To start work on your cinnamon roll starter. You will add 1/2 cup warm water in a small saucepan. Add in 1/3 cup flour and whisk well.

Stir in the 1/2 cup milk on medium low heat, mixing until no lumps. You want a smooth and thick slurry. Once the mixture has thickened, remove from heat and cover with plastic wrap and let it sit as you work on dough.

Add 1/2 cup warm milk (100-105 degrees) in a bowl. Add 1/2 teaspoon sugar to the milk along with the yeast. Stir gently and let sit. You will want the mixture to bubble and foam. This takes 5-10 minutes.

Once the yeast is ready, toss in the flour, egg, leftover sugar, maple extract, and salt. Mix until combined.

With a dough hook you will add in your bread starter with the rest of the dough. Knead for 5 minutes on low speed.

Cut the dough int o 4 pieces, then one at a time add dough into the mixer, and knead for 2 minutes, then add another lump of dough, until all has been kneaded.

Remove the dough, it should be a soft ball. Place in a greased bowl, and cover with towel or plastic wrap. Let it rise for 1 - 1 1/2 hours or until doubled.

Roll out your dough on a floured surface, to make a rectangle shape. You want around 8x20 inch rectangle.

In a bowl add your butter, cinnamon, and sugar mixture and spread all over the dough leaving an edge.

Roll up and slice into 2 inch slices and place in a greased 9x13 pan.

Cover and let the dough rise 1 hour. Preheat the oven to 350 degrees.

Brush the top of the rolls with the leftover 1/4 cup of milk, and bake in the center rack for 25-35 minutes or until your rolls are baked fully.

Remove and allow to cool.

In a bowl mix up the maple icing ingredients and drizzle over the warm rolls.

Slice and serve this maple cinnamon roll recipe up for breakfast, snacking, or a midnight dessert.