Ingredients:

  • 500g whole wheat pastry flour
  • 7g active dry yeast
  • 240ml warm whole milk (110°F)
  • 120g plain full-fat Greek yogurt
  • 50g honey
  • 60g unsalted butter, melted
  • 1 large egg, room temperature
  • 5g sea salt
  • 100g coconut sugar
  • 2 tbsp Ceylon cinnamon
  • 45g grass-fed butter, softened
  • 115g reduced-fat cream cheese
  • 30g plain Greek yogurt
  • 30ml maple syrup
  • 1 tsp vanilla bean paste

Instructions:

  1. Activate the yeast: In a stand mixer bowl, whisk the warm milk, honey, and yeast. Let sit for 5-10 minutes until foamy.
  2. Add the liquid enrichments: Whisk in the room temperature Greek yogurt, melted butter, and the egg until smooth.
  3. Form the dough: Add the flour and sea salt. Using a dough hook, knead on medium-low speed for 5-7 minutes until the dough is smooth and slightly tacky but pulls away from the sides.
  4. First Rise: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour 15 minutes or until doubled in size.
  5. Roll and Fill: Punch down the dough and roll into a large rectangle on a floured surface. Spread the softened grass-fed butter across the dough. Mix coconut sugar and cinnamon, then sprinkle evenly over the butter.
  6. Shape: Roll the dough tightly into a log. Use unflavored dental floss to slice into 12 even rolls.
  7. Bake: Arrange rolls in a 9x13 inch baking dish. Bake at 350°F (175°C) for 25 minutes until lightly mahogany and golden.
  8. Frost: Whisk reduced-fat cream cheese, 30g Greek yogurt, maple syrup, and vanilla bean paste until smooth. Spread over the rolls while still slightly warm.