Add the sugar, salt and cinnamon, and cream until light and fluffy, scraping the bowl as necessary.
Beat the two eggs, and then drizzle in the egg a bit at a time.
Whisk the flour and the baking powder together and stir it in on low speed until just combined. Refrigerate overnight.
For the Syrup
Bring the cream, maple syrup and salt to a boil. Remove from the heat.
To Assemble and Bake
You can bake this in individual ramekins or in a large baking dish. Either way, divide the dough into 10-12 equal portions. Place one in each ramekin, or just put them all in one dish, side by side.
Pour the hot syrup mixture over the dough and bake at 450F for 20-25 minutes, or until a lovely deep golden brown on top.
Serve with syrup and some heavy cream, sour cream or a bit of creme fraiche.
Notes
This recipe made a Very Lot of syrup. I suggest cutting back the amount to 1 1/2 cups each cream and maple syrup. It will still be plenty sweet and gooey, but you might not feel quite so guilty.