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In a bowl, mix together the flour, yeast and sugar. Whisk well and then add in the warm milk, vanilla, greek yogurt and the melted butter. Mix using a spatula.
Use a stand mixer starting on low speed and then increased to medium for about 10 minutes until the dough clears the window pane test. If you’re doing this by hand, start mixing with a wooden spoon and then switch to kneading. You want a smooth, soft dough.
Cover the bowl and leave it somewhere warm. Let it puff up and almost double, usually 30–40 minutes.
Mix the butter, cinnamon powder, brown sugar and cream together.
Once the dough is proofed, flour your counter and the rolling pin. Plop the dough down and roll it into a rough rectangle. Add the cinnamon filling and make sure you cover every inch of the dough evenly.
Add a thin layer of blueberry preserve on top (don’t overdo it). Roll up tightly, trim edges, cut into 6 rolls.
Place in a snug pan, cover and let rise again until visibly puffy. Usually takes 1–1.5 hours.
Bake at 180°C for 22–25 mins, until golden and cooked through.
Whisk together the cream cheese and butter together, then add in the powdered sugar and vanilla.
Spread on top of your cinnamon rolls. Add some blueberry preserve on top, fresh blueberries and enjoy.