Pour the warm milk into a mixer then pour the yeast packet over it. Wait for about 3 to 4 minutes for the yeast to become frothy. If you like your dough sweeter, you can swap some of the milk for coffee creamer. However, I suggest trying the recipe first to see if you like the sweetness level. Add the eggs, butter, and sugar and mix until combined.
Add in salt and 2 cups of bread flour. Mix until you see very little lumps (approximately 30 seconds.) Then add 2 more cups of bread flour.
Scrape the sides of the mixing bowl. ur
Kneading Step: If you have a bread hook attachment for your mixer, swap to it. If not, you will be hand kneading your doug. Slowly add as much of the 1/2 cup of remaining flour as you need to have a dough form - I usually use a spoon and add a spoonful at a time. You will need about 1/4 cup of the flour
Set the dough aside in a warm area to rise for about 30 minutes.
While the dough is rising, make your filling. Take the melted butter, brown sugar, and cinnamon and mix together in a bowl.
Once the dough is risen, sprinkle flour on a clean working area. I normally clean and sanitize a counter in my kitchen.
Use a rolling pin to roll out the dough to roll into a rectangular shape (24 x 15 in apprximation.)
Once rolled out, spread your filling evenly across the surface.
This is where I get controversial, take a pizza cutter and cut vertical strips approximately 1/4 inch thick and roll up to cut one individual cinnamon roll. You can make your strips wider or thinner. I can typically get 18 strips or cinnamon rolls out of a batch.
Place the cinnamon rolls in a greased baking dish (circular ones work best in my opinion) and place in a warm area to rise for 20 minutes. *You can also let them rise the next day/before cooking. If so, cover the dish tightly and place in refrigerator. When you take them out, give them 30 minutes on the counter to take the chill off and 30 minutes to rise before moving to the next step.
Preheat the oven to 375 degrees.
Pour the heavy cream over the cinnamon rolls once they have risen. Use a brush to lightly dust the cinnamon rolls with the heavy cream.
Bake in a preheated oven for 20 to 25 minutes or until the tops are golden brown.
While baking, make the cream cheese frosting! In a stand mixer, mix the cream cheese and butter until smooth. Approximately 2 to 3 minutes.
Add in the maple syrup and vanilla.
Add in the powdered sugar one cup at a time until you reach your desired consistency.
Once the cinnamon rolls have come out of the oven, let them cool at least 5 minutes before frosting them.
