1. In a large bowl, stir together the yeast and hot milk until the yeast dissolves. After yeast dissolves, beat in the sugar, butter, salt, and eggs until fully combined
2. Add the flour 1 cup at a time, stirring until incorporated. the dough will be shaggy and sticky
3. Turn the dough on to a floured surface and knead 5-6 minutes, until smooth and elastic (4-5 mins if using a mixer)
4. After kneading, place in a food safe bag and seal-place in freezer.
5. The night before you want to have these- take the dough fro mthe freezer and place it in a large bowl, cover the bowl loosely with a towel and refridgerate over night. It will thaw overnight and be ready by morning.
6. In the morning take the dough out and let it reach room temp. Meanwhile stir together the brown sugar and cinnamon for the filling.
7. Divide the dough in half and work with one half at a time. Roll into a 12x18 inch rectangle
8. Spread 1/4c. softened butter onto the rectangle, leaving 1 inch bare on one of the 12 unch sides. Sprinkle the borwn sugar/cinnamon mix on top and roll tightly, starting on the 12inch side.
9. Cut the tube into 1 or 1 1/2 inch sections, and place the rolls 3inches apart on a greased baking dish-repeat with the other half of the dough
10. Cover the dishe and let rise for about 20-30mins, during which you can preheat the oven to 375 F
11. Bake 12-15 mins until light brown on top
12. While the rolls are cooking you can make the glaze! Heat the butter and maple syrup in a saucepan over low heat until the butter melts, but don't boil the mix. Whisk in the powdered sugar and extract until the mix is smooth, and then spoon the glaze over the fresh rolls
