Maple Cinnamon Rolls

Ready In 175 min.
Prep 140 min.
Cook 35 min.


What do you call it when brown sugar, cinnamon, cream cheese and maple syrup combine? We call them cinnamon rolls – you’ll call them delicious!


Dough: In microwavable measuring cup, warm buttermilk (100°F/38°C). Sprinkle yeast over top of milk; let stand for 10 minutes or until frothy.

In a stand mixer with the paddle attachment, stir together flour, nutmeg and salt. On low speed, quickly add buttermilk mixture, maple syrup, maple extract, eggs and ¼ cup of the butter. Increase speed to medium and beat until ingredients are thoroughly combined, about 2 minutes. Switch to the dough hook attachment and knead on medium-high speed until dough is slightly sticky, smooth and comes away from sides of bowl, 2 to 5 minutes. If you find the dough is sticking to the sides of the mixer gently push dough towards the centre.

Turn dough onto lightly floured surface and knead by hand for 5 minutes until smooth and elastic. Place in lightly greased large bowl, turning to grease all over. Cover with plastic wrap and a tea towel. Let rise in warm place for 1 hour or until doubled in size and impressions remain when fingertips are pressed into dough.

Filling: In a small bowl, stir together sugar and cinnamon; set aside.

Lightly butter 13 x 9-inch (33 x 23 cm) glass baking dish.

Turn dough out onto lightly floured surface. Using a flour-dusted rolling pin, roll out into 12 x 15-inch (30 x 38 cm) rectangle (about ½- inch/1 cm thick).

Evenly spread remaining ¼ cup (60 mL) of butter over dough and sprinkle with sugar mixture. Starting at the long side, tightly roll up into a log. Cut into 8 slices. Place, cut sides down, in prepared dish, leaving space for dough to rise. Cover with plastic wrap and a tea towel; let rise in a warm place for 30 minutes or until doubled in size.

Preheat oven to 350°F (180°C).

Bake for 30 to 35 minutes until lightly golden. Let cool until warm.

Maple Icing: In a medium bowl, using an electric mixer, beat cream cheese, icing sugar and maple syrup until smooth. Evenly spread each bun with maple icing while warm.

Tip: If you do not have buttermilk, add 1 tbsp (15 mL) white vinegar or fresh lemon juice to 1 cup (250 mL) glass measuring cup. Add milk to the 1 cup (250 mL) line; stir and let stand 10 minutes.
Tip: If you do not have the pre-packaged yeast, you will require 2 ¼ tsp (11 mL) of yeast.
Tip:Ensure all ingredients are at room temperature.
Tip: Punch up the maple flavour and use very dark or dark maple syrup.
Tip: If you do not have a stand mixer, knead dough until smooth and elastic, about 7 to 8 minutes.

In partnership with Sweet Ontario Maple


Brought to you by: Egg Farmers of Ontario