High Protein Sourdough Cinnamon Rolls with Greek Yogurt
Soft, pillowy, and loaded with gooey cinnamon filling, these high protein sourdough cinnamon rolls are made with Siggi’s nonfat skyr and deliver approximately 12 grams of protein per roll with no protein powder required.
Servings: 12 rolls
Equipment
- - Stand mixer with dough hook
- kitchen scale
- 9x13 inch metal baking pan
- Offset spatula
- Instant read thermometer
- Parchment paper
- Dental floss (unflavored)
- Rolling Pin
- Hand mixer or whisk for glaze
Ingredients
For the Dough
- 560 grams bread flour 4 2/3 cups
- 140 grams active peaked sourdough starter 2/3 cup
- 265 grams nonfat Greek yogurt slightly warmed (1 cup + 2 tablespoons) (Siggi’s plain nonfat skyr preferred for higher protein content)
- 40 grams whole milk slightly warmed (2 tablespoons + 2 teaspoons)
- 75 grams unsalted butter softened (5 tablespoons)
- 45 grams granulated sugar 3 tablespoons + 1 teaspoon
- 9 grams fine salt 1 1/2 teaspoons
- 4 grams baking powder 1 teaspoon
- 2 large pasture raised eggs room temperature
- 1 teaspoon vanilla extract
For the 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
For the Egg Wash
- 1 large egg
- 1 splash of whole milk or water
For the Cream Cheese Glaze
- 113 grams full fat cream cheese room temperature (4 ounces)
- 60 grams unsalted butter softened (4 tablespoons)
- 120 grams powdered sugar sifted (1 cup)
- 2 to 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Warm the Greek yogurt and milk together in the microwave for 30 to 45 seconds until slightly warm but not hot. If the mixture is too hot it can affect your starter.
- In a large bowl whisk together the bread flour, baking powder, salt, and sugar. In a separate bowl whisk together the starter, warmed yogurt and milk mixture, vanilla extract, and eggs until smooth, then mix in the softened butter.
- Pour the wet mixture into the dry ingredients and mix until a soft, slightly tacky dough forms.
- Knead the dough on a lightly floured surface or in a stand mixer with the dough hook for 5 to 6 minutes until smooth and elastic, aiming for a partial windowpane. The dough will feel softer and more relaxed than a lean sourdough, which is correct for an enriched dough.
- Place the dough in a lightly oiled bowl and cover. Perform one set of stretch and folds after the first 30 to 45 minutes, then leave it alone. Bulk ferment at room temperature for 6 to 10 hours until the dough has increased 50 to 75 percent in volume and looks domed and jiggly. At 65 degrees Fahrenheit this can take up to 12 hours overnight.
- While the dough ferments, make the filling. Using a stand or hand mixer, whip the room temperature butter on medium speed until pale and fluffy, about 60 seconds. Add both sugars, the cinnamon, and cornstarch and mix on medium until a thick uniform paste forms. Set aside at room temperature.
- Turn the dough out onto a lightly floured surface and gently roll into a rectangle 12 inches wide by 18 inches tall with the 12 inch edge parallel to your body. If the dough springs back, let it rest for 5 minutes and try again.
- Spread the filling evenly over the entire surface of the dough going edge to edge on the short sides and leaving a half inch border along the far long edge. Work in small dollops first then connect them with an offset spatula using short strokes from the center outward.
- Starting from the 12 inch edge closest to you, roll the dough upward and away from you into a tight log, pressing gently as you go. Pinch the seam firmly to seal. The log will be approximately 12 inches long.
- Using unflavored dental floss, trim any uneven ends off the log first, then cut into 12 equal rolls at 1 inch each. Run the floss under the log, cross the ends over the top, and pull tight for a clean cut.
- Arrange the rolls cut side up in a lightly greased or parchment lined 9x13 pan with a little space between each. Cover and proof at room temperature for 3 to 4 hours until the rolls are puffed and touching each other and pass the poke test. Press gently with one finger and the dough should spring back slowly, leaving just the faintest impression.
- Preheat the oven to 375 degrees Fahrenheit. Brush the tops of the rolls gently with egg wash. Bake for 25 to 30 minutes until deep golden brown. The center of a middle roll should read 190 degrees Fahrenheit on an instant read thermometer.
- While the rolls bake, beat together the cream cheese and butter until smooth. Add the sifted powdered sugar, vanilla, salt, and enough milk to reach a smooth, pourable consistency. Add additional powdered sugar up to 120 grams more if you prefer a thicker icing.
- Let the rolls cool in the pan for 10 minutes, then pour or spread the cream cheese glaze generously over the top. Serve warm.
Notes
Calories:
Each roll with cream cheese glaze is approximately 485 calories. Without the glaze each roll is approximately 385 calories.
Storage:
If the rolls are already glazed, store in an airtight container in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 20 to 30 seconds or in a 325 degree oven for 8 minutes. If you prefer to glaze as you go, store unglazed rolls at room temperature in an airtight container for up to 2 days. Unglazed rolls freeze well for up to 2 months.
Make Ahead:
After shaping the rolls, cover the pan tightly and refrigerate for 8 to 12 hours. The next morning pull them out and allow them to come fully to room temperature before the poke test and baking. Plan for 1 to 2 hours to come back to room temperature plus the full 3 to 4 hour proof before they are ready to bake. Pull them out early and give yourself plenty of morning time.
Starter:
Use an active peaked sourdough starter for best results. The baking powder acts as a backup leavener for a lighter crumb, but the starter is doing the heavy lifting on both leavening and flavor development. For help getting your starter ready, see the sourdough starter guide linked in the post.
Filling Tips:
Whipping the butter before building the filling paste creates an aerated fat that spreads easily without tearing the soft dough. The cornstarch is not optional as it holds the filling as a gooey layer during baking rather than allowing it to pool and burn on the pan floor. Do not swap all brown sugar as the blend of brown and white sugar is what keeps the filling from producing excess runoff in the oven.
Proof Test:
Do not bake until the rolls pass the poke test. Under proofed rolls are the most common cause of filling leaking during baking. The rolls must feel airy and the dough must spring back slowly when pressed.
Protein Note:
Each roll delivers approximately 12 grams of protein. For the highest protein content use Siggi's plain nonfat skyr, which contains 19 grams of protein per 170 gram serving, significantly more than most standard Greek yogurt brands. Pasture raised eggs are recommended for their slightly higher nutritional density.
