Prepare the dough

• Combine all dry ingredients in a large bowl, keeping yeast and salt separate to avoid killing the yeast.

• Warm milk slightly (about 30 seconds in the microwave) and add it to the dry ingredients. Start with 100ml, adding extra 15ml at a time if needed until a sticky dough forms.

• Mix the egg yolk and yogurt together, then add to the dough. Combine until the dough is smooth and sticky.

Knead the dough

• Optional: Let the dough rest for 10 minutes covered. This helps the gluten relax, making kneading easier.

• Dust a clean surface with a little flour and knead for 5–10 minutes by hand or using a stand mixer. The dough should pass the windowpane test: stretchable without tearing.

First rise

• Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

Shape the rolls

• Punch down the dough and roll it into a rectangle of even thickness.

• Mix the butter, sweetener, and cinnamon for the filling, then spread evenly over the dough.

• Roll the dough tightly into a log and cut into 10 rolls. Alternatively, roll each piece individually.

• Cover and let rise for 30–45 minutes until doubled in size.

Bake

• Preheat oven to 180°C (350°F).

• Bake rolls for 17–22 minutes, keeping an eye on them as oven times may vary.

• Air fryer option: Bake at 160°C (320°F) for 12–15 minutes.

Prepare the frosting

• Soften cream cheese in the microwave for 10 seconds.

• Whisk in milk and icing sugar until smooth and creamy.

Serve

• Let rolls cool for 5–10 minutes before frosting. Enjoy warm or at room temperature.