<p>In the bowl of a stand mixer fitted with the dough hook, mix the milk, sugar, and yeast until dissolved.</p><p>Add the flour, baking powder, and salt. Knead on low speed until a crumbly and dry texture is achieved.</p><p>Incorporate the eggs one at a time, kneading on medium speed until a smooth, homogeneous, and slightly sticky dough forms. If necessary, stop the machine and scrape the bottom of the bowl with a spatula to fully incorporate any flour residue.</p><p>With the mixer running, add the butter in small pieces, waiting for each addition to be fully absorbed before adding more. The dough will gradually become silky and elastic.</p><p>Knead on medium speed for an additional 3 to 4 minutes to develop the gluten.</p><p>Transfer the dough to a lightly oiled (or buttered) bowl. Cover immediately with plastic wrap and place in the refrigerator for a slow fermentation of 12 to 24 hours.</p><p dir="auto" class="whitespace-break-spaces"><span data-question="What type of butter is best to prevent the rolls from sticking to the pan?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_9o_" data-state="closed" tabindex="0" style="--underline-opacity: 0.4; --underline-height: 8%; --underline-saturation: 1;">Generously butter a 23 x 33 cm (or equivalent 3 liters) baking dish with non-stick spray or softened butter. </span><span data-question="Can maple syrup be replaced with another ingredient without altering the taste?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_9p_" data-state="closed" tabindex="0" style="--underline-opacity: 0.4; --underline-height: 8%; --underline-saturation: 1;">Pour 15 cl of maple syrup</span> and spread to evenly coat the bottom. Set aside.<br><em>(Alternative: butter and syrup a 23 cm cake pan and a 20 x 10 cm loaf pan.)</em></p><p dir="auto" class="whitespace-break-spaces">In a bowl, <span data-question="What are the ideal proportions of cinnamon and sugar for a perfect balance?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_9q_" data-state="closed" tabindex="0" style="--underline-opacity: 0.4; --underline-height: 8%; --underline-saturation: 1;">mix the brown sugar, cinnamon, and a pinch of salt</span>. Set aside.</p><p dir="auto" class="whitespace-break-spaces">Remove the dough from the refrigerator. It should be firm and not sticky. <span data-question="What flour is recommended to avoid the dough sticking without altering the final texture?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_9r_" data-state="closed" tabindex="0" style="--underline-opacity: 0.4; --underline-height: 8%; --underline-saturation: 1;">Lightly flour the work surface</span> and roll out the dough. Using a rolling pin, roll it to approximately 30 cm long and 60 cm wide.</p><p dir="auto" class="whitespace-break-spaces"><span data-question="How to prevent the butter from breaking through the dough while rolling out?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_9s_" data-state="closed" tabindex="0" style="--underline-opacity: 0.4; --underline-height: 8%; --underline-saturation: 1;">Spread the softened butter over the entire surface</span> . Evenly sprinkle the sugar-cinnamon mixture.</p><p dir="auto" class="whitespace-break-spaces"><span data-question="What is the technique to get tight and regular rolls?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_9t_" data-state="closed" tabindex="0" style="--underline-opacity: 0.4; --underline-height: 8%; --underline-saturation: 1;">Roll the dough starting from the nearest edge</span>, squeezing slightly to avoid air pockets. <span data-question="What are the signs that the butter is too soft and how to remedy it?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_9u_" data-state="closed" tabindex="0" style="--underline-opacity: 0.4; --underline-height: 8%; --underline-saturation: 1;">Work quickly to prevent the butter from softening too much</span>.</p><p dir="auto" class="whitespace-break-spaces">Cut the roll of dough in half to obtain two pieces of about 30 cm long. Cut each piece into six 5 cm wide segments.</p><p> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> </p><p dir="auto" class="whitespace-break-spaces">Place the <em>cinnamon rolls</em> in the prepared dish, spacing them slightly apart.</p><p dir="auto" class="whitespace-break-spaces"> Cover with plastic wrap and let rise for 30 to 35 minutes, <span data-question="How to visually check if the rise is sufficient before baking?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_ae_" data-state="closed" tabindex="0" style="--underline-opacity: 0.6; --underline-height: 38%; --underline-saturation: 1;">until the rolls have almost doubled in volume.</span></p><p dir="auto" class="whitespace-break-spaces"><span data-question="How to visually check if the rise is sufficient before baking?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_ae_" data-state="closed" tabindex="0" style="--underline-opacity: 0.6; --underline-height: 38%; --underline-saturation: 1;">Bake and cook.</span></p><div>Whip together some <span data-question="What are the plant-based alternatives to Philadelphia cheese for this frosting?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_dq_" data-state="closed" tabindex="0" style="--underline-opacity: 0.4; --underline-height: 8%; --underline-saturation: 1;">Philadelphia cheese</span> with sifted powdered sugar, some <span data-question="Can vanilla extract be replaced with vanilla bean or powder?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_dr_" data-state="closed" tabindex="0" style="--underline-opacity: 0.6; --underline-height: 38%; --underline-saturation: 1;">vanilla extract.</span></div>