Greek Yogurt Cinnamon Rolls are about to revolutionize your breakfast routine! Imagine waking up to the irresistible aroma of warm, gooey cinnamon rolls, but with a delightful secret ingredient that makes them not just incredibly delicious, but also wonderfully light, tender, and surprisingly satisfying. We’re taking a beloved classic and giving it a fantastic, health-conscious twist using the magic of Greek yogurt.
This powerhouse ingredient doesn’t just add a wonderful boost of protein; it’s absolutely key to achieving an unbelievably soft, moist dough with a subtle, pleasing tang that perfectly balances the sweet cinnamon swirl and rich, creamy glaze. Cinnamon rolls have long held a special place in our hearts – they are a quintessential comfort food, a symbol of indulgence, and the perfect start to any lazy weekend morning. The familiar warmth of cinnamon and sugar, combined with that tender, yeasty dough, is pure bliss.
Our unique take on these iconic treats elevates the entire experience, offering all the joy and flavor you expect from a classic, but with a surprising lightness you’ll adore. Once you try these Greek Yogurt Cinnamon Rolls, you might just find them becoming your new go-to recipe for breakfast, brunch, or any time you crave a comforting, sweet treat!
Ingredients:
Creating these delightful Greek Yogurt Cinnamon Rolls requires a few key components, each playing a vital role in achieving that perfect fluffy texture and irresistible flavor. Here’s everything you’ll need, carefully measured for the best results.
For the Dough:
- 1 cup (240ml) whole milk: Warmed to about 105-115°F (40-46°C). This helps activate the yeast effectively, giving our Greek Yogurt Cinnamon Rolls their signature rise.
- 2 ¼ teaspoons (7g or 1 standard packet) active dry yeast: Fresh yeast is key for a vibrant, airy dough.
- ¼ cup (50g) granulated sugar: To feed the yeast and add a touch of sweetness to the dough itself.
- 1 large egg: At room temperature, for richness and binding the dough.
- ½ cup (120g) plain full-fat Greek yogurt: At room temperature. This is the star ingredient that makes our Greek Yogurt Cinnamon Rolls incredibly tender, moist, and gives them a slight tangy depth. Don’t skimp on the full-fat for the best texture!
- ½ cup (113g) unsalted butter: Melted and then slightly cooled. Adds incredible flavor and softness.
- ½ teaspoon salt: To balance the flavors and enhance the yeast’s activity.
- 4 to 4 ½ cups (500-560g) all-purpose flour: Divided. You might need slightly more or less depending on humidity and how the dough feels. We’re looking for a soft, pliable dough for these perfect Greek Yogurt Cinnamon Rolls.
For the Cinnamon Filling:
- ½ cup (113g) unsalted butter: Softened to room temperature, almost spreadable.
- 1 cup (200g) packed light brown sugar: Provides a rich, caramel-like sweetness.
- 2 tablespoons ground cinnamon: The generous amount gives these Greek Yogurt Cinnamon Rolls their unmistakable aromatic spice.
For the Cream Cheese Glaze:
- 4 ounces (113g) cream cheese: Softened to room temperature. This forms the creamy, tangy base of our indulgent glaze.
- ½ cup (113g) unsalted butter: Melted and slightly cooled. Adds richness and a smooth texture to the glaze.
- 2 cups (240g) powdered sugar (confectioners’ sugar): Sifted, to ensure a lump-free, silky smooth glaze.
- 1 teaspoon vanilla extract: For a warm, inviting aroma and flavor.
- 1-3 tablespoons whole milk or heavy cream: As needed, to thin the glaze to your desired consistency.
Making the Greek Yogurt Dough
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Activate the Yeast: In a large mixing bowl, pour the warmed milk. It should be warm to the touch, not hot – think bathwater temperature. If it’s too hot, it will kill the yeast; if it’s too cold, the yeast won’t activate properly. Sprinkle the active dry yeast and 1 teaspoon of the granulated sugar over the milk. Gently stir it once or twice. Let this mixture sit for 5-10 minutes. You should see a frothy, foamy layer form on the surface, indicating that your yeast is alive and ready to make some beautiful Greek Yogurt Cinnamon Rolls! If it doesn’t foam, your yeast might be old or the milk temperature was off, and you’ll need to start again.
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Combine Wet Ingredients: Once your yeast is visibly active, add the remaining granulated sugar, the room temperature egg, the Greek yogurt, and the melted and cooled butter to the yeast mixture. Whisk these ingredients together until they are well combined. The Greek yogurt is crucial here, contributing to the incredible tenderness and slight tang that sets these Greek Yogurt Cinnamon Rolls apart from traditional recipes. Ensure your butter isn’t too hot, as it could shock or kill the activated yeast.
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Incorporate Dry Ingredients: In a separate bowl, whisk together 4 cups of the all-purpose flour and the salt. Gradually add this dry mixture to the wet ingredients, stirring with a wooden spoon or a sturdy spatula until a shaggy, somewhat sticky dough begins to form. You’ll notice the dough pulling away from the sides of the bowl as you mix. At this stage, it will still be quite rough, but don’t worry, we’re just getting started on building the structure for our soft Greek Yogurt Cinnamon Rolls.
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Knead the Dough: Turn the dough out onto a lightly floured surface. Begin to knead the dough. Initially, it will be sticky, but resist the urge to add too much flour immediately. Work the dough for about 8-10 minutes. As you knead, you’ll feel the dough transform; it will become smoother, more elastic, and less sticky. If it’s absolutely unmanageable, add flour one tablespoon at a time until it’s workable. The goal is a soft, pliable, and slightly tacky dough that springs back when gently poked. This kneading process develops the gluten, which is essential for the airy, chewy texture of perfect Greek Yogurt Cinnamon Rolls.
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First Proof: Lightly grease a clean large bowl with a little oil or non-stick spray. Place the kneaded dough into the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free place to rise for 1 to 1 ½ hours, or until it has doubled in size. A warm oven (turned off, with just the light on) or a sunny spot on your counter works wonders. This rise is where the yeast does its magic, creating air pockets and giving these Greek Yogurt Cinnamon Rolls their light structure.
Preparing the Filling
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Mix the Filling Ingredients: While your dough is on its first rise, prepare the irresistible cinnamon filling. In a medium bowl, combine the softened unsalted butter, packed light brown sugar, and ground cinnamon. Using a fork or the back of a spoon, mash and stir these ingredients together until they form a thick, cohesive paste. The mixture should be uniformly combined, without streaks of butter or dry sugar. Set this aromatic filling aside at room temperature, ready to be spread generously over our tender Greek Yogurt Cinnamon Rolls dough.
Assembling and Shaping the Greek Yogurt Cinnamon Rolls
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Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 18 inches long by 12 inches wide (45cm x 30cm) and about ¼-inch thick. Try to keep the edges as straight as possible, as this will result in more uniformly shaped Greek Yogurt Cinnamon Rolls. This step is where the careful kneading pays off, as the dough should be easy to roll out without tearing.
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Spread the Filling: Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a small ½-inch border clear on one of the longer sides. Use an offset spatula or the back of a spoon to ensure an even layer, reaching all the way to the edges on three sides. Don’t be shy with the filling; it’s what gives these Greek Yogurt Cinnamon Rolls their signature sticky, sweet, and spicy interior.
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Roll Tightly: Starting from the long side opposite the clear border, carefully and tightly roll the dough into a log. The tighter you roll, the better the spirals will hold their shape, giving you those beautiful, defined layers in your Greek Yogurt Cinnamon Rolls. Take your time with this step, ensuring an even roll from start to finish. If the dough starts to stick, a light dusting of flour on your hands can help, but generally, the butter in the filling should prevent major sticking.
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Slice the Rolls: Once you have a firm log, it’s time to slice it into individual rolls. You have a couple of options here:
- Using a Knife: A sharp, un-serrated knife works well. For clean cuts, use a sawing motion rather than pressing straight down, which can flatten the rolls.
- Using Dental Floss (unflavored!): This is often the preferred method for perfectly round Greek Yogurt Cinnamon Rolls. Slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull them taut to slice through the dough. This technique prevents squishing and creates beautifully defined spirals.
Aim for 12 equally sized rolls, each approximately 1 to 1 ½ inches thick. This will ensure even baking. For presentation and even baking, try to be consistent with your slicing.
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Second Proof: Arrange the sliced Greek Yogurt Cinnamon Rolls in a lightly greased 9×13-inch baking dish. Make sure to leave a little space between each roll, as they will expand during the second rise and baking. Cover the dish loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm, draft-free place for another 30-45 minutes, or until they look visibly puffy and have nearly doubled in size. This final rise is crucial for light and airy Greek Yogurt Cinnamon Rolls; don’t rush it!
Baking Your Perfect Greek Yogurt Cinnamon Rolls
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Preheat Oven: About 15 minutes before the second proof is complete, preheat your oven to 375°F (190°C). Position an oven rack in the middle of the oven for even heat distribution. Getting the oven to the correct temperature is vital for the rolls to rise quickly and set properly, resulting in a beautifully golden crust and tender interior.
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Bake the Rolls: Once your Greek Yogurt Cinnamon Rolls are puffed up from their second rise, place the baking dish into the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through. If they start to brown too quickly, you can loosely tent the dish with aluminum foil for the last few minutes of baking. An internal temperature of about 200°F (93°C) indicates they are fully baked. The aroma filling your kitchen at this point will be absolutely heavenly – a sure sign of delicious Greek Yogurt Cinnamon Rolls to come!
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Cool Slightly: Once baked, remove the Greek Yogurt Cinnamon Rolls from the oven. Allow them to cool in the baking dish for about 5-10 minutes. This brief cooling period helps the rolls set slightly and allows the filling to become perfectly gooey, but we want to glaze them while they are still warm for maximum absorption and melt-in-your-mouth goodness.
Crafting the Cream Cheese Glaze
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Combine Glaze Ingredients: While the rolls are cooling slightly, prepare the luscious cream cheese glaze. In a medium bowl, combine the softened cream cheese, melted and slightly cooled butter, sifted powdered sugar, and vanilla extract. Ensure your cream cheese and butter are truly softened for a smooth, lump-free glaze. If they are cold, your glaze will be chunky.
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Mix to Smooth: Using an electric hand mixer or a whisk, beat the ingredients together on medium speed until the mixture is completely smooth and creamy. If the glaze is too thick, add milk or heavy cream one tablespoon at a time, mixing until you reach your desired pourable, yet thick, consistency. You want it to be thick enough to cling to the rolls but thin enough to spread easily. This rich, tangy glaze is the perfect crown for our Greek Yogurt Cinnamon Rolls, adding another layer of irresistible flavor.
Finishing Touches and Serving
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Glaze the Warm Rolls: Generously spread or drizzle the cream cheese glaze over the warm Greek Yogurt Cinnamon Rolls while they are still in the baking dish. The warmth of the rolls will slightly melt the glaze, allowing it to seep into every crevice, creating an incredibly moist and flavorful treat. Don’t be shy with the glaze; it’s an essential part of the experience!
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Serve Immediately: These Greek Yogurt Cinnamon Rolls are best enjoyed warm, straight from the oven, with the glaze still slightly gooey and melted. The combination of the tender, fluffy dough, the sweet, spiced filling, and the tangy cream cheese glaze is simply divine. Grab one, pull it apart, and savor every bite of your homemade creation!
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Storage (if any leftovers!): If by some miracle you have any Greek Yogurt Cinnamon Rolls left, store them covered tightly in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat them gently in the microwave for 15-30 seconds or in a warm oven for a few minutes to bring back that fresh-baked warmth and gooeyness. They might not be quite as perfect as fresh out of the oven, but they’ll still be wonderfully delicious!
Conclusion:
Truly, if there’s one recipe you absolutely must add to your baking repertoire this year, it’s the one we’ve just explored together. These aren’t just any ordinary sweet treats; they are a revelation, a testament to how simple ingredients can come together to create something profoundly comforting and utterly delicious. What makes this recipe an absolute must-try, in my humble opinion, is the unparalleled tenderness and incredible fluffiness that each and every roll achieves. The secret, as you now know, lies in the magic of Greek yogurt, which not only imparts a delightful, subtle tang that perfectly balances the sweetness but also contributes significantly to a wonderfully moist and tender crumb that simply melts in your mouth. You won’t find a dry, dense roll here; instead, anticipate a light, airy texture that is surprisingly easy to achieve, even for those who might consider themselves novice bakers.
Beyond the perfect texture and balanced flavor, the sheer joy of making these rolls yourself is immeasurable. There’s something deeply satisfying about kneading the dough, spreading that rich, spiced filling, and watching them transform in the oven, filling your entire home with an aroma that is, quite frankly, intoxicating. It’s a scent that promises warmth, comfort, and pure indulgence, making every moment of preparation a delightful anticipation of the first glorious bite. These rolls are more than just a breakfast item; they’re an experience, a perfect centerpiece for a leisurely Sunday brunch, a delightful afternoon treat with coffee, or even a comforting dessert after a family meal. They manage to be both incredibly impressive and surprisingly approachable, making them a fantastic recipe to master and share.
Now, let’s talk about making these beauties truly your own! While they are absolutely divine straight from the oven, perhaps with just a simple dusting of powdered sugar, the possibilities for customization are endless. For a classic finish, I wholeheartedly recommend a rich, tangy cream cheese frosting – its cool, creamy texture is the perfect counterpoint to the warm, spicy roll. Alternatively, a simple vanilla bean glaze or even a delicate maple glaze can elevate them further, adding another layer of sweetness and aroma. Don’t hesitate to get creative with the filling, either! Imagine adding a handful of finely chopped pecans or walnuts for an extra crunch and nutty flavor, or a sprinkle of orange zest for a bright, citrusy lift that complements the cinnamon beautifully. Mini chocolate chips tucked into the filling can also be a delightful surprise, especially for the chocolate lovers in your life.
Thinking ahead? These rolls are incredibly forgiving. You can prepare them the night before, let them proof slowly in the refrigerator overnight, and then simply pop them into the oven the next morning for fresh, warm rolls without the early morning hustle. They also freeze wonderfully once baked; just thaw and gently reheat them in the oven for that freshly baked taste and aroma. For a charming presentation, consider baking them in a cast-iron skillet, creating a stunning pull-apart centerpiece that’s perfect for sharing. Whether you serve them alongside fresh berries and a dollop of whipped cream for a special occasion, or simply enjoy them on their own with a mug of your favorite hot beverage, these Greek Yogurt Cinnamon Rolls are guaranteed to bring smiles and satisfied sighs.
So, now it’s your turn! I genuinely hope you feel inspired and excited to roll up your sleeves and give these fantastic Greek Yogurt Cinnamon Rolls a try in your own kitchen. I promise you, the joy of pulling a tray of these golden-brown beauties from your oven, seeing their puffed-up glory, and smelling that incredible scent, is an unparalleled feeling of accomplishment and pure culinary bliss. Don’t be shy – I’d absolutely love to hear about your baking adventure! Please share your photos, tell me about any creative twists you added, or simply let me know how much you loved them. Your feedback, your successes, and even your learning experiences inspire me and the entire baking community. Happy baking, everyone, and may your kitchen always be filled with the wonderful scent of freshly baked goods!
Greek Yogurt Cinnamon Rolls
Melt-in-your-mouth Greek Yogurt Cinnamon Rolls that are wonderfully light, tender, and surprisingly satisfying. This recipe offers a unique twist using Greek yogurt for an incredibly soft, moist dough and a subtle tang, creating a comforting sweet treat perfect for breakfast or brunch.
Ingredients
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3 ½ cups bread flour (420g), sifted and leveled
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2 tsp instant yeast
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2 Tbsp sugar
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1 tsp salt
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1 ⅓ cup fat free Greek yogurt (333g), plain or unsweetened, drain excess liquid before using
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½ cup plus 2 Tbsp water, or milk of choice
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3 Tbsp brown sugar, can also use granulated monk fruit sweetener
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1 Tbsp cinnamon powder
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1 cup powdered sugar, can also use powdered monk fruit sweetener
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2 Tbsp milk of choice
Instructions
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Step 1
In a large mixing bowl, pour the warmed ½ cup plus 2 Tbsp water or milk of choice (to about 105-115°F/40-46°C). Sprinkle the 2 tsp instant yeast and 1 tsp of the 2 Tbsp sugar over the liquid. Gently stir. Let this mixture sit for 5-10 minutes until a frothy, foamy layer forms, indicating the yeast is active. -
Step 2
Once your yeast is visibly active, add the remaining 1 Tbsp sugar (from the total 2 Tbsp for dough) and the 1 ⅓ cup plain fat-free Greek yogurt (at room temperature) to the yeast mixture. Whisk these ingredients together until well combined. -
Step 3
In a separate bowl, whisk together the 3 ½ cups bread flour and 1 tsp salt. Gradually add this dry mixture to the wet ingredients, stirring with a wooden spoon or a sturdy spatula until a shaggy, somewhat sticky dough begins to form. -
Step 4
Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes. It will become smoother, more elastic, and less sticky. The goal is a soft, pliable, and slightly tacky dough that springs back when gently poked. -
Step 5
Lightly grease a clean large bowl with a little oil or non-stick spray. Place the kneaded dough into the bowl, turning it once to coat the top. Cover tightly with plastic wrap or a clean kitchen towel. Place in a warm, draft-free place to rise for 1 to 1 ½ hours, or until it has doubled in size. -
Step 6
While your dough is on its first rise, prepare the cinnamon filling. In a medium bowl, combine the 3 Tbsp packed light brown sugar (or granulated monk fruit sweetener) and 1 Tbsp ground cinnamon. Stir these ingredients together until they are uniformly combined. Set aside at room temperature. -
Step 7
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 18 inches long by 12 inches wide (45cm x 30cm) and about ¼-inch thick, keeping the edges as straight as possible. -
Step 8
Evenly sprinkle the prepared cinnamon sugar filling over the entire surface of the rolled-out dough, leaving a small ½-inch border clear on one of the longer sides. -
Step 9
Starting from the long side opposite the clear border, carefully and tightly roll the dough into a log. Take your time, ensuring an even roll from start to finish. -
Step 10
Slice the log into 12 equally sized rolls, each approximately 1 to 1 ½ inches thick. Use a sharp, un-serrated knife with a sawing motion or unflavored dental floss for clean cuts. -
Step 11
Arrange the sliced rolls in a lightly greased 9×13-inch baking dish, leaving a little space between each. Cover the dish loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm, draft-free place for another 30-45 minutes, or until visibly puffy and nearly doubled in size. -
Step 12
About 15 minutes before the second proof is complete, preheat your oven to 375°F (190°C). Position an oven rack in the middle of the oven. -
Step 13
Once puffed up from their second rise, place the baking dish into the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and cooked through. If browning too quickly, loosely tent the dish with aluminum foil. -
Step 14
Once baked, remove the rolls from the oven. Allow them to cool in the baking dish for about 5-10 minutes before glazing. -
Step 15
While the rolls are cooling slightly, prepare the glaze. In a medium bowl, combine the 1 cup sifted powdered sugar (or powdered monk fruit sweetener) and 2 Tbsp milk of choice. -
Step 16
Using a whisk, beat the glaze ingredients together until the mixture is completely smooth and creamy. If the glaze is too thick, add more milk, one teaspoon at a time, mixing until you reach your desired pourable, yet thick, consistency. -
Step 17
Generously spread or drizzle the glaze over the warm cinnamon rolls while they are still in the baking dish. The warmth of the rolls will slightly melt the glaze, allowing it to seep into every crevice. -
Step 18
These Greek Yogurt Cinnamon Rolls are best enjoyed warm, straight from the oven, with the glaze still slightly gooey and melted. Pull one apart and savor every bite! -
Step 19
If you have any leftovers, store them covered tightly in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-30 seconds or in a warm oven for a few minutes to bring back that fresh-baked warmth.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.