Prepare the Tangzhong (Starter):

• In a small saucepan, combine 135 g whole milk and 30 g bread flour. Heat over medium, whisking constantly, until the mixture thickens to a paste-like consistency. Remove from heat and let it cool to room temperature.

Prepare the Dough:

• In a large mixing bowl, combine 490 g bread flour, 70 g sugar, instant dry yeast, and salt. Add the egg, egg yolk, 150 g whole milk (at 80°F), and the cooled tangzhong. Mix until a dough begins to form.

• Add the softened butter and knead the dough for about 10 minutes, until it becomes smooth and elastic. Cover the dough and let it rise for 1-2 hours, or until it doubles in size.

Make the Gingerbread Filling:

• In a medium bowl, mix the ground cinnamon, ginger, cardamom, cloves, nutmeg, and potato starch. In a separate bowl, beat the softened butter, dark brown sugar, granulated sugar, vanilla extract, and a pinch of salt until smooth.

• Add the spice mixture to the butter and sugar and mix until fully combined.

Assemble the Cinnamon Rolls:

• Preheat your oven to 350°F (175°C) and grease a baking dish (9×13 inches or equivalent).

• Roll the dough out into a rectangle on a floured surface. Spread the gingerbread filling evenly over the dough, then roll it up tightly from the long edge.

• Cut the rolled dough into 10-12 slices and place them into the greased baking dish. Let them rise again for about 30 minutes.

• Bake in the preheated oven for 25-30 minutes, or until golden brown.

Make the Maple Cream Cheese Frosting:

• In a bowl, beat the cream cheese and butter together until smooth. Add the maple syrup, vanilla extract, and a pinch of salt, then mix until creamy and combined.

Serve:

• Once the rolls have cooled slightly, drizzle the maple cream cheese frosting over the top.

• Garnish with orange zest and crumbled gingerbread cookies for a festive touch.