• Carly Zimmaro

Sweet Sticky Maple Cinnamon Rolls with Cream Cheese Icing

I literally sang the song, L - is for the way you look at me.... O - is for the only one, I see.... V!!! Is...

Okay Okay, i'll stop. You get the point.

But I'm serious, I sang the song.

These cinnamon rolls are super gooey and just the perfect thing I needed one night after work.

I had left over pastry dough {from an unsuccessful pumpkin danish I made - don't worry I'll be sure to redo} and I had no idea what to do with it. No way was I going to throw it out - pastry dough takes a lot of effort and time.

Then it hit me. Cinnmon. Rolls. DONE.

They're quite simple.

Butter. Sugar. Brown Sugar. Cinnamon. That's it.

Roll it up and you're ready to cut those babies and bake to perfection.

But then I saw some really good maple syrup sitting in my cabinet and I totally drizzled those rolls with it.

Can't go wrong with syrup.

Don't you just feel like you're getting lost in a maze of cinnamon bun love?

I know you do.

But WAIT! There's MORE!

The Glaze.

The pearly white glaze.

You gotta pour this on as soon as they come out and let that icing melt into all the cracks and swirls.

I could so get lost in this and be perfectly fine.

Indulge. Indulge. Indulge.

Seriously. Everyone deserves a nice warm gooey sticky hot cinnamon roll in their life.

The dough is an overnight dough too. So you can cut up the dough into fractions and just make cinnamon rolls after work whenever you're craving one.

Like I did. I just didn't know I was going to and it just worked out. know what I'm sayin?

So enjoy. With a cup of coffe.

Now i'm craving one.

This will make three batches of Cinnamon Rolls



  • 4 1/2 tsp active dry yeast

  • 1 tsp honey

  • 1/2 c very warm water

  • 4 c flour

  • 1/2 c sugar

  • pinch of kosher salt

  • 1 stick of butter {cold, chopped into small cubes}

  • 3 eggs

  • 1/2 c heavy cream


  • Softened butter

  • Sugar

  • Brown Sugar

  • Cinnamon

  • Nutmeg

  • Salt


  • Maple syrup

  • Butter


  • 8 oz cream cheese {microwave for 30 seconds at a time until smooth}

  • 1/4 c powdered sugar

  • 1 Tbs vanilla

  • cream - to thin out


  1. In a small bowl or cup combine the yeast, honey and water. Let bloom for 10 minutes.

  2. In a large bowl combine the flour, sugar and salt. Take your cubed butter and cut into the flour mixture using a pastry cutter or a fork. Until butter is the size of peas.

  3. Make a well in the center of the flour mixture and add in the yeast, eggs and heavy cream.

  4. Mix slow, making sure everything is incorporated.

  5. You don't want to overmix!!! If there are parts where flour isn't mixed in, that's fine.

  6. Cover with plastic wrap, set in the fridge and let rise overnight - won't be much of a rise.

  7. When ready to make cinnamon rolls preheat oven to 350 degrees, take the dough out and let sit at room temp for about 30 minutes.

  8. Really flour your surface and dump out your dough - you can do this all at once or cut into portions.

  9. Flour the top of the dough and using a rolling pin, roll out the dough into a sheet about 1/4 inch thick.

  10. Spread the softened butter all over the pastry dough.

  11. Covering ALL ENDS, as much as you want, coat with sugar, then brown sugar, then cinnamon, and a little nutmeg. The more the better.

  12. Roll up your pastry very tightly. Starting with the short side will ensure thick rolls. Starting with the long side will get a lot of smaller rolls.

  13. Place your rolls in a buttered baking dish.

  14. Coat with maple syrup if desired.

  15. Top with little blobs of butter.

  16. Bake for 15-20 minutes until golden brown.

  17. While they bake in a small bowl, whisk the smooth cream cheese with sugar and vanilla. Add as much cream you need to thin out to desired consistency.

  18. Pour onto the hot cinnamon rolls as soon as they come out of the oven.

  19. Drizzle with a little more syrup if you'd like!

  20. AND ENJOY!