DuffeyRoll Recipe

This DuffeyRoll recipe creates impossibly soft, maple-glazed cinnamon rolls with warm spices. Learn the secret to copycat DuffeyRolls that taste better than the original!

What Makes This DuffeyRoll Cinnamon Rolls Recipe So Special?

This duffeyroll recipe delivers extraordinarily pillowy cinnamon rolls swirled with melted butter, cinnamon, nutmeg, and allspice, then drenched in a maple-vanilla icing that soaks into every tender layer, creating an addictively soft texture with caramelized edges and warm spice depth.

You know that moment when you walk past a bakery and the smell of fresh cinnamon rolls stops you dead in your tracks? That’s exactly what happens when you make these copycat DuffeyRolls at home.

I’ve tested this recipe about a dozen times (my family wasn’t complaining), and I’ve finally cracked the code to getting that signature soft, pull-apart texture with just the right amount of sweetness.

Why You’ll Love This DuffeyRoll Cinnamon Roll Recipe

These duffeyroll cinnamon rolls are about to become your new weekend ritual, and here’s why. First off, the dough is incredibly forgiving—even if you’re not an expert baker, you’ll get soft, fluffy rolls every single time. I learned this the hard way after my first attempt resulted in hockey pucks (whoops).

The maple icing is what really sets these apart from regular cinnamon rolls. It’s got this subtle caramel-like sweetness that makes you close your eyes and sigh with every bite. Plus, you can make the dough up to three days ahead and keep it chilled, which means fresh-baked rolls on a lazy Sunday morning without the early wake-up call.

According to King Arthur Baking, using instant yeast instead of active dry yeast means you don’t have to proof it separately—it activates right in the warm milk mixture, saving you a step and practically guaranteeing success.

Nutritional Information Per Roll

Nutrient	Amount
Calories	285
Protein	4g
Carbohydrates	42g
Fat	11g
Sugar	24g
Fiber	1g

Based on 20 servings. Values are approximate.

Ingredients You’ll Need for This DuffeyRoll Recipe

Let me walk you through everything you’ll need to make these duffeyroll cinnamon rolls that’ll have your whole house smelling like a bakery.

For the Dough:

Amount	Ingredient
2 cups	Whole milk (2% or almond milk works too)
½ cup	Vegetable oil
½ cup	Granulated sugar
1 package (0.25 oz)	Instant active dry yeast
4 cups	All-purpose flour
1½ teaspoons	Kosher salt
½ heaping teaspoon	Baking powder
½ teaspoon	Baking soda

For the Filling:

Amount	Ingredient
1 stick (½ cup)	Butter, melted
½ cup	Granulated sugar
1 Tablespoon	Ground cinnamon
Pinch	Kosher salt
Pinch	Nutmeg (this is the secret!)
Pinch	Allspice

For the Maple Icing:

Amount	Ingredient
2½ cups	Powdered sugar (about half a bag)
¼ cup	Brown sugar
¼ cup	Whole milk
3 Tablespoons	Unsalted butter, melted
2 teaspoons	Vanilla extract
2 teaspoons	Pure maple syrup (or 1 teaspoon maple flavoring)
Pinch	Kosher salt

The nutmeg and allspice are what make these taste like the real deal—don’t skip them! I love using real maple syrup in the icing because it adds this gorgeous depth you just can’t get from artificial flavoring.

Essential Equipment

You don’t need fancy tools for this recipe, just the basics:

Must-Have:

• Medium saucepan
• Large mixing bowl
• Rolling pin
• 9×13-inch baking dish
• Dental floss or sharp knife (for cutting rolls)
• Kitchen towel
• Whisk

Nice to Have:

• Stand mixer (makes mixing easier, but hands work fine)
• Bench scraper (for handling dough)
• Pastry brush (for spreading butter)

How to Make the Perfect DuffeyRoll Cinnamon Rolls

Let’s get baking! This duffeyroll recipe is easier than you’d think, and I’ll walk you through every step.

Step 1: Prepare the Dough Base

Heat 2 cups whole milk, ½ cup vegetable oil, and ½ cup granulated sugar in a medium saucepan over medium heat until the milk reaches 105°F-115°F and the sugar dissolves completely. Sprinkle the instant yeast packet on top and let it sit for exactly 1 minute until you see it getting foamy and bubbly—this means your yeast is alive and ready to work its magic.

Step 2: Mix and Rest

Stir in 4 cups all-purpose flour until just combined—the mixture will look shaggy and rough, and that’s perfectly fine. Cover the bowl with a clean kitchen towel and set it in a warm spot for 1 hour. I usually put mine on top of the fridge or near a sunny window (if your kitchen’s chilly, heat your oven to 200°F for a minute, turn it off, then let the dough rise in there).

Step 3: Add Leavening Agents

After the hour’s up, remove the towel and add 1½ teaspoons kosher salt, ½ heaping teaspoon baking powder, and ½ teaspoon baking soda, stirring thoroughly until everything’s evenly distributed throughout the dough.

At this point, you can either use it right away or refrigerate it covered for up to 3 days, punching it down if it rises to the top—chilling for at least 1 hour makes it way easier to roll out.

Step 4: Roll Out the Dough

Butter your 9×13-inch baking dish generously. Turn the dough onto a well-floured surface and roll it into a large rectangle measuring approximately 16×12 inches—you want it pretty thin, about ¼-inch thick. If the dough keeps shrinking back, let it rest for 5 minutes before continuing.

Step 5: Make the Spiced Filling

In a small bowl, combine 1 stick melted butter, 1 tablespoon ground cinnamon, ½ cup sugar, and pinches of nutmeg, allspice, and kosher salt, whisking until the mixture forms a smooth, pourable paste.

Spread this evenly over the entire dough rectangle using a pastry brush or the back of a spoon, then give it one more generous sprinkling of cinnamon for good measure (I always do this—you can never have too much cinnamon).

Step 6: Roll and Cut

Starting at the long edge furthest from you, tightly roll the dough rectangle toward yourself, using both hands and working slowly to maintain tension and create those beautiful spiral layers. When you reach the end, pinch the seam closed and flip the log so the seam faces down.

Using dental floss (trust me, this works better than a knife), slide it underneath the log about 1 inch from the end, bring both ends up, cross them, and pull to slice through cleanly—repeat to create 20-25 rolls.

Step 7: Arrange and Rise

Place the cut rolls in your prepared buttered pan, spacing them about ½ inch apart—they’ll expand as they rise, creating that signature pull-apart texture. Cover with plastic wrap and either refrigerate until ready to bake or let them rise on the counter for 20 minutes to 1 hour under a kitchen towel until they’re puffy and touching each other.

Step 8: Bake to Golden Perfection

Preheat your oven to 350°F. Remove the towel and bake until the rolls are golden brown on top and sound slightly hollow when tapped, about 25-30 minutes if they’re room temperature, or 40-45 minutes if baking straight from the fridge (they’ll still be soft inside with gorgeous caramelized edges).

Step 9: Whisk Up the Maple Icing

While the rolls bake, whisk together 2½ cups powdered sugar, ¼ cup brown sugar, ¼ cup whole milk, 3 tablespoons melted butter, 2 teaspoons vanilla extract, 2 teaspoons maple syrup, and a pinch of kosher salt until silky smooth with no lumps. Taste and adjust the maple, sugar, or butter until you’ve got a thick but pourable consistency—it should slowly drip off the whisk.

Step 10: Ice Immediately

The moment those rolls come out of the oven, drizzle the icing generously all over the top, making sure to get it around the edges and into every crevice. As the rolls cool slightly, they’ll absorb the icing’s sweet maple flavor, creating pockets of gooey deliciousness throughout.

Pro Tips for Copycat DuffeyRolls That Rival the Original

Your duffeyroll cinnamon roll recipe success comes down to a few key techniques I’ve learned through trial and error.

Room-temperature ingredients create better emulsion and texture. According to Serious Eats, when ingredients differ by more than 10°C (18°F), batters can break and create uneven crumb structure—this applies to the milk temperature too, which is why that 105°F-115°F range is crucial for activating yeast without killing it.

Don’t skip the nutmeg and allspice in the filling. These warm spices are what give DuffeyRolls their signature flavor that sets them apart from basic cinnamon rolls. Just a pinch of each makes a huge difference.

Use dental floss instead of a knife for cutting. Sawing through with a knife squishes the beautiful spiral layers you worked so hard to create, while dental floss slices cleanly through without compressing the dough.

The dough is actually easier to work with when it’s been chilled. If you’re struggling with sticky dough that won’t roll out properly, pop it in the fridge for 30 minutes to an hour—it firms up and becomes much more manageable.

Common Problems and Easy Fixes

Why are my rolls dense instead of fluffy? Your yeast might’ve been expired or the milk was too hot (over 115°F kills yeast). Make sure you see that foamy action after adding yeast. Also, if you overmixed after adding the baking powder and soda, you might’ve developed too much gluten—mix just until combined.

What if my dough won’t stop sticking to everything? No worries if your dough feels tacky—just dust your work surface and rolling pin with a bit more flour. The dough should be slightly sticky but manageable. If it’s really wet, you can knead in a tablespoon of flour at a time until it feels right.

My icing is too thick and won’t drizzle—help! Just whisk in milk one teaspoon at a time until it reaches a pourable consistency. You want it thick enough to coat the back of a spoon but thin enough to slowly drip off. Too thin? Add more powdered sugar.

Can I fix rolls that came out dry? This usually means they baked too long. Next time, check them at the 20-minute mark. If they’re already dry, make extra icing and pour it on generously while they’re still hot—they’ll absorb the moisture and soften up considerably.

Fun Variations and Creative Twists

This copycat duffeyrolls recipe is super versatile once you’ve mastered the basics.

Chocolate Lovers’ DuffeyRolls: Add ¼ cup cocoa powder to the filling mixture and sprinkle mini chocolate chips over the butter before rolling. The chocolate melts into gooey pockets of heaven.

Apple Pie Version: Dice one apple into tiny pieces, sauté with butter and cinnamon until soft, then spread over the filling. Add a pinch of cardamom to the spice mixture for extra warmth.

Cream Cheese Frosting: Swap the maple icing for cream cheese frosting by beating 4 oz softened cream cheese with 2 tablespoons butter, 1 cup powdered sugar, and 1 teaspoon vanilla.

Orange Zest Twist: Add 1 tablespoon fresh orange zest to the filling and replace the maple syrup in the icing with orange juice for bright citrus notes.

For a completely different take on sweet rolls, explore our best coffee cake mix article for more breakfast pastry inspiration.

How to Serve, Store, and Reheat

Serve these duffeyroll cinnamon rolls warm with a big mug of coffee or cold milk—they’re absolute perfection straight from the oven when the icing’s still melty. I love pulling them apart with my hands to get all those gooey layers.

Storage: Place cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They’ll stay softer if you keep them covered tightly to prevent drying out.

Reheating: Microwave individual rolls for 15-20 seconds until warm, or reheat the whole pan covered with foil at 300°F for 10-15 minutes. For extra indulgence, warm them and add a fresh drizzle of maple icing on top.

Freezing: These freeze beautifully! Wrap individual rolls in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat as directed above.

No-Waste Kitchen Magic

Got leftovers? Here’s how to use every last bit:

Day-Old Rolls: Cube them and make a cinnamon roll bread pudding by soaking in a custard mixture and baking until golden—absolutely divine for brunch.

Crumbled Rolls: If a roll breaks apart, crumble it over vanilla ice cream or yogurt parfaits for a sweet, cinnamon-spiced topping.

Extra Icing: Store leftover icing in the fridge for up to a week and use it as a glaze for pound cake, drizzle over pancakes, or stir into your morning coffee for a sweet treat.

Dried Out Rolls: Cut them into cubes, toast until crispy, and use as a crunchy topping for apple crisp or as a base for a dessert trifle.

DuffeyRoll Recipe FAQs

Time to Bake Your Best DuffeyRoll Recipe Yet

There’s something absolutely magical about pulling a pan of fresh duffeyroll cinnamon rolls from the oven and watching that maple icing seep into all those tender, swirled layers. Whether it’s a lazy Sunday morning or you’re making these for a special brunch, this recipe delivers bakery-quality results every single time.

I’d love to see how yours turn out! Drop a comment below with your favorite variation or any questions you have. And if you snap a photo of your gorgeous cinnamon rolls, tag us so we can drool over your creation.

Looking for another breakfast showstopper? Don’t miss our best sourdough French toast recipe—it’s perfect for using up day-old DuffeyRolls if you have any left (though let’s be honest, you probably won’t).

Baked with love by Rebeccah Ellene