Cloud Soft Cinnamon Rolls with Cream Cheese Frosting

Instructions:

1. Activate Yeast: Combine 180ml warm milk, 7g yeast, and 50g honey in your stand mixer bowl. Note: Let it sit for 5 minutes until a thick foam forms on the surface.
2. Mix Wet Ingredients: Add 120g Greek yogurt, the egg, and 45g melted butter to the foamy yeast. Note: Whisk gently just to break the egg yolk before adding flour.
3. Knead Dough: Gradually add 480g flour and 1 tsp salt while using the dough hook on medium low for 5–7 minutes. Note: Stop until the dough pulls away from the sides and feels supple.
4. First Rise: Place the dough in a greased bowl and cover with a damp cloth. Note: Proof in a warm spot for 45 minutes until the volume has visibly doubled.
5. Shape Rectangle: Turn dough onto a floured surface and roll into a 12x18 inch rectangle. Note: Try to keep the edges as straight as possible for even rolls.
6. Apply Filling: Spread 30g softened butter over the dough, then sprinkle evenly with 100g coconut sugar and 2 tbsp cinnamon. Note: Leave a 1cm border at the top to help the roll seal.
7. Roll and Slice: Roll tightly into a log starting from the long edge. Use dental floss to slice into 12 even pieces. Note: Cut the log in half, then halves into thirds for perfect sizing.
8. Bake Rolls: Place in a greased 9x13 inch dish. Bake at 175°C (350°F) for 20 minutes. Note: Bake until the tops are lightly golden brown and fragrant.
9. Prepare Icing: Whisk 115g cream cheese, 2 tbsp maple syrup, 1 tsp vanilla, and 60g powdered sugar. Note: Add milk 1 tsp at a time until the icing is smooth and glossy.
10. Frost and Serve: Spread the icing over the rolls while they are still warm. Note: The warmth helps the icing melt slightly into the center spirals.