• In a large bowl, combine the dry yeast, warmed milk (110° temp), and sugar.
• Allow the yeast to become foamy.
• Add in the maple syrup, butter, egg, and salt.
• Gradually add in the flour and knead until well combined.
• Knead until the flour is well incorporated and is slightly sticky.
• Transfer the dough into a greased bowl and cover. Allow to rise for 1 hour for the dough to double in size.
• In a small bowl, combine the cold sliced butter, brown sugar, cinnamon, and the 2 tablespoon of flour together.
• After 1 hour, punch down the dough and knead before rolling the dough in a long rectangular shape. (If the dough is too sticky, you can use a small amount of cornstarch or flour to prevent it from sticking.) 
• After rolling into a rectangular shape, spoon the filling onto the dough, spreading it out to about an inch from all sides.
• Starting from the shortest side, roll the dough tightly and until completely rolled.
• Use floss to slice the rolled dough into 12 slices.
• Place the sliced rolls into a greased 13x9 baking dish.
• Cover and rise for 30 minutes.
• Bake in the preheated oven heated to 350℉ for 20-25 minutes, or until the tops are lightly browned.
• Remove from the oven and allow to cool for 5 minutes before icing.

Prepare Maple Icing

• Combine the confectioner's sugar, maple syrup, and vanilla extract until smooth.
• Drizzle on top of the warm cinnamon rolls and serve.