In a saucepan, melt butter over low heat, then remove from heat.

Stir in yogurt and milk, ensuring the mixture stays between 85-90°F.

In a large mixing bowl, combine the butter-yogurt-milk mixture with yeast and stir to hydrate

Add flour, sugar, baking soda, and salt to the wet ingredients.

Mix with a sturdy spoon until you can no longer stir, then switch to a wet hand and knead the dough in the bowl until it forms a cohesive mass (about 3 minutes).

Shape the dough into a ball, cover, and let rest for 15 minutes.

After the dough has rested, knead it again for 3 more minutes to further develop the gluten.

Shape it back into a ball, cover, and let rise for 75 minutes until doubled in size.

In a bowl, mix softened butter, brown sugar, cinnamon, and salt until it looks like wet sand

Whip the mixture with a spoon for about 60 seconds to cream it together (or whip with a mixer)

Preheat the oven to 375°F/190C

Turn the risen dough onto a floured surface, gently degas it, and roll it into a rectangle approximately 12"x16" (30x40cm)

Spread the cinnamon-sugar filling evenly over the dough, using light, sweeping motions to avoid tearing the dough.

Starting from one of the short ends, roll the dough tightly, using a tuck-and-pull motion to create tension in the roll.

Once rolled, cut off the uneven ends, then cut the log in half. Cut each half into 3 equal pieces for a total of 6 rolls.

Spray a 6-count jumbo muffin pan (or use an 8-9" brownie pan and cut into 9 pieces for softer sides) with pan spray and place the rolls inside.

Bake at 375°F/190C for 40-55 minutes, or until golden brown and cooked through. If using a brownie pan, cover with foil for the first 35 minutes, then remove foil and bake an additional 10-15 minutes.

While the rolls cool, combine cream cheese and heavy cream in a bowl. Whisk until smooth.

Add powdered sugar and a pinch of salt. Whisk until combined, adding 10g water if needed to adjust the texture to a sauce-like consistency.

Drizzle or smear the cream cheese icing over the cinnamon rolls, making sure to cover the tops and let it seep into the spirals.