Make the Dough: In a saucepan, heat the butter and whole milk until the butter has melted and the mixture is warm to the touch. In a bowl fitted to a stand mixer, whisk together the flour, yeast, sugar, and salt. Add the eggs and warm milk mixture. Mix using a dough hook attachment on low speed until the dough comes together. It will be tacky and stick to the bowl at the bottom, but if it's too sticky add up to ¼ more of flour. Transfer to a lightly greased bowl, cover tightly and let proof in a warm spot in your kitchen for 1-2 hours.

Make the Filling: Combine the ingredients in a large mixing bowl and mix until combined.

Make the Buns: Transfer the dough to a lightly floured surface. Roll it out into a large rectangle, roughly 18 inches wide and 10 inches tall. Measure out 12 equal strips 2 inches wide and 10 inches tall. Lightly mark the dough on the edges but don't cut through yet. Spread the filling all over the dough into an even layer, leaving the edge with your markings slightly exposed so you know where to cut. Using a dough cutter, bench scraper, or pizza cutter, slice the dough into strips. Roll each bun individually and carefully transfer to a greased 9x13 inch pan. Evenly space the buns into 4 rows of 3. Cover tightly with plastic and let rise for 1 hour at room temp, or overnight in the fridge.

Make the frosting: Transfer ingredients into a bowl fitted to a stand mixer. First, beat together the butter and cream cheese until homogenous. Gradually beat in the powdered sugar. Add Watkins Organic Vanilla Bean Paste and mix until incorporated.

Bake the Buns: Preheat the oven to 375. Uncover the buns and pour the heavy cream directly over them. This will help the dough stay moist while baking. Cover tightly with foil and bake for 20 minutes covered, then 10 more minutes uncovered. When they are finished baking, top with half of icing right away. It will melt into the dough and prevent it from drying out. To serve, top each bun with more icing and a drizzle of maple syrup.