Preheat the oven to 350 degrees

Add the greek yogurt and 2 cups of self rising flour to a bowl and mix with a rubber spatula, and use your hands to combine once the spatula cannot mix anymore. Add an additional up to ¾ cup of self rising flour until the dough is no longer sticky to the touch, but not dry. (I used the full 2 ¾ cups, but depending on the climate of your kitchen it may not need that much). Form the dough into a ball

Sprinkle flour on a flat surface and place the dough on top of the flour. Flour your rolling pin and begin to roll out the dough. If it sticks to the countertop, sprinkle flour onto the dough and roll it out. It will help to flip the dough several times as you roll it to size, and sprinkle a little flour on top each time. Roll the dough out to around ½ inch thickness in a rectangular shape

Melt the butter and combine it in a small bowl with the other filling ingredients (brown sugar, cane sugar, and cinnamon) 

Use a rubber spatula to spread the cinnamon sugar filling over the entire surface of the dough

Start at one the end of dough and tightly roll it up, forming a log shape

Cut the dough into pieces using a sharp knife or dental floss. You should end up with 10 large or 11-12 medium sized rolls

Spray a 9 by 13 baking dish with cooking spray and place the cinnamon rolls in it, leaving a little space between. 

Bake at 350 degrees for 25 - 35 minutes or until the edges are lightly browned 

Allow the cinnamon rolls to cool for around 10 minutes before frosting

To make the frosting beat together the softened cream cheese and greek yogurt. Add the vanilla extract and powdered sugar and whip until smooth

Spread the frosting over the cinnamon rolls after they have cooled for 10 minutes. Keep leftovers in the fridge in an airtight container or covered with plastic wrap.