Cinnamon Rolls (Netherlands‑Friendly)

In a large bowl, combine the flour, instant yeast, and a pinch of salt.

Add the warm milk, Greek yogurt, very softened butter, eggs, and vanilla bean paste; mix until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.

While the dough rises, melt the softened butter for the filling in a saucepan over medium heat, then add the light brown sugar, cinnamon, and 1 tsp vanilla bean paste; stir until the sugar dissolves and the mixture is smooth.

Roll the risen dough into a rectangle about 1 cm thick, spread the cinnamon filling evenly over the surface, and roll up tightly.

Cut the roll into 12 equal slices and arrange them on a parchment‑lined baking sheet, leaving space between each roll.

Cover the rolls loosely with a clean kitchen towel and let them proof for an additional 30 minutes.

Preheat the oven to 350°F (350°F). Bake the rolls for 20–25 minutes, until they are golden brown and sound hollow when tapped.

While the rolls bake, whisk together the cream cheese, softened butter, powdered sugar, and 1 tsp vanilla bean paste until smooth and creamy.

When the rolls are done, remove them from the oven and immediately drizzle the heavy cream over the warm rolls.

Spread the cream cheese frosting over the tops of the rolls while still warm, allowing it to melt slightly into the pastry.

Allow the rolls to cool for 5–10 minutes before serving.