For the dough:
Warm water and milk together in saucepan until warm to touch. Place yeast, water and milk in bowl of stand mixer and using spatula, stir until yeast is dissolved.
Add flour and salt and fit the mixer with the dough hook. Turn mixer on lowest setting to avoid flour flying up. Turn mixer on and off in a few short pulses, just to dampen the flour. Increase mixer speed to medium low and mix 2 minutes, just until flour is moistened. At this point you will have a fairly shaggy mass. Scrape sides and bottom of bowl with rubber spatula. Set mixer to low and add eggs one at a time, followed by sugar and vanilla bean paste.
Increase mixer speed to medium and beat for 3 minutes, until dough forms a ball. Reduce speed to low and add butter 2 tablespoons at a time, beating until each piece is almost incorporated before adding the next. You will have a dough that is almost batter-like in texture. Increase speed to medium-high and continue to beat until dough pulls away from sides of bowl, about 10 minutes.
Lightly butter another mixing bowl and transfer dough to it. Cover with plastic wrap and leave at room temperature until nearly doubled in size, about 40 – 60 minutes, depending on how warm the kitchen is.
Deflate dough by lifting up the edges and letting fall into middle of bowl. Cover bowl with plastic wrap and put it in refrigerator. Repeat same process every 30 minutes until dough stops rising. This should take about 2 hours. Leave the covered dough in the refrigerator to chill overnight.
The next morning, take the dough of refrigerator.
For the filling:
Melt 1/4 cup of butter in small pan. Using a pastry brush, butter two 9x9-inch baking pans. Set aside.
Divide the dough evenly in half, and set aside one half. Roll out one of the halves of dough onto lightly floured surface into a large rectangle about 2/3-inch thick and 14 x 12 inches wide/long.
Using a spoon, mash the remaining 3/4 cup (1 1/2 sticks) butter until smooth. Spread half of butter over rolled out dough using back of large spoon. Save rest of butter for remaining dough.
In small bowl, combine sugars and cinnamon and mix with a fork. Add candied orange peel and stir. Sprinkle 1/2 of sugar mixture over top of dough. Save rest for remaining half of.
Starting at the longest side, roll tightly into a log. Using a long piece of unflavored dental floss, loop under the log of dough and pull up and criss-cross ends to cut into 1/2-inch thick circles. You can cut the rolls into larger circles if you want bigger rolls. Place into baking pan, barley touching. You may need to adjust a bit. Cover with plastic wrap and drape a couple flour towels over the top of the plastic wrap.
Repeat with the remaining dough, butter and sugar mixture.
Set aside in warm room and let rise until doubled, about 30 – 60 minutes. The time depends on how warm your kitchen is.
For the frosting:
In mixing bowl, beat mascarpone and butter until light and fluffy. Add sifted powdered sugar and mix well, then add maple syrup and vanilla. Mix until smooth. Place in the refrigerator for a few minutes if you like it to be a little firmer when spreading.
Once the rolls have risen, bake them for 20 – 30 minutes or until golden brown. Remove from the oven. Let set for 5 minutes and then frost and serve.