Ingredients:

  • 1 cup warm milk (110°F)
  • 2.25 tsp active dry yeast
  • 0.25 cup honey
  • 0.25 cup plain Greek yogurt
  • 4 tbsp unsalted butter, melted
  • 1 large egg, room temperature
  • 4.25 cups all-purpose flour
  • 1 tsp fine sea salt
  • 6 tbsp unsalted butter, softened
  • 0.5 cup coconut sugar
  • 2 tbsp ground cinnamon
  • 0.5 tsp ground cardamom
  • 0.33 cup heavy cream
  • 4 oz light cream cheese
  • 0.5 cup powdered sugar
  • 1 tsp vanilla bean paste

Instructions:

  1. Whisk warm milk, yeast, and honey in a stand mixer bowl. Let it bloom for 5 minutes until foamy.
  2. Add the Greek yogurt, melted butter, and egg to the yeast mixture. Gradually incorporate 4 to 4.5 cups of flour and salt using the dough hook on low speed until a soft, tacky dough forms.
  3. Knead the dough for 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
  4. Roll the dough into a large rectangle. Spread 6 tbsp of softened butter over the surface. Mix coconut sugar, cinnamon, and cardamom, then sprinkle evenly over the butter.
  5. Roll the dough tightly into a log and cut into 12 even rolls using dental floss. Place rolls into a greased 9x13 inch baking dish.
  6. Cover the dish tightly with plastic wrap and refrigerate for 8 to 12 hours.
  7. In the morning, remove rolls from the fridge and let sit at room temperature for 30 minutes. Preheat oven to 350°F (175°C).
  8. Pour 1/3 cup room temperature heavy cream over the gaps between the rolls. Bake for 22-25 minutes until golden brown.
  9. Whisk light cream cheese, powdered sugar, and vanilla bean paste until smooth. Spread over the rolls while they are still warm.