+ 1 hour rising time Pour hot water into a large mixing bowl. Sprinkle yeast and 1/3 c. sugar into the water. Stir to combine and let sit until foamy, about 3 minutes. Mix in 1 cup flour until incorporated. Add the oil, salt, egg and 2 T. maple syrup. Add remaining flour using just enough until dough is no longer sticky. Mix with a dough hook or knead for 3-5 minutes. Place in a greased bowl, cover and let rise for one hour.
+ 30 minutes rising time Punch down dough and roll out into a rectangle on a well-floured surface. Spread on the softened butter then sprinkle with brown sugar, remaining sugar and cinnamon, using 1 – 2 tablespoons, depending on your tastes. Drizzle on remaining maple syrup. Roll up from a long end jelly-roll style. Tuck in the ends. Cut into 12 evenly sized slices. Place in a 13×9 casserole dish. Cover and let rise an additional 30 minutes.
+ 20 – 25 minutes baking time Place the cinnamon rolls in a 350 degree oven and bake for 20 – 25 minutes, until lightly golden brown. Meanwhile, place the cream cheese and softened butter in a mixing bowl and beat until smooth. Add powdered sugar and beat for 2 – 3 minutes, until incorporated. Pour in the maple syrup and milk and beat on high until light and fluffy, about 5 minutes. Cool the cinnamon rolls for a few minutes and then generously spread on the frosting. Refrigerate if not using right away and warm rolls for about 30 seconds each in the microwave.
