Activate the yeast

• Warm the milk to about 110 °F.
• Stir in the yeast and let it sit until foamy.

Make the dough

• Add the melted cooled butter, sugar, eggs, salt and bread flour.
• Break up the eggs and mix with the paddle attachment until crumbly.
• Cover with a towel and let the dough rest to soak up the liquid.

Knead the dough

• Switch to the dough hook and knead on low until stretchy and soft.

Let the dough rise

• Spray a bowl with oil, toss in the dough and cover with a towel.
• Let it rise until doubled.

Make the filling

• Mix the softened butter, cinnamon and packed brown sugar until combined and cohesive.

Roll out and fill

• Dust the surface lightly with flour and roll the dough into a large rectangle.
• Spread the filling evenly over the whole surface.
• Roll it up into a tight log.

Cut and arrange the rolls

• Cut the log into 12 rolls with a sharp knife.
• Butter a 9x13 dish and set the rolls in swirl side up.

Second rise and preheat

• Cover the dish with a paper towel and let the rolls rise.
• Preheat the oven to 375 °F.

Bake the rolls

• Pour the heavy cream over the rolls.
• Bake at 375 °F until golden.

Make the frosting

• Beat the softened butter and cream cheese until combined.
• Add the maple extract, vanilla extract and powdered sugar and beat until smooth.

Frost and serve

• Let the rolls cool slightly, then spread the frosting on top.