If Fat-Free and High Protein are words that are important to you, you’ll love this recipe for my Greek Yogurt Cinnamon Rolls. These protein-loaded cinnamon rolls are made with bread flour, yeast, sugar, salt, water and a very generous helping of Fat-Free Greek Yogurt that adds a tangy sweet flavor and nutrients that help you stay full for hours. And guess what? They’re super fluffy and soft. They might just turn into your regular go-to cinnamon roll recipe!
Here’s why I love this recipe
- Simple to make, and needs only just a couple of ingredients. No eggs, milk or butter are required.
- Soft, fluffy, but with the right amount of chew and heartiness.
- Easy to prepare if you have a stand mixer or bread machine
- High in protein, thanks to the greek yogurt
Ingredients Used to Make Fat Free Greek Yogurt Cinnamon Rolls
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bread Flour – Bread flour is highly recommended for this recipe for the best texture and structure. I used King Arthur Bread Flour. Please read the note in the substitution section below if using other flours.
- Instant Yeast – you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don’t add until the very end.
- Sugar – I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars. Sugar free substitutes such as monk fruit sweetener or stevia powder can be used in the frosting recipe, but for what goes inside the bread, I would NOT RECOMMEND using sugar-free substitutes since they can cause the bread to not rise properly.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Greek Yogurt – I used Chobani Fat-Free Plain Greek Yogurt. Before using, drain any excess liquid.
- NOTE: You can also use a dairy-free yogurt like almond milk yogurt, but because dairy-free yogurt tends to be thinner than Greek Yogurt, you may have to reduce the amount of water you add to the recipe when you’re kneading the dough.
- I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You’re also welcome to use a bread machine, or knead the dough by hand.
More Yogurt Recipes (HERE)
Step by Step
How to Make Fat Free Greek Yogurt Cinnamon Rolls
Mix all the dry ingredients (bread flour, instant yeast, sugar, salt) in the bowl of the stand mixer.
Add the greek yogurt
Start to knead the dough at a low setting (speed 2) for about a minute.
Add the water a few tablespoons at a time until the dry ingredients are no longer visible. Continue to knead for about 8 to 10 minutes.
Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
Let rise until doubled, about 60-90 minutes. It’s best if the bowl is put in a warm place, for example, inside a microwave oven with a bowl of hot water set next to the bowl.
Punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle, about 18 x 10 inches in size.
Spray, brush or sprinkle water or almond milk onto the surface of the dough.
Note: the surface just needs to be wet enough for the sugar mixture to stick.
Spread the filling mixture over the dough
Starting from the long end, shape the dough into a roll. Pinch the seams to seal.
Use a string or dental floss to cut the rolled up dough into 12 equal sized individual rolls.
Place the individual rolls on a parchment-lined baking pan, swirl side up, and about half inches apart
Bake the rolls for 15-20 minutes until golden brown
Glaze the rolls. Serve warm
Recipe Variations and Optional Add Ins:
I made this cinnamon roll recipe as basic as possible so that people can customize it to fit their own tastes. Here are some awesome ways you can make this bread your own 🙂
- Add more flavor! Add a pinch of ground cloves and nutmeg along with the cinnamon powder when you make the filling. Also, you can add 1 tsp of vanilla extract to the glaze ingredients to enhance the sweet flavor.
- Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor of breads. If you’re feeling indulgent, you can also add chocolate chips.
- Want to add more fiber? Substitute white whole wheat flour for up to half of the bread flour called for in this recipe. You’ll need to add a few more tablespoons of water to adjust the hydration since whole wheat flour absorbs more water than white flour.
- Frosting Ideas: Top with a dollop of whipped greek yogurt cream cheese and sprinkle on lemon zest, like below! Note: I didn’t have any mint leaves, so I just cut up some random leaves from my potted plants. FYI, those are NOT edible.
Different Icing and Frosting Options for Cinnamon Rolls
If you want to enjoy cinnamon rolls with a variety of glazes, icings and frostings, there are many fun and delicious options to choose from. For starters, try drizzling cinnamon rolls with chocolate, topping them with whipped cream, or adding some coffee to the glaze. For more ideas, check out this post for 10+ Easy Homemade Cinnamon Roll Icing & Frosting Recipes
Note on Substitutions
- Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
- If you don’t have bread flour, you can also use All Purpose Flour instead. AP flour has less protein than bread flour, so they will yield softer rolls with less chew/ bite.
- The almond flour can be subbed with other nut flour like pecan, cashew and walnut flour.
How to Store
- You can store these Cinnamon Rolls in an airtight container at room temperature for up to 3-4 days.
- For longer storage, you can place them in a plastic freezer bag or airtight container and keep in the fridge for up to 7 days, or freeze up to 3 months. To reheat, cover with foil and warm them up in the oven or air fryer
Final Tips for Fat Free Greek Yogurt Cinnamon Rolls
- Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you’ll end up with more flour than what’s called for in the recipe. If you don’t have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
- Baking time (as well as serving size) will vary based on the size of your baking pan, the material (silicone vs metal) of the pan. If you’re not sure whether the bread is ready, you can insert a quick read thermometer into the bread – a finished bread will register 190 F (or 88 C).
- To make this recipe in the bread machine: add all the dry ingredients into the machine, stir briefly before adding the wet ingredients. The machine can be set for basic. Check the dough for consistency and adjust by adding additional water (or flour) before the end of the first kneading cycle. If you want to add additional nuts or dried fruits, leave them aside, and only them 3 minutes before the end of the second kneading cycle.
Fat Free Greek Yogurt Cinnamon Rolls (Easy Sheet Pan Recipe)
- 1 cup powdered sugar , can also use powdered monk fruit sweetener
- 2 Tbsp water , or milk of choice
- Mix all the dry ingredients (bread flour, instant yeast, sugar, salt) in the bowl of the stand mixer.
- Add the greek yogurt.
- Start to knead the dough at a low setting (speed 2), and add water. *For this recipe, I used 1/2 cup water, but more or less water (or flour) may be needed depending on the protein content of the flour, the water content in the yogurt, as well as the humidity and temperature of the kitchen. Be sure to add a few tablespoons at a time so you don't overhydrate the dough.
- Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a slightly bumpy, but a stretchy -supple ball.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Let rise until doubled, about 60-90 minutes***
- While the dough rises, prepare the filling by mixing the filling ingredients. Set aside.
- Punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle, about 18 x 10 inches in size.
- Spray, brush or sprinkle water or almond milk onto the surface of the dough. Note: the surface just needs to be wet enough for the sugar mixture to stick.
- Spread the filling mixture over the dough
- Starting from the long end, shape the dough into a roll. Pinch the seams to seal.
- Use a string or dental floss to cut the rolled up dough into 12 equal sized individual rolls.
- Line a 9" x 12" rectangular pan, or a quarter sheet pan, with parchment paper.
- Place the individual rolls on a parchment-lined baking pan, swirl side up, and about half inches apart
- Let the rolls rise again for about 30 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Bake the rolls for 15-20 minutes until golden brown
- Prepare the glaze by mixing powdered sugar and water
- Once cooled enough to handle, glaze the rolls.