3 ½ cups bread flour (420 g), sifted and leveled

2 tsp instant yeast

2 Tbsp sugar

1 tsp salt

1 ⅓ cup fat-free Greek yogurt (333g), plain or unsweetened

½ cup water, or milk of choice

3 Tbsp brown sugar (or granulated monk fruit sweetener)

1 Tbsp cinnamon powder

1 cup powdered sugar (or powdered monk fruit sweetener)

2 Tbsp milk of choice

Cook Mode Prevent your screen from going dark

For the Dough: In a large bowl, combine the bread flour, instant yeast, sugar, and salt. Add the fat-free Greek yogurt and water (or milk) to the dry ingredients. Mix until the dough starts to come together.
Transfer the dough to a floured surface and knead for 6-8 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise in a warm place for 1 to 1 ½ hours, or until it doubles in size.
For the Filling: In a small bowl, mix the brown sugar and cinnamon powder until well combined.
Assembling the Rolls: Once the dough has risen, punch it down and roll it into a large rectangle (12×18 inches). Sprinkle the cinnamon sugar mixture evenly over the dough.
Starting from one of the longer sides, roll the dough tightly into a log.
Slice the dough into 12 equal pieces and arrange them in a greased or lined 9×13-inch sheet pan, leaving space between each roll.
Cover the pan and let the rolls rise for another 30 minutes.
Baking: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown.
For the Glaze: Whisk together the powdered sugar and milk until smooth. Drizzle over the warm cinnamon rolls once they’re out of the oven.

For a vegan version, use dairy-free yogurt and plant-based milk.

For a gluten-free version, substitute bread flour with a gluten-free all-purpose blend.

Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to 1 week.

Reheat rolls in the microwave or oven to enjoy them warm.