1Start by combining 1 cup of warm milk (about 110 degrees Fahrenheit) with 1 packet (or 2.25 teaspoons) of yeast.
2Start by combining 1 cup of warm milk (about 110 degrees Fahrenheit) with 1 packet (or 2.25 teaspoons) of yeast.
3Start by combining 1 cup of warm milk (about 110 degrees Fahrenheit) with 1 packet (or 2.25 teaspoons) of yeast.
4Let the yeast mixture sit for about 5 minutes until it looks foamy.
5Let the yeast mixture sit for about 5 minutes until it looks foamy.
6Let the yeast mixture sit for about 5 minutes until it looks foamy.
7Add 1/3 of a cup of melted and cooled salted butter, 1/2 cup of sugar, and two room temperature eggs to the yeast mixture, breaking up the eggs.
8Add 1/3 of a cup of melted and cooled salted butter, 1/2 cup of sugar, and two room temperature eggs to the yeast mixture, breaking up the eggs.
9Add 1/3 of a cup of melted and cooled salted butter, 1/2 cup of sugar, and two room temperature eggs to the yeast mixture, breaking up the eggs.
10Add 1 teaspoon of salt and 4 cups of bread flour, making sure to fluff the flour before scooping to avoid packing.
11Add 1 teaspoon of salt and 4 cups of bread flour, making sure to fluff the flour before scooping to avoid packing.
12Add 1 teaspoon of salt and 4 cups of bread flour, making sure to fluff the flour before scooping to avoid packing.
13Mix the ingredients with a paddle attachment until crumbly, then let it sit for another 5 minutes to soak up the liquid.
14Mix the ingredients with a paddle attachment until crumbly, then let it sit for another 5 minutes to soak up the liquid.
15Mix the ingredients with a paddle attachment until crumbly, then let it sit for another 5 minutes to soak up the liquid.
16Switch to a dough hook and knead the dough on low for about 5 minutes until it's stretchy and soft.
17Switch to a dough hook and knead the dough on low for about 5 minutes until it's stretchy and soft.
18Switch to a dough hook and knead the dough on low for about 5 minutes until it's stretchy and soft.
19Lightly spray a bowl with oil, toss the dough in, cover it with a towel, and let it rise until it doubles in size.
20Lightly spray a bowl with oil, toss the dough in, cover it with a towel, and let it rise until it doubles in size.
21Lightly spray a bowl with oil, toss the dough in, cover it with a towel, and let it rise until it doubles in size.
22While the dough rises, prepare the filling by mixing 1/2 cup of softened butter, 2 tablespoons of cinnamon, and 1 cup of packed brown sugar until combined and cohesive.
23While the dough rises, prepare the filling by mixing 1/2 cup of softened butter, 2 tablespoons of cinnamon, and 1 cup of packed brown sugar until combined and cohesive.
24While the dough rises, prepare the filling by mixing 1/2 cup of softened butter, 2 tablespoons of cinnamon, and 1 cup of packed brown sugar until combined and cohesive.
25Once the dough has risen, lightly dust a surface with flour and roll the dough out into a large rectangle.
26Once the dough has risen, lightly dust a surface with flour and roll the dough out into a large rectangle.
27Once the dough has risen, lightly dust a surface with flour and roll the dough out into a large rectangle.
28Spread the cinnamon filling evenly over the entire rolled-out dough.
29Spread the cinnamon filling evenly over the entire rolled-out dough.
30Spread the cinnamon filling evenly over the entire rolled-out dough.
31Roll the dough up into a tight log.
32Roll the dough up into a tight log.
33Roll the dough up into a tight log.
34Using a sharp knife, cut the log into 12 rolls.
35Using a sharp knife, cut the log into 12 rolls.
36Using a sharp knife, cut the log into 12 rolls.
37Butter a 9x13 dish, preferably with the softened butter wrapper.
38Butter a 9x13 dish, preferably with the softened butter wrapper.
39Butter a 9x13 dish, preferably with the softened butter wrapper.
40Place the cinnamon rolls swirl side up into the prepared pan.
41Place the cinnamon rolls swirl side up into the prepared pan.
42Place the cinnamon rolls swirl side up into the prepared pan.
43Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375 degrees Fahrenheit.
44Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375 degrees Fahrenheit.
45Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375 degrees Fahrenheit.
46Once the oven is preheated, pour 1/2 cup of heavy cream over the risen rolls.
47Once the oven is preheated, pour 1/2 cup of heavy cream over the risen rolls.
48Once the oven is preheated, pour 1/2 cup of heavy cream over the risen rolls.
49Bake the cinnamon rolls in the oven for 25 minutes.
50Bake the cinnamon rolls in the oven for 25 minutes.
51Bake the cinnamon rolls in the oven for 25 minutes.
52While the rolls are baking, prepare the frosting by beating 1 stick of softened butter and 1 brick of softened cream cheese until combined.
53While the rolls are baking, prepare the frosting by beating 1 stick of softened butter and 1 brick of softened cream cheese until combined.
54While the rolls are baking, prepare the frosting by beating 1 stick of softened butter and 1 brick of softened cream cheese until combined.
55Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
56Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
57Add 1/2 teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
58Gradually add about 2 cups of powdered sugar to the frosting and mix until smooth.
59Gradually add about 2 cups of powdered sugar to the frosting and mix until smooth.
60Gradually add about 2 cups of powdered sugar to the frosting and mix until smooth.
61After the cinnamon rolls have cooled slightly, spread the prepared frosting generously on top.
62After the cinnamon rolls have cooled slightly, spread the prepared frosting generously on top.
63After the cinnamon rolls have cooled slightly, spread the prepared frosting generously on top.