    We were making cinnamon rolls in my cooking class at school and their recipe was a bit different than this one so instead of using the classes recipe i changed up a few things and used this recipe and it was simply amazing!!! They were the best in the class!! i gave my teacher some to try and she loved them!! She even asked me for this recipe. i thought i would get in trouble for changing the recipe but it turns out my teacher loved them!! Reply

    • Natasha
      natashaskitchen
      April 25, 2014

      Thats an awesome story! Sounds like you’re a natural 😉 Reply

  • Yana P
    April 24, 2014

    I made these last night. I felt like such a woman working with yeast and a rolling pin 🙂 first time working with yeast, it was exciting! Haha. Anyways these are amazing! I love love loved the maple glaze! No more cream cheese frosting! 😛 and this isn’t a big deal but in your picture there are two eggs, but in the ingredients there is one.. So I listened to your words, not the picture 🙂 I doubled the portion and glad I did! Thank you! Reply

    • Natasha
      natashaskitchen
      April 24, 2014

      I’m so glad you loved it. I had to think about that for a minute. I was initially planning to brush the tops with the extra egg and decided on butter instead. Thanks Yana! 🙂 Reply

  • teresa
    April 24, 2014

    Your cinnamon rolls look absolutely perfect. And so delicious! Finally, the maple glaze is the cherry on top! I wouldn’t be able to eat just one! Reply

    • Natasha
      natashaskitchen
      April 24, 2014

      I wasn’t able to eat just one to be honest. They’re a little bit addictive. Especially right out of the oven; gooey and warm and so so soft! Reply

  • Catherine M.
    April 24, 2014

    Can’t wait to make these cuz we love your recipes! Here’s a way we learned to cut the rolled dough without smushing it: cut a 12-inch piece of dental floss, slide it under the rolled-up dough to where you want to cut it, then crisscross and pull the ends to pinch and cut off the piece. Your risen dough already looks beautiful and perfect, but it’s a fun trick that our kids and I like to use. Love your blog…thanks! 🙂 Reply

    • Natasha
      natashaskitchen
      April 24, 2014

      That’s brilliant! Thank you so much for sharing your floss tip with me! I guess it just can’t be mint flavored. 😉 Thanks again! Reply

  • What lovely-looking cinnamon rolls! They look so soft and fluffy and I love that maple glaze drizzled on top! Pinned and definitely trying this weekend! 🙂 Reply

    • Natasha
      natashaskitchen
      April 23, 2014

      Thank you so much for pinning and I hope you LOVE them! 🙂 Have a great weekend! Reply

  • irena
    April 23, 2014

    These are sooo delicious!!! Made them this morning ,, easy to make, well worth the time !! One needs to be patient (as you said) for them to
    rise and get “puffy” 🙂 I doubled the recipe for the frosting….hmmm
    Piroshki… here I come… so glad I am retired !!
    Thanks again Natasha….:) Reply

    • Natasha
      natashaskitchen
      April 23, 2014

      You’re retired?! Very nice! I’m so glad you enjoyed the cinnamon rolls. You say you doubled the frosting? I like how you think! 😉 Reply

  • Nina
    April 23, 2014

    Hi, Natasha,

    I love cinnamon rolls and would like to try your version.
    But I don’t have all purpose flour in my home right now. Can I make them with Canadian Flour?
    If it will work how much I supposed to use instead all purpose?
    Thanks Much. Reply

    • Natasha
      natashaskitchen
      April 23, 2014

      You can make it with Canadian flour. You will probably need a little less flour if using Canadian. I haven’t tested it with Canadian but I’m guessing it will probably be just a straight 3 cups. You want to add flour until it’s not sticking to your hands and barely sticking to the walls of the mixer. Reply

  • Absolutely beautiful. Reply

    • Natasha
      natashaskitchen
      April 23, 2014

      Thank you Norma, you must exercise self-control around them :). Reply

  • Dasha
    April 23, 2014

    Hi Natasha,
    These look wonderful! Can you clarify: should “pre-heat oven at step 13” be step 6, instead?
    Cheers,
    Dasha Reply

    • Natasha
      natashaskitchen
      April 23, 2014

      Thank you for catching that Dasha, it should be step 6. Recipe should be updated now :). Reply

  • April 22, 2014

    Wow, this looks delicious!! Reply

    • Natasha
      natashaskitchen
      April 23, 2014

      They sure are 😉 thanks Ami! Reply

  • I almost passed out when I saw these on IG this morning. Ahhh the glaze! Make it stop! I want one so badly, I can taste it (or at least how I imagine they would taste)! Torture! Pinned for this weekend. I don’t know why I bother because I know I won’t be able to stop thinking about them. Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      I didn’t realize they would have such a strong effect on people! lol. Thank you so much for pinning. You. Are. Awesome! Reply

  • Irene
    April 22, 2014

    I have a quick question. What kind of real maple syrup do you use, and do you know where to find the cheapest? Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      I buy the big jug at Costco. I think they have the best price; even cheaper than Trader Joes and it tastes wonderful. Once you try real maple syrup; there’s no going back! 🙂 Reply

  • Marina
    April 22, 2014

    I had these on Easter and really wanted to try to make them. Perfect timing! Thank you! Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      You’re so welcome! I hope they make your cinnamon roll dreams come true 😉 Reply

  • Tabita
    April 22, 2014

    Hi Natasha, I love all of your recipes and this one looks sooo yummy. I wanted to see how I would make this in a bread maker and if that will cut out some of the wait times in between??

    Thanks! Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      Do the first step to proof the yeast in the bread maker without turning it on. Then add the rest of the ingredients and turn on the dough setting and just let it do it’s thing 🙂 You’ll still have to wait for the rolls to rise once they are all rolled up and nestled in the pan, but yes a bread maker would cut down the time quite a bit 🙂 Reply

  • Diana
    April 22, 2014

    Just made these! You should have seen my kids they gobbled these up in 2 seconds:) they really liked them and so do I! Thanks for another amazing recipe. Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      You’re quick! I’m so happy you and your kiddos loved the cinnamon rolls. I can just imagine them now. What a sweet picture 🙂 Reply

  • Olga B.
    April 22, 2014

    I have made cinnamon rolls with your piroshki dough recipe before, now I’m gonna have to try your glaze it looks amazing! Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      You probably figured it out before I did ;). It’s just a great dough all around. It’s has me thinking about what else I could do with it! Reply

  • Yana
    April 22, 2014

    Oooh my mouth is watering. Can these be made a day before and baked the next day? Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      I haven’t tried that way but I think it could work. You could probably assemble them completely then cover with plastic wrap and refrigerate overnight. The next day, let them get to room temp and rise on the counter before baking. I haven’t tested it but I think it could work well. Reply

  • Gloria
    April 22, 2014

    Just to double check…do you use Canadian flour in all your baking recipes? These look absolutely wonderful. I have never made a yeast bread, but really want to try with this recipe. Thanks so much for sharing all of your recipes. I love your site. 😀 Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      No. I try not to since it’s a little harder to find. This is all-purpose flour. I will always specify if I use Canadian flour and why if I am using it. 🙂 Good question! 🙂 Reply

  • Marcie
    April 22, 2014

    So how can I make this dough work for me if I don’t own a mixer? Hence, no dough hook. Advice? Thanks! Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      It can be made in a bread maker or you can knead it by hand until it’s soft and elastic. It’s a little more work doing it by hand but it’s do-able 😉 Reply

      • jamie
        July 20, 2015

        i do not have an electric mixer aslo. i kneaded the dough by hand. it was fun because my 3 year old helped out!! they turned out amazing!!! Reply

        • Natasha
          natashaskitchen
          July 20, 2015

          That’s awesome and so fun when kids get involved. I’m so happy you loved the cinnamon rolls 🙂 Reply

  • April 22, 2014

    So incredibly tempting, especially for someone who’d vowed to stay away from sweets and treats with the last cheesecake I just posted. All I had today was a breakfast and a lunch smoothie. 🙁 I am definitely pinning this stunner for later…much much later. Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      I just checked out your cheesecake. Looks amazing! I love the topping idea. Brilliant! The trick is to bake and give most of it away; then you can move onto the next cake without guilt 😉 Reply

  • margarita
    April 22, 2014

    YAY!!! I wanted to make cinnabons for easter but ran out of time.lol Im so excited to try your version! Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      Thank you Margarita! I hope you love them. It’s a good thing the Easter celebration never ends. 🙂 Reply

  • April 22, 2014

    Those look SO GOOD! Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      Thanks Chloe 🙂 Reply

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