Greek Yogurt Cinnamon Rolls
Prep
15 mins
Cook Time
40 mins
Servings
Soft, warm, and perfectly spiced, these Greek Yogurt Cinnamon Rolls are more than just a cozy treat—they’re a wholesome choice for growing, active kids (and parents). Made with white whole wheat flour for steady energy, protein-packed Greek yogurt to help support muscle growth and recovery, and naturally sweetened with coconut sugar and honey for a gentler energy boost, they’re a smarter way to fuel sports days. The balanced mix of complex carbs, protein, and healthy fats helps keep young athletes energized for practices and games—without the sugar highs and crashes of typical pastries. Perfect for pre-game fuel, halftime snacks, or a post-practice treat the whole team will love.
XO,
Bobbielee
Ingredients
- 1¾ cups white whole wheat flour (or spelt flour for a lighter texture)
- 1 tablespoon baking powder
- 1⅓ cups plain Greek yogurt
- ⅓ cup coconut sugar or brown sugar
- 2 tablespoons melted butter (or coconut oil)
- 1½ tablespoons ground cinnamon
- ½ teaspoon vanilla extract
- 1 tsp salt
- 3 tablespoons cream cheese, softened
- 2–3 teaspoons honey or maple syrup
- Splash of milk (milk of choice) to thin
Directions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
Make Dough: In a large bowl, combine flour and baking powder. Stir in Greek yogurt until a soft dough forms. If too sticky, dust lightly with extra flour.
Shape: Roll or press dough on a lightly floured surface into a rectangle (~9×7 inches).
Add Filling: In a small bowl, mix coconut sugar, melted butter, cinnamon, vanilla, and salt. Spread evenly over dough.
Roll & Slice: Roll tightly from the short edge, pinch seam closed, and slice into 5–6 pieces.
Optional Chill: Refrigerate for 20–30 minutes for easier slicing and a better bake.
Bake: Arrange rolls in the baking dish and bake for 25–30 minutes until golden.
Honey-Cream Cheese Drizzle (Optional): Mix cream cheese with honey or maple syrup and just enough milk to make it pourable. Drizzle over warm rolls.
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