Combine yeast and 2 cups of the flour in an electric mixing bowl fitted with a dough hook. Mix the ingredients with a spatula.

In a sauce pan with a heavy bottom, combine yoghurt, white sugar, the 2 tablespoons of solid butter, and salt. Heat over low heat just until it reaches 125°F (use a food thermometer and avoid overheating, which will kill the yeast). Remove from heat.
Add the warm yoghurt mixture to the mixing bowl with the flour-yeast mixture and blend on low speed. Mix for about one minute or until you need to scrape down the sides of the bowl. Add the remaining ½ cup of flour slowly to get a dough ball to form. You may not need all of the flour. Turn the mixer to medium speed. Once dough ball is formed, allow dough to mix for about 3 minutes or until you have a nice smooth dough ball. Remove the dough and place into a greased pan and cover with a towel. Allow to rise 10 minutes.

In the meantime, melt the 2 tablespoons butter and set aside. Combine brown sugar and cinnamon in a small bowl. Stir well to combine and set aside.

Lightly flour work surface where you will roll out the dough. Roll out dough to a 12x15-inch rectangle. Brush evenly with the melted butter, reserving a little to brush the tops of the rolls with. Evenly sprinkle the cinnamon sugar mixture over dough, reserving a little of the mixture to sprinkle on the rolls once in the pan.

Roll dough towards you lengthwise like a jelly roll. Slice into one half-inch rolls and place into a greased round or square cake pan, or place rolls into mini heart-shaped pans, placing one per 3½-inch pan. Brush with remaining butter and sprinkle with remaining sugar mixture. Let rise until doubled in size, about 1 hour. (Note: Dough can be covered with plastic wrap and refrigerated to bake the next day. Remove from refrigerator, removing plastic wrap, and place in oven.)

Bake at 375°F for about 15 minutes or until golden. Allow to cool slightly.

To make the glaze: Combine powdered sugar and milk in a small bowl, mixing well. Drizzle over the top of the warm cinnamon rolls. Serve warm or at room temperature.

Variation: Add ¼ cup of your favorite chopped nuts to the cinnamon sugar mixture.

Makes 16 rolls.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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