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Easy Cinnamon Rolls with Maple Yogurt Glaze

Healthier cinnamon rolls, made with yogurt and less sugar. No yeast means quick and easy!
5 from 1 vote
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 8 servings

Ingredients
  

Cinnamon Roll Dough

  • 1 1/4 cups all-purpose flour plus more for rolling
  • 1 1/4 cups white whole wheat or regular whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 cup coconut sugar or granulated sugar
  • 2 Tbsp unsalted butter, melted
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup plain, whole milk Stonyfield Organic yogurt

Cinnamon Roll Filling

  • 3 Tbsp unsalted butter, softened
  • 1/3 cup coconut sugar or light brown sugar
  • 1/2 tsp cinnamon

Maple Yogurt Glaze

  • 1/4 cup plain, whole milk Stonyfield Organic yogurt
  • 1 Tbsp maple syrup
  • 1/4 tsp vanilla extract

Instructions
 

Cinnamon Roll Dough

  • Preheat the oven to 350 degrees. Lightly grease a 9 to 10-inch round baking dish, cake pan, or pie pan with oil or non-stick spray.
  • To make the dough in a food processor or stand mixer, add all the flour, baking powder, baking soda, salt, cinnamon, and sugar to your food processor or mixer bowl and pulse or stir for 10 seconds to combine.
    To make dough by hand, add the flour, baking powder, baking soda, salt, cinnamon, and sugar to a large bowl. Whisk together until all the ingredients are combined.
  • In medium bowl, stir together the melted butter, egg yolk, vanilla, and yogurt. Pour the yogurt mixture over the dry ingredients. Stir everything together, in your food processor or mixer, or mix by hand until a smooth dough forms. If the dough is still way too sticky to form a ball, mix in tablespoon or two of extra flour. The dough should be slightly sticky. If you add too much flour, the buns could turn out tough or dry.
  • Dump the dough out onto a work surface dusted with flour. Knead the dough into a smooth ball for about a minute. Set dough aside to rest while you make the filling.

Cinnamon Roll Filling and Assembly

  • Mix the butter, sugar, and cinnamon together in a small bowl until all the ingredients are well combined and you have a soft paste.
  • Dust your work surface with a little more flour. Pat your dough out into a flat rectangle then use a rolling pin to roll the dough into a rectangle roughly measuring 16X8 inches. Sprinkle dough with flour as needed to prevent sticking.
  • Spread the filling evenly over the entire rectangle of dough. Starting with the longer edge, tightly roll the dough into a log. Using a serrated knife, trim about a 1/4-inch off the end of the log then cut the dough into 8 equal pieces.
  • Place one bun swirl side up into the center of your pan then place the remaining buns in a circle around it. Bake until golden brown, about 20 minutes. At this point the buns will still be slightly "doughy" and tender in the middle. If you want the buns more dry in the center and crunchy on the outside, cook for an additional 5 to 8 minutes.
  • Serve the cinnamon rolls warm with the maple yogurt glaze drizzled over the top before serving or serve on the side. They are best eaten the day they are made, but can be covered and stored at room temperature for a day. Rewarm before serving.

Maple Yogurt Glaze

  • In a small bowl, stir the yogurt, maple syrup, and vanilla together until combined.
  • Refrigerate until ready to serve. The glaze can be made two days in advance and stored in the fridge.
Keyword christmas breakfast, cinnamon rolls, holiday baking, yeast free