1. In the bowl of a stand mixer fitted with the dough hook attachment, add instant yeast, warm milk and sugar. Allow the mixture to sit for 2 to 3 minutes. This recipe uses instant yeast, so this step is not necessary, but I like to ensure the yeast is working. The mixture should be frothy on the surface and should have a yeast smell to it.

Add in the bread flour, Greek yogurt, eggs, softened butter and salt. Knead the mixture for 5 minutes on medium-low speed.

Transfer the dough to a greased bowl, and spray the top of the dough with nonstick spray, or drizzle with a touch of canola or vegetable oil. Cover with plastic wrap.

2. First rise. Allow to rise in a warm place for 1 hour.

3. Make the cinnamon sugar filling mixture. In a medium sized bowl, add softened/semi-melted butter, brown sugar and cinnamon. Stir to combine.

4. Punch down dough and and transfer to very, very lightly greased countertop. I prefer to drizzle my counter with a very small amount of canola, vegetable oil, or melted butter, rather than using flour. This helps keep the dough moist, rather than drying it out with extra flour.

Roll out into a 24×12 inch rectangle.

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

5. Roll and shape. Roll dough up, starting at short end into cylinder. Use a piece of unflavored dental floss, or a serrated knife (although I prefer the dental floss as it gives the cleanest cuts), to cut into 8 rolls.

If you prefer smaller rolls, you can cut into 14 rolls.

6. Place rolls into greased muffin tin. If you are making the 8 larger rolls, place in a jumbo muffin tin. The smaller, 14 rolls can go in a standard size muffin tin.

7. In a small bowl, make the cinnamon sugar drizzle. Stir together the heavy cream, brown sugar and cinnamon. Pour along the sides (you can just gently pull the roll away from the side of the tin, so that you can get some of the mixture along the side) and on top of each roll. This mixture will soak into the rolls as it bakes, helping to create ultra soft rolls, and a delicious, gooey bottom. 

8. Preheat oven and short second rise. Turn oven on and preheat to 350F. While the oven preheats, the rolls will do their second rise. This should take 10-15 minutes. Very loosely cover the rolls with plastic wrap, while the rise to prevent them from drying out.

9. Bake the rolls. Place the muffin tin on a rimmed baking sheet, just in case some of the cinnamon sugar mixture bubbles out over the pan. Bake the rolls in preheated oven for 25-30 minutes, or until golden brown and the center temperature registers 190F ( for the jumbo rolls). For the smaller sized rolls, bake for 15-25 minutes, or until internal temperature reaches 190F.

10. Allow to cool a few minutes in the muffin tin, while you make the icing. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, heavy cream (or milk), powdered sugar and vanilla extract until smooth and creamy.

Spread icing over warm rolls. Serve and enjoy!