Easy Cinnamon Rolls with Brown Butter Maple Icing

I’ve been perfecting my Cinnamon Rolls with Brown Butter Maple Icing for years, and they’re honestly my favorite weekend treat.

The pillowy soft texture combined with that incredible brown butter glaze creates pure comfort in every bite – I promise you’ll be making them on repeat!

Why You’ll Love This Cinnamon Rolls with Brown Butter Maple Icing

I’m completely obsessed with the brown butter maple icing on my cinnamon rolls – it adds this amazing nutty, caramelized depth that regular glazes just can’t match.

I’ve made the dough incredibly forgiving because I want everyone to succeed with this recipe, whether you’re new to baking or have been doing it for years like me.

This Cinnamon Rolls with Brown Butter Maple Icing is one of my go-to favorites, but I also adore making my easy bread cinnamon rolls recipe and easy oatmeal cookie apple crisp.

Ingredients for These Cinnamon Rolls Recipe

For the Dough:

• 2 cups (250g) all-purpose flour – I prefer using bread flour for extra chewiness, but all-purpose works beautifully
• 2¼ tsp (7g) active dry yeast – Make sure it’s fresh for the best rise
• 1 tsp fine sea salt – Don’t skip this; it balances the sweetness perfectly
• ⅓ cup (65g) granulated sugar – Feeds the yeast and adds subtle sweetness
• ¾ cup (180ml) whole milk – Room temperature works best for activating yeast
• 3 tbsp (45g) unsalted butter – I always use European-style for richer flavor
• 1 large egg – Room temperature helps everything blend smoothly
• 1 tsp pure vanilla extract – The real stuff makes a difference

For the Cinnamon Sugar Filling:

• 5 tbsp (75g) unsalted butter, softened – Let it come to room temperature naturally
• ½ cup (100g) packed brown sugar – Light or dark brown sugar both work wonderfully
• 1 tbsp ground cinnamon – I love using Ceylon cinnamon for its delicate flavor
• Pinch of salt – Trust me on this one

For the Brown Butter Maple Icing:

• 4 tbsp (60g) unsalted butter – This will be transformed into liquid gold
• ½ cup (60g) powdered sugar – Sift if it’s lumpy
• 2 tbsp pure maple syrup – Grade A maple syrup gives the best flavor
• 1-2 tbsp whole milk – For achieving that perfect drizzling consistency

How to Make Cinnamon Rolls with Brown Butter Maple Icing

Step 1: Prepare the Dough Base Start by gently warming your milk and 3 tablespoons of butter in a small saucepan over low heat until the butter melts completely. The mixture should feel just warm to touch, not hot. I always test it on my wrist – it should feel like a comfortable bath temperature.

Step 2: Mix the Dry Ingredients In your stand mixer bowl (or large mixing bowl), whisk together flour, yeast, salt, and sugar. Make sure to keep the salt and yeast on opposite sides of the bowl initially, as salt can inhibit yeast growth if they touch directly.

Step 3: Combine and Knead Add the warm milk mixture, egg, and vanilla to your flour mixture. Using the dough hook, mix on medium speed for 8-10 minutes until you have a smooth, slightly sticky dough. If kneading by hand, this will take about 12-15 minutes. The dough should pull away from the sides of the bowl but still feel soft and pliable.

Step 4: First Rise Transfer your dough to a lightly oiled bowl, turning it once to coat all sides. Cover with a damp kitchen towel and place in a warm, draft-free spot. I like to turn my oven on for just 2 minutes, then turn it off and place the bowl inside. Allow the dough to double in size, about 1½ to 2 hours.

Step 5: Make the Filling While your dough rises, mix the softened butter, brown sugar, cinnamon, and salt in a small bowl until well combined. The mixture should be spreadable but not too wet.

Step 6: Roll and Fill Once doubled, punch down the dough and turn it onto a lightly floured surface. Roll into a 18×12 inch rectangle. Spread the cinnamon filling evenly across the surface, leaving a ½-inch border along one long edge.

Step 7: Shape the Rolls Starting from the long edge without the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut into 12 equal pieces. I find marking the log with a knife first helps ensure even portions.

Step 8: Second Rise Place your rolls in a greased 9×13 inch baking dish, leaving space between each roll. Cover and let rise for 30-45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C).

Step 9: Bake for 20-25 minutes until the tops are golden brown and the center rolls sound hollow when tapped. Don’t overbake – they’ll continue cooking slightly from residual heat.

Step 10: Make the Brown Butter Icing While the rolls cool slightly, make your icing. In a small saucepan, melt the 4 tablespoons of butter over medium heat. Continue cooking, swirling occasionally, until it turns golden brown and smells nutty – about 3-4 minutes. You’ll see brown bits at the bottom and hear gentle sizzling.

Step 11: Finish the Icing Remove from heat and whisk in maple syrup. Gradually add powdered sugar, whisking constantly. Add milk 1 tablespoon at a time until you reach your desired consistency – it should drizzle but not be too thin.

Step 12: Glaze and Serve Drizzle the warm brown butter maple icing over the slightly cooled rolls. The contrast of temperatures creates the most incredible flavor experience.

My Tips for the Best Cinnamon Rolls with Brown Butter Maple Icing

My biggest tip is to not rush the rising process, good things take time, and your patience will be rewarded with incredibly fluffy rolls.

I always keep my brown butter icing slightly warm when drizzling; it spreads more evenly and creates those gorgeous drips down the sides.

Don’t overflour your work surface when rolling – too much flour makes the dough tough.

What if my brown butter gets too dark?

If your butter starts smoking or turns very dark brown, start over. You want a golden color with a nutty aroma, not bitter burnt flavors.

Keep the heat at medium and watch carefully during those final minutes.

Can I freeze baked cinnamon rolls?

Yes! I freeze them without the icing in airtight containers for up to 3 months. Thaw at room temperature, warm slightly in the oven, then add fresh icing.

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My dough isn’t rising – what went wrong?

Check your yeast expiration date first. Also, if your milk mixture was too hot, it could have killed the yeast. The liquid should feel warm, not hot, against your skin.

My Favorite Serving Suggestions

I love serving my cinnamon rolls warm for weekend breakfast with freshly brewed coffee or cold milk.

They’re absolutely divine as an afternoon treat with tea, and I often make them for special occasions like Christmas morning or birthday brunches.

You can serve them individually or family-style right from the baking dish.