Mix 1 cup butter, sugar and salt in a large bowl. Add eggs. In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add water. Mix well and add an additional 3 to 3 1/2 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface. Knead until smooth. Cover and let dough rest 10 minutes. Divide dough into 3 equal portions.
Roll each portion out to an 14 x 8-inch rectangle on a lightly floured surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon. Sprinkle 1/3 cup cinnamon sugar on each rectangle. Roll up from long side. Cut each roll into 8 slices. Spray two 13x9 baking pans with non-stick cooking spray. Place 12 rolls into each pan.
Bake at 325 degrees F for 20-25 minutes or until lightly browned. Remove from oven.
While cinnamon rolls are baking you can prepare your frosting. Beat softened butter with mixer until fluffy. Add in salt, vanilla and maple. Add in powdered sugar and slowly beat with mixer while adding in your milk. Start with 1/4 cup milk and continue to slowly add, a tablespoon at a time, while continuing to beat with your mixer, until you reach the desired consistency for your frosting (for some this may require slightly more than 1/2 a cup of milk).
You can frost your cinnamon rolls immediately after taking them out of the oven if you like to have the frosting melt into the rolls, otherwise allow them to cool than frost, serve and enjoy!
Adapted from Caramel Pecan Rolls from Become A Better Baker