Cinnamon roll tsoureki

For the dough

550 g strong flour 130 g sugar 2 eggs 220 ml lukewarm milk (1 cup) 140 g melted butter 10 g dry yeast (1 sachet + a little more) ½ tsp salt 1 tsp mahlab ¼ tsp mastic ½ tsp vanilla extract

For the cinnamon roll filling

120 g soft butter 170 g brown sugar 2 tbsp cinnamon 1 pinch of salt 1 tbsp orange zest

For the glaze

90 g cream cheese 50 g icing sugar 3 κ.σ. milk ½ κ.γ. vanilla extract +1 egg yolk for brushing