4Add one packet or 2 and 1/4 teaspoon of yeast to the warm milk and let it sit for about 5 minutes until foamy.
5Add one packet or 2 and 1/4 teaspoon of yeast to the warm milk and let it sit for about 5 minutes until foamy.
6Add one packet or 2 and 1/4 teaspoon of yeast to the warm milk and let it sit for about 5 minutes until foamy.
7Add 1/3 cup of melted and cooled salted butter to the yeast mixture.
8Add 1/3 cup of melted and cooled salted butter to the yeast mixture.
9Add 1/3 cup of melted and cooled salted butter to the yeast mixture.
10Add 1/2 cup sugar, two room temperature eggs, and 1 teaspoon of salt to the mixture, breaking up the eggs.
11Add 1/2 cup sugar, two room temperature eggs, and 1 teaspoon of salt to the mixture, breaking up the eggs.
12Add 1/2 cup sugar, two room temperature eggs, and 1 teaspoon of salt to the mixture, breaking up the eggs.
13Add four cups of bread flour, making sure to scoop and fluff it up before adding to avoid packing.
14Add four cups of bread flour, making sure to scoop and fluff it up before adding to avoid packing.
15Add four cups of bread flour, making sure to scoop and fluff it up before adding to avoid packing.
16Mix with a paddle attachment initially until crumbly, then let it sit for another 5 minutes to soak up the liquid.
17Mix with a paddle attachment initially until crumbly, then let it sit for another 5 minutes to soak up the liquid.
18Mix with a paddle attachment initially until crumbly, then let it sit for another 5 minutes to soak up the liquid.
19Switch to a dough hook and knead on low for about 5 minutes until the dough is stretchy and soft.
20Switch to a dough hook and knead on low for about 5 minutes until the dough is stretchy and soft.
21Switch to a dough hook and knead on low for about 5 minutes until the dough is stretchy and soft.
22Spray a bowl with foil, toss in the dough, cover with a towel, and let it rise until it doubles in size.
23Spray a bowl with foil, toss in the dough, cover with a towel, and let it rise until it doubles in size.
24Spray a bowl with foil, toss in the dough, cover with a towel, and let it rise until it doubles in size.
25While the dough rises, prepare the filling by mixing half a cup of softened butter, 2 tablespoons of cinnamon, and 1 cup packed brown sugar until combined and cohesive.
26While the dough rises, prepare the filling by mixing half a cup of softened butter, 2 tablespoons of cinnamon, and 1 cup packed brown sugar until combined and cohesive.
27While the dough rises, prepare the filling by mixing half a cup of softened butter, 2 tablespoons of cinnamon, and 1 cup packed brown sugar until combined and cohesive.
28Once the dough has risen, lightly dust your surface with flour and roll the dough out into a large rectangle.
29Once the dough has risen, lightly dust your surface with flour and roll the dough out into a large rectangle.
30Once the dough has risen, lightly dust your surface with flour and roll the dough out into a large rectangle.
31Spread the cinnamon filling evenly over the entire dough rectangle.
32Spread the cinnamon filling evenly over the entire dough rectangle.
33Spread the cinnamon filling evenly over the entire dough rectangle.
34Start rolling the dough up into a very tight log.
35Start rolling the dough up into a very tight log.
36Start rolling the dough up into a very tight log.
37Take a sharp knife and cut the log into 12 rolls.
38Take a sharp knife and cut the log into 12 rolls.
39Take a sharp knife and cut the log into 12 rolls.
40Use a softened butter wrapper to butter a 9x13 dish.
41Use a softened butter wrapper to butter a 9x13 dish.
42Use a softened butter wrapper to butter a 9x13 dish.
43Place the cinnamon rolls swirl side up into the buttered pan.
44Place the cinnamon rolls swirl side up into the buttered pan.
45Place the cinnamon rolls swirl side up into the buttered pan.
46Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375°F.
47Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375°F.
48Cover the pan with a paper towel and let the rolls rise again while the oven preheats to 375°F.
49Once the oven is preheated, pour half a cup of heavy cream over the rolls.
50Once the oven is preheated, pour half a cup of heavy cream over the rolls.
51Once the oven is preheated, pour half a cup of heavy cream over the rolls.
52Bake in the oven for 25 minutes.
53Bake in the oven for 25 minutes.
54Bake in the oven for 25 minutes.
55While the rolls bake, prepare the frosting by beating one stick of softened butter and one brick of softened cream cheese until combined.
56While the rolls bake, prepare the frosting by beating one stick of softened butter and one brick of softened cream cheese until combined.
57While the rolls bake, prepare the frosting by beating one stick of softened butter and one brick of softened cream cheese until combined.
58Add half a teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
59Add half a teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
60Add half a teaspoon of maple extract (or a squirt of maple syrup) and 1 teaspoon of vanilla extract to the frosting mixture.
61Add about two cups of powdered sugar and mix until smooth.
62Add about two cups of powdered sugar and mix until smooth.
63Add about two cups of powdered sugar and mix until smooth.
64After the rolls have cooled for a little bit, spread the frosting on top.
65After the rolls have cooled for a little bit, spread the frosting on top.
66After the rolls have cooled for a little bit, spread the frosting on top.