Pour the warm milk into a mixing bowl, add the yeast and brown sugar. Stir to combine and allow it to foam up, around 5-10 mins. Set aside.

Once frothy add the yogurt and stir well. Add the flour, baking powder, salt and melted butter. Stir until you have a sticky dough.

Cover and let it rise for 60 minutes or until doubled in volume.

In another bowl let us make the filling by adding the soft butter, brown sugar and cinnamon powder. Stir together until combined and set aside.

To make the filo pastry, layer 4 sheets of filo one on top of the other and brush melted butter between each sheet, cut the pastry into rounds using a cookie cutter or glass.

Place on a baking tray and bake until golden, around 10 minutes at 180 deg C.

Once the dough has doubled in size, liberally flour your clean kitchen counter and roll out the dough with a rolling pin to 9x13inch in height and width approximately.

Spread the cinnamon sugar filling evenly over the dough, leaving a 1-inch border. Sprinkle the chopped nuts over the filling.

Starting from the long side, tightly roll up the dough into a log. Slice the log into 12 equal pieces.

Place the rolls into a greased baking pan, cover and let rise for 30 minutes.

Bake the rolls at 180 deg C for 25-30 minutes until golden brown.

While the rolls are baking, make the spiced syrup by combining the water, sugar, honey, lemon juice, cinnamon stick and cardamom pods in a saucepan. Bring to a boil and simmer for 10 minutes.

Remove the cinnamon stick and cardamom pods. Pour the hot syrup over the freshly baked rolls.

For the frosting, beat the cream cheese until smooth. Add the whipping cream, honey and vanilla extract and beat until light and fluffy.

Spread the cream cheese frosting over the warm rolls and serve.