Fluffiest cinnamon rolls, with yogurt cream frosting

I must say this is the most wonderful cinnamon rolls dough I've discovered to date. Light, fluffy, delicious, what more could you ask for? I filled half the dough with brown sugar, cinnamon, and nuts, while the other half was filled with some homemade strawberry jam.

Here is the recipe for the dough, inspired by Foodess.com, which has the best explanation for the dough, go to the website for more info. I will always use this dough to make these buns from now on.

240 ml warm milk

2 large eggs

570 g all-purpose flour

100 g sugar

2 1/4 teaspoon instant yeast

1 1/2 teaspoon salt

115 g unsalted butter (softened)

Cinnamon filling

200 g brown sugar

2 teaspoons cinnamon

115 g softened butter

1/2 cup nuts (cashews, walnuts, almonds...)

Strawberry jam

12-15 strawberries

50 g sugar (or more if you like it sweeter)

1 tablespoon of cornstarch

Cut strawberries in 1/4 or 1/8ths and simmer with the sugar until softened, about 3-5 minutes. Add a spoonful of this in a cup with the cornstarch to dissolve it. Then add this mixture to the rest of the berries and stir until dissolved, about 2 minutes.

Yogurt Cream Frosting

100 ml whipping cream (crème fraiche entière)

60 ml Greek yogurt

100 g confectioners sugar

1 teaspoon vanilla

1/2 teaspoon salt

Whip cream in a bowl, add confectinoers sugar, vanilla and salt, then fold in the yogurt until creamy.

For the dough, in a bowl, mix the dry ingredients, then in another bowl stir together eggs and milk, then add the dry ingredients to the wet ingredients (using a dough hook if using a stand mixer). You can also use a bread machine (this is what I did and it works wonders). Once the dough has taken form, add the softened butter and knead for at least 10 minutes or until the dough is soft and doesn't stick to your finger (add more a spoonful of flour if sticky, more butter if dry). Set aside to rise about 1-2 hours. Once doubled in size, press down on the dough to release the air and knead about 3 minutes to flatten. Cut dough in half, roll into a ball and roll out on a flat surface to a 12" x 6" rectangle. Spread your filling on this surface then roll to get a 12" long roll, then cut into 8 slices. Place these rolls in a baking pan, cover with a clean dishtowel and leave in a warm place to rise about 2 hours or until doubled in size. (You can also add 1/2 cup of milk in the bottom of the pan for more fluffiness, but I skipped this step, not having room, and my rolls were still ultimately fluffy.)