High Protein Cinnamon Rolls with Greek Yogurt (Fluffy Yeasted Dough)
Pillowy, bakery-style cinnamon rolls made with nonfat Greek yogurt for a genuine protein boost in every roll. No protein powder needed.
Servings: 12 rolls
Calories: 420kcal
Equipment
- Stand mixer with dough hook attachment
- 9x13 inch baking pan
- kitchen scale
- Rolling Pin
- Unflavored dental floss or bench scraper
- Instant read thermometer
- Plastic wrap or damp towel
- Small Bowl
- Hand mixer or stand mixer for glaze
Ingredients
Dough
- 560 grams bread flour 4 and 2/3 cups
- 7 grams active dry yeast Red Star preferred (2 and 1/4 teaspoons)
- 265 grams nonfat skyr/nonfat greek yogurt Siggi’s plain preferred (1 cup + 2 tablespoons) or other higher protein greek yogurt (FAGE 0% or Kirkland Organic Nonfat Greek work well)
- 50 grams whole milk warmed to 110 degrees F (3 tablespoons + 1 teaspoon)
- 75 grams unsalted butter softened (5 tablespoons)
- 45 grams granulated sugar 3 tablespoons + 1 teaspoon
- 9 grams fine sea salt 1 and 1/2 teaspoons
- 2 large eggs room temperature
- 5 grams vanilla extract 1 teaspoon
Filling
- 85 grams unsalted butter room temperature, whipped (6 tablespoons)
- 85 grams light brown sugar packed (6 tablespoons packed)
- 85 grams granulated white sugar 6 tablespoons + 1 teaspoon
- 12 grams ground cinnamon 1 tablespoon + 1 teaspoon
- 20 grams cornstarch 2 tablespoons + 2 teaspoons
Cream Cheese Glaze
- 113 grams full fat cream cheese room temperature (4 ounces)
- 60 grams unsalted butter softened (4 tablespoons)
- 180 grams powdered sugar 1 and 1/2 cups
- 2 to 3 tablespoons whole milk
- 5 grams vanilla extract 1 teaspoon
- pinch of salt
Instructions
- Warm the skyr by microwaving it in a microwave-safe bowl for 30 seconds until slightly warm to the touch. Set aside.
- Proof the yeast by warming the milk to 110 degrees F. Combine the warm milk, yeast, and a small pinch of the measured sugar in a small bowl. Stir gently and let sit for 5 to 10 minutes until foamy and fragrant. If the yeast does not foam, it is not active and should not be used.
- Combine the bread flour and remaining sugar in the bowl of a stand mixer fitted with the dough hook. Whisk briefly to distribute.
- Add the foamy yeast mixture, warmed skyr/yogurt, eggs, and vanilla extract to the flour. Mix on low speed until a shaggy dough forms, about 2 minutes.
- Add the salt and softened butter to the dough one tablespoon at a time with the mixer running on low speed. Adding the butter slowly allows it to fully incorporate into the gluten structure rather than coating it.
- Increase the mixer speed to medium and knead for 8 to 10 minutes until the dough is smooth, supple, and pulls cleanly from the sides and bottom of the bowl. The dough will feel slightly tacky, which is normal for a Greek yogurt dough.
- Let the dough rest for 10 minutes after kneading. Greek yogurt releases its moisture slowly, and this rest allows the flour to fully absorb the liquid so the dough smooths out on its own. Do not add extra flour.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot at 75 to 80 degrees F until doubled in size, about 60 to 90 minutes. An oven with just the light on works well.
- While the dough rises, make the filling by whisking together the brown sugar, granulated sugar, cinnamon, and cornstarch in a small bowl until fully combined. Set aside.
- Turn the risen dough out onto a lightly floured surface and press it into a rough rectangle. Roll to approximately 18 by 12 inches with the 12 inch side facing you.
- Spread the whipped butter evenly across the entire surface of the dough, going all the way to the edges.
- Sprinkle the cinnamon sugar mixture evenly over the butter and press lightly so it adheres.
- Starting from the long edge closest to you, roll the dough away from you into a tight, even log.
- Use unflavored dental floss or a bench scraper to cut the log into 12 equal rolls. To use floss, slide it under the log, cross the ends over the top, and pull to make a clean cut without compressing the dough.
- Arrange the rolls cut side up in a buttered 9 by 13 inch baking dish. Cover and let rise in a warm spot until the rolls are puffed, touching, and pillowy, about 45 to 60 minutes.
- Preheat the oven to 350 degrees F while the rolls complete their second rise.
- Bake for 32 to 35 minutes until the tops are deep golden and the internal temperature of the center roll reaches at least 190 degrees F on an instant read thermometer. Do not rely on color alone to judge doneness.
- While the rolls bake, make the glaze by beating the cream cheese and butter together until completely smooth with no lumps.
- Add the powdered sugar, vanilla extract, salt, and 2 tablespoons of milk to the cream cheese mixture. Beat until light and fluffy. Add the third tablespoon of milk if needed to reach a spreadable consistency.
- Spread the glaze generously over the rolls while they are still warm. The warmth of the rolls allows the glaze to melt slightly into the layers. Serve immediately.
Notes
Storage
Store leftover rolls covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. The Greek yogurt in the dough acts as a natural moisture retainer, so these rolls stay softer longer than a standard cinnamon roll. To reheat, microwave individual rolls for 20 to 30 seconds until warmed through.
Make Ahead and Freezing
To make ahead, complete the recipe through cutting and arranging the rolls in the pan. Cover tightly with plastic wrap and refrigerate overnight. In the morning, remove the pan and let the rolls come to room temperature and complete their second rise, about 60 to 90 minutes, before baking as directed.
To freeze, allow the rolls to cool completely before glazing. Wrap individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature and glaze just before serving.
Using Instant Yeast Instead
If you prefer to use instant yeast, reduce the amount to 7 grams (2 and 1/4 teaspoons). Skip the proofing step entirely and add the instant yeast directly to the flour with the sugar. Rise times may be slightly shorter, so start checking the dough at the 45 minute mark during the bulk rise.
Greek Yogurt Notes
Siggi's plain nonfat skyr is recommended for its thick consistency and high protein content. Any plain nonfat Greek yogurt will work as a substitute. If using full fat Greek yogurt, the dough will be slightly wetter and more tacky off the mixer. Do not add extra flour immediately. Let the dough rest for 10 minutes and it will smooth out as the flour absorbs the moisture.
Flour Substitution
Bread flour is strongly recommended for the best structure and crumb. All purpose flour can be used as a substitute but the rolls will be slightly softer and less structured. Do not substitute self-rising flour.
Troubleshooting
If your yeast does not foam during the proofing step, it is not active. Discard it and start with fresh yeast. The most common causes are milk that is too hot (above 120 degrees F kills yeast), milk that is too cold (below 100 degrees F), or yeast that has expired.
If your dough felt dry or was tearing during mixing, add warm milk or warm water 10 grams at a time with the mixer running. Give the dough 2 minutes to absorb between additions before deciding if more liquid is needed.
