Preheat the oven to 180C.

Grease a 5" round springform tin with low calorie spray.

In a large bowl, mix the flour, yeast, baking powder and salt. Set aside.

In a separate large bowl, stir in the butter, Greek yoghurt and sugar. Slow start to mix in the flour mixture, 2 tbsp at a time. Continue mixing until the dough starts to come away from the sides of the bowl.

Turn the dough out onto a clean well floured surface, and knead for 5 minutes. When pressed, the dough should "spring back".

Once this is achieved, set aside while preparing the filling.

For the filling, mix the sugar and cinnamon together.

Roll the dough out into a large rectangle (approximately 16" x 10" in size).

Brush with the melted butter, leaving 0.5" edge around the outside of the dough. Sprinkle with the filling.

Carefully start to roll the dough tightly into a log, starting from the long-side. Squeeze the ends to seal.

Now slice into 12 even pieces and place into the prepared tin.

Bake for 10 minutes, or until they are firm on the outside and the filling is bubbling.

Leave cool for 5 minutes in the tine and then transfer to a wire tray to cool further.

Enjoy them as is, or make some delicious icing to drizzle over!

Whisk the cream cheese and icing sugar together to form the drizzle. If the consistency is too thick add a tbsp of warm water and mix until desired consistency reached.

My new favourite way of making these involves baking them in a 2" bread loaf tin! It makes the perfect tear & share cinnamon bun loaf.

Follow the same steps as above, but replace the circular springform tin, for the loaf tin & voile! Bake for 10 minutes & allow to cool in the tin before removing. Then drizzle with your icing & enjoy!