We start by mixing the yeast, milk and sugar in a large mixing bowl. Let this sit for 10-15 minutes until frothy.

Add 4 cups flour, butter, yogurt, vanilla, salt and mix until its combined, the dough will be a little sticky which is fine. Should take 5 mins by hand or if using a stand mixer let it mix for 1-2 mins. Cover the bowl and let it proof for 1 hour in a warm place.

In the mean time make the cinnamon butter by beating the butter with brown sugar, cinnamon powder, salt until combined, set it aside.

After one hour , transfer the dough to a clean surface and add a little of the one cup flour at a time with the baking powder and knead together for 10 minutes by hand or 4-5 mins in the mixer. Keep adding more flour as needed. Place in the bowl and cover the dough, let it sit for 10 minutes.

Flour the surface and roll out the dough to a rectangle around 1/4 to 1/2 inch thickness. Spread over the cinnamon filling evenly using an offset spatula or butter knife. Using a pizza cutter divide the dough into 12 pieces and roll each piece individually, this gives you clean edges once baked.

Transfer each roll to a 9x13 inch baking tray in columns of 3. Cover and let them proof for 15 mins. Preheat the oven to 180℃ and place the tray in the middle of the oven, bake them for 30-35 mins until risen and golden.

To make the frosting, whisk the ingredients together until smooth. Slather over the cinnamon rolls while still warm. Serve with coffee or tea, and enjoy!