Start by activating the yeast for the dough. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.

In a large bowl, whisk together the flour and salt. Set aside.

Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.

With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes.

Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.

Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size.

While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.

Grease a 9x13” baking pan with butter.

Once the dough is done rising and has doubled, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.

Roll the dough out to a rectangle (16x15” for 8 larger rolls, 24x15” for 12 smaller rolls). Disperse the cinnamon filling all over the surface of the dough.

Starting on the long end, tightly roll the dough up into a log. Cut the dough into 8 larger or 12 smaller rolls.

Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes while the oven preheats.

Preheat the oven to 350F.

Once the cinnamon rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour all over the rolls.

For 8 larger rolls, bake at 350F for 22-24 minutes, then turn the oven to 375F and bake for another 5-7 minutes.

For 12 smaller rolls, bake at 350F for 20-22 minutes, then turn the oven to 375F and bake for another 5-7 minutes.

While the rolls are baking, prepare the cream cheese frosting. Beat the cream cheese and softened butter until smooth and fluffy, then beat in the powdered sugar and vanilla until well combined.

Remove the rolls from the oven and allow to rest for 10-15 minutes. Spread the cream cheese frosting all over the rolls.