Ingredients:

  • 1 cup warm milk (110°F)
  • 2 ¼ tsp active dry yeast
  • ¼ cup honey
  • ⅓ cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 4.25 cups bread flour
  • 1 tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup coconut sugar
  • 2 tbsp ground cinnamon
  • 4 oz cream cheese, softened
  • ¼ cup plain Greek yogurt
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk

Instructions:

  1. Whisk the warm milk and honey together in the bowl of a stand mixer. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes frothy.
  2. Add the melted butter and egg, whisking until combined. Gradually add the flour and salt.
  3. Using a dough hook, beat on low speed until the dough pulls away from the sides of the bowl; it should feel tacky but not sticky.
  4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 60 minutes until doubled in size.
  5. Punch down the risen dough and roll it into a 12x18 inch rectangle on a floured surface.
  6. Spread the softened butter evenly across the surface, then sprinkle the cinnamon-sugar mixture.
  7. Roll the dough tightly into a log and slice into 12 equal rolls.
  8. Place rolls in a 9x13 inch baking pan and bake for 20 minutes.
  9. Prepare the glaze by mixing softened cream cheese, Greek yogurt, powdered sugar, and vanilla extract. Stir in milk until the desired consistency is reached.
  10. Spread the glaze over the rolls while they are still warm.