Cinnamon Rolls with Maple Frosting


There’s something about a homemade cinnamon rolls coming out of the oven on Christmas morning. All those past mornings have a sweetness and nostalgia to them, something I wanted to recreate for our Christmas brunch. This egg-free recipe has an incredible rise and adds seasonal flare to a classic, with it’s maple icing.

Cara’s Cinnamon Rolls with Maple Icing

Yield: 3 dozen rolls


For the dough:

  • 1 qt whole milk
  • 1 C vegetable oil
  • 1 C sugar
  • 5 T yeast
  • 1/2 C warm water
  • 8 C all-purpose flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 T salt
  • 1 stick melted butter

For cinnamon sugar filling

  • 2 C sugar
  • 2 T cinnamon

For maple icing

  • 2 LB powdered sugar
  • 1 T maple flavoring
  • 1/2 C whole milk
  • 1/4 C melted butter
  • 2 T brewed coffee
  • 1/8 t salt


For the dough:

Heat up milk, oil, and sugar to below a boil. While heating, bloom the yeast with  warm water. Once milk cools add yeast to mixture. Add 8 cups of flour. Stir until combined. Cover and let rest for an hour, or until doubled in size. Punch down. Add baking powder, baking soda, salt, and 1/2 C flour. Stir until dough is a soft, but not overly sticky texture. Remove half the dough and roll out onto a floured surface. Melt the butter and spread 1/2 over the dough with a pastry brush. Using a spoon sprinkle evenly your cinnamon sugar mixture. Roll up the dough and using a sharp knife slice into 3/4 inch thick rounds. Place in a greased 9×13 pan. Bake at 375 for 20 minutes, or until golden brown.

For the frosting:

Combine all ingredients in a mixer. Apply icing to rolls upon removing them from the oven.

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