These cinnamon rolls are a  delicious soft and fluffy taste of haven with a rich caramel like sauce combination of  butter, maple syrup, dark brown sugar and cinnamon filling and topped with a heavenly butter and cream cheese frosting. These rolls are easy  enough to make and bake in the oven in just 25 minutes. Make sure to pour the heavy cream between the rolls to ensure a extra gooy roll and don't forget the maple syrup to the filling as it is the secret ingredient in this recipe! 

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

Prep Time1 hr 40 minsCook Time25 minsTotal Time2 hrs 5 mins

For the Dough

 1 cup warm milk

 1 tbsp instant yeast

 2 tsp white sugar (for the yeast)

 1 large egg (whisked)

 ⅓ cup unsalted butter, melted

 1 tbsp vanilla extract

 4 & 3/4 cups plain flour

 3 tbsp sugar

 1 tsp salt

 1 tsp cinnamon

For the Filling

 ½ cup butter, softened

 3 tbsp Maple syrup

 1 cup dark brown sugar

 2 tbsp cinnamon

 ⅓ cup heavy cream (for pouring inbetween the rolls)

For the Cream Cheese Frosting

 4 tbsp butter

 1 cup powdered sugar

 6 oz cream cheese

 pinch of salt

 2 tbsp milk

1

1. In a large bowl or send mixer with a dough hook attachment mix the warm milk, dry yeast and tbsp of sugar together and leave for 5-10 minutes to form until foamy on top.
2. In another  large bowl whisk the flour, sugar, salt and cinnamon together.
3. Add the melted butter and whisked eggs and vanilla extract to the milk extract then slowly tip the dry flour mixture into the wet mixture whilst mixing. Knead on medium speed for about 6-7 minutes until the dough has formed into a ball (you may have to add a little more flour if needed).
4. Transfer the dough to a greased bowl and cover with a hot towel. Leave to raise for 1 & 1/2 to 2 hours or until the dough has doubled in size. 
5. Once the dough has risen, preheat the oven to 180C and line a 9x13 baking dish with baking paper. Punch the dough to release the air and roll out on a floured surface to from a rectangle about 1/4 to 1/3 inch thick.
6. In a bowl mix together the maple syrup with the softened butte, sugar and cinnamon and using a spatula spread evenly on the dough. 
7. Roll the dough tightly into a log shape and fold in the ends to even. Using dental floss or a very shape knife cut 12 even rolls from the dough.
8. Place the rolls in the baking tray and carefully pour the heavy cream between and over the rolls. Bake in the oven for 20-25 minutes.
9. While the rolls are baking make the cream cheese frosting. Place the butter in a stand mixer or bowl and whisk on high speed with an electric mixer until soft and fluffy . Add in the powdered sugar in parts and whisk until completely smooth, about 1-2 minutes. Lastly add in the cream cheese and milk and pinch of salt and whisk just a few seconds more until the frosting is smooth. 
10. Remove the rolls from the oven and leave to cool down slightly for at least 20 minutes then top with the cream cheese frosting and enjoy.