Discover the secret to unbelievably tender and delicious Melt In Your Mouth Greek Yogurt Cinnamon Rolls. This recipe transforms a classic breakfast favorite into an effortlessly achievable treat, perfect for weekend brunings or any moment craving a little sweet indulgence.
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Key Ingredients for Melt In Your Mouth Greek Yogurt Cinnamon Rolls
For the Dough:
- 1 ½ cups warm milk (about 105-115°F or 40-46°C)
- 2 ¼ teaspoons active dry yeast (one packet)
- ¼ cup granulated sugar
- ½ cup plain Greek yogurt, full-fat or 2%
- 1 large egg
- ½ teaspoon salt
- 5 cups all-purpose flour, plus more for dusting
- 6 tablespoons unsalted butter, softened
For the Filling:
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg (optional, but highly recommended)
For the Glaze:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk (or heavy cream for richer glaze)
How to Make Melt In Your Mouth Greek Yogurt Cinnamon Rolls
Prepare for an incredibly simple and rewarding baking experience that yields incredibly fluffy and moist cinnamon rolls. The secret lies in the tenderizing power of Greek yogurt, making these rolls a delight from the first bite to the last. With a preparation time of about 30 minutes active work and 2 hours rising, they are surprisingly manageable.
Step-by-Step Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates that your yeast is alive and ready to work its magic.
- Combine Wet Ingredients: To the foamy yeast mixture, add the plain Greek yogurt, the large egg, and the salt. Whisk everything together until well combined and smooth. The Greek yogurt will contribute to the incredible tenderness of the final rolls.
- Incorporate Flour and Butter: Gradually add the all-purpose flour, about a cup at a time, mixing until just combined. Once the dough starts to come together, add the softened butter, a tablespoon at a time, mixing it into the dough until it’s mostly incorporated. The dough will be shaggy at this point, and that’s perfectly fine.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, attach the dough hook and mix on low speed for 5-7 minutes. The dough should be soft and slightly tacky, but not sticking to your hands.
- First Rise: Lightly grease a clean bowl with oil or cooking spray. Place the kneaded dough into the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Filling: While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the softened butter, packed light brown sugar, and cinnamon (and nutmeg, if using). Mix until it forms a spreadable paste.
- Shape the Rolls: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches. Spread the cinnamon filling evenly over the surface of the dough, leaving a ½-inch border along one of the longer edges.
- Roll and Slice: Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
- Second Rise: Grease a 9×13 inch baking dish. Arrange the cinnamon roll slices in the prepared dish, ensuring they are slightly touching. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until they are puffy and almost touching each other.
- Bake the Cinnamon Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through.
- Prepare the Glaze: While the rolls are baking, whisk together the softened cream cheese, softened butter, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy. Add milk, one tablespoon at a time, until you reach your desired drizzling consistency.
- Glaze and Serve: Once the cinnamon rolls are out of the oven, let them cool slightly in the pan for about 5-10 minutes. Generously drizzle the warm cream cheese glaze over the tops of the warm rolls. Serve immediately and enjoy the incredible melt-in-your-mouth texture!
Why You’ll Love This Melt In Your Mouth Greek Yogurt Cinnamon Rolls
Prepare to fall head over heels for these Melt In Your Mouth Greek Yogurt Cinnamon Rolls, a truly sensational treat that redefines breakfast comfort. The star of the show is undoubtedly the incredibly tender and moist crumb, thanks to the magic of Greek yogurt, which creates a texture that practically melts on your tongue. Unlike traditional cinnamon rolls that can sometimes be a bit dry, these boast a rich, soft interior that will have you reaching for a second (or third!) even before you’ve finished the first.
Beyond the divine texture and flavor, making these at home offers incredible value, saving you money compared to expensive bakery versions without compromising on quality. The warm embrace of cinnamon and brown sugar, complemented by the tangy cream cheese glaze, creates a symphony of taste that’s simply irresistible. These aren’t just cinnamon rolls; they’re a little piece of happiness. So, why wait? Whip up a batch of these Melt In Your Mouth Greek Yogurt Cinnamon Rolls today and experience pure baking bliss!
Storing and Reheating Tips
- Storing: Once cooled, store leftover Melt In Your Mouth Greek Yogurt Cinnamon Rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 4-5 days.
- Reheating: To reheat, place the desired number of cinnamon rolls on a baking sheet and warm them in a preheated oven at 300°F (150°C) for about 8-10 minutes, or until heated through. You can also gently microwave them for 15-20 seconds per roll for a quick warm-up.
- Freezing: These cinnamon rolls freeze exceptionally well. Allow them to cool completely, then wrap individual rolls or a batch tightly in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat from frozen, remove the wrapping and bake at 300°F (150°C) for 15-20 minutes, or until heated through. You can also thaw them overnight in the refrigerator and then reheat as directed.
Final Thoughts
These Melt In Your Mouth Greek Yogurt Cinnamon Rolls are a testament to how simple ingredients and a little yogurt can create something truly extraordinary. Gather your ingredients and get ready to bake up a batch of pure joy that will fill your home with an irresistible aroma and your belly with deliciousness!
Melt In Your Mouth Greek Yogurt Cinnamon Rolls
Discover the secret to unbelievably tender and delicious Melt In Your Mouth Greek Yogurt Cinnamon Rolls. This recipe transforms a classic breakfast favorite into an effortlessly achievable treat, perfect for weekend brunings or any moment craving a little sweet indulgence.
Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates that your yeast is alive and ready to work its magic.1.5 cups warm milk, 2.25 teaspoons active dry yeast, 0.25 cup granulated sugar
- To the foamy yeast mixture, add the plain Greek yogurt, the large egg, and the salt. Whisk everything together until well combined and smooth. The Greek yogurt will contribute to the incredible tenderness of the final rolls.0.5 cup plain Greek yogurt, 1 large egg, 0.5 teaspoon salt
- Gradually add the all-purpose flour, about a cup at a time, mixing until just combined. Once the dough starts to come together, add the softened butter, a tablespoon at a time, mixing it into the dough until it’s mostly incorporated. The dough will be shaggy at this point, and that’s perfectly fine.5 cups all-purpose flour, 6 tablespoons unsalted butter
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, attach the dough hook and mix on low speed for 5-7 minutes. The dough should be soft and slightly tacky, but not sticking to your hands.
- Lightly grease a clean bowl with oil or cooking spray. Place the kneaded dough into the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the softened butter, packed light brown sugar, and cinnamon (and nutmeg, if using). Mix until it forms a spreadable paste.0.5 cup unsalted butter, 0.5 cup packed light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches. Spread the cinnamon filling evenly over the surface of the dough, leaving a ½-inch border along one of the longer edges.
- Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
- Grease a 9×13 inch baking dish. Arrange the cinnamon roll slices in the prepared dish, ensuring they are slightly touching. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until they are puffy and almost touching each other.
- Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through.
- While the rolls are baking, whisk together the softened cream cheese, softened butter, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy. Add milk, one tablespoon at a time, until you reach your desired drizzling consistency.8 ounces cream cheese, 0.25 cup unsalted butter, 1.5 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons milk
- Once the cinnamon rolls are out of the oven, let them cool slightly in the pan for about 5-10 minutes. Generously drizzle the warm cream cheese glaze over the tops of the warm rolls. Serve immediately and enjoy the incredible melt-in-your-mouth texture!
Notes
These cinnamon rolls can be stored at room temperature for up to 2 days or refrigerated for 4-5 days. They also freeze well.