Description
These Fat Free Greek Yogurt Cinnamon Rolls are a healthier twist on the classic treat, made with fat free Greek yogurt to add moisture and tenderness without added fat. Perfectly soft and fluffy, these easy sheet pan cinnamon rolls are sweetened with brown sugar and baked to golden perfection, then finished with a simple powdered sugar glaze. Ideal for a cozy breakfast or snack, these cinnamon rolls offer a guilt-free indulgence that’s rich in flavor and low in fat.
Ingredients
Dough
- 3 1/2 cups bread flour (420 g), sifted and leveled
- 2 tsp instant yeast
- 2 Tbsp sugar
- 1 tsp salt
- 1 1/3 cup fat free Greek yogurt (333 g), plain or unsweetened, drained
- 1/2 cup plus 2 Tbsp water or milk of choice
Filling
- 3 Tbsp brown sugar (can substitute granulated monk fruit sweetener)
- 1 Tbsp cinnamon powder
Glaze
- 1 cup powdered sugar (can substitute powdered monk fruit sweetener)
- 2 Tbsp milk of choice
Instructions
- Mix dry ingredients: In the bowl of a stand mixer, combine bread flour, instant yeast, sugar, and salt thoroughly.
- Add Greek yogurt: Incorporate the fat free Greek yogurt into the dry ingredients.
- Knead the dough with water: Begin kneading at low speed (speed 2), add 1/2 cup water gradually. Add more water one tablespoon at a time if dough feels dry until it forms a soft but shapely dough.
- Knead until elastic: Continue kneading for 8 to 10 minutes until dough pulls away from the bowl and forms a slightly bumpy, stretchy, supple ball.
- First rise: Transfer dough to a lightly greased bowl, cover, and let it rise in a warm place for 60 to 90 minutes until doubled in size.
- Prepare filling: While dough rises, mix brown sugar and cinnamon powder together and set aside.
- Shape dough: Punch down the dough to release air, transfer to a floured surface, roll into an 18 x 10 inch rectangle.
- Moisten surface: Lightly brush or spray the surface with water or almond milk to help filling stick.
- Add filling: Evenly spread the cinnamon sugar filling over the moistened dough.
- Roll and seal: Starting from the long edge, roll dough tightly into a log and pinch seams to seal.
- Cut rolls: Using a string or dental floss, cut the roll into 12 equal-sized pieces.
- Prepare pan: Line a 9″ x 12″ or quarter sheet pan with parchment paper.
- Arrange rolls: Place individual rolls swirl side up on the pan, spacing them about half an inch apart.
- Second rise: Let rolls rise for about 30 minutes until puffy. Preheat oven to 350°F (180°C) during the last few minutes of rising.
- Bake: Bake rolls in preheated oven for 15-20 minutes until golden brown and cooked through.
- Make glaze: Mix powdered sugar and milk to desired consistency for the glaze, thicker or thinner as preferred.
- Glaze rolls: Once rolls have cooled enough to handle, drizzle or spread the glaze evenly over the cinnamon rolls.
- Serve and enjoy: Enjoy these soft, fat free Greek yogurt cinnamon rolls fresh for best flavor.
Notes
- Sift and level the bread flour for accurate measurement and better dough texture.
- Drain excess liquid from Greek yogurt to prevent soggy dough.
- Add water gradually since flour protein content and yogurt moisture can vary, affecting dough hydration.
- You can substitute brown sugar with granulated monk fruit sweetener to reduce sugar content.
- Use almond milk or any milk of choice for moistening dough surface and in the glaze for dairy-free options.
- Do not skip the second rise; it ensures soft, fluffy rolls.
- Use string or dental floss for clean, even cuts of the rolls.
- Glaze consistency can be adjusted by varying powdered sugar and milk ratios.
- Serve warm or at room temperature; store leftovers in an airtight container.
