1
In a saucepan, melt butter over low heat and remove from heat. Stir in yogurt and milk, keeping the mixture between 85-90°F.
2
Pour the butter-yogurt-milk mixture into a mixing bowl, add instant yeast, and stir until the yeast is fully hydrated.
3
Add all-purpose flour, sugar, baking soda, and salt. Mix with a sturdy spoon until no longer stir-able, then switch to a wet hand and knead in the bowl for about 3 minutes until cohesive.
4
Shape the dough into a ball, cover, and let rest for 15 minutes.
5
After resting, knead the dough again for 3 more minutes to develop gluten further. Shape back into a ball, cover, and let rise for 75 minutes until doubled.
6
In a bowl, combine softened butter, brown sugar, cinnamon, and salt. Mix with a spatula until it resembles damp sand, then whip vigorously with a spoon for about 60 seconds to cream the mixture.
7
Preheat oven to 375°F (190°C).
8
Place risen dough on a floured surface, gently degas it, and roll into a rectangle approximately 12×16 inches (30×40 cm).
9
Spread the cinnamon-sugar filling evenly over the dough using light, sweeping motions to avoid tearing it.
10
Starting from a short end, roll the dough tightly using a tuck-and-pull motion. Once rolled, trim uneven ends, cut in half, then cut each half into 3 equal pieces for 6 rolls total.
11
Spray a 6-count jumbo muffin pan with pan spray and place rolls inside. Bake at 375°F (190°C) for 40-55 minutes until golden brown. Alternatively, use an 8-9 inch pan, cover with foil for 35 minutes, then uncover and bake 10-15 more minutes.
12
Transfer the baked rolls to a wire rack to cool.
13
Combine cream cheese and heavy cream in a bowl and whisk until smooth. Add powdered sugar and a pinch of salt, then whisk until combined. Add water if needed to reach a sauce-like consistency.
14
Drizzle or spread the cream cheese icing over the cooled cinnamon rolls, ensuring it covers the tops and seeps into the spiral cracks.
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