maple cinnamon rolls

These buttery soft and pillowy cinnamon rolls covered in maple icing will absolutely melt in your mouth. They are a labor of love that is 100% worth it!

Pioneer Woman's Cinnamon Rolls

c. whole milk

vegetable oil

c. sugar

pkgs. Active Dry Yeast

c. all-purpose flour (divided)

baking powder

baking soda

salt

c. unsalted butter (melted)

cinnamon

sugar

maple flavoring

unsalted butter (melted)

Whisk together the milk, vegetable oil and sugar in a pan. Over medium-high heat scald the mixture (heat to where it's just about to reach the boiling point. At this point, small bubbles will start to appear around the edges.). Turn off heat (keeping pan on burner) and leave to cool 45 minutes to 1 hour.

After an hour or so when the mixture is no longer hot, instead lukewarm, sprinkle in both packages of yeast (if measuring from a jar instead of packets you’ll need 4 1/2 tsp). Let sit for a moment to absorb in the milk mixture.&nbsp;

Transfer milk mixture to a stand mixer bowl and add 8 of the 9 cups (reserving the last cup for later) of flour.&nbsp;Using the hook attachment of your stand mixer incorporate flour together. If you’d rather mix by hand, depending on how much room you have you can keep everything in the same pot and mix in flour with a wooden spoon until well incorporated. Cover and let rise for at least an hour. &nbsp;

Dough should be nearly doubled in size after rising for at least an hour. Punch down to release the air.&nbsp;Mix in remaining cup of flour, baking powder, baking soda and salt.&nbsp;Stir mixture together.

Sprinkle rolling surface generously with flour.

Divide dough in half. Using one half of the dough form a rectangle. Roll thin, maintaining a general rectangular shape (as best you can).

Drizzle 1/2 to 1 cup melted butter over the dough.&nbsp;

Sprinkle 1 cup of sugar over the butter (the other cup that has been measured will be for the other half of the dough).&nbsp;Generously sprinkle cinnamon.

Starting with the longest side roll dough tightly. Pinch the seam of the roll to seal it.&nbsp;Cut the rolls approximately ¾ to 1 inch thick. This can be done with a serrated knife if you find that easier but I prefer dental floss.

Spread around 1 tbsp. of melted butter (could be slightly more) in the baking dish of your choice.&nbsp;If using a 9x13 you will be able to arrange 12-15 rolls depending on the size of your rolls.&nbsp;If using a disposable round foil pie pan you should be able to get seven rolls to a pan.&nbsp;If using a disposable square foil cake pan you should be able to get 9 rolls to a pan.&nbsp;Lay them in the buttered pans.

Let the rolls rise for 20 to 30 minutes.&nbsp;Repeat this process with the other half of the dough.&nbsp;Once the rolls have risen slightly (be careful not to over-rise your rolls) they are ready to bake.&nbsp;

If you’re giving the rolls as gifts you can at this point refrigerate to bake later, or remove plastic wrap and bake to give fresh hot rolls. Preheat oven to 375F.&nbsp;Bake about 15 to 18 minutes until golden brown.

Whisk everything together until smooth.&nbsp;The consistency you’re looking for is thick but pourable.&nbsp;Generously drizzle over the warm rolls to serve immediately.

For the Maple Icing

Save time in the morning and wake up to warm fresh cinnamon goodness with these overnight maple cinnamon rolls.

Maple Cinnamon Rolls

(240 milliliters) whole milk*

(135 grams) granulated sugar

eggs,

(115 grams) unsalted butter, softened to room temperature

(60 milliliters) pure maple syrup

(50 grams) granulated sugar

(180 grams) confectioners’ sugar

Tablespoons (30 milliliters) pure maple syrup

Tablespoons (30 milliliters) whole milk

Make the dough

Heat milk to about 95°F (35°C)&#8211; use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won&#8217;t really be mixing into the mixture, so don&#8217;t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.

Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here&#8217;s what I do: turn the oven on to 200°F (93°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.

Grease the bottom and sides of a 9&#215;13 inch baking dish. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 12&#215;18 inch rectangle. Make sure the dough is smooth and evenly thick.

For the filling

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and maple syrup together on medium-high speed until combined and creamy. Add the sugar and cinnamon, beating until combined. Spread the maple mixture all over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up. Cover the rolls very tightly with aluminum foil (no rolls exposed&#8211; this dries out your dough!) and stick in the refrigerator for 8-12 hours.3

Remove rolls from the refrigerator and let rise in a warm place just as you did in step 2 until they are puffy, about 1-2 hours. Mine usually take 1 and 1/2 hours.

After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes, until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don&#8217;t brown too much. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.

Make the icing

 Whisk all of the icing ingredients together. If it&#8217;s too thin, add a little more confectioners&#8217; sugar. Drizzle icing over warm rolls. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days&#8211; I prefer this over storing in the refrigerator. I find that dries them out, but do what you like best.

Just incredible!!!! Hail to the Baking Queen!!!!!!!!

This recipe is DELICIOUS!  Perfect as is.  Thank you!  It was great therapy during this pandemic.  Will try some more of your stuff!

These are amazing! It was my first time making any sort of dough ( I’ve alway been put off because I thought it would be too hard) Man was I wrong! The recipe was so clearly explained and easy to follow. I had to add a little extra flour when making the dough but they turned out so good and are soft and so so so yummy! I will definitely be making these again 

The rolls were very good but I didn't get the pronounced maple flavor I was hoping for. I used Vermont robust syrup. I'm thinking for next time to boil down the syrup for a few minutes and glaze the rolls with it.  What do you think?

We LOVE your overnight cinnamon rolls and had to try the maple version when in Vermont! I added maple extract (on hand from a Sally's cookie recipe) to both the dough and the icing for a little extra maple. Eight thumbs up from our crew! The maple was subtle but . Our kids don't appreciate the greatness of cream cheese glaze so next time I'm adding bourbon to it...

Everything was going smoothly until I went to roll up the roll into a log :( I'm not sure if it was the humidity today but the dough got really soft on me &amp; all the filling started oozing out and making a big ol mess. When I went to put them on the tray the shape got distorted from how soft they were. They are currently in the fridge and hopefully come out okay once I bake them, but I'm not sure what to do if this happens again on a humid day. Any tips?

I have made these rolls so many times I can't remember all.  They always turn out perfect other than seemingly uneven sizes due to the roll-up being skinny on the ends.  The bigger rolls seem to pop up their middles when baking.  I usually push them back down and it certainly does not take away any of the luscious taste!  Do you have any tips on how to roll them up tightly and even from end to end?  These rolls are fantastic!

I made these last week. They were my 4th batch of cinnamon rolls this past month (and in my life). They were the best by far. 

I am making them again today but have a dilemma. I will have enough time to get them to the 1st rise only today. I’ve made bread in the past with an overnight 1st rise and the second rise on the counter. Can I do these the same way? Roll them out, fill, cut, place in pan and rise the second time after an overnight first rise? I’m sorry if I’m not wording things correctly, I’m newish to yeast products. 
Thank you for an amazing recipe, btw.

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