Warm your milk until it's just above body temperature, then sprinkle the yeast over it, adding granulated sugar to activate. Let it foam for about 5-10 minutes before mixing in the melted butter, yogurt, and eggs.

In a separate bowl, combine bread flour, salt, cinnamon, and brown sugar. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.

Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until it's slightly sticky and elastic. Cover and let it rest for 1 hour, or until it puffs slightly.

Roll the rested dough into a thin rectangle, approximately 1/4 inch thick. Cut into triangles, spreading the cinnamon filling evenly. Roll each triangle, starting from the wide end, to shape into croissants.

Place the rolled croissants on a parchment-lined baking sheet, covering them loosely with a kitchen towel. Let them proof for about 30 minutes until they look puffy.

Preheat your oven to 375°F (190°C). Brush the croissants with an egg wash made of cream or milk for a glossy finish. Bake for 15-20 minutes until golden brown and fragrant.

While the croissants are still warm, drizzle your prepared cream cheese glaze over them for an extra touch of sweetness.