In a stand mixer, combine all the dough ingredients except the butter. Mix until well incorporated.

Cover the bowl with a towel and let the mixture rest for 25 minutes.

Gradually add the butter in tablespoon-sized chunks, kneading for 5-8 minutes until the dough becomes smooth and elastic. The dough should feel soft and slightly tacky to the touch, with a uniform texture that springs back when lightly pressed.

Transfer the dough to an oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours or until it doubles in size.

Roll out the dough on a floured surface to a ½-inch thick rectangle.

Spread the softened butter evenly across the dough, then sprinkle the sugar, brown sugar, and cinnamon mixture.

Roll the dough tightly from one long edge to the other, forming a log. Cut the log into 1.5 to 2-inch slices.

Arrange the slices on a parchment-lined 12”x18” baking pan, leaving space between each roll.

Cover the pan loosely with a towel and let the rolls rise for 30-45 minutes. If your kitchen is on the cooler side, consider placing the pan in an oven with the light on to create a warm environment for the dough to rise effectively.

Preheat the oven to 325°F (162°C). Just before baking, drizzle heavy cream over the rolls.

Bake for 25-30 minutes, or until the centers reach an internal temperature of 180-190°F.

While the rolls bake, beat cream cheese and butter until creamy.

Add maple syrup, vanilla paste, and powdered sugar, mixing until smooth and spreadable.

Spread the icing generously over the warm cinnamon rolls.