Yeast-Free Greek Yogurt Cinnamon Rolls Recipe- Step by Step Guide

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Yeast-Free Greek Yogurt Cinnamon Rolls Recipe- Step by Step Guide:-These cinnamon rolls made with yeast-free Greek yoghurt can be made in a fraction of the time that it takes to make traditional cinnamon rolls, and they are incredibly simple to make. You are going to absolutely adore this foolproof recipe, regardless of whether you are a novice baker or a seasoned baking enthusiast.

Yeast-Free Greek Yogurt Cinnamon Rolls Recipe- Step by Step Guide



Greek yoghurt is used in this yeast-free cinnamon roll recipe, which is both quick and easy to make. In comparison to traditional cinnamon rolls, these delicious cinnamon rolls can be prepared in a shorter amount of time and contain fewer ingredients.




Cinnamon Roll Dough:

  • 2 cups gluten-free all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • ¼ cup coconut sugar*
  • ½ cup unsalted butter melted and cooled
  •  cup whole milk Greek yogurt**
  • 1 large egg well beaten

For the Cinnamon Sugar Filling:

  • 3 Tbsp unsalted butter softened
  •  cup coconut sugar*
  • 1 Tbsp ground cinnamon
  • Pinch sea salt

Powdered Sugar Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp water
  • ¼ tsp pure vanilla extract


Also Read:-Easy Pumpkin Chili Recipe- Learn Like a Pro



  • A square baking pan, cake pan, or pie pan measuring 8 inches in diameter should be sprayed with cooking oil or greased with butter before being placed in the oven and preheated to 375 degrees Fahrenheit.
  • The dry ingredients consist of the gluten-free flour, baking powder, baking soda, sea salt, and coconut sugar.


  • Combine all of these ingredients in a large bowl and stir them thoroughly.
  • Please take note that if you possess a stand mixer, you are free to complete this recipe by utilising the paddle attachment on your mixer.


  • A thick and sticky dough should be formed by incorporating the melted butter, beaten egg, and Greek yoghurt made with whole milk using a wooden spoon or a rubber spatula.
  • Continue this process until the dough is thick and sticky.


  • The dough should be turned out onto a sheet of parchment paper that has been dusted with flour, and then it should be pressed or rolled into a rectangular shape.
  • I prefer to use my hands to press the dough into a large rectangle rather than a rolling pin.


  • To prepare the filling, combine the cinnamon, sugar, and salt from the sea in a small bowl and stir to combine.
  • Apply the butter that has been softened to the dough in an even layer.


  • It is recommended that the butter be allowed to reach room temperature on its own so that it can become very soft and simple to spread.
  • Make sure that the dough is completely covered with the cinnamon sugar mixture.


  • The dough should be rolled into a log with the assistance of the parchment paper.
  • Although it is normal for the dough to adhere to the parchment paper to a certain degree, it should still be able to roll out with relative ease.


  • In the event that the dough starts to separate in particular areas, there is no need to worry about it; simply press it back together.
  • Using a knife that is sharp, cut the log into rolls that are approximately one inch thick each. After the pan has been prepared, transfer the raw rolls to it.


  • The cinnamon rolls should be baked on the middle rack of an oven that has been preheated for twenty to twenty-five minutes, or until they have a slight golden brown colour.
  • A thermometer with an instant readout can be inserted into the middle of a cinnamon roll to determine whether or not the rolls have reached the desired level of doneness.


  • For it to be considered fully cooked, the temperature should be between 190 and 200 degrees Fahrenheit.
  • Apply frosting of your choice to the cinnamon rolls and drizzle them with it.


  • In order to make a simple powdered sugar glaze, I take a small bowl and combine one cup of powdered sugar with two tablespoons of water.
  • There is also the option of making a frosting made of buttercream or cream cheese.



  • If you would rather not use coconut sugar, you can substitute dark brown sugar instead.
  • Stick to Greek yoghurt made with whole milk rather than non-fat Greek yoghurt for the best results. For the purpose of producing flavour and moisture, the fat content is essential.
  • Only the cinnamon rolls were used in the calculation of the nutrition facts; frosting and icing were not included.




  • Serving: 1(of 8)
  • Calories: 334kcal
  • Carbohydrates: 44g
  • Protein: 4g
  • Fat: 17g
  • Fiber: 2g
  • Sugar: 18g


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