Warm milk in the microwave for 40 seconds or until 110 degrees F

Mix together yeast, sugar, and salt and let it rest for 10 minutes until it gets foamy on top.

Whisk all-purpose flour, bread flour, sugar, salt, in a bowl. Add in softened butter after.

Whisk together 2 eggs and add into the dry ingredients with the yeast mixture, vanilla.

Mix and knead by hand for about 8-9 minutes. The dough should still be a little wet but not sticking to your hands.

Place in a well-greased bowl covered in a warm place.

Let the dough rest for about 1-1.5 hours until it doubles in size.

To a bowl, add in your softened butter, brown sugar, vanilla, cinnamon, and salt. Mix in medium speed with a hand blender until all combined. This should resemble a buttery grainy texture.

To a bowl, add in your softened butter, brown sugar, vanilla, cinnamon. Mix with a hand blender till combined.

Add in your maple syrup ½ at a time and mix till well combined.

Add in your heavy cream and mix in for about 1-2 minutes on high speed. The texture should resemble a chocolate mousse.

Add cream cheese, butter, powdered sugar, vanilla extract to a bowl and mix with a hand blender.

Add in your heavy cream 1 tbs at a time and mix on a high speed till you have your desired consistency. Set aside.

Get your dough out after resting and flatten with your hands to make a rectangle.

Using a dough roller, roll out your dough until about 3 feet wide. This doesn’t have to be exact but just roll it out.

Scoop and spread all of your cinnamon filling onto the dough.

Roll up your dough starting from the widest part and make a burrito type shape.

Use unflavored dental floss and cut off the ends of the dough and remove to have an even dough.

Then cut about 1 inch each and set aside till you are done cutting the whole dough. This should give you about 12 pieces.

In a baking pan, spread the maple cinnamon pan sauce down all over. I used the whole mixture.

Place your cut cinnamon rolls into the pan.

Pour heavy cream all over in between the cinnamon rolls covering every inch. You should only be able to see the heavy cream and none of the pan sauce. No need to pour heavy cream onto the rolls yet.

Let this rest covered in a warm place to rise for 1 hour.

Take out the rolls and remove the covering and the rolls should be doubled in size.

Preheat the oven now to 375 F.

While the oven is preheating, spoon or brush heavy cream on the top of the rolls covering the rolls fully on top with heavy cream. I also used a brush and dipped it into the pan and used that heavy cream in the pan to brush onto the rolls. That’s also fine as well if you don’t want to use more heavy cream.

Let it rest uncovered for about 5 minutes while the oven is preheating.

Place into the oven for 25-27 minutes keeping an eye on it making sure not to burn.

Take it out and let it rest for 3-4 minutes.

Place the frosting on top and serve! Make sure to wait until it cools down.