The trees are changing colors and the temperatures have drastically dropped the past few days. I busted out my slippers, electric blanket, and all of my Halloween decor. I absolutely love Fall and to celebrate I wanted to bake! One of my favorite Fall treats to bake is warm, sweet, and slightly gooey cinnamon rolls. I love eating them as a special breakfast with my family or enjoying one while I’m curled up in my favorite blanket with a book.
Cinnamon rolls no longer have to be a long labor-intensive process with multiple rises and hours of waiting. I have been making these cinnamon rolls multiple times and have perfected the recipe. From start to finish I can be enjoying a warm cinnamon roll in an hour. My family especially loves these rolls with cream cheese maple frosting. I feel like the frosting takes them to the next level of Fall deliciousness.
Any kind of dough recipes involving yeast can be super intimidating. If you haven’t had much luck with making your own yeast dough recipes please try this one! It is super forgiving and is a good one to practice on. This recipe uses a rapid rise yeast so there is no need to proof it. The trick to yeast doughs I think is to add the flour slowly so you don’t add too much. You want the dough to be smooth and elastic. I use my kitchen aid with my dough hook to make all my bread recipes. I know I have just the right amount of flour when the dough starts coming off the sides of the bowl and is tacky to the touch.
This dough is super easy to shape into a rectangle and I can do most of the shaping with my hands. After it has been given some butter, and cinnamon sugar love I roll it up and I cut the roll with floss. This recipe makes 12 rolls. It only has one quick rise that I do while the oven preheats.
I get perfect flakey and soft cinnamon rolls every time. The cream cheese maple frosting is a match made in heaven for these rolls and your family will love them on a chilly fall morning.
- 1 cup milk (I love using whole milk for this, but I have also used 1% with great results)
- ¼ cup butter
- 3-4 cups all-purpose flour, divided
- ¼ cup granulated sugar
- ¼ tsp. salt
- 1 egg
- 1 envelope instant or ‘rapid rise’ yeast (approx. 2¼ tsp)
- Cinnamon Sugar Filling:
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 2 Tbsp. ground cinnamon
- ¼ cup butter, completely softened
- 4 ounces cream cheese, softened
- ¼ cup butter, softened
- ½ teaspoon vanilla
- 1 teaspoons maple extract/flavoring
- Pinch of salt
- 3¾ cup powdered sugar
- Cream or milk for consistency
- In the microwave or on the stove melt butter with the milk. Melt just until the butter is melted and the mixture is warm but not hot. (Let sit if needed.)
- In a separate large bowl, whisk together 3 cups flour, sugar, and salt until combined.
- In the bowl of a stand mixer with the dough hook attachment, add the instant yeast and lukewarm milk mixture and stir to combine.
- Add the flour mixture and egg, then beat on medium-low speed until combined.
- If the dough is still sticking to the sides of the bowl gradually add the remaining flour until it pulls away from the sides of the bowl. The dough should be a smooth elastic ball and tacky to the touch.
- Knead with the dough hook for 5 minutes on medium-low speed.
- Transfer the dough to a large, lightly greased bowl, cover the bowl with a damp towel and let rest for 10 minutes.
- Roll each portion of dough into a 16-inch by 11-inch rectangle. Spread softened butter over the rectangle.
- Stir together the cinnamon sugar filling. Then sprinkle and spread it evenly over the rectangle.
- Starting at one long side tightly roll up the dough, and pinch the seal tightly.
- Cut the log into 12 equal pieces and place them into a greased 9x13 baking dish.
- Cover with greased plastic wrap and let rise for 25 minutes.
- Preheat oven to 350 degrees, uncover the rolls and bake for 15-20 minutes or until the rolls are golden.
- Let cool on a wire rack for at least 5 minutes.
- For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined.
- Gradually add the powdered sugar and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth.
- Spread frosting on cinnamon rolls and enjoy!
- Cover cinnamon rolls to store.
I absolutely love cinnamon rolls and these ones are so simple to make. I have whipped up a batch to take to neighbors, friends, and also for a quick treat for my family. I get compliments on them every time. It maybe the best cinnamon roll recipe ever. Happy Fall Y’all!