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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

4.96 from 44 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 2 hours 50 minutes
Cook Time: 20 minutes
Total Time: 3 hours 10 minutes

Ingredients 

Servings: 16 cinnamon rolls

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:

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

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)

  • 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).
  • Whisk in the 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.
  • 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.
  • 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. 😉
  • 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.
  • 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!
  • 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:

  • 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.
  • 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.
Course: Dessert
Cuisine: American
Keyword: Cinnamon Rolls with Salted Maple Glaze
Skill Level: Medium
Cost to Make: $
Natasha's Kitchen Cookbook

 

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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 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!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.96 from 44 votes (10 ratings without comment)

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Comments

  • Leilani Harmon
    April 15, 2021

    I made these rolls and added chopped walnuts to the filling. I used flaky salt sprinkled on top of the icing. Turned out fantastic

    Reply

    • Natasha's Kitchen
      April 15, 2021

      Sounds good, thank you for sharing that with us, Leilani!

      Reply

  • Peggy
    April 9, 2021

    So you bake at 360 not 350? That is repeated so I’m guessing it’s not a typo! Just more unusual to cook at 360, just checking and thank you!

    Reply

    • Natashas Kitchen
      April 9, 2021

      Hi Peggy, that temperature is accurate.

      Reply

  • Ayesha
    December 19, 2020

    Hello love your recipes please share some nice sandwich recipes

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Ayesha, I’m so glad you’re enjoying our recipes! Thank you so much for that suggestion. If you haven’t already, I recommend checking out our Sandwich Archives HERE.

      Reply

  • Maryellen
    December 9, 2020

    Can I make these ahead and freeze them?

    Reply

    • Natashas Kitchen
      December 9, 2020

      Hi Maryellen, 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 myself.

      Reply

    • Leisa
      December 24, 2021

      You can review freezing options on the internet which include freezing the product after forming (then thawing and let rise), freezing the product after second rise and par-baking (partially baking to set), then thawing and finishing the baking, or preparing fully and freezing.

      King Arthur’s baking has a particularly good article. As with most techniques, there are pros and cons, but it is a start.

      Reply

  • Maryam
    October 28, 2020

    Hi natasha, I really love your recipes, they always turn out great. I really want to try this one so I was just wondering where I can get it in metric measurements. Thanks.

    Reply

    • Natashas Kitchen
      October 28, 2020

      Hi Maryam, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

      • Leisa
        December 24, 2021

        Metric measurements are great, and I always use a scale. But the internet has many resources where one can find the weight of flour 4.25 oz per cup or sugar or anything… Many years ago, it was not common to see such measures in non-commercial recipes. I kept a conversion scale taped into my cupboard which had the common weights.

        It’s no big thing to spend a couple of minutes converting a recipe if such are not offered.

        Perhaps rather than re-tooling every recipe you offer a conversion page you can steer your readers to.

        Reply

  • Tracy G
    September 20, 2020

    I am needing to make this recipe for 4 dozen. (one batch will become 1 dozen). I have the machine to make a larger amount BUT do I need to change the quantities of any of the ingredients or can I just do each ingredient x4? Thank you.

    Reply

    • Natashas Kitchen
      September 21, 2020

      Hi Tracy, I haven’t tested this with 4 times the amount. If you have a machine big enough for that it may work. We have a serving size slider on the printable recipe card, I recommend using that as a guide. If you experiment I would love to know how you like that.

      Reply

  • Anne
    May 28, 2020

    hi! hour dough for cinnamon is fantastic! one question though, how do i make it soft all through out? the sides were toasty and harder than the middle part. how do you balance the aoftness all around? thanks!

    Reply

    • Natashas Kitchen
      May 28, 2020

      Hi Anne, 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

  • Monica
    May 15, 2020

    Can these be made with self rising flour. Yeast shortage here.

    Reply

    • Natasha
      May 16, 2020

      Hi Monica, I haven’t tried that with this recipe so I can’t advise.

      Reply

  • Javier
    May 2, 2020

    Hi Natasha! I am wanting to make these amazing cinnamon roll but i have a question. Can i use evaporated milk instead of regular milk??
    Regards all the way from Peru

    Reply

    • Natashas Kitchen
      May 2, 2020

      Hi Javier, I have not tested this recipe with evaporated milk to advise. It is possible it may work, If you experiment, let me know how you liked the recipe.

      Reply

  • Sarah
    March 22, 2020

    This took wayyy too long! 4.5 hours from start to finish.

    Reply

  • Tracy
    February 12, 2020

    Hello!! I was wondering if I can bake these in the square/rectangle tin pans? Would I need to change the temp or cooking time? I want to send these to my husbands work and (more than likely) he won’t remember to bring my glass pans back (LOL) Thank you. I LOVE watching your videos.

    Reply

    • Natashas Kitchen
      February 12, 2020

      Hi Tracy, the bake time should change by much but I would monitor it closely in the last few minutes there to make sure they don’t burn on the bottom or sides since the tin is thinner.

      Reply

  • 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

      • Nadya
        June 12, 2020

        Everybody in my house love this rolls, including my husband who doesn’t snack so I know they are good

        Reply

        • Natashas Kitchen
          June 12, 2020

          THat’s just awesome! Sounds like you found a new favorite!

          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

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