• Measure flour, eggs, butter and milk into a large bowl. Sprinkle yeast on top. Knead the mixture until a soft dough forms.
  
• Cover top with the lid or a plastic wrap and place in a 68°F – 81°F /20°C – 27°C spot until it doubles for about 60 -90 minutes. Check out how to bake with fresh yeast.
  

Filling

• With and electric whisk, cream butter, sweetener and cinnamon.
  

Assembly

• Halve the dough.

  Roll one of the dough out on a mildly floured surface to ⅛” / 3mm thick, 17″ x  12″ / 45cm x 30cm rectangle. Flouring underneath the dough is important otherwise the dough will stick down and we can’t roll it up nicely.
  
• Spread the buttery cinnamon filling on top. Optionally, sprinkle some raisins on top too.
  
• Roll the dough up. We may need to use a spatula to pry the dough up. Sprinkle flour under and over the spatula to make it easier to slide between the dough and the worktop.
  
• Cut crosswise into 1" / 2cm wide pieces. (Clean knife after each slice to make it easier to cut.) Place the pieces apart on the baking tray. Do the same with the other dough.
  
• Cover and let them rise for 45 – 60 minutes. Do the same with the other dough.
  
• Brush the rolls with a beaten egg yolks and optionally a drop of vanilla.
  
• Bake the cinnamon rolls in a preheated 350°F / 180°C oven until golden brown, about 25 minutes.
  

Topping

• Beat cream cheese, Greek yogurt or sour cream with sweetener and vanilla for a minutes until light and fluffy.
  
• Spread the cream cheese topping on the cinnamon rolls as desired.