Homemade Cinnamon Rolls (Cinnabon Copycat)

12 rolls

prepPreheat oven to 375°F / 190°C
prepGrease a 9×13" baking pan with cooking spray
1 cup / 240 ml warm milk (115°F / 46°C)	Activate yeast		First rise until double, ~30 min	Roll, fill, cut into 12 rolls	Second rise in pan, ~20 min	Bake 375°F / 190°C, 20–22 min	Frost warm rolls, cool & serve
2½ teaspoons instant dry yeast
2 large eggs, room temperature	Mix in eggs, butter, sugar
⅓ cup / 75 g salted butter, melted or softened
½ cup / 100 g granulated sugar
1 teaspoon salt	Add salt and flour, rest 5 min	Knead on medium speed 5–7 min
4½ cups / 540 g bread flour, divided
½ cup / 115 g salted butter, softened	Mix cinnamon filling
1 cup / 220 g packed brown sugar
2 tablespoons cinnamon
½ cup / 120 ml heavy cream, warmed	Pour warm heavy cream over rolls
6 oz / 170 g cream cheese, softened	Beat frosting ingredients until smooth
⅓ cup / 75 g salted butter, softened
2 cups / 240 g powdered sugar
½ tablespoon maple extract

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