Preheat oven to 425ºF. Combine filling ingredients in a small bowl and stir with a fork until blended; set aside.

To make the dough, whisk together the yogurt and 2 tablespoons of the melted butter in a small bowl.

Add the flour, sugar, baking powder, baking soda and salt to a medium bowl; whisk to blend.

Pour the yogurt mixture over the dry ingredients. Stir together with a wooden spoon until it forms a scraggly-looking dough. Knead a few times until it becomes smooth.

On a lightly floured surface, gently press the dough into a 12-inch by 8-inch rectangle (you can use a rolling pin if you feel more comfortable). Sprinkle the cinnamon-sugar filling over the dough, leaving a 1/4-inch border. Gently pat the filling into the dough with your fingertips.

Roll the dough into a log starting from the longest (12-inch) side nearest you. Pinch ends closed. Cut the rolled log into six equal pieces.

Using a pastry brush, coat the bottom and sides of an 8-inch round baking pan with 1 tablespoon of the melted butter. Arrange the cut rolls in the pan, and press down with your hand to flatten slightly. There will be spaces—don’t worry, the rolls spread as they cook filling in the gaps. Brush the tops with the remaining melted butter.

Bake for 18 minutes, or until deep golden brown and filling is bubbling from the top. Let cool in the pan on a wire rack for five minutes.

Meanwhile, to make the icing, use a fork to mash the cream cheese and confectioners’ sugar together into a paste. Stir in the yogurt until it forms a smooth icing. Drizzle over cinnamon rolls and serve immediately.