These Greek Yogurt Cinnamon Rolls are made without yeast, have gooey cinnamon brown sugar filling and are finished with creamy Greek yogurt glaze. Each roll packs 8 grams of protein!
Why You’ll Love This Recipe
After I made my cottage cheese cinnamon rolls, I wanted to replicate them with Greek yogurt. I decided to make Greek yogurt cinnamon rolls to share in case that’s what you have on hand or do not like cottage cheese.
Greek yogurt adds moisture, a little protein, and a subtle tang to the dough just like in Greek yogurt bagels, Greek yogurt bread and Greek yogurt dinner rolls.
The nutrition in cinnamon rolls with Greek yogurt is almost the same as the cottage cheese version, the protein just isn’t as high. You get 8 grams per roll instead of 10, which is still plenty in my opinion for a sweet treat.
Otherwise, everything you love is still here: fluffy rolls, a cinnamon sugar filling, creamy Greek yogurt glaze, and homemade cinnamon rolls that aren’t complicated. There’s no waiting or rising – just roll, cut and bake! A healthy twist on a classic, perfect for dessert or a holiday breakfast!
Ingredients for Greek Yogurt Cinnamon Rolls
- Plain Greek yogurt: The key ingredient for this recipe. Any fat percentage will work, but higher is better, I used 6%.
- Milk: You can use your go-to milk, mine is 3.25%, or dairy-free option. Non-dairy milk will make the rolls a touch less rich in flavor though.
- Maple syrup: You can swap in honey or agave if that’s what you have. If you use plain sugar instead, you’ll need to add a little extra milk.
- Vanilla extract: I always use pure vanilla.
- Self-rising flour: This is just all-purpose flour with baking powder and salt already mixed in. I’ve listed other flour options below if you don’t have self-rising flour.
- Butter: I like to brush the dough with melted butter, but coconut oil works just as well.
- Cinnamon filling: The classic brown sugar and cinnamon combo that makes the rolls irresistible. You can use coconut sugar instead.
- Glaze: Mix powdered sugar, vanilla, and thick Greek yogurt. Using regular yogurt will make it runnier than you want.
Flour Options
This Greek yogurt cinnamon roll recipe works with a couple different flours.
- Homemade self-rising flour: Combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for every 1 cup of self-rising flour called for.
- Gluten-free flour: These flours soak up more liquid so you will need to add more milk. My go-to is Bob’s Red Mill 1:1 gluten-free baking blend.
- White whole wheat flour: Swap 1:1 ratio. I don’t recommend using only whole wheat flour, you’re rolls won’t be tasty. I tried it with my healthy cinnamon roll recipe and didn’t have good results.
How to Make Greek Yogurt Cinnamon Rolls
Preheat oven to 350 F and get your 8×11 baking dish out.
- Mix wet ingredients: Mix yogurt, milk, maple syrup, and vanilla in a large bowl.
- Make the dough: Start by mixing the flour with a spatula, then use your hands until the dough is smooth and no longer sticky.
- Roll out the dough: Lightly flour your kitchen counter, then roll the dough out into a rectangle big enough to cut into 10 rolls.
- Mix cinnamon sugar: In a small bowl, mix the brown sugar with the cinnamon.
- Add the filling: Brush the dough and pan with butter, then spread the cinnamon sugar over the dough.
- Roll and cut: Roll the dough up nice and tight, then cut it into 10 even pieces. Place them into your prepared pan and bake until puffed up and lightly golden brown, about 30 minutes.
- Make the glaze: While your Greek yogurt cinnamon rolls are baking, whisk together Greek yogurt, powdered sugar, and a splash of vanilla in a small bowl.
- Top and enjoy: Pull the rolls from the oven, let them rest for a couple minutes, then drizzle on that sweet glaze. Grab one while it’s warm!
Make Ahead
You can prep these high protein cinnamon rolls ahead of time, just keep them in the fridge, then bring to room temperature before baking.
Tips for Best Results
- Greek yogurt varies: Some brands or different fat % of Greek yogurt are thicker than others, so you might need to adjust the dough consistency with a touch more milk or flour.
- Aim for this dough consistency: Don’t add too much flour, a little stickiness is fine! Dough should be soft, easy to knead and barely stop sticking to your hands.
- Don’t overmix the dough: Just bring it together. Too much mixing makes the rolls tough.
- Don’t overbake: Look for puffed-up rolls with a hint of gold, anything more and they’ll start to dry out.
Variations
- Chocolate lover’s: Sprinkle mini chocolate chips in the filling, or drizzle melted chocolate over the glaze.
- Jam-filled: Spread a thin layer of your favorite jam such as strawberry, raspberry or apricot over the dough before adding the cinnamon sugar and rolling it up.
- Add crunch: Sprinkle some chopped nuts over the cinnamon sugar before rolling. Pecans, walnuts or almonds would go really well.
- Sweeter: Sprinkle a little extra sugar in the filling. You can even add some more sweetness to the dough. If you add dry sugar it’s fine as is, but if you add more maple syrup, you’ll need a bit more flour.
- Different frosting: Any frosting works, so go with your favorite. Or try healthy cream cheese frosting or Greek yogurt frosting.
How to Store
Store: I usually leave the rolls on the counter overnight under a loose kitchen towel. After that, I stick them in an airtight container in the fridge for up to 5 days. If you’re worried about the Greek yogurt glaze, just refrigerate them right away.
Freeze: Stick the cinnamon buns in an airtight container and freeze for up to 3 months. When you’re ready, let them thaw in the refrigerator overnight.
Reheat: I nuke mine in the microwave for a few seconds, perfectly warm and soft every time!
More Recipes to Try
Greek Yogurt Cinnamon Rolls
Equipment
Ingredients
For the Dough
- 1 1/4 cups Greek yogurt, I used 6%
- 1/4 cup milk
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 3 1/3 cups self-rising flour, more for dusting + if necessary
For the Filling
- 2 tablespoons butter, melted
- 1/3 cup brown sugar
- 2 tablespoons cinnamon
For the Glaze
- 1/2 cup Greek yogurt
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 F. Get 8×11 baking dish ready.
- In a large bowl, add Greek yogurt, milk, maple syrup, vanilla extract and mix with spatula.
- Add flour and stir, then proceed mixing with your hands until thick dough forms. Add a bit more flour at a time, if needed, to make sure dough is not sticking to your hands.
- Transfer dough onto a lightly floured surface. Roll into a large rectangle, approximately 11×8 inches, doesn't have to be exact, just long enough so you can cut it into 10 pieces.
- Brush dough with some melted butter, brush bottom and sides of baking dish with remaining butter.
- In a small bowl, add brown sugar and cinnamon, stir with a spoon to combine and sprinkle onto buttered dough evenly.
- Roll the dough tightly lengthwise and cut into 10 even pieces and place into previously prepared baking dish. Bake for 30 minutes or until lightly golden and puffed up.
- While cinnamon rolls are baking, in a small bowl whisk together Greek yogurt, powdered sugar and vanilla to make the glaze.
- Remove rolls from the oven, let cool for 2 minutes and top with the glaze. Enjoy warm!
Notes
- Store: I keep cinnamon rolls on the counter overnight loosely covered with kitchen towel. After, I refrigerate them in an airtight container for up to 5 days and reheat in a microwave. If you are worried about Greek yogurt frosting, you can refrigerate them right away.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
