Ingredients:

  • 1 cup warm milk
  • 2 ¼ tsp active dry yeast
  • ¼ cup honey
  • ½ cup plain Greek yogurt
  • ⅓ cup unsalted butter, melted and cooled
  • 1 tsp salt
  • 4 cups bread flour
  • ¼ cup unsalted butter, softened
  • ½ cup coconut sugar
  • 2 tbsp ground cinnamon
  • 4 oz light cream cheese, softened
  • 2 tbsp maple syrup
  • 1 tbsp milk
  • ½ tsp vanilla extract

Instructions:

  1. Combine warm milk and yeast in the mixer bowl. Stir in the honey and let it sit for 5–10 minutes until a foamy layer forms on top.
  2. Whisk in the Greek yogurt and melted butter until smooth.
  3. Gradually add salt and flour, one cup at a time, until the dough pulls away from the sides of the bowl.
  4. Knead on medium-low for 5–7 minutes until the dough is smooth and elastic.
  5. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
  6. Punch down the risen dough and roll on a lightly floured surface into a 12x18 inch rectangle.
  7. Spread the softened butter evenly across the surface, leaving a ½ inch border.
  8. Mix the coconut sugar and cinnamon, sprinkle the mixture over the butter, and press lightly with your palm.
  9. Roll the dough tightly starting from the long edge.
  10. Cut the log into 12 even rolls and place them in a prepared 9x13 inch baking pan.
  11. Let the rolls rise for another 30 minutes.
  12. Bake at 350°F (175°C) for 22–25 minutes until the tops are a light golden mahogany.
  13. Whisk together light cream cheese, maple syrup, milk, and vanilla extract, then spread over the warm rolls.