Description
These Fat-Free Greek Yogurt Cinnamon Rolls offer a healthier twist on the classic treat by using fat-free Greek yogurt to maintain tenderness and moisture. Soft, fluffy, and packed with warm cinnamon sugar flavor, these rolls are lightly sweetened and topped with a simple powdered sugar glaze, perfect for a guilt-free indulgence.
Ingredients
Scale
Dough
- 3 ½ cups (420g) bread flour, sifted and leveled
- 2 tsp instant yeast
- 2 Tbsp sugar
- 1 tsp salt
- 1 ⅓ cups (333g) fat-free Greek yogurt, plain or unsweetened
- ½ cup water (or milk of choice)
Filling
- 3 Tbsp brown sugar (or granulated monk fruit sweetener)
- 1 Tbsp cinnamon powder
Glaze
- 1 cup powdered sugar (or powdered monk fruit sweetener)
- 2 Tbsp milk of choice
Instructions
- Prepare the Dough: In a stand mixer, combine the sifted bread flour, instant yeast, sugar, and salt. Add the fat-free Greek yogurt and knead on low speed, slowly pouring in the water until a smooth, stretchy dough forms. Continue kneading for 8-10 minutes to develop the gluten fully.
- Let the Dough Rise: Transfer the dough to a greased bowl, cover it tightly, and let it rise in a warm place for 60 to 90 minutes or until it has doubled in size.
- Make the Filling: While the dough rises, mix together the brown sugar and cinnamon powder in a small bowl and set aside.
- Shape the Rolls: After the first rise, punch down the dough to release air bubbles. Roll it out on a floured surface into an 18 x 10-inch rectangle. Lightly brush the surface with water or almond milk, then evenly sprinkle the cinnamon sugar mixture over the dough.
- Roll and Cut: Starting from the long side, tightly roll the dough into a log and pinch the seam to seal it. Use a piece of string or dental floss to cut the log into 12 equal pieces, ensuring clean cuts without compressing the rolls.
- Second Rise: Place the rolls in a 9 x 12-inch pan lined with parchment paper, spacing them about ½ inch apart. Cover and let them rise for an additional 30 minutes to puff up.
- Preheat the Oven: Set your oven to 350°F (180°C) to warm up while the rolls are proofing.
- Bake: Bake the rolls in the preheated oven for 15-20 minutes, or until they turn golden brown on top and are cooked through.
- Make the Glaze: Whisk together the powdered sugar and milk until smooth. Adjust the consistency by adding more milk or powdered sugar as needed to achieve a drizzle-friendly texture.
- Glaze and Serve: Allow the cinnamon rolls to cool slightly after baking to prevent the glaze from melting off. Drizzle the glaze generously over the top and serve warm for the best taste experience.
Notes
- You can substitute water with any milk of your choice to add richness to the dough.
- Using monk fruit sweetener is a great alternative to sugar for a lower-sugar version.
- Ensure the dough is kneaded well to develop structure and a tender crumb.
- Allow the rolls to cool slightly before glazing to keep the glaze intact.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
