Homemade Maple Cinnamon Rolls Recipe with Icing

In a large bowl, combine 1/2 cup (120 ml) warm milk, 1/4 cup (60 ml) warm water, and 1 packet (2 1/4 tsp) active dry yeast. Let sit for about 5 minutes, or until foamy.

Stir in 1/3 cup (70 g) sugar, 1/3 cup (75 g) softened unsalted butter, and 2 large eggs to the yeast mixture.

Gradually add 4 1/2 cups (540 g) all-purpose flour, about 1/2 cup at a time, stirring well between each addition until a dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough becomes smooth and elastic.

Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, until doubled in size.

In a small pan, melt 1/2 cup (115 g) unsalted butter over medium heat, stirring constantly until the butter turns golden brown and has a nutty aroma. Set aside to cool slightly.

In a small bowl, mix 3/4 cup (150 g) packed brown sugar, 2 tbsp ground cinnamon, and 2 tbsp pure maple syrup with the browned butter. Stir until smooth.

After the dough has risen, roll it into a rectangle about 16x12 inches on a lightly floured surface. Spread the maple cinnamon filling evenly over the dough.

Roll the dough tightly from the longer edge and cut into 12 even pieces. Place them in a greased 9x13-inch baking dish, cover, and let them rise for 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.

While the rolls bake, melt 1/4 cup (60 g) unsalted butter in a small pan over medium heat, stirring constantly until golden brown and fragrant. Let it cool slightly.

In a bowl, whisk together the browned butter, 1 1/2 cups (190 g) powdered sugar, 2-3 tbsp heavy cream, 3 tbsp pure maple syrup, and 1/2 tsp vanilla extract. Adjust with more cream if needed for consistency.

Allow the rolls to cool for a few minutes, then spread the maple frosting over the warm rolls.