In a stand mixer fitted with dough hook, stir together all ingredients on medium speed, just until combined.

Mix on low speed for about 4 minutes (to knead the dough) until the dough is smooth and elastic. Dough should feel slightly sticky to touch, but able to form into a ball. You can add a little more flour if needed, but make sure not to add too much, or it will dry out the dough.

Lightly grease and flour a large bowl.

Put dough ball in bowl, cover loosely with light weight towel and let rise in a warm place for one hour or until dough has almost doubled in size.

Remove from bowl and roll out on a floured surface, until dough is about 1/4” thick and forms a rectangle about 22”x18” in size.

In a small bowl, mix together brown sugar, cinnamon and maple extract until combined. It should look like wet sand.

Spread softened butter over rolled out dough, leaving about 1/2” border around edges.

Sprinkle cinnamon sugar mixture evenly over butter.

Roll up dough, starting from the 22” side, making sure to keep the roll tight (try not to lose any filling out the edges!).

Slice roll into 12 pieces using sharp knife.

Line a baking sheet with parchment paper and place cut rolls on baking sheet, about two inches apart with the seam side facing in.

Cover with a light weight towel and let rolls rise for an hour in a warm place. They should double in size.

Preheat oven to 375ºF. While it’s preheating, make frosting.

Beat together butter and cream cheese until smooth & creamy, about 4 minutes.

Add powdered sugar, mix on low speed until combined.

Add maple syrup and maple extract, mix on low speed until combined, then on medium high speed for about 3 minutes or until light & fluffy.

Bake rolls (at 375º) for about 10 minutes or until golden brown. Remove and let cool on pan for about 10 minutes.

Frost rolls & enjoy! If there’s any left, store at room temp in an airtight container.