Recipe Background
Cinnamon rolls with buttery layers, cinnamon swirls, and maple-coffee glaze.
Picture waking up to the aroma of warm butter and cinnamon, a scent so inviting it nudges you gently from slumber. Making homemade cinnamon rolls is more than just baking—it's a sensory journey. The comforting scent wafts through the house, promising soft, pillowy goodness. When you sink your teeth into a freshly baked roll, the fluffy dough and sweet cinnamon swirl dance together perfectly, enriched with a buttery caramelized layer that adds just the right amount of depth.
Roll the dough snugly and evenly—this small detail ensures those perfect spirals, each bite offering consistent flavor. Sharing these rolls brings a touch of warmth to any gathering, their appeal timeless across generations. The lightly crisp outer shell contrasts with the melt-in-your-mouth interior, all enveloped by a silky maple-coffee glaze that clings to each bun, offering a hint of indulgence without being overbearing.
Soft whispers from the kitchen as they bake invite curiosity and anticipation. These cinnamon rolls, with their balanced sweetness and tender crumb, aren’t just a treat; they’re a heartwarming way to gather friends and family. Melt away time, discuss dreams or simple joys—everyone feels a bit closer over a warm cinnamon roll.
Ingredients
For the dough and filling:
- 1 cup butter plus more, melted, for greasing the baking dishes
- 1 quart milk
- 1 cup vegetable oil
- 3 cups granulated sugar divided
- 2 (0.25-ounce) packets active dry yeast
- 8 cups all-purpose flour divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- cinnamon to taste
For the maple frosting:
- 1 (16-ounce) bag powdered sugar
- 2 teaspoons maple flavoring
- 1/2 cup milk
- 1/4 cup butter melted
- 1/4 cup coffee brewed
- 1/8 teaspoon salt
Directions
- Coat two or three 9x13-inch baking dishes with the melted butter.
- In a medium saucepan over medium heat, add 1 quart of the milk, the vegetable oil, and 1 cup of the granulated sugar and heat to just below a boil.
- Transfer the milk mixture to a bowl to cool to room temperature.
- Sprinkle the yeast on top of the milk mixture and let it sit, about 1 minute.
- Add 8 cups of the flour to the yeast mixture, stir until it is just combined, cover with a clean dish towel, and set aside in a warm place, about 1 hour.
- Add the baking powder, the baking soda, 1 tablespoon of the salt, and the remaining flour to the yeast mixture and stir thoroughly to combine.
- Place 1/2 of the dough on a flat, lightly floured surface and use a rolling pin to roll the dough into a thin 30x10-inch rectangle.
- In a microwave-safe bowl, microwave 1 cup of the butter until it has melted.
- Evenly brush the melted butter over the dough.
- Sprinkle the remaining granulated sugar and the ground cinnamon over the dough.
- Beginning at the longest side of the dough, use both of your hands to tightly roll it towards you, then pinch the seam together and place the dough, seam-side down, on a cutting board.
- Use a sharp knife to cut the dough into 1/2-inch slices, making about 20-25 rolls.
- Place the rolls in the prepared baking dishes in a row, being careful not to overcrowd.
- Repeat the process with the remaining dough, starting with rolling it out and ending with placing the rolls in the prepared baking dishes.
- Cover the baking dishes with clean towels and let the rolls rise, about 20 minutes.
- Preheat the oven to 375 degrees F.
- Bake the rolls until they are golden-brown, about 15-18 minutes, being careful not to over-brown.
- While the rolls are baking, in a large bowl, whisk the powdered sugar, the maple flavoring, the remaining milk, the remaining butter, the coffee, and the remaining salt together until the mixture is very smooth and thick, but pourable.
- Immediately pour the icing over the tops and edges of the cinnamon rolls.
- Plate and serve.
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