Cinnamon Roll Dough

1. Place the eggs in a bowl of warm water and set off to the side.
2. In a large mixing bowl, stir together the warm milk, sugar, and yeast. Sit for about 5 minutes or until the yeast is nice and frothy. Then whisk in the maple syrup, melted butter, salt, and eggs. Use a spatula to stir in 2 cups (270g) of the bread flour until combined but lumpy. Then stir in the remaining 2 cups until you reach a thick, sticky, and well combined dough.
3. Use your hands to knead the dough inside the bowl for a good 3 minutes. If it’s still super sticky, begin to sprinkle in some flour from the remaining 1/4 cup (you likely won’t need all of it). Knead again, and if it’s still too sticky, sprinkle in some more and keep kneading until you reach a soft, smooth dough. To reach this point, rely more on kneading and less on the flour. It helps to clean your hands every so often to get a true read on the stickiness of the dough. Shape it into one large, smooth mass and cover the bowl. Allow to rest for about 1 hour or until doubled in size.

Maple Filling

1. In the meantime, add the 1/2 cup of maple syrup to a medium saucepan and place over medium-low heat. Once it starts to simmer, stir occasionally over the next 10 minutes or until reduced by about a third. Pour into a measuring glass and chill in the fridge while you wait for the dough to rise.
2. Once risen, prep the filling. Add the butter to a heat-safe bowl and microwave for about 30 seconds or until half melted. This stir in the brown sugar, cinnamon, and 2 tablespoons of the maple reduction (it will be super thick and sticky) to make a grainy paste.
3. Roll the dough out onto a lightly floured surface to a rectangle that’s roughly 15×20 inches. Spread the filling all over the surface, leaving a half inch blank border around the edges. Roll up from the short end and once you have a log, gently squeeze the ends of the log inward to compact it into a tighter, more even roll. Use flavorless floss or a serrated knife (using a quick sawing motion) to cut off the uneven ends. Then cut the log into 8 large rolls and place into a 9×13 baking dish, staggering the rolls to make sure each one has an even amount of space around it (see photo in post). Cover and rise for 45 minutes or until doubled in size. *see notes for overnight instructions
4. To bake, preheat the oven to 350F. Pour the warm heavy cream over the rolls and flood the bottom of the pan. Bake for 25 to 30 minutes or until the tops are golden and the center of each roll springs back when poked. While the rolls cool, make the icing.

Maple Icing

1. In a medium bowl, use a fork to mash and mix together all of the ingredients, including the remainder of the maple syrup reduction (about 2 tablespoons). At the end, switch to a whisk to whip the mixture until no lumps remain.
2. Dollop a spoonful on the top of each warm roll and spread. Now you’re ready to dig in!