Melt butter in microwave for 30 seconds to 1 minute or in a small pan over low heat. Set aside 2 Tbsp. melted butter for making dough in next step.

Set aside 1/4 cup flour to be used for your work surface. This is called "bench flour", used to prevent dough from sticking. Add remaining flour to large mixing bowl along with reserved 2 Tbsp. butter. Add yogurt, half the powdered sugar, and 1 Tbsp. water. Mix with clean hands to form a rough, shaggy dough. Sprinkle some bench flour on work surface. Turn out dough and knead on work surface until it becomes a smooth and slightly sticky dough ball. Allow dough to rest 5 minutes. In a separate small bowl, stir together remaining butter, cinnamon, brown sugar, and 1/4 tsp. salt.

Flour work surface once more with bench flour and, using a rolling pin, bottle, or small can, flatten dough out into an oval about 8" by 11". No need for a ruler – that's roughly the same size as this recipe card. Spread cinnamon mixture onto dough, covering the entire surface. Starting on the short side, roll up length of dough to make a cylinder.

Slice dough cylinder into six equal pieces. Spray a small oven-safe pan or 8" pie or cake pan with cooking spray and set rolls inside so they fit snugly against each other. This keeps them from unrolling during baking and makes them puff upwards. Place in oven and bake 30-35 minutes, or until lightly browned on top.

While cinnamon rolls are baking, stir together softened cream cheese, remaining powdered sugar, 1 Tbsp. water, and 1/4 tsp. salt in a small bowl until smooth. Spread or drizzle over hot cinnamon rolls once removed from oven. If cream cheese is taking a while to soften, try setting it on top of a preheated oven for a few minutes. This trick works for butter, too!

Set two cinnamon rolls on each plate and enjoy. The remaining two rolls are extra! Store in your refrigerator for up to a week, or in a freezer for up to two months.