1 cup buttermilk

1 stick unsalted butter, divided (1 stick + 1 Tbsp)

3 1/2 cups (or more as needed) unbleached all purpose flour, divided

1/3 cup + 1 tsp Wholesome Sweeteners Organic Cinnamon Agave Syrup, divided

1 large cage free egg

2 1/4 tsp rapid-rise yeast (one 1/4 oz package)

1 tsp salt

1/4 cup plain yogurt 

1/3 cup Wholesome Sweeteners Light Brown Organic Sugar or Wholesome Sweeteners Dark Brown Organic Sugar

3/4 cup raisins and/or crushed nuts such as walnuts or pecans

Nonstick vegetable oil spray

Glaze Ingredients:

4 oz Neufchatel cheese or cream cheese (room temp)

1 cup Wholesome Sweeteners Organic Powdered Sugar

1/2 tsp vanilla extract

1 Tbsp butter 

Combine buttermilk and 3 Tbsp butter in a small saucepan and heat until the butter melts and the mixture is 120° to 130°F. Pour into the bowl of a stand mixer fitted with a paddle attachment. Add 1 cup flour, 1/3 cup cinnamon agave, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Slowly add remaining 2 1/2 cups of flour. Beat on low until flour is absorbed and dough is sticky (be sure to scrape down sides of bowl as needed). If dough is very sticky, add more flour a little at a time until dough begins to form a ball and pulls away from sides of bowl. Turn dough out onto a lightly floured work surface and knead gently until smooth and elastic (adding flour as necessary), about 8-10 minutes. Shape the dough into a ball. Lightly oil a large bowl with nonstick spray. Transfer the dough to the bowl. Cover the bowl with a kitchen towel. Let the dough rise in a warm, draft-free area until it has doubled in volume, about 2 hours.

When the dough has doubled in size, punch down the dough. Roll out the dough on a floured surface into a 15 by 9-inch rectangle. Mix the yogurt, brown sugar, 2 Tbsp melted butter, and 1 tsp cinnamon agave in a separate bowl and spread over the dough. (You may want to put the mix in the fridge for a few minutes—then paint the mix over the rolled-out dough.) Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, roll up the dough and pinch the edge together to seal. Cut the dough roll into 12 to 15 slices.

Coat the bottom of a 9x13 baking pan with butter and sprinkle with brown sugar. Place the cinnamon roll slices close together in the pan and let it rise until it is doubled in size, about 45 minutes. Preheat oven to 325°F.

Bake the cinnamon rolls for about 40–50 minutes. They should be nicely browned with a golden crust.

Meanwhile, combine the glaze ingredients and mix until smooth. Place the pan upside down on a serving plate, and tap lightly to release the cinnamon rolls from the pan. Drizzle the warm, just-out-of-the-oven cinnamon rolls with the icing.