1/2cupsalted butter(Melted, but make sure it isn't super hot. Just barely melted, or even softened, is fine.)
1/2cupgranulated sugar(110 grams_
3 ½ to 4cupshigh quality bread flour520 to 540 grams (divided)
For the Filling:
1 1/2cupspacked brown sugar
For pouring over before baking:
1/2cupwarmed heavy cream(for pouring over the risen rolls)
For the Frosting:
Prepare plenty of time in advance! We start this recipe at about 3PM, then let the rolls rise overnight to bake in the morning. You can adjust this timeline, but the key is letting the rolls rise until they are about 1.5 times the original size.
Make the dough:
We use a stand mixer to mix this dough. You can mix it by hand if you'd like.
Add the milk, starter, eggs, butter, salt, sugar and half of the flour (250 grams) to the stand mixer bowl. Use the paddle attachment to mix these ingredients until they form a very wet dough. Allow this mixture to sit for 20 minutes.
After the mixture sits, switch to the dough hook and turn the mixer on low speed. Add the remaining flour a few tablespoons at a time while the dough kneads. Knead the dough for about 6 minutes while adding the flour. We use a total of about 525 grams of bread flour, but add it slowly. You don't want the dough to be too dry, but rather be slightly tacky. You'll know you've added enough when the dough ball cleans the sides of the bowl as it spins but still sticks on the bottom. The dough should feel tacky to the touch. If it is too dry, the rolls will end up dry.
Move the dough to a clean bowl that you've sprayed lightly with cooking spray. Cover and allow the dough to rest at room temperature for about 5 hours.
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar, cinnamon and flour, mixing until well combined. Set aside.
Sprinkle a pastry mat with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour if it feels too sticky.
Roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly roll style.
Cut into 12 slices and place in a greased 9×13 baking pan.
Cover with plastic wrap and allow the rolls to rise at room temperature for about 10-12 hours or until they are about 1.5 to 2 times the original size.
Preheat the oven to 375 degrees Fahrenheit.
Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
Pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. It's ok if some is sitting on top. It will bake in.
Bake at 375 degrees for 25-30 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
Prepare the cream cheese frosting. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
Add in maple extract and the powdered sugar. Beat until combined.
We spread half of the frosting over the rolls right when they come out of the oven. The frosting will melt in and help the rolls be soft and "gooey".
Spread the remaining frosting over the rolls after they have cooled.
These are best served fresh and warm.
Store in an airtight container in the refrigerator and rewarm in the microwave to serve leftovers.
*If you don’t have cream, use half and half, coffee creamer, evaporated milk, whole milk or coconut cream. Any of these will work. Even 2% milk will work, but we prefer a higher fat milk.*The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don’t use all of the frosting at once. Calories are per roll with the recipe making 12 frosted rolls.