In a large mixing bowl, add 2 packets of yeast, 1 tsp brown sugar and warm water. Whisk to combine. Let proof for 5 minutes, or until you start to notice bubbles. If you don't notice bubbles your yeast is not active. Please start again. This could be because your yeast is old or your water was to warm.
Add flour, cane sugar, and maple extract to the bowl. Using a dough hook on a stand mixer, mix for 1 minute. Slowly incorporate warm milk and the egg. Mix for 1 more minute.
Remove dough from the mixing bowl and place on a lightly floured surface. Knead the dough until soft.
Coat a large mixing bowl with nonstick spray. Add dough to the bowl and cover with a towel. Let proof in warm location for 45 minutes or until about doubled.
While dough is proofing, mix softened butter, light brown sugar, and cinnamon in a small bowl and set aside.
Remove dough from the bowl and punch it down to flatten. Then, use a floured rolling pin and roll out the dough to 16”x8” rectangle.
Spread brown sugar and cinnamon butter mixture onto the dough.
Tightly roll up the dough, starting from the short end and finishing on the opposite short end. Make sure to seal the edges by gently pinching together with your fingers.
Cut dough into 2” sections. The easiest way to do this is to cut the dough in half, then cut each half in half, until you have 8 pieces.