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Pour the warm milk into a large mixing bowl. Sprinkle the active dry yeast over the milk and let it sit for about 5 minutes until foamy.

Add the melted and cooled salted butter, granulated sugar, room temperature eggs (breaking them up with a whisk), and salt to the foamy yeast mixture.

Add the bread flour. Initially, use a stand mixer with a paddle attachment to mix until the mixture is crumbly. Let it sit for another 5 minutes to allow the liquid to be absorbed.

Switch to a dough hook attachment on the stand mixer. Knead the dough on low speed for approximately 5 minutes until it becomes very stretchy and soft.

Lightly spray a clean bowl with cooking oil. Place the kneaded dough into the oiled bowl, cover it with a towel, and let it rise in a warm place until it has doubled in size. This will take approximately 1 1/2 hours.

While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, ground cinnamon, and packed brown sugar. Mix these ingredients together until they are well combined and form a cohesive, spreadable paste.

Once the dough has risen, lightly dust a clean work surface with flour. Turn the risen dough out onto the floured surface and roll it into a large rectangle.

Evenly spread the prepared cinnamon-sugar filling over the entire surface of the rolled-out dough.

Carefully roll the dough into a tight log, starting from one long edge.

Using a sharp knife, cut the log into 12 individual cinnamon rolls.

Take the wrapper from the softened butter (used in the filling) and use it to butter a 9x13 inch baking dish. Place the cut cinnamon rolls into the buttered dish, ensuring the swirl side is facing up.

Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375°F. This second rise will take approximately 30 minutes.

Once the oven is preheated and the rolls have risen, pour the 1/2 cup of heavy cream evenly over the risen cinnamon rolls in the pan.

Bake in the preheated oven for 25 minutes.

While the rolls are baking, prepare the frosting. In a clean mixing bowl, combine the softened salted butter and softened cream cheese. Beat these ingredients together using a hand mixer until they are well combined and smooth.

Add the maple extract, vanilla extract, and approximately 2 cups of powdered sugar to the mixture. Continue beating until the frosting is smooth and creamy.

Once the cinnamon rolls are baked and have cooled for a little while (about 5-10 minutes), spread the prepared cream cheese frosting generously over the top of the warm rolls. Serve and enjoy!


Pour the warm milk into a large mixing bowl. Sprinkle the active dry yeast over the milk and let it sit for about 5 minutes until foamy.

Add the melted and cooled salted butter, granulated sugar, room temperature eggs (breaking them up with a whisk), and salt to the foamy yeast mixture.

Add the bread flour. Initially, use a stand mixer with a paddle attachment to mix until the mixture is crumbly. Let it sit for another 5 minutes to allow the liquid to be absorbed.

Switch to a dough hook attachment on the stand mixer. Knead the dough on low speed for approximately 5 minutes until it becomes very stretchy and soft.

Lightly spray a clean bowl with cooking oil. Place the kneaded dough into the oiled bowl, cover it with a towel, and let it rise in a warm place until it has doubled in size. This will take approximately 1 1/2 hours.

While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, ground cinnamon, and packed brown sugar. Mix these ingredients together until they are well combined and form a cohesive, spreadable paste.

Once the dough has risen, lightly dust a clean work surface with flour. Turn the risen dough out onto the floured surface and roll it into a large rectangle.

Evenly spread the prepared cinnamon-sugar filling over the entire surface of the rolled-out dough.

Carefully roll the dough into a tight log, starting from one long edge.

Using a sharp knife, cut the log into 12 individual cinnamon rolls.

Take the wrapper from the softened butter (used in the filling) and use it to butter a 9x13 inch baking dish. Place the cut cinnamon rolls into the buttered dish, ensuring the swirl side is facing up.

Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375°F. This second rise will take approximately 30 minutes.

Once the oven is preheated and the rolls have risen, pour the 1/2 cup of heavy cream evenly over the risen cinnamon rolls in the pan.

Bake in the preheated oven for 25 minutes.

While the rolls are baking, prepare the frosting. In a clean mixing bowl, combine the softened salted butter and softened cream cheese. Beat these ingredients together using a hand mixer until they are well combined and smooth.

Add the maple extract, vanilla extract, and approximately 2 cups of powdered sugar to the mixture. Continue beating until the frosting is smooth and creamy.

Once the cinnamon rolls are baked and have cooled for a little while (about 5-10 minutes), spread the prepared cream cheese frosting generously over the top of the warm rolls. Serve and enjoy!
