Ingredients:

  • 1 cup warm whole milk (110°F)
  • 2.25 tsp active dry yeast (1 packet)
  • 0.25 cup honey
  • 0.5 cup full-fat plain Greek yogurt, room temperature
  • 1 large egg, room temperature
  • 4 tbsp unsalted butter, melted and cooled
  • 4.25 cups bread flour
  • 1 tsp sea salt
  • 4 tbsp unsalted butter, softened
  • 0.5 cup coconut sugar
  • 2 tbsp ground cinnamon
  • 1 tsp vanilla bean paste
  • 4 oz low-fat cream cheese, softened
  • 2 tbsp maple syrup
  • 1.5 tbsp milk
  • 0.5 tsp vanilla extract

Instructions:

  1. Whisk the warm milk and honey in a stand mixer bowl. Sprinkle yeast on top and let it sit for 5-10 minutes until a foamy, tan cap forms.
  2. Add the Greek yogurt, egg, and 4 tablespoons of melted butter to the yeast mixture. Gradually incorporate the bread flour and sea salt using a dough hook.
  3. Knead the dough on medium-low speed for 8-10 minutes until the dough is smooth, elastic, and tacky but not sticky. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  4. In a small bowl, combine 4 tablespoons of softened butter, coconut sugar, ground cinnamon, and vanilla bean paste to create a spreadable paste.
  5. Punch down the risen dough and roll it into a large rectangle (approx 12x18 inches) on a floured surface. Spread the cinnamon filling evenly across the dough.
  6. Roll the dough tightly into a log. Use unflavored dental floss to cut the log into 12 even rolls. Place rolls in a greased 9x13 inch baking dish.
  7. Cover the rolls and let them rise for a second time for 30-45 minutes. Preheat your oven to 350°F (175°C).
  8. Bake for 22-25 minutes until the rolls are lightly golden brown on top. While baking, whisk together cream cheese, maple syrup, milk, and vanilla extract.
  9. Spread the glaze over the rolls while they are still warm and serve.