Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 10 rolls
Calories: Approx. 180 per roll
Isn’t there just something about cinnamon rolls that is difficult to resist? Together with the sweet, warm aroma permeating the kitchen, the gentle, doughy twists breaking apart like little, exquisite love notes were simply comforting. These rolls were the pinnacle of easy Sunday mornings in my childhood.
Ever since I became a little more conscious of my diet, I have been wanting a version of it that retains all that nostalgic comfort yet does not leave me feeling as though I were in a sugar coma. Introducing these delightful cinnamon rolls topped with Greek yogurt frosting.
They are naturally sweetened with coconut sugar and maple syrup, have some more fiber from whole wheat flour, and are topped with a yogurt coating that is wonderfully balanced creamy and tart. The nice thing about it? The cinnamon-flavored core of cinnamon buns is simply irresistible.
Whether you’re making this classic for brunch, indulging yourself on the weekend, or introducing your kids to it in a somewhat healthier way, this recipe is all indulgence without the crash. Trust me; your kitchen will soon smell wonderful.
Why This is the Ideal Dessert Recipe:
- Lighter, cleaner ingredients (yet still have real deal flavor)
- Greek yogurt icing for a creamy and tangy topping
- Created with whole wheat flour for a modest fiber increase
- A perfect baking project when you need a little comfort food meets self-care
- A great baking project when you need comfort food without feeling guilty afterwards
Honestly, they’re just fun to make—and even more fun to eat warm out of the oven with a mug of coffee.
Ingredients:
Dough:
- 1 cup warm unsweetened almond milk (or any milk)
- 2 tsp active dry yeast
- 2 tbsp coconut sugar (or honey)
- 1 egg
- 2 tbsp coconut oil or light olive oil
- 1 tsp vanilla extract
- 2 ½ cups white whole wheat flour (plus more for kneading)
- ½ tsp sea salt
Filling:
- 2 tbsp coconut oil (melted)
- 3 tbsp coconut sugar
- 2 tsp ground cinnamon
Greek Yogurt Icing:
- ½ cup plain Greek yogurt (full or low-fat)
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Optional: 1–2 tsp milk to thin it out
Instructions:
Step 1: Activate Yeast
- In a large bowl, combine warm almond milk, yeast, and 1 tbsp coconut sugar. Let sit for 5–10 minutes until foamy.
Step 2: Make the Dough
- Add the egg, coconut oil, vanilla, salt, and remaining sugar to the yeast mixture. Stir to combine.
- Gradually add flour until a soft dough forms. Knead on a floured surface for 5–7 minutes, until smooth.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Step 3: Prepare Filling
- Mix coconut sugar and cinnamon in a small bowl.
- Roll out dough into a rectangle (about 12×8 inches), spread with melted coconut oil, then sprinkle with cinnamon-sugar mix.
Step 4: Roll & Slice
- Roll the dough tightly from the long edge. Slice into 10 even pieces.
- Place rolls into a greased or parchment-lined baking dish.
Step 5: Bake
- Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden brown.
Step 6: Make the Icing
- While rolls cool slightly, mix Greek yogurt, maple syrup, and vanilla until smooth.
- Drizzle over warm rolls.
Suggestions for Success:
- To reduce time on kneading, use a stand mixer with a dough hook.
- Leftover storage in an airtight container for three days.
- Reheat with a dash of almond milk to maintain the softness.
This dish demonstrates that eating healthier doesn’t mean you have to forgo cozy comfort food. I’ve made these cinnamon rolls for family brunch’s, girls’ mornings, and just for myself when I need a pick-me-up—and they always go well.
I’d be interested to know what you think if you try these.