Maple cream cheese cinnamon rolls. So ooey, so gooey, so amazingly cinnamon-errific. Cinnamon swirls of fluffy dough mixed with a luscious cream cheese maple frosting.
If you are a cinnamon roll connoisseur than these maple cream cheese cinnamon rolls are for you! You need them, you have to have them, go make them right away!
It’s quite exciting, obviously (insert snarky smile). We can’t take ourselves too seriously, now can we?
It all starts with the dough.
Cinnamon roll dough should be very soft and still a bit tacky when it goes to rise. If it’s too dry then you’ll have dry cinnamon rolls. That makes sense, right?
So the best thing to do is add your dry ingredients, look at it, if it still looks really wet don’t just dump a bunch more flour in, sprinkle it in 1 tablespoon at a time. Sometimes it take a minute to really tell how much that 1 tablespoon made a difference in the texture. You can always add more flour – but you can’t take it away.
To get perfect fluffy swirls, you’ll want to pat or roll the dough out so it’s not too thin. The thinner you roll the dough, the faster it will dry out. Plus you will lose out on that squishy desired cinnamon roll texture. Dry rolls just aren’t good for any of us!
I like to do the traditional 12 rolls in a 9×12 dish. It’s the perfect size and always fills it up.
The other thing that makes a great cinnamon rolls is, drum roll, cinnamon. Don’t get skimpy on the cinnamon. This recipe calls for 1 whole tablespoon of cinnamon. And it’s perfect and spicy.
Maple Cream Cheese Cinnamon Rolls
- 1 1/4 c milk heated for 1 minute
- 2 1/4 tsp yeast
- 4 tbsp butter melted
- 3 1/2 c flour + more if needed
- 1/4 c sugar
- 1 tsp salt
- 4 tbsp butter melted
- 1/2 c white sugar
- 1/2 c brown sugar
- 1 tbsp cinnamon
- pinch of salt
- 1/2 stick cream cheese softened
- 1 1/2 c powdered sugar
- 1/4 c maple syrup
- 2 tbsp butter softened
- splash of vanilla
- pinch of salt
- Heat milk in the microwave for 1 minute, so its pretty warm but not hot
- Add the yeast, stir and sprinkle with a pinch of sugar
- Let this sit for 5-10 minutes, until frothy
- In a stand mixer add 3 1/2 c of flour, 1/4 c sugar and 1 tsp salt, stir
- To this add the water/yeast mixture and the melted butter
- Mix for a 2-3 minutes, until combined on a low speed
- If it’s still extremely sticky, add a bit more flour, it should be soft and sticky but not excessively sticky (maybe only 1/3 c flour more max, no more, if needed or rolls will be dry)
- Dump the dough out on to a floured surface, shape into a ball and place in a bowl, covered, for 30 minutes
- On a floured surface press out the dough into a 12×20″ rectangle, you can use a rolling pin as well
- Pour on the melted butter, spreading to all the edges
- In a small bowl stir together the white sugar, brown sugar, cinnamon and a pinch of salt
- Sprinkle this over the melted butter, evenly
- Roll up the cinnamon roll dough like a jelly roll and end with the seam side down toward the counter to hold it in place
- Grab a piece of sewing thread, or a knife, and cut 12 rolls
- Place the rolls in a 9×13 baking dish (I like to use the butter wrapper to grease the bottom and edges)
- Preheat the oven to 350
- Place the rolls in the baking dish near the oven, covered, let them rise a bit while the oven preheats
- When the oven has come to temperature, bake the rolls for 25 minutes
- Meanwhile you can make the frosting
- Beat together the “frosting” ingredients; cream cheese, powdered sugar, butter, maple syrup, a splash or two of milk, vanilla and salt until smooth and silky
- Remove the cinnamon rolls from the oven
- Immediately spread some of the frosting over the rolls, since they will be very hot the frosting will melt and coat the inner swirls of the cinnamon rolls (YUM!)
- Wait some minutes until they have cooled a bit, spread over the rest of the frosting