Cinnamon Rolls with Salted Maple Glaze
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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
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)
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).
2. Whisk in the 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.
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
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. 😉
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.
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!
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.
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.
2. Pour over cinnamon rolls while they are still hot out of the oven.
**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
Ingredients
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
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.
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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I am not a baker (I am time-starved; therefore, impatient to a fault). I follow your instructions letter-by-letter when preparing your dessert and bread recipes; unfortunately, when I bake with yeast, my dough never rises enough (doubles the first round but not the second). I even use an oven thermometer in the oven. I’m about to give up entirely and plan to stop eating baked goods until my biannual visits to France. Help me to love baking!
Hi Maha, I’m so sorry to hear it’s not working out on the second rise. The likeliest culprit is the yeast is too hot or Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. I recommend also trying a liquid thermometer to check your water temperature before mixing in the yeast. On the other hand, it may be too cold also. I hope you give it another try soon.
These are the BEST cinnamon rolls I have ever eaten! I couldn’t believe that I made them. It was very time consuming to make but completely worth it!
Thanks a lot for the awesome feedback, Samantha. So glad that you loved it!
Absolutely phenomenal!!! I totally love these! So light and not too sweet. So easy to serve! I would definitely make these again and again and again!
Glad you enjoyed this recipe, Bev!
I made these rolls and added chopped walnuts to the filling. I used flaky salt sprinkled on top of the icing. Turned out fantastic
Sounds good, thank you for sharing that with us, Leilani!
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!
Hi Peggy, that temperature is accurate.
Hello love your recipes please share some nice sandwich recipes
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.
Can I make these ahead and freeze them?
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.
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.
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.
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.
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.
Hi Leisa, that is a great suggestion. Thank you!
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.
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.
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!
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
Can these be made with self rising flour. Yeast shortage here.
Hi Monica, I haven’t tried that with this recipe so I can’t advise.
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
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.
This took wayyy too long! 4.5 hours from start to finish.
Hi Sarah, I would highly recommend trying our easy cinnamon rolls with instant yeast which are faster to make.
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.
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.
You were right! So worth all that rising time. Every time I make these the man eats at least three of them at once!
That’s just awesome!! Thank you for sharing your wonderful review, Lina!
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 !!!
That’s so great! It sounds like you have a new family favorite!
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!
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
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
I’m so happy you enjoyed these Olga!!
Everybody in my house love this rolls, including my husband who doesn’t snack so I know they are good
THat’s just awesome! Sounds like you found a new favorite!
Just made these 🖒😁 they are delicious 😋
I’m glad you love the recipe just as much as I do! Thanks for sharing Alina!
Can I put all the ingredients into bread maker on the dough setting?
Thanks,
Busy mama 😉
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 🙂
It looks delicious. What is the calorie content? I wish you posted recipes more on the healthy side.
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!
Will it work if I double the recipe?
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!
Hi Natasha! I don’t have a mixer with a dough hook. Can I hand knead this recipe. It looks so good!!
Hi Sharon, yes that would work. The dough hook just makes it easier :). I hope you love the recipe!
Can I use Canadians Gen all purpose flour instead ?
Hi Alona, yes but I have found when I use Canadian flour, that I typically need a little less than with American all-purpose flour. I think it has something to do with the increased gluten content of Canadian so add it carefully, especially towards the end so you don’t overdue on the flour.
Hi Natasha, I made the overnight cinnamon rolls and they are delicious but when I pulled them from the fridge in the morning to let them rise, they didn’t and when I baked them they were a little dry and hard, what did I do wrong?
Hi Mari, it is really important to let the rolls come to room temperature before letting them rise and they should noticeably rise before you bake them. If you don’t give them time to rise, they won’t rise properly in the oven either. Could your yeast have been old? Was your dough rising in the process like in the photos before you refrigerated it? Did you possibly overheat your dough (putting it in an area or hot oven over 100˚F can ruin the yeast and deactivate it). Also, were you using active dry yeast and not instant yeast?
Natasha made these cinnamon buns today omg wow there ain’t nothing like a salted maple butter glaze had one fresh out of the oven with a cuppa tea and I must say they were totally and completely divine scrumptious and yummmm will definitely be making these again gotta try it with the cream cheese frosting made the whole batter entirely by hand and it all worked out thanx so much sweetheart this is totally my favorite site u inspire me everyday g-d bless
You’re welcome! Thanks for sharing your awesome review!
Hey would love to make these tomorrow but unfortunately don’t have a kitchen aid mixer only a hand mixer and also don’t have enough confectioners sugar do you know of another substitute that would work thanx tons sweetheart mnmmm
Hi Tzivia, You can knead by hand or with a stiff spatula, it’s just quite a bit more work than with a mixer ofcourse. If you have a food processor or very strong blender, you could make your own powdered sugar – there are quite a few tutorials online if you search google. Oh also, if you have just 1 cup of powdered sugar, you might consider the topping for my overnight cinnamon rolls – so yummy!!
Oh really thanx darlin will consider looking into those options wow pretty cool that you can make your own powdered sugar thanx again Natasha for all your helpful advice have a really great awesome warm day cheers
My pleasure! 🙂
This was my first attempt at cinnamon rolls and both of my boys used the word “epic” as they devoured them! The only issue I ran into was the tops browning too quickly. I had to bump the temp down a little and cover with foil which made them turn out perfectly. Thank you for the wonderful recipe that will now be our birthday breakfast go to! Love your website!!!
Awww that is so sweet! Thank you for sharing that with me 🙂 My son uses that word occasionally and it really is a “big deal” when something is epic. Last Fall he climbed a 30-foot tree in my parents yard and I came out to see what the fuss was about and he’s hanging out at the top saying, “Mom am I epic?!” and I’m just standing there with this expression :-O. Thankfully he safely and slowly made his way down… Mr. Epic 7-year old.
Wow Natasha gurl omg yo these look really way good and yummmm am wondering if I can leave the dough in the fridge for a few hours or overnight because I work in the afternoon for a bit just gotta try these babies these buns totally scream fall and winter too
Hi Tzivia, yes these work great as overnight or make-ahead cinnamon rolls. Check out my instructions for overnight cinnamon rolls here.
Oh really wow great to know Natasha thanx tons for your helpful tips and links within your blog mmmmm my mouth is watering right now so to speak both literally and figuratively lmao
Natasha,
Thank you for the recipe, these were the best cinnamon rolls I’ve ever had!
You are welcome Oksana, I’m so happy to hear that 😁.
There it is again! So good and so worth the HOURS of the raise wait time. Thank you God for our Kitchen Aid Professional! 🙂 Thank you, Natashka.
I totally agree – it’s so worth the wait! 🙂 I’m so happy you liked them 🙂
Hi I was thinking to make it for breakfast and I was wondering what is best to do. Do prepare dough and use it in the morning to have hot rolls or do I have to do it all in the morning? What’s best.
I haven’t tried refrigerating dough overnight but I think it could work well. You could do everything in the morning but you need to get up pretty early since the dough needs time to rise. What do you end up doing?
hey Natasha, I was wondering if it matters what syrup you use?
Hi Angela, do you mean what brand of maple syrup or are you asking about real maple syrup vs something like the Aunt Jemimas artificial “maple syrup?” Or are you asking if you could use a different glaze recipe all-together?
Hi Natasha.
Can I use instant dry yeast for this?
Thanks.
HI Kim, I haven’t experimented with instant yeast in this recipe but the rising times would probably be shorter. It’s hard to guess without actually testing the rising times though… Sorry I can’t be more helpful.
Hi Natasha, thanks for your response. I’ve just made these today and I’m using instant yeast. They did rise. I baked them for 25 minutes. They’re turn out good but a little tough at the top.I’m wondering how are yours texture. Thanks again.
Hi Kim, mine were soft all the way through. I don’t recall them being tough. I wonder if you may have needed a different amount of yeast?
These look just fabulous!
A hint for easier cutting of the rolls off the log of dough: holding each end, slide a piece of dental floss under the log to the point where you want the cut, cross the ends of the floss perpendicular to the log and sliding across each other. The circle of floss will pinch off the piece with very little distortion. It’s faster, and there’s one less thing to wash!
My mother used to keep a container of dental floss in the kitchen just for this purpose.
We have abundance of dental floss 😁! Thank you for the nice tip.
Thank you Natasha for this awesome recipe. I made this afternoon its so Delicious. I ate 3 by my self. I did the dough in a bread maker. it was so easy for me. 🙂
Thank you so much for sharing the bread maker tip!! I’m so happy you enjoyed the recipe. I could eat 3 all by myself too! 😉
I made these yesterday and took them to a bridal shower brunch today! Delicious!!
I was wondering if you’ve ever tried to skip the 40 min proofing with the sugar and flour and just add the eggs, flour, and vanilla and mix with the dough hook and then let it rise for the 2 hours?
Thanks
I’ve always done the proofing with this dough. Allowing it to proof is important with a yeast dough and it creates a really soft dough. I’m so happy you liked it! 🙂
Hi I don’t have a stand mixer, would I use a spatula or kneading in all the steps
Yes, you will have to use some elbow grease to get that elastic dough by hand but you can pretty much always do by hand what a stand mixer can do. It gets pretty sticky but you can use a spatula or hands or both.
Hi, I am planning on making these tomorrow and for the ingredients it says to have granulated sugar and regular sugar? I googled it and I don’t really see a difference, is there?
Erika, there is no difference 🙂 . Let me know how they turn out.
Hi Natasha, EXCELLENT cinnamon rolls!!!!!!! My 2 year old loved it 🙂
Can you make pumpkin cinnamon rolls recipe.. since its pumpkin season? 😉 😉
Thank you!
That is a great suggestion! Thanks for the idea. 🙂
Just made these. SO worth the wait.
My entire house smells like warm cinnamon. Now excuse me while I go pour myself a glass of milk and enjoy these to the fullest 😀
Galina, I’m drooling over my keyboard while reading your comment :D. Thank you for the great review.
Love your website. You provide very clear and easy-to- follow instructions.
I made these this rolls this weekend and they were absolutely perfect. Cinnamon rolls are one of my all-time fave comfort foods.
Thank you!
Thank you Maggie for a great review and you are welcome :).
Thank you soooo much for the glaze recipe! The salt makes a tremendous difference!
You are welcome Polina, I’m happy to hear that you like it 🙂
Can I not add the salt and maple syrup? And keep the rest of the measurements the same For the glaze?
Yes that would be fine, but it might need slightly more milk to bring it to the desired consistency or it would be a little too thick.
Umm, I cut them up and put them in the freezer to bake this weekend… (missed the rise part because I make them late in the evening and was tired) I think I ruined them… 🙁
When you thaw them, let them rise/poof up either at room temp or in a 100˚F oven before baking . They might still be ok. Let me know how it goes!
So delicious!!
How many calories in each roll?
Thank you Vera :). I currently don’t have nutritional values, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to “tools” and then click “recipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool.
Really yummy! Thanks for the recipe!
I’m so happy you loved it 🙂 Thanks for the great review!
I made these today and have to say they are the best cinnamon rolls recipe I have tried, I always use Canadian flour and used same amount that recipe asked for, and everything turned out perfect, I also added raisin over the cinnamon mix, but soaked them in hot water to get them very soft. Thank you for this awesome recipe!
I’m so happy to hear that! Thank you so much for the amazing review. I sure appreciate it!
Can these be made the night before and not baked just put in the refrigerator to be baked in the morning? (like william sonoma cinnamon rolls recipe) The kids are not going to wait 2 hrs for me to make these in the morning…lol
I haven’t tried that with this recipe, but I think it could work well. You will want to let them sit at room temp for awhile though to get too room temperature and poof up some before baking.
These are so delicious! I made some 2 days ago and everyone is begging for more! I will make some today too!
I’m so happy you loved the recipe :). Thank you so much for sharing your great review :).
I am wondering if I can make these and freeze them for future use? If so, at what stage would it be alright to freeze them?
Also, once it was time to bake them, would I want to bring them to room temperature first (1-2 hours perhaps?) before baking them?
Thank you for such a wonderful recipe!
Hi Olesya, 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 first, but if you do test it out, let me know how it goes. Sorry I couldn’t be more helpful to you. It sounds like a good idea, but again, I just haven’t tried it.
Hi natasha, we dont have all-purpose flour at our house. We only have bread-flour. Would that work?
To be honest, I haven’t tried these with bread flour. I know it works really well with all-purpose so I haven’t experimented with other types of flour. In theory they generally can be substituted for each other. Let me know how it turns out 🙂
These are incredible! Such a great recipe! Nice work!
I’m so happy you enjoyed them 🙂 Thanks for an awesome review! 🙂
Hi, I want to try this on weekend. But I don’t have any maple syrup. Any ideas for substitute? Honey? Just skip?
What did they use in Russia for glaze?
BTW, I’m looking for the recipe for pastry from my childhood, that was calles “Drujnaya semeyka”. It’s kind of yeast dough bus with some sort of crumbles on top. Any ideas?
Ingredients for Cream Cheese Glaze:
4 Tbsp unsalted butter, room temp
4 oz cream cheese, room temp
1/2 Tbsp vanilla extract
1 cup powdered sugar, plus more to taste or to get desired consistency
To Make the Cream Cheese Glaze: In the bowl of an electric mixer using the paddle attachment, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and mix on medium speed until creamy and smooth. Add 1/2 Tbsp vanilla extract then add 1 cup powdered sugar and continue mixing until fluffy (3-4 min). Add more powdered sugar to taste.
I’m not sure I have anything like Drujnaya semeyka. I have yeast buns with cherries inside and crumbles on top. Are the ones you are referring to just plain?
Thank you so much for reply!
Yes, that Drujnaya semeika was plain, sold in Bulochnaya.. Maybe it’s kind of briosh..
Yeast recipes are good for the days I work from home, but really don’t have too much tasks. So today I made the cinnamon rolls with cream cheese glaze. I added some chopped pecans over the cinnamon/sugar mix. Came out very nice. Little bit too sweet for adults, because the glaze. The kids were absolutely happy. Great when still warm from the oven. In Maple glaze there is even more sugar. Maybe I can try with half amount of glaze.
My husband doesn’t understand what happened to me recently – I make 2 cakes a week.. Maybe it’s the pregnancy, or I just have too much time to read recipes and want to try a lot of things.. Anyway – many thanks for your site!!!
I’m so glad you’re enjoying the site :-). Congrats on your pregnancy!
Quick question, can I use original syrup instead of maple syrup?
I haven’t tried it but yes, I think that would work fine 🙂
In the making!!!! I hope they turn out as good as they look in the pictures!!!
I hope you LOVE them! I’ve been craving them all week 🙂
LOVE…. more like IN LOVE! They are perfection!!! My brother is already taking more than half home. But i’ll make them again this weekend! Really Natasha, thank you! Best rolls ever! <3
Natasha do you think I could use unbleached white whole wheat flour and organic cane sugar for this?
I’m not sure about the flour because I haven’t tested it with that one, but if the organic cane sugar is ground as finely as regular white granulated sugar, it should work just fine. 🙂
Just finished making them.I just put my ingredients in bread maker. They turned out delicious! Its a keeper!
I’m so happy you like the recipe. Now you’ve got me craving cinnamon rolls. 🙂 Thanks Irina for the awesome review!
All I have is instant yeast. How would I substitute and how would I change the directions for the rolls?
I haven’t experimented with instant yeast in this recipe but the rising times would probably be shorter. It’s hard to guess without actually testing the rising times though… Sorry I can’t be more helpful.
Can I make these ahead of time and bake them later? I’d like to actually make them for breakfast some day, without getting up at 3am to make the dough:)
I thought it might work if I put them in the pan and let them puff up, then put them in the fridge overnight.
It might be better to roll them up, then refrigerated and let them proof the next day. Cover with plastic wrap and let them puff up in the morning at room temp or in a warm 100˚ oven (the oven is twice as fast!).
When rolling out the dough, did you have any issues with it sticking? Did you have to heavily flour the surface so it would peel off easily, or is the dough not supposed to be sticky enough at that point?
I’m not the far yet, just waiting, but I always seem to have issues rolling stuff out and having it stick (pie crusts, pizza dough, etc)
Yes, flour your work surface generously and the top of your dough. If it’s sticking to your rolling pin, just sprinkle on a little more flour. I updated the recipe to reflect that tip. Thanks so much for asking! 🙂
These turned out great, thanks for the recipe. Now I need an oven with a 100degree setting
I’m making my second batch as we speak. They were soooo good! My husband and little daughter loved them. Making some to take to my inlaws this afternoon. Thanks for the recipe 🙂
Awww that’s so sweet 🙂 Music to my ears, seriously! I love your comment. It reminds me of why I started sharing recipes in the first place; to bless other families and share good things with YOU 🙂
We were making cinnamon rolls in my cooking class at school and their recipe was a bit different than this one so instead of using the classes recipe i changed up a few things and used this recipe and it was simply amazing!!! They were the best in the class!! i gave my teacher some to try and she loved them!! She even asked me for this recipe. i thought i would get in trouble for changing the recipe but it turns out my teacher loved them!!
Thats an awesome story! Sounds like you’re a natural 😉
I made these last night. I felt like such a woman working with yeast and a rolling pin 🙂 first time working with yeast, it was exciting! Haha. Anyways these are amazing! I love love loved the maple glaze! No more cream cheese frosting! 😛 and this isn’t a big deal but in your picture there are two eggs, but in the ingredients there is one.. So I listened to your words, not the picture 🙂 I doubled the portion and glad I did! Thank you!
I’m so glad you loved it. I had to think about that for a minute. I was initially planning to brush the tops with the extra egg and decided on butter instead. Thanks Yana! 🙂
Your cinnamon rolls look absolutely perfect. And so delicious! Finally, the maple glaze is the cherry on top! I wouldn’t be able to eat just one!
I wasn’t able to eat just one to be honest. They’re a little bit addictive. Especially right out of the oven; gooey and warm and so so soft!
Can’t wait to make these cuz we love your recipes! Here’s a way we learned to cut the rolled dough without smushing it: cut a 12-inch piece of dental floss, slide it under the rolled-up dough to where you want to cut it, then crisscross and pull the ends to pinch and cut off the piece. Your risen dough already looks beautiful and perfect, but it’s a fun trick that our kids and I like to use. Love your blog…thanks! 🙂
That’s brilliant! Thank you so much for sharing your floss tip with me! I guess it just can’t be mint flavored. 😉 Thanks again!
What lovely-looking cinnamon rolls! They look so soft and fluffy and I love that maple glaze drizzled on top! Pinned and definitely trying this weekend! 🙂
Thank you so much for pinning and I hope you LOVE them! 🙂 Have a great weekend!
These are sooo delicious!!! Made them this morning ,, easy to make, well worth the time !! One needs to be patient (as you said) for them to
rise and get “puffy” 🙂 I doubled the recipe for the frosting….hmmm
Piroshki… here I come… so glad I am retired !!
Thanks again Natasha….:)
You’re retired?! Very nice! I’m so glad you enjoyed the cinnamon rolls. You say you doubled the frosting? I like how you think! 😉
Hi, Natasha,
I love cinnamon rolls and would like to try your version.
But I don’t have all purpose flour in my home right now. Can I make them with Canadian Flour?
If it will work how much I supposed to use instead all purpose?
Thanks Much.
You can make it with Canadian flour. You will probably need a little less flour if using Canadian. I haven’t tested it with Canadian but I’m guessing it will probably be just a straight 3 cups. You want to add flour until it’s not sticking to your hands and barely sticking to the walls of the mixer.
Absolutely beautiful.
Thank you Norma, you must exercise self-control around them :).
Hi Natasha,
These look wonderful! Can you clarify: should “pre-heat oven at step 13” be step 6, instead?
Cheers,
Dasha
Thank you for catching that Dasha, it should be step 6. Recipe should be updated now :).
Wow, this looks delicious!!
They sure are 😉 thanks Ami!
I almost passed out when I saw these on IG this morning. Ahhh the glaze! Make it stop! I want one so badly, I can taste it (or at least how I imagine they would taste)! Torture! Pinned for this weekend. I don’t know why I bother because I know I won’t be able to stop thinking about them.
I didn’t realize they would have such a strong effect on people! lol. Thank you so much for pinning. You. Are. Awesome!
I have a quick question. What kind of real maple syrup do you use, and do you know where to find the cheapest?
I buy the big jug at Costco. I think they have the best price; even cheaper than Trader Joes and it tastes wonderful. Once you try real maple syrup; there’s no going back! 🙂
I had these on Easter and really wanted to try to make them. Perfect timing! Thank you!
You’re so welcome! I hope they make your cinnamon roll dreams come true 😉
Hi Natasha, I love all of your recipes and this one looks sooo yummy. I wanted to see how I would make this in a bread maker and if that will cut out some of the wait times in between??
Thanks!
Do the first step to proof the yeast in the bread maker without turning it on. Then add the rest of the ingredients and turn on the dough setting and just let it do it’s thing 🙂 You’ll still have to wait for the rolls to rise once they are all rolled up and nestled in the pan, but yes a bread maker would cut down the time quite a bit 🙂
Just made these! You should have seen my kids they gobbled these up in 2 seconds:) they really liked them and so do I! Thanks for another amazing recipe.
You’re quick! I’m so happy you and your kiddos loved the cinnamon rolls. I can just imagine them now. What a sweet picture 🙂
I have made cinnamon rolls with your piroshki dough recipe before, now I’m gonna have to try your glaze it looks amazing!
You probably figured it out before I did ;). It’s just a great dough all around. It’s has me thinking about what else I could do with it!
Oooh my mouth is watering. Can these be made a day before and baked the next day?
I haven’t tried that way but I think it could work. You could probably assemble them completely then cover with plastic wrap and refrigerate overnight. The next day, let them get to room temp and rise on the counter before baking. I haven’t tested it but I think it could work well.
Just to double check…do you use Canadian flour in all your baking recipes? These look absolutely wonderful. I have never made a yeast bread, but really want to try with this recipe. Thanks so much for sharing all of your recipes. I love your site. 😀
No. I try not to since it’s a little harder to find. This is all-purpose flour. I will always specify if I use Canadian flour and why if I am using it. 🙂 Good question! 🙂
So how can I make this dough work for me if I don’t own a mixer? Hence, no dough hook. Advice? Thanks!
It can be made in a bread maker or you can knead it by hand until it’s soft and elastic. It’s a little more work doing it by hand but it’s do-able 😉
i do not have an electric mixer aslo. i kneaded the dough by hand. it was fun because my 3 year old helped out!! they turned out amazing!!!
That’s awesome and so fun when kids get involved. I’m so happy you loved the cinnamon rolls 🙂
So incredibly tempting, especially for someone who’d vowed to stay away from sweets and treats with the last cheesecake I just posted. All I had today was a breakfast and a lunch smoothie. 🙁 I am definitely pinning this stunner for later…much much later.
I just checked out your cheesecake. Looks amazing! I love the topping idea. Brilliant! The trick is to bake and give most of it away; then you can move onto the next cake without guilt 😉
YAY!!! I wanted to make cinnabons for easter but ran out of time.lol Im so excited to try your version! Thanks for sharing.
Thank you Margarita! I hope you love them. It’s a good thing the Easter celebration never ends. 🙂
Those look SO GOOD!
Thanks Chloe 🙂