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Maple & Honey Cinnamon Rolls

Soft, pillowy rolls sweetened naturally with maple syrup and honey, featuring a "steam-baked" milk finish and a tangy cream cheese glaze.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Proofing Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings 12 Rolls

Ingredients
  

  • Ingredients

For the Dough:

  • 7 g Active dry yeast
  • 240 ml Warm milk approx. 40°C
  • 3 tbsp Maple syrup
  • 2 tbsp Honey
  • 3 tbsp Melted butter
  • 500 g Plain flour all-purpose

For the Filling:

  • 6 tbsp Unsalted butter softened
  • 3 tbsp Maple syrup
  • 3 tbsp Honey
  • 2 tbsp Ground cinnamon be generous
  • 1 tsp Vanilla extract
  • Splash of milk optional, for texture

For the Cream Cheese Frosting:

  • 4 tbsp Cream cheese softened
  • 5 tbsp Honey adjust to taste
  • 1 tsp Vanilla extract
  • 1-2 tbsp Milk to reach desired consistency

Instructions
 

  • Activate Yeast: Combine warm milk and yeast in a small bowl. Cover and let sit for 10 minutes until foamy and active.
  • Mix Dough: In a large bowl, whisk together the yeast mixture, maple syrup, honey, and melted butter. Gradually add the flour and salt (if using).
  • Knead: Turn the dough onto a floured surface. Knead for 5–10 minutes until the dough is smooth and elastic.
  • First Rise: Place dough in a greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 1.5–2 hours, or until doubled in size.
  • Shape: Punch down the dough and roll it out into a large rectangle (about 1/4 inch thick) on a floured surface.
  • Fill: Whisk filling ingredients into a smooth paste. Spread evenly across the dough. Cut into strips and roll into swirls.
  • Second Proof: Place rolls into a greased baking dish. Cover and let rest for 40 minutes.
  • The Milk Trick: Preheat oven to 180°C. Pour a splash of milk into the bottom of the dish around the base of the rolls (not over the tops).
  • Bake: Bake for 18–22 minutes until the tops are golden brown.
  • Frost: Whisk frosting ingredients until smooth. Spread over the rolls while they are still slightly warm to allow some of the glaze to seep into the layers.

Notes

  • Milk Temperature: Use a thermometer if possible; anything over 45°C will kill the yeast.
  • Kneading: If using a stand mixer, use the dough hook on medium-low speed for about 7 minutes.
  • Storage: These stay soft for 2–3 days in an airtight container. Reheat for 15 seconds in the microwave for that "fresh out of the oven" feel.