Homemade Cinnamon Rolls With Greek Yogurt

White whole wheat flour: Keeps the rolls soft and fluffy while adding extra fiber. Regular whole wheat flour also works but will result in slightly denser rolls.

Plain Greek yogurt: Adds moisture to the dough, helping the rolls stay tender. Non-fat or reduced-fat Greek yogurt may be used, but the rolls won’t be as soft.

Whole milk: Adds liquid and some extra fat to the dough. Skim or 2% milk also work but will result in less fluffy rolls.

Instant yeast: Creates air bubbles in the dough, making the rolls rise and giving them a light texture. You can also use active dry yeast here if preferred.

Cinnamon-sugar: A mixture of dark brown sugar and ground cinnamon creates the flavorful, gooey filling for the rolls.

Vanilla yogurt cream cheese glaze: A tangy-sweet glaze of Greek yogurt, cream cheese, vanilla, and maple syrup is whisked together and poured over the rolls for added sweetness and moisture.

Cutting a squishy log of cinnamon roll dough into neat rolls can be messy without a super-sharp knife.

However, if you have unflavored dental floss, you can use it to cut the rolls neatly and quickly with minimal effort! Take a long length of floss, wrap it around the end of the log, and pull the ends in opposite directions to create a loop that tightens around the dough, cutting it as it goes.

This even tension around all sides of the dough prevents the log from being squished flat, so you get perfectly cut rolls every time!

Step 1. In a large bowl, combine the warm milk, vanilla, sugar, and yeast. Let it sit for about 5 minutes until foamy.

Step 2. Whisk in the egg, Greek yogurt, and melted coconut oil.

Step 3. Add the flour and salt, then mix until a shaggy dough forms. Knead for about 8 to 10 minutes, until the dough becomes smooth, soft, and slightly tacky. If it feels sticky, add a tablespoon of flour at a time; but resist adding too much, as a softer dough makes softer rolls.

Step 4. Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour, or until doubled in size.

Step 5. Meanwhile, make the filling by combining the brown sugar and cinnamon.

Step 6. Punch down the dough and roll it into a rectangle approximately 12 × 18 inches.

Step 7. Spread the cinnamon sugar evenly to the edges.

Step 8. Starting from the long side, roll the dough tightly into a log. Slice into 12 equal rolls using unflavored dental floss or a very sharp knife.

Step 9. Arrange the rolls in a lightly greased 9 × 13-inch baking dish, leaving a little space between each one.

Step 10. Cover and let rise for another 30 minutes, until noticeably puffy.

Step 11. Bake in a 350°F oven for 22 to 25 minutes, until the tops are lightly golden. The centers should still feel soft; don’t overbake.

Step 12. Allow the rolls to cool for about 10 minutes.

Step 13. Whisk together the cream cheese, Greek yogurt, maple syrup, vanilla, and enough milk to make a smooth, pourable glaze. Drizzle generously over the warm rolls so it melts into every swirl.

Proofing yeast: Instant yeast doesn’t need to be mixed with liquid first; you can add it straight to the dry ingredients. However, I like to make sure it’s active by mixing it with liquid and letting it rest for a few minutes (this is called ‘proofing’) to see if it becomes foamy. If it doesn’t look bubbly after proofing, the yeast is inactive, and you need to buy new yeast.

Helping bread dough rise: When leaving the dough (or shaped buns) to rise, it’s best to do this in a warm place so that the dough rises quickly. If your home isn’t warm, you can place the dough in a switched-off oven with a mug of boiling water. This creates a warm, steamy environment which is perfect for the dough to rise.

Adding flour to the dough: It can be tempting to add more flour to the dough while kneading. Add as little excess flour as possible, as more flour will make the rolls drier. If you find this difficult, you can knead the dough in a stand mixer with the hook attachment fitted.