Before starting: make sure to take your eggs, butter, Greek yogurt to bring to room temperature.

Prepare the tangzhong. In a small saucepan, whisk together 40 g (1/3 cup) bread flour and 200 g (3/4 cup) whole milk until smooth. Cook over medium-low heat, whisking constantly, until the mixture thickens into a smooth paste, about 2–4 minutes. Remove from the heat and allow it to cool for about 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, whisk together 500 g (4 cups) bread flour, 1 packet instant yeast, 110 g (1/2 cup) granulated sugar, and a pinch of salt.

Add the cooled tangzhong, 120 g (1/2 cup) room-temperature full-fat Greek yogurt, 2 room-temperature eggs, and 1 tablespoon vanilla extract. Mix on low speed until no dry flour remains and a shaggy dough forms.

Cover the bowl and allow the dough to rest for 15–20 minutes.

Knead on low-medium speed for 5–7 minutes.

With the mixer running on low speed, add 113 g (1/2 cup) softened salted butter, approximately one tablespoon at a time, allowing each addition to incorporate before adding the next.

Once all of the butter has been incorporated, continue kneading for an additional 6–10 minutes, or until the dough is:

* Smooth and glossy
* Soft and tacky, but not sticky
* Able to pass the windowpane test by stretching into a thin, translucent membrane without tearing

Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap, and refrigerate overnight.

The next day, remove the dough from the refrigerator and allow it to rest at room temperature for 20–30 minutes, just until it becomes pliable enough to roll.

Roll the dough into a 12 × 18-inch rectangle.

Prepare the cinnamon filling. In a medium bowl, combine 169 g (3/4 cup) softened salted butter, 340 g (1 1/2 cups) brown sugar, 18 g (3 tablespoons) ground cinnamon, and 2 teaspoons vanilla extract until well mixed.

Spread the filling evenly over the dough, leaving approximately ½ inch along one long edge uncovered to help seal the roll.

Starting with the long edge, roll the dough into a tight log using gentle, even pressure. Pinch the seam closed.

Using unflavored dental floss or a bench scraper, cut the log into 12 equal rolls, approximately 1½ inches thick.

Arrange the rolls in a greased 9×13-inch baking dish, leaving a small amount of space between each roll.

Alternatively, bake 8 rolls in a 9×13-inch pan and the remaining 4 rolls in an 8×8-inch pan.

Cover the rolls and allow them to rise in a warm place until doubled in size, very puffy, and the dough springs back slowly when gently pressed with a fingertip.

Depending on the temperature of your kitchen, this typically takes 1½–3 hours. If the room is cooler, placing the rolls on the top of the stove with the oven on works best.

Warm 1/3 cup of heavy cream until just slightly warm (not hot) and pour it evenly over the risen rolls.

Bake at 350°F for 20 minutes, then increase the oven temperature to 375°F and bake for an additional 10 minutes, or until the tops are golden brown and the centers are fully baked. **If baking in a foil dish, decrease end bake time by 5 minutes.

While the cinnamon rolls are baking, prepare the cream cheese frosting. Beat together 8 ounces (250 g) softened cream cheese, 58 g (1/4 cup) softened salted butter, 210 g (1 3/4 cups) powdered sugar, and 15 g (1 tablespoon) vanilla extract until smooth and creamy.

Allow the cinnamon rolls to cool for 5 minutes, then generously spread the cream cheese frosting over the warm rolls.

Serve immediately and enjoy.