There’s something about a homemade cinnamon roll that feels like a hug from the inside out. I’m Kelsey, and in my family, these weren’t just breakfast; they were a language of love, a holiday tradition passed down with sticky fingers and happy sighs.
The real magic happens when you pour that uniquely spiced maple-coffee frosting over the steaming pan. It seeps into every nook, creating a sweet, fragrant bond that’s utterly irresistible. This recipe makes a generous batch, perfect for sharing and, frankly, for securing your place as a neighborhood legend.
Ingredients Needed for the Recipe
Gathering everything first makes the process so much smoother. Here’s what you’ll need for this generous, joyful batch.
- Whole Milk & Vegetable Oil: These create a wonderfully rich and tender dough that stays soft for days.
- Sugar & Active Dry Yeast: The sugar feeds the yeast, waking it up to make the dough beautifully puffy and light.
- All-Purpose Flour, Baking Powder & Soda: The flour builds the structure, while the leaveners give the rolls their final lift in the oven.
- Salted Butter: Used generously in the filling and pans, it’s the source of that glorious, oozing richness.
- Ground Cinnamon: The warm, aromatic heart of the entire operation—don’t be shy with it.
- Powdered Sugar, Maple Flavoring & Strong Coffee: The trio for the signature frosting. The coffee deepens the flavor without shouting its presence.
The Dough Decisions
This dough is forgiving and even benefits from a little patience. You have a lovely option here that affects your rolling experience.
After mixing, you can use the dough right away for a more rustic, heartfelt roll. Or, you can chill it. Refrigerating the dough for at least an hour firms it up, making it far less sticky and easier to roll out neatly. The choice is yours, and the taste, I promise, is spectacular either way.
How to make ?
Step 1- Wake the Yeast
Warm the milk, oil, and sugar in a saucepan until it’s just hot to the touch. Let it cool slightly, then sprinkle the yeast over the surface and let it sit for a minute—it should look a little foamy.
Step 2- Build the Dough
Stir in eight cups of flour until it’s just combined into a shaggy, sticky mass. Cover the bowl and let it rest in a warm spot for a full hour; it will puff up proudly. Then, gently fold in the remaining flour, baking powder, baking soda, and salt.
Step 3- Roll It Thin
On a well-floured surface, roll the dough out into a vast, thin rectangle. We’re talking roughly the length of a standard kitchen countertop. This thin layer is key for creating all those wonderful, spiraled layers.
Step 4- The Gooey Layer
Pour the melted butter all over the dough and use your fingers to spread it to every corner. Generously shower it with sugar, then a bold dusting of cinnamon. This is no time for restraint—gooey is the absolute goal.
Step 5- Create the Log
Starting from the long side farthest from you, roll the dough tightly toward yourself. Use both hands and just go slow, keeping the roll as snug as you can. Don’t fret about escaping filling; that’s a good sign. Pinch the final seam to seal.
Step 6- Slice and Pan
With a sharp knife, slice the log into generous rounds. Swirl a bit of melted butter in your pans, then place the rolls inside, giving them a little room to breathe and grow. They’ll cozy up during the rise.
Step 7- The Final Rise & Bake
Cover the pans with a towel and let the rolls rise again for about 45 minutes. They’ll become pleasantly plump. Then, bake them in a hot oven until they’re a perfect golden brown, not pale.
Step 8- The Icing Moment
While they bake, whisk together the frosting until it’s smooth and pourable. The moment the rolls come out of the oven, drizzle that frosting over them lavishly. Listen for the gentle sizzle as it soaks in—that’s the sound of success.
Your Freezing Game Plan
This recipe makes a lot, which is a fantastic problem to have. You can freeze them at almost any stage, a real gift for future-you.
My personal favorite method is to bake and frost them completely. Let them cool, then wrap the whole pan tightly before freezing. To serve, just thaw them overnight in the fridge and warm them gently in the oven. It’s like having a secret stash of happiness ready to go.
Tips
- Use a piece of dental floss for slicing cleanly through the roll without squashing it. Just slide it underneath, cross the ends over the top, and pull.
- If your kitchen is cool, let the dough rise in an oven with just the light on—the slight warmth is perfect for yeast.
- Taste the frosting as you go. Want more maple? Add another splash. The coffee should be a background note, not the star.
- Don’t skip buttering the baking pans. It gives the rolls’ bottoms a delicious, slightly caramelized edge.
The Frosting Philosophy
That maple-coffee combination might give you pause, but trust me here. Neither flavor stands alone boldly; they simply weave together into something deeper and more complex than standard vanilla glaze.
If you must adapt, a splash of vanilla can replace the maple. And for the coffee, just use extra milk. But trying it the original way once is a worthwhile leap of faith. Pour it on while the rolls are hot, and watch as they become one inseparable, glorious mess.
Cinnamon Rolls Recipe
Description
These rich, gooey cinnamon rolls are generously drizzled with a luscious maple-coffee frosting that adds a sophisticated depth of flavor. Perfect for holiday gifting, weekend brunches, or anytime you want to treat yourself (or your loved ones) to something truly special. Soft, buttery, and packed with cinnamon-sugar goodness, these rolls are a guaranteed crowd-pleaser.
Ingredients
For the Dough and Filling
For the Maple-Coffee Frosting
Instructions
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Heat the milk, vegetable oil, and 1 cup sugar in a medium saucepan over medium heat until just below boiling. Cool to 105–115°F (40–46°C). Sprinkle yeast on top and let sit for 1 minute.
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Stir in 8 cups of flour until just combined (dough will be very sticky). Cover and let rise in a warm place for 1 hour, or until puffy.
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Add remaining 1 cup flour, baking powder, baking soda, and salt. Gently fold until just combined. Use immediately or refrigerate up to 3 days (chilling for at least 1 hour is recommended for easier handling).
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On a floured surface, roll dough into a large rectangle (approx. 50–55 inches by 10 inches), rolled very thin.
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Spread 1½ cups melted butter evenly over the dough. Sprinkle generously with 2 cups sugar and 3 Tbsp cinnamon.
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Starting from the far end, tightly roll the dough toward you. Seal the seam by pinching and flip seam-side down.
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Cut into ¾–1 inch slices (yields 40–50 rolls). Place in greased pans (1 Tbsp melted butter per pan), arranging 7 per pan (1 center + 6 around).
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Cover with a kitchen towel and let rise for 45 minutes.
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Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes until golden brown (not pale, not overly dark).
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While baking, whisk together all frosting ingredients until smooth and pourable. Adjust with more milk or maple extract to taste.
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Immediately after baking, pour warm frosting generously over hot rolls—covering edges and tops. Let sit to absorb.
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Serve warm, or cool and freeze for later (fully iced rolls freeze well).
Nutrition Facts
Servings 45
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12 gg19%
- Saturated Fat 6 gg30%
- Trans Fat 0 gg
- Cholesterol 25 mgmg9%
- Sodium 210 mgmg9%
- Potassium 85 mgmg3%
- Total Carbohydrate 52 gg18%
- Dietary Fiber 1 gg4%
- Sugars 36 gg
- Protein 4 gg8%
- Calcium 60 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chill the dough? Not required, but chilling for 1+ hours makes rolling easier and yields neater rolls.
- Maple & coffee in frosting? Highly recommended—they add depth without overpowering. Substitute with vanilla and extra milk if needed.
- Freezing tips: Freeze unbaked, baked-unfrosted, or fully iced. Thaw and reheat as needed.
- Pro tip: Pour frosting all the way to the pan edges so side rolls get coated too!
