1-First Step: Bloom the yeast and combine wet ingredients. Pour 1 cup warm milk (115 degrees Fahrenheit) into the bowl of a stand mixer and sprinkle 2 1/2 teaspoons instant dry yeast over the surface. Let sit for 3 to 4 minutes until frothy. This confirms the yeast is active. Add 2 large room-temperature eggs, 1/3 cup salted butter (melted or very softened but under 110 degrees Fahrenheit), and 1/2 cup granulated sugar. Mix on low until combined.

2-Second Step: Add dry ingredients and rest. Add 1 teaspoon salt and 4 cups of the bread flour to the mixer bowl and stir until barely combined. The dough will be shaggy. Let the dough rest for 5 minutes; this relaxes gluten and helps the next stage of mixing.

3-Third Step: Knead the dough. Switch to the dough hook and knead on medium speed for 5 to 7 minutes. Add up to an additional 1/2 cup bread flour only if the dough is excessively sticky. Aim for a dough that is elastic, smooth, and tacky rather than dry. Proper kneading develops gluten so rolls are chewy and hold shape.

4-Fourth Step: First rise. Spray a large bowl with cooking spray, place the dough inside, cover with a towel or wax paper, and let rise in a warm spot until doubled in size, about 30 minutes. A warm draft-free area around 75 to 85°F is ideal. If your kitchen is cool, an oven with the light on works well.

5-Fifth Step: Prepare filling and roll out dough. Meanwhile, combine 1/2 cup almost melted salted butter with 1 cup packed brown sugar and 2 tablespoons cinnamon. Turn the dough onto a floured surface, flour the top lightly, and roll the dough into an approximate 24 by 15-inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch border at the edge to seal the roll.

6-Sixth Step: Roll and cut. Starting at the long edge, roll the dough up jelly-roll style into a tight log. Use a sharp serrated knife or unflavored dental floss to slice into 12 even pieces for standard rolls. For smaller rolls, cut into 15 slices and use a 10 by 15-inch pan for even rising.

7-Seventh Step: Second rise and preheat. Place the 12 slices in a greased 9 by 13-inch baking pan, cover, and let rise for 20 minutes while you preheat the oven to 375 degrees Fahrenheit. The rolls should puff slightly during this final rise.

8-Eighth Step: Warm the cream and pour. Warm 1/2 cup heavy cream to room temperature and pour evenly over the risen rolls right before baking. The warm cream soaks into the dough, creating a gooey, bakery-style center and a caramelized bottom.

9-Ninth Step: Bake. Bake the rolls at 375 degrees Fahrenheit for 20 to 25 minutes until lightly golden and cooked through. If tops brown too quickly, tent loosely with foil. Test by inserting a skewer into the center roll; it should come out with moist crumbs but not raw dough.

10-Final Step: Frosting and serving. While the rolls cool slightly, beat together 6 ounces softened cream cheese and 1/3 cup softened salted butter until smooth. Add 1/2 tablespoon maple extract or vanilla extract and 2 cups powdered sugar; mix until combined. Spread the frosting over cooled rolls so it melts into the swirls. Serve warm for best gooey texture.