Sticky date cinnamon rolls

for the dough:

milk (any kind will do)

active dry yeast

flour, plus more for rolling out

granulated sugar

salt

Greek yogurt (alternatively, use 1/2 cup buttermilk in place of the milk and Greek yogurt)

large egg, room temperature

large egg yolk, room temperature (if you like, use the egg white for an egg wash)

vanilla extract (my all-time favorite is this one, and Ashlae has it back in stock this morning!)

or 1.5 oz) unsalted butter, melted

for the filling (see Notes for a traditional cinnamon filling):

Medjool dates, pitted (about 8-10 dates)

or .5 oz) unsalted butter, melted (optional)

(12-25 g) brown sugar, depending on the sweetness of your dates

cinnamon (or more or less, to taste)

for the icing:

(56 g, 2 oz, or 1/2 stick) unsalted butter, softened

or 2 oz) cream cheese, softened

powdered sugar

vanilla extract

(about 15 ml) maple syrup

(15-30 ml) milk (any kind will do; optional)