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Fat-Free Greek Yogurt Cinnamon Rolls

Fat-Free Greek Yogurt Cinnamon Rolls

Fat-Free Greek Yogurt Cinnamon Rolls are here to revolutionize your breakfast and dessert game! Discover how these moist, tender, and incredibly flavorful rolls are made lighter and healthier without sacrificing any of that classic cinnamon swirl goodness, making them a perfect guilt-free treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 2 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2.25 teaspoons active dry yeast one standard packet
  • 1 teaspoon granulated sugar
  • 0.25 cup warm water 105-115°F / 40-46°C
  • 1.5 cups fat-free plain Greek yogurt at room temperature
  • 2 tablespoons melted unsalted butter plus more for greasing
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 3.5 cups all-purpose flour plus more for dusting
For the Filling
  • 0.5 cup packed light brown sugar
  • 2 tablespoons unsalted butter softened
  • 2 tablespoons ground cinnamon
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fat-free plain Greek yogurt
  • 1-2 tablespoons milk or water, as needed
  • 0.5 teaspoon vanilla extract

Equipment

  • Small Bowl
  • Large mixing bowl
  • Stand mixer (optional)
  • Dough hook (optional)
  • Plastic wrap
  • Kitchen towel
  • Sharp Knife
  • Unflavored dental floss
  • 9x13 inch baking dish

Method
 

  1. In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready to work its magic.
    0.25 cup warm water, 1 teaspoon granulated sugar, 2.25 teaspoons active dry yeast
  2. In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the softened fat-free Greek yogurt, melted butter, vanilla extract, and salt.
    1.5 cups fat-free plain Greek yogurt, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, 0.5 teaspoon salt
  3. Once the yeast mixture is foamy, pour it into the bowl with the Greek yogurt mixture. Stir to combine.
  4. Begin adding the all-purpose flour, 1 cup at a time, mixing until just combined after each addition. You’ll likely use about 3 ½ cups, but you might need a little more or less depending on the humidity and your flour.
    3.5 cups all-purpose flour
  5. Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until it’s smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes on medium speed. The dough should be slightly sticky but manageable.
  6. Lightly grease a clean bowl with butter or cooking spray. Place the kneaded dough in the bowl, turning it to coat. Cover the bowl loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. While the dough is rising, in a small bowl, combine the packed light brown sugar and ground cinnamon. Add the softened butter and mix with a fork until it forms a crumbly paste.
    0.5 cup packed light brown sugar, 2 tablespoons ground cinnamon, 2 tablespoons unsalted butter
  8. Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches, with the longer side facing you.
  9. Evenly spread the cinnamon-sugar mixture over the rolled-out dough, leaving about a ½-inch border along the edges.
  10. Starting from the long edge closest to you, tightly roll up the dough into a log. Pinch the seam closed to seal it. Using a sharp knife or unflavored dental floss, slice the log into 12 equal cinnamon rolls.
  11. Arrange the sliced cinnamon rolls, cut-side up, in a greased 9x13 inch baking dish. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until puffy.
  12. While the rolls are having their second rise, preheat your oven to 375°F (190°C).
  13. Uncover the baking dish and bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through.
  14. While the rolls are baking, whisk together the powdered sugar, fat-free Greek yogurt, and vanilla extract in a small bowl. Add milk, 1 tablespoon at a time, until you reach your desired drizzling consistency.
    1 cup powdered sugar, 2 tablespoons fat-free plain Greek yogurt, 0.5 teaspoon vanilla extract, 1-2 tablespoons milk
  15. Let the cinnamon rolls cool for a few minutes in the dish before drizzling generously with the Greek yogurt glaze. Serve warm and enjoy!

Notes

You can store leftover Fat-Free Greek Yogurt Cinnamon Rolls at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave or oven. For longer storage, freeze for up to 2-3 months.