Name: Maple Cinnamon Breakfast Rollups
Prep time: 45 min
Cook time: 25 min
Total time: PT-490123H53M10S
Cuisine: American
Ingredients: 1 cup whole milk, warmed to about 100°F (38°C); 2/3 cup granulated sugar, divided; 1 and 1/2 tablespoons Platinum Yeast from Red Star (2 standard size packets); 1/2 cup unsalted butter, softened and cut into 4 pieces; 2 large eggs, at room temperature; 1/2 teaspoon salt; 4 and 1/2 cups all-purpose flour or bread flour, plus more for dusting/rolling; 1/2 cup unsalted butter, softened (for filling); 1/4 cup pure maple syrup (for filling); 1/4 cup granulated sugar (for filling); 1 Tablespoon ground cinnamon (for filling); 1 and 1/2 cups confectioners’ sugar (for icing); 2 Tablespoons pure maple syrup (for icing); 2 Tablespoons whole milk (for icing)

There’s nothing quite like the smell of cinnamon waking you up on a crisp morning, right? That’s exactly what inspired me to create these Maple Cinnamon Breakfast Rollups. They hit that perfect spot between comforting indulgence and something I feel genuinely good about eating before noon. Forget those overly heavy, super-sweet cinnamon swirls;

These rollups are lighter, naturally sweet, and perfect for busy mornings. I first whipped these up on a quiet Vermont morning when the air was just starting to turn cool. I looked at the pure maple syrup I bought practically down the road, and decided I needed warmth right then! I experimented by brushing a little of that liquid gold inside each roll and topping it with cinnamon. Wow. The first bite instantly tasted like childhood mornings—warm, soft, and perfectly balanced.

Close-up of freshly baked Maple Cinnamon Breakfast Rollups generously topped with white glaze icing.

It’s become my secret weapon for turning a chaotic weekday into something calmer and more nourishing. Seriously, these are so simple, yet they feel special. I share them all the time now because they are quick, wholesome, and everyone loves them.

Why You Will Love These Maple Cinnamon Breakfast Rollups

I have a few recipes I fall back on when things get hectic, and these rollups are right at the top! They really simplify breakfast without feeling like a sacrifice. Honestly, they taste way more complicated to make than they actually are.

They are so easy to make! You mix up the dough, spread the filling, roll, and bake. Perfect for after-school snacks too!
That natural sweetness from real maple syrup just sings alongside the comforting cinnamon. It’s balanced, not overwhelmingly sugary.
These are absolutely wonderful for families. Kids love watching them puff up during the second rise, and they are easy for little hands to hold once cooled slightly.
They are much lighter than traditional heavy cinnamon rolls, which means you feel energized rather than weighed down for your busy day. If you’re looking for more cozy morning ideas, check out my full section on all things breakfast!

Essential Ingredients for Perfect Maple Cinnamon Breakfast Rollups

Okay, listen up! When you’re making yeast dough, ingredient quality really makes a difference. I promise you, it’s worth tracking down the good stuff, especially that pure maple syrup. Using room temperature eggs and softened butter helps everything blend so much better, so don’t skip that step! We need three specific groupings here: the dough foundation, the creamy filling, and the simple glaze to finish.

For the Dough

1 cup whole milk, warmed just right—about 100°F (38°C). It should feel pleasantly warm on your wrist, not hot!
2/3 cup granulated sugar, divided for the dough activation and later on.
1 and 1/2 tablespoons Platinum Yeast from Red Star (that’s about 2 standard size packets, don’t substitute carelessly here!).
1/2 cup unsalted butter, softened and cut into 4 pieces before you start mixing.
2 large eggs, make sure they are at room temperature, please!
1/2 teaspoon salt, this wakes up all the sweet flavors.
4 and 1/2 cups all-purpose flour or bread flour, plus a little extra just for dusting and rolling later on.

For the Maple Cinnamon Filling

This is where that beautiful maple flavor comes from, so use the real deal—no pancake syrup allowed!

1/2 cup unsalted butter, softened completely for spreading.
1/4 cup pure maple syrup—this is so important for that authentic taste!
1/4 cup granulated sugar.
1 Tablespoon ground cinnamon.

For the Sweet Icing

We keep this simple so it doesn’t overpower the maple filling.

1 and 1/2 cups confectioners’ sugar (powdered sugar).
2 Tablespoons pure maple syrup.
2 Tablespoons whole milk, or maybe a little more if your icing is too stiff.

Step-by-Step Guide to Making Maple Cinnamon Breakfast Rollups

This is where we turn simple ingredients into warm, portable breakfast magic! Don’t let the yeast scare you; we’re making this easy. Just follow these steps, and you’ll have those beautiful, slightly healthier swirls ready in no time. We’re going to break this down into manageable chunks so you can focus on getting that dough just right. It’s all about technique, which is something I learned while perfecting my sourdough bread!

Activating Yeast and Mixing the Dough for Maple Cinnamon Breakfast Rollups

First things first: wake up that yeast! Whisk the warm milk (it needs to be right around 100°F) with 2 tablespoons of sugar and the yeast in your stand mixer bowl. Cover it up and let it bubble happily for about 5 minutes until it looks foamy. That foam tells us it’s ready to work its magic!

Next, add the rest of the sugar and the softened butter pieces, mixing until they start to break down. Then, toss in the eggs and salt. Now, switch to low speed and start adding your flour, one cup at a time, making sure each cup is incorporated before pouring in the next. Once most of the flour is in, beat for 3 full minutes. Keep going for an *extra* 5 minutes, or knead by hand on a floured surface for the same time. Trust me on this: kneading until the dough is soft and just slightly tacky is vital! That long knead creates the structure that keeps your rolls soft and chewy later on.

First Rise and Preparing the Pan

Once you have that beautiful, soft dough, gently oil a large bowl and roll the dough around so it’s lightly coated. Cover that bowl tightly—I usually use plastic wrap and a tea towel—and find it a warm spot. We need patience here; let it chill out and double in size, which usually takes a solid 2 hours. If your kitchen is cold, put it in the oven with just the light on for a nice, draft-free rise!

While it’s rising, get your baking dish ready. I prefer lining my 9×13 pan with parchment paper, letting the edges hang over a bit—it makes lifting the whole thing out so much easier later. If you don’t have parchment, a good coating of butter and flour works just fine.

Filling, Rolling, and Second Rise for Maple Cinnamon Breakfast Rollups

When the dough has doubled, gently punch it down to release all that air. Turn it out onto a lightly floured surface. This is where you need a decent-sized workspace! Roll it out gently with your rolling pin into a big rectangle, about 12 inches by 18 inches. Don’t stress if it’s not perfect!

While you roll, mix your filling ingredients until they are creamy—the softened butter is key here! Spread that delicious maple-cinnamon mixture evenly over the entire surface of the dough. Then, grab the short end and roll it up really tightly to create an 18-inch long log. Slice this log into 12 even pieces, roughly 1.5 inches wide. Tuck those rolls snugly into your prepared pan.

Close-up of several soft Maple Cinnamon Breakfast Rollups topped with thick white icing, glistening in the sunlight.

Cover the pan again and let them have their second nap! This rise takes about 90 minutes. You want them to look puffy and almost touching before they go into the heat. This second rise ensures they bake up light, not dense.

Baking and Glazing Your Maple Cinnamon Breakfast Rollups

Time to bake! Preheat your oven to 375°F (191°C). They bake for about 25 minutes until they’re showing a nice, light golden color on top. A pro tip: after about 15 minutes, check them. If they are browning too quickly, just loosely tent the pan with aluminum foil. This keeps the tops from burning while the center finishes cooking.

Once they come out, let them cool in the pan on a wire rack for about 10 minutes. While they cool slightly, whisk together all your icing ingredients really well. If you end up with icing that’s as thick as paste, relax! Just whisk in another teaspoon of milk until it becomes perfectly drizzle-able. Drizzle that sweet topping right over the warm rolls, and get ready to enjoy!

Close-up of several fluffy Maple Cinnamon Breakfast Rollups covered in thick white icing.

Tips for Success with Your Maple Cinnamon Breakfast Rollups

Baking yeast dough just takes a little bit of intuition, but I promise these rolls are forgiving! If you want that absolute perfect fluffy texture, stick close to the milk guidance. I really recommend using whole milk for the creamiest, richest dough—buttermilk works in a pinch if you have it, though the texture might be slightly denser. Please avoid nonfat milk if you can; it just doesn’t give the dough the richness it needs!

When it comes to the rise times, don’t rush them! Those two separate rises are non-negotiable for light rolls. If your environment is cool, cover the rolls well and put them somewhere slightly warmer, even near a slightly warm oven door. It’s all about creating a snug little environment for the yeast to do its job. For more tips on getting great texture in baked goods, I loved my process for cream cheese banana bread, and the lessons there apply here too!

Make-Ahead and Storage for Maple Cinnamon Breakfast Rollups

I get it—mornings are hectic! That’s why I love that these Maple Cinnamon Breakfast Rollups are totally flexible. If you want zero work in the morning, you can totally prep them the night before. Just complete everything up until step 7 (rolling them out and shaping the log, but stop before you fill them), wrap the dough tightly, and pop it in the fridge for up to 12 hours. When you pull them out the next morning, let them get cozy on the counter for about an hour or two to start rising again before baking.

You can even freeze them! After you cut the shaped rolls, place them spaced apart on a baking sheet and freeze them solid. Once they are frozen hard, you can toss them into a freezer bag. To bake from frozen, simply move them to the fridge overnight to thaw, let them sit at room temperature for that crucial 1.5 to 2 hours rise before baking them right away. This is the same technique I use for my best make-ahead breakfast casseroles—planning ahead is a game-changer!

Variations on Maple Cinnamon Breakfast Rollups

While these Maple Cinnamon Breakfast Rollups are perfect just as they are—that maple and cinnamon combo is hard to beat—I always love encouraging you to play around a little! Baking should be fun, and these are such wonderfully simple recipes, they handle small tweaks like a champ. They are perfect as quick, kid-friendly snacks because you can change them up based on what your family loves.

For the filling, if you have some chopped pecans or walnuts hanging around, tossing in maybe a quarter cup right before you roll it up adds a lovely little crunch. Or maybe your kids aren’t huge on the sticky maple in the icing? You can totally substitute honey for the maple syrup in the icing recipe if you like! It gives a slightly different floral note which is also delicious.

A close-up of fluffy Maple Cinnamon Breakfast Rollups covered in white icing, with one roll partially eaten showing the soft interior.

You can also get creative with spices! Try mixing in just a tiny pinch of ground cardamom with the cinnamon for an extra warm, exotic touch. Since these are one of my favorites for after-school snacks—especially paired with some fruit—I often use whatever nuts or dried fruit I happen to have on hand. Check out my section on easy snacks and treats for more low-fuss ideas just like this!

Frequently Asked Questions About Maple Cinnamon Breakfast Rollups

I always get asked similar questions when people first try making these rolls, especially if they are new to working with yeast dough. Honestly, don’t stress if you don’t have every gadget; we can absolutely make these work with standard kitchen tools! These tips focus on keeping things simple and ensuring your soft texture comes through, just like the best kid-friendly snacks.

Can I make these Maple Cinnamon Breakfast Rollups without a stand mixer?

Absolutely, yes, you can! I often mix them by hand when I’m feeling like I need a good arm workout. After you mix the wet ingredients into the flour, you’ll just need to be patient. Instead of letting the machine knead for those 5 minutes, turn it out onto a lightly floured counter after about 3 minutes of mixer time. You’ll be kneading by hand for the remaining 5 minutes. You’re aiming for that same transformation—the dough needs to go from messy to soft and cooperative. Keep your dusting flour close by so it doesn’t stick to your hands, but try not to add too much, or the rolls will get dense!

What is the best way to reheat leftover Maple Cinnamon Breakfast Rollups?

They are still fantastic the next day, though they taste best when warm and gooey again! For just one or two rolls, pop them in the microwave for about 15 to 20 seconds. That’s the fastest way to get them soft again. If you have a few leftovers and want a slightly crisper bottom, I prefer the oven. Place them in a pan, cover tightly with foil, and warm them at 300°F (150°C) for about 10 minutes. That foil traps the steam and keeps them moist inside while warming through completely.

Are these Maple Cinnamon Breakfast Rollups suitable for picky eaters?

Oh, they totally are! That’s one reason I love them so much—they’re fantastic for families looking for easy recipes for kids. Because the maple flavor is a little milder than traditional cinnamon rolls that use boiling sugar syrup, picky eaters usually love the natural sweetness. When I make them for my younger cousins, I sometimes leave the icing off half of them or let them decorate their own. They look impressive but taste familiar and comforting, making them a zero-stress treat for anyone who doesn’t like overly complicated flavors!

Nutritional Estimate for Maple Cinnamon Breakfast Rollups

When I developed this recipe, I tried to keep things balanced, leaning into that natural maple sweetness instead of piles of refined sugar. Now, remember, these numbers are just an estimate based on using standard amounts of butter and pure maple syrup—your exact results might vary a bit, especially if you get generous with that final drizzle! But looking at these figures, these rolls fit perfectly into a balanced lifestyle.

Calories: 450 per rollup
Total Fat: 22g
Carbohydrates: 58g
Protein: 7g
Sugar: 40g

We’re seeing about 40g of sugar, but remember a good chunk of that comes from the natural maple syrup and fruit sugars, not just white granulated sugar! It proves you can enjoy something truly special without feeling completely derailed.

Share Your Experience Making These Maple Cinnamon Breakfast Rollups

Honestly, this is my favorite part! Seeing your kitchens light up with the smell of warm maple and cinnamon makes all the kneading worth it. These Maple Cinnamon Breakfast Rollups are built on that feeling of cozy, wholesome mornings, just like I described from my Vermont kitchen.

I’d absolutely love it if you gave this recipe a try! When you do, please come back and leave a star rating right here on the post. Your feedback helps me know what’s working in your kitchen, and it helps other busy families find easy, balancing recipes like this one.

If you snap a picture of your soft, gooey rolls—especially if you let the kids drizzle the icing—tag me on social media! You can find me (Olivia Bennett, Recipe Developer here at Sena Recipes) and follow along for more wholesome ideas right here on the site. Happy baking, everyone!