Dough

• 4 1/4 cup / 531 grams all purpose flour
• 1/2 cup / 100 grams sugar
• 1 cup / 236 ml milk
• 2 1/4 tsp / 7 grams / 1 packet active dry yeast
• 1/2 cup / 113 grams melted butter
• 2 eggs-room temperature
• 1 1/4 tsp / 4 grams diamond crystal kosher salt

Cinnamon filling

• 1/2 cup / 113 grams soft unsalted butter
• 1/2 cup (packed) / 105 grams dark brown sugar
• 3 tsp / 8 grams ground cinnamon
• 1 tsp / 2 grams ground cardamom

Maple frosting

• 8 oz / 226 grams cream cheese- softened
• 1/2 cup / 118 ml maple syrup (not pancake syrup)
• 1 tsp / 5 ml vanilla bean extract

General ingredient

• 1/2 cup / 118 ml heavy cream – to pour over rolls

1. To begin the dough, add a spoon of your sugar to your milk and warm to 110f/ 43c. Spread the yeast over the top and let this sit for 10 minutes.
2. Once your yeast has activated whisk together your eggs, melted butter, sugar, and yeast mixture. Add your flour in batches using a rubber spatula to fold it together, and on the last batch add in the salt. At this point you can use your hands to bring it the rest of the way together into a ball of dough. Cover for ten minutes to allow the flour to hydrate.
3. After the dough has rested, knead by hand for ten minutes or using a kitchenaid with the dough hook attachment on speed two for 5 minutes. Cover and allow it to proof for 1 hour or until nearly doubled in size.
4. While the dough is proofing, whisk together your softened butter, brown sugar, cinnamon, and cardamom.
5. Knock out excess gas from your dough and roll into a large rectangle around 12″x15″ or 30cm x 38cm.
6. Preheat oven to 350f/176c Spread your filling evenly across your dough and roll into a tight log. Using a serrated knife or a piece of string cut rolls approximately 1 1/2″ or 4 cm tall. Place them into a buttered baking dish and allow them to proof again for 20 minutes. They will not double in size this time but will fill out and look puffy.
7. When you’re ready, heat up your heavy cream slightly it should be tepid but not hot. Then pour it around the cinnamon rolls. The heavy cream will make the bottoms super gooey. Bake for 20-25 minutes or until the tops are slightly brown. You can also use a thermometer and check the internal temp, should read 190f/87c
8. While your rolls are cooling mix together the cream cheese, maple syrup, and vanilla. This is going to look funky, but just keep mixing until it’s completely smooth.
9. Spread your frosting over the top and serve warm.

• If you want to have these ready to bake fresh in the morning, follow all steps until step 6. However after placing them in the baking dish do not proof again but place them in the fridge. In the morning you can pull them out and place them somewhere warm then let them come to room temperature and proof, then follow the rest of the steps and bake. This should take around 40 minutes.