In a bowl, combine the warm milk with 50 g of the granulated sugar and the instant yeast. Let it sit for about 5-10 minutes until it becomes frothy.

In a separate large bowl, mix together the Greek yogurt, the remaining granulated sugar, softened salted butter, eggs, and vanilla bean paste until well combined.

Add the frothy yeast mixture to the yogurt mixture and stir until everything is incorporated.

Gradually add in the flour and salt, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Once the dough has risen, roll it out on a floured surface into a rectangle about 1 cm thick.

Spread the softened salted butter over the dough, then sprinkle the light brown sugar, cinnamon, and vanilla bean paste evenly on top.

Starting from one edge, roll the dough tightly into a log. Cut the log into 10 equal pieces.

Place the rolls in a greased baking dish, cover them, and let them rise for another 30 minutes.

Preheat the oven to 180°C (350°F).

Bake the rolls for 25-30 minutes or until they are golden brown.

While the rolls are baking, prepare the cream cheese frosting by mixing the cream cheese, softened salted butter, powdered sugar, and vanilla bean paste until smooth.

Once the rolls are done, pour the heavy cream over them while they are still warm, then spread the cream cheese frosting on top.