These maple cream cheese cinnamon rolls are irresistibly gooey and packed with cinnamon. Soft, fluffy dough is rolled with butter, brown sugar and cinnamon, then topped with a silky maple‑cream cheese frosting for a decadent finish.
If you love cinnamon rolls, these maple cream cheese versions belong on your baking list. The combination of tender dough, a generous cinnamon filling and a maple‑sweetened cream cheese frosting makes them a perfect treat for a cozy weekend breakfast or a special occasion.
The dough is rich and tender, brushed with melted butter and layered with brown and white sugar plus plenty of cinnamon. The frosting is creamy and smooth, with maple syrup brightening the flavor. Maple pairs especially well with the warm spice of cinnamon, making these a great fall or winter bake.
This recipe calls for a full tablespoon of cinnamon in the filling. Don’t be shy — the cinnamon is what gives these rolls their signature warmth and aroma. With practice you’ll be able to shape and bake these more quickly, but even your first batch will be worth the effort.
Read the tips below for help with dough texture, rolling technique and proofing. Those pointers will help you achieve consistently soft, fluffy rolls with deep swirls of filling.
Cinnamon Roll Dough
Successful cinnamon roll dough is soft and slightly tacky before the first rise. If the dough is too dry you’ll end up with rolls that bake up dense and dry. Aim for a pliable dough that holds together well but still feels slightly sticky to the touch.
When adding flour, do so gradually—one tablespoon at a time—until the dough reaches the right texture. It’s easy to overdo it; extra flour can prevent proper rising and yield dry rolls. Sticky dough is good dough: it will produce a tender crumb and light rolls.
How To Roll The Cinnamon Roll Dough For Perfect Swirls
For even, fluffy swirls roll the dough so it’s not too thin and not too thick. If the dough is rolled too thin it can stick to the counter, dry out faster and won’t rise as dramatically. If it’s too thick you may end up with oversized, uneven rolls.
A good guideline is to roll the dough into a rectangle that will yield at least three visible spirals from the edge to the center. This creates distinct layers for the filling and allows the rolls to puff up nicely during the second rise. A 9×13 or 9×12 pan for 12 rolls is a reliable size for even baking.
Maple Cream Cheese Cinnamon Roll Tips
Use milk that’s warm but not hot to activate the yeast. If the liquid is the right temperature the yeast will become frothy within 5–10 minutes. Too-hot liquid can kill the yeast and prevent rising.
Let the dough double in size before shaping. After rolling and cutting, give the assembled rolls a second rise in the pan until puffy. Each rise generally takes 30–60 minutes depending on kitchen temperature. You can briefly warm the oven, then turn it off and let the rolls rise inside, but don’t leave the oven on while proofing.
For easier cleanup and removal from the pan, line the baking dish with parchment paper. If you refrigerate leftovers, parchment makes it simple to lift the rolls out of the pan.
Suggested Dinners To Serve With Cinnamon Rolls
- World’s Best Beef Stroganoff – a hearty, popular choice
- Broccoli Cheddar Soup – a quick family favorite
- Ground Turkey Meatballs and Pasta – a lighter comfort meal
- Red Wine Braised Short Ribs – rich and comforting with mashed potatoes
- Creamy Cajun Shrimp Pasta – a spicy, seafood option
- Olive Garden Zuppa Toscana Soup – a well‑loved classic soup
Maple Cream Cheese Cinnamon Rolls
Soft, gooey rolls filled with cinnamon sugar and finished with a maple cream cheese frosting.
Ingredients
- 1 ¼ c milk, heated for 1 minute
- 2 ¼ tsp yeast
- 4 tbsp butter, melted
- 3 ¼ c flour
- ¼ c sugar
- 1 tsp kosher salt
Cinnamon Filling
- 4 tbsp butter, melted
- ½ c white sugar
- ½ c brown sugar
- 1 tbsp cinnamon
Cream Cheese Frosting
- ½ stick cream cheese, softened
- 1 ½ c powdered sugar
- ¼ c maple syrup
- 2 tbsp butter, softened
- splash of vanilla extract
- pinch of salt
- splash of heavy cream or milk, if needed
Instructions
- Heat milk for 1 minute so it is warm but not hot. Add the yeast, stir, and sprinkle a pinch of sugar. Let sit 5–10 minutes until frothy.
- In a stand mixer combine the flour, sugar and salt. Add the yeast mixture and the melted butter. Mix and knead on medium-low speed for about 3 minutes until smooth.
- Turn the dough onto a floured surface, shape into a ball and place in a covered bowl. Let rise 30 minutes or until doubled in size.
- On a floured surface press or roll the dough into a roughly 12″x20″ rectangle. Spread melted butter to the edges.
- Mix the white sugar, brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Roll the dough up like a jelly roll with the seam underneath. Cut into 12 even pieces using thread or a sharp knife. Place rolls in a greased or parchment-lined 9×13 baking dish.
- Preheat oven to 350°F. Cover the pan and let the rolls rise while the oven heats.
- Bake the rolls for about 20 minutes, until golden.
- Meanwhile, beat together the frosting ingredients: cream cheese, powdered sugar, softened butter, maple syrup, vanilla and a splash of milk or cream if needed, until smooth.
- Remove the rolls from the oven and immediately spread some frosting over them so it melts into the swirls. After about 20 minutes, spread the remaining frosting and serve.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving:
Unsaturated Fat: 0g