Quick & Easy Cinnamon Rolls with a Maple Glaze

These delicious cinnamon rolls are fast and easy and can be made just in time for breakfast! A Maple Sugar glaze makes them perfect. A soft homemade no-yeast roll with a brown sugar, cinnamon & butter filling.

Quick & Easy Cinnamon Rolls

My mother was making these simple Cinnamon Rolls for as long as I can remember. They were a Friday night tradition.

And this is one of the first recipes that I shared with my husband and kids when I wanted to give them a taste of Canada.

My mother usually left them unglazed but because we love Maple Syrup and since Maple Syrup is so Canadian why not add a maple syrup glaze? It was the perfect addition.

How to make Easy Cinnamon Rolls

• In a large bowl with a whisk mix flour, baking powder and salt, with a pastry blender cut in butter until it resembles coarse crumbs, add the milk and with a fork mix until the mixture becomes a soft dough.
• Turn it onto a lightly floured surface and knead just until dough is thoroughly combined.
• Roll dough out to rectangle that is 1/8 inch thick.
• Spread the dough with softened butter and sprinkle with brown sugar / cinnamon mixture,  pat down lightly.
• Starting with long end roll into a log.

• Slice the dough into 13 pieces and place in prepared pie dish.
• Bake for approximately 30-35 minutes (or until golden).
• Let cool before drizzling with glaze.

These are perfect for a special breakfast, but you don’t have time to wait for the yeast to rise. Simple, easy and very tasty Cinnamon Rolls.

And of course they are one of my favourites!

Who invented Cinnamon Rolls?

Cinnamon Rolls were apparently invented in Sweden. There is even a Cinnamon Roll National Holiday on October 4.

My mother used to make these almost every Friday night and they became one of our weekly food traditions!

Is there a difference between Cinnamon Buns and Cinnamon Rolls?

There are a couple of differences between a Cinnamon Bun (or also known as a Sticky Bun) they both are usually made with a yeast dough that is rolled out and spread with butter, and usually cinnamon, sugar,  and sometimes nuts or raisins.

The dough is then rolled up and sliced. For the sticky buns, the baking dish is first lined with a few sticky ingredients, like brown sugar, honey, butter and usually nuts and or raisins.

Once they are baked, the pan is then inverted so that sticky bottom becomes the topping.

Whereas Cinnamon Rolls are placed in the prepared baking dish that has been lightly greased and floured and then baked. Once they have cooled they are then spread or drizzled with a powdered sugar glaze.

Cinnamon Rolls

I firmly believe that you can never stop at one!  At least we can’t. The Italian loves these so much they are always gone the same day I make them.

These cinnamon buns can also be made individually in a 12 medium size muffin pan.

How to store Cinnamon Rolls

I can’t imagine that they aren’t eaten in one day, but if you do have leftovers then be sure to store them in an airtight container or wrapped tightly in plastic. They will last up to two days at room temperature.

They can also be refrigerated for up to 6 days.  They can also be frozen unbaked or baked, be sure to store in an airtight container or freezer bag. They will keep for up to a month.

Thaw the cinnamon rolls in the fridge before baking.

More Cinnamon Recipes to try

Homemade Cinnamon Cake Donuts

Simple Easy Cinnamon Cake

Maple Glazed Brown Sugar Cinnamon Scones

Homemade Cinnamon Apple Strudel

So if you like Cinnamon Rolls made with brown sugar, cinnamon and butter then I think you will love this easy recipe. Let me know what you think. Enjoy!

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Quick & Easy Cinnamon Rolls with a Maple Glaze

These delicious cinnamon rolls are fast and easy and can be made just in time for breakfast! A Maple Sugar glaze makes them perfect.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword cinnamon buns, cinnamon rolls, easy cinnamon rolls, quick cinnamon buns

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 13 rolls

Calories 244kcal

Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

CINNAMON ROLL DOUGH

• 2 cups flour (260 grams)
• 1 tablespoon baking powder
• 1 pinch salt
• 1/4 cup butter cold (50 grams)
• 3/4 cup milk (180 grams)

**If using unsalted butter then add 1/4 teaspoon salt.

TOPPING

• 1 cup brown sugar (lightly packed) (200 grams)
• 1-2 teaspoons cinnamon (if desired)
• 1/3 cup butter softened (70 grams)

MAPLE GLAZE

• 1/2 cup powdered / icing sugar (60 grams)
• 1/2 teaspoon vanilla
• 2 tablespoons maple syrup
• 1/2 -1 tablespoon cream or milk

Instructions

• Pre- heat oven to 350 degrees (180 degrees). Lightly grease and flour an 8 inch pan (pie, cake or even a 12 medium size muffin tin) I used a pie plate.
• In a large bowl whisk together the flour, baking powder and salt, then cut in the cold butter* until it resembles coarse crumbs, then add the milk and mix with the fork until the mixture becomes a soft dough, turn it onto a lightly floured surface and knead just until dough is thoroughly combined.
• Roll dough out to rectangle that is 1/8 inch thick.

*I like to place the butter in the freezer 20 minutes before using, then grate it with a large hole grater, that way it is much easier to combine to make coarse crumbs.

TOPPING

• In a small bowl mix together the brown sugar and cinnamon (if using).
• Spread with butter and sprinkle with brown sugar / cinnamon mixture,  pat down lightly. Starting with long end roll into a log, cut into 12-13 pieces, place the slices cut side up in the prepared baking dish (pie, cake or muffin). Bake for approximately 30-35 minutes (or until golden).  Let cool before drizzling with glaze. Enjoy!

MAPLE GLAZE

• In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add 1/2 tablespoon of the cream or milk, mix until smooth. Pour over cooled cinnamon buns.

Nutrition

Calories: 244kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 88mg | Potassium: 162mg | Fiber: 1g | Sugar: 24g | Vitamin A: 277IU | Calcium: 80mg | Iron: 1mg

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from September 1, 2014.