I just want to start by saying Happy Victoria Day to my fellow Canadians! Hope you are out there relaxing and enjoying the time with you families 🙂
There is something so magical about cinnamon rolls. The best part has to be the nugget in the very middle of it, so I always save that for last. I have always wanted to make them myself but I don’t have the patience to wait for dough to rise. So when I saw these rolls online, I was so intrigued. Here is the link for the recipe (click here).
The dough is so simple, it’s just greek yogurt, flour and baking powder. I don’t know the exact science of it, but it must be the bacteria or high protein in the greek yogurt that is able to replace the yeast that would normally be used in such a dough. Whatever the case, the dough comes out super fluffy and tender. It rolled out relatively easily and had quite a good amount of stretch too.
It was an easy process to make the cinnamon roll log and then cut it into 12 rolls. They all fit nicely in a 9″ pie plate. They took the full 22 minutes to bake then I let them cool for about 10 minutes. I made the super easy glaze (icing sugar, yogurt, milk) while they were cooling. I drizzled it on top and my mouth was almost watering haha. They looked and smelled so good. My family and I dug in right away. They were so tasty!
These cinnamon rolls are much healthier than traditional ones in the levels of fat and sugar. For fat, I used 0% greek yogurt and ~1 tbsp butter to grease the pan, that’s it. And for sugar, there’s a little cinnamon-sugar sprinkled on the dough and 1/4 cup icing sugar in the glaze. So they are not overly sweet and the little bits of apple add some extra sweetness too. We may have eaten a couple each, but it’s fine because they are almost guilt-free.
Here are the pictures of the raw, baked, and glazed cinnamon rolls. You can see how much they rise and puff up while baking.
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