Mix together your Greek yogurt, granulated sugar, and a splash of vanilla. Add sifted self rising flour to the mixture.

Use a flexible spatula to mix together the dough, pressing the wet yogurt into the flour to help it absorb. continue mixing until there is very little dry flour visible.

If the dough seems too dry, add 1 tablespoon additional yogurt at a time, mixing in well before adding up to 2 more tablespoons.

Turn the dough out onto a lightly floured surface and use your hands to knead the dough for 2 to 3 minutes, or until the dough is fairly smooth and has a slightly tacky surface.

If the dough is still sticking to your hand, lightly flour the dough and your hands and continue kneading.

The dough should feel like the sticky part of a post-it note and, if you poke it gently, no wet dough should stick to your finger.

Cover the ball of dough with a kitchen towel and let rest for 15 minutes while you make the filling and the glaze.

Microwave your softened butter for about 10 seconds, allowing some of it to melt. Add brown sugar, cinnamon, and a bit of salt.

Mix well with a spatula until you have a smooth cinnamon sugar butter. Set aside.

Use hand mixer to beat 4 ounces of cream cheese with one cup of powdered sugar until roughly combined. Add 1 to 2 tablespoons of milk, up to 3 tablespoons.

Continue mixing until you have a smooth glaze the consistency of plain yogurt.

Flour your surface and roll your dough out about ¼ inch thick, making a rectangle about 9 inches by 15 inches.

Spread your filling over the surface and cut it into anywhere between eight and 12 strips, depending on how many individual rolls you want.

Roll each strip of dough into a spiral, tucking the end underneath.

Place the rolls, touching each other, into a parchment paper lined cake pan or 8 inch small cast-iron skillet.

Optional: Before baking drizzle over all of the rolls with 2 tablespoons of warm heavy cream. This will help your cinnamon rolls to stay moist and fluffy for longer.