For the yeast:

1. Scald 1/4 cup of milk and allow to cool to 110 degrees.
2. Add the milk to the yeast with one tablespoon of real maple syrup and allow to set for five minutes. 

For the dough:

1. Measure or weigh all dry ingredients and combine together.
2. Melt three tablespoons of butter and allow to cool slightly, then add to dry ingredients.
3. Combine yogurt and eggs together, add the dry ingredients.
4. Lightly grease a bowl and transfer the dough to the bowl.
5. Cover with a damp towel and place in a warm area.  Allow to rise for an hour to ninety minutes.

For the filling:

1. Combine the sweetener and spices in a small bowl and set aside.

For the second rise:

1. Heavily flour a work surface with almond flour and turn the dough out onto it, flouring the dough as well.
2. Work more almond flour into the dough, if necessary. 
3. Roll in to a square shape about one-quarter inch thick.
4. Melt three tablespoons of butter and brush on dough with a pastry brush.
5. Sprinkle the sweetener mixture over dough and spread evenly over the top. 
6. Roll the dough over itself, work out to the sides and repeat until it is all rolled out.
7. Cut the ends off.
8. Cut the dough in to 1 1/4 inch rounds and place in a greased non-stick baking pan.
9. Cover the rolls with a damp towel and allow to rise for 1 hour.

For the icing:

1. Have the cream cheese at room temperature and cream it in a bowl or with a stand mixer.
2. Add the sweetener to the cream cheese, then add the heavy cream and vanilla.  Set aside.

Baking the rolls:

1. Bake the cinnamon rolls for 16- 18 minutes on 350°.
2. Cover with part of the icing immediately, reserve remaining icing.