1. Make the dough. In the bowl of a stand mixer fitted with the dough hook attachment, add instant yeast, warm milk and sugar. Because this is instant yeast, you do not need an activation time, but I like to let the mixture sit for 2-3 minutes, while I measure the rest of the ingredients. The yeast should be frothy in appearance on the surface and have a yeast smell. Add in the flour, softened butter, Greek yogurt, eggs and salt.

Knead the dough on medium-low speed for 5 minutes. Transfer the dough to a lightly greased bowl and spray the top of the dough with nonstick spray. Cover with plastic wrap.

2. First rise. Allow the dough to rise for 1 ½ hours in a warm place. If you are short on time, you can turn your oven on until it reaches 100F. Once it reaches this temperature, turn the oven off. Place the covered dough in the warm oven for 45 minutes.

3. Shape the dough. Punch dough down and spray the surface of your counter very lightly with nonstick spray. Roll the dough into a 14×36 inch rectangle.

Spread the cinnamon sugar filling over the dough, spreading all the way to the edges.

Cut into 9 roughly equal strips, horizontally. The strips will be long!

Roll each strip up into a cylinder/cinnamon roll shape. You should have a lot of swirls in each cinnamon roll.

4. Second Rise. Place the cinnamon rolls on a parchment paper lined, rimmed half-sheet pan. You want to make sure the baking sheet has a rim so that the cinnamon sugar filling doesn’t spill over the pan when baking. Allow the rolls to rise for 15-20 minutes while the oven preheats.

5. Preheat your oven to 350F.

6. Pour heavy cream over top of each cinnamon roll before baking. Bake in preheated oven for 20-28 minutes, or until the cinnamon rolls are golden brown in color.

7. While the rolls bake, make the icing. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl, using a handheld mixer, add cream cheese and butter and beat until smooth and creamy. Add in powdered sugar and vanilla and beat until combined.

8. Remove from oven and allow to cool for a minute or two before spreading icing over rolls. Enjoy!