In a large mixing bowl, whisk together whole wheat pastry flour, yeast, coconut sugar, and salt.

In a separate bowl, combine warm milk, Greek yogurt, melted butter, and egg. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.

Turn dough onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic.

Place dough in a greased bowl, cover with damp towel, and let rise in warm place for 1-1.5 hours until doubled in size.

Punch down risen dough and turn onto lightly floured surface. Roll into 12x8 inch rectangle.

For filling, mix softened butter, brown sugar, cinnamon, and vanilla in a small bowl.

Spread filling evenly over dough, leaving 1/2 inch border on one long side.

Starting from the opposite long side, tightly roll up dough. Pinch seam to seal.

Using dental floss or sharp knife, cut into 8 equal pieces. Place cut-side up in greased 9x9 inch baking dish.

Cover and let rise for 30-45 minutes until puffy.

Preheat oven to 375°F.

Bake rolls for 22-25 minutes until golden brown and center is set.

While rolls bake, make glaze by beating cream cheese, Greek yogurt, powdered sugar, and vanilla until smooth. Add milk 1 tablespoon at a time until desired consistency.

Let rolls cool for 5 minutes, then drizzle with glaze. Serve warm.