Mastering Homemade Cinnamon Rolls: Bakery-Style Perfection with Tangy Greek Yogurt Icing
Imagine waking up to the irresistible aroma of freshly baked goods filling your home. There’s truly no better start to the day than with a warm, soft, and utterly delicious Homemade Cinnamon Roll. These bakery-style treats, generously swirled with a sweet cinnamon filling and crowned with a light, tangy Greek Yogurt Icing, are surprisingly easy to make from scratch in your own kitchen. Forget store-bought versions – this recipe will guide you through creating perfect cinnamon rolls that taste infinitely better and bring a special touch to any breakfast or brunch.
Why You’ll Fall in Love with This Homemade Cinnamon Roll Recipe
Once you’ve experienced the joy and superior taste of homemade cinnamon rolls, you’ll wonder why you ever considered buying them. Store-bought options often contain a long list of preservatives and excessive sugar, lacking the melt-in-your-mouth tenderness and rich flavor of a freshly baked, from-scratch pastry. This recipe empowers you to create cinnamon scrolls that are not only healthier but also incredibly satisfying.
While the idea of baking these delectable pastries from scratch might initially seem daunting, rest assured, it’s a process that’s far simpler and more rewarding than you might think. Our step-by-step instructions break down each stage, making it accessible even for novice bakers. The magic lies in the simple, wholesome ingredients and a little patience during the proofing stages.
What makes these cinnamon rolls truly stand out? It’s the perfect balance of a fluffy, tender yeast dough, a warm, fragrant cinnamon-sugar filling, and that bright, creamy Greek yogurt icing. The tanginess of the Greek yogurt perfectly cuts through the sweetness of the rolls, creating a harmonious flavor profile that will have everyone reaching for a second (or third!).
This versatile sweet dough can also be adapted to create a variety of other delightful treats. For instance, you can transform the base into a delightful Cinnamon Roll Bread Loaf, perfect for slicing and sharing. Or, for coffee lovers, infuse your rolls with a rich aroma by trying a Coffee Cinnamon Rolls variation. And for the ultimate indulgence, consider decadent Triple Chocolate Cinnamon Rolls. The core technique is similar to my popular Lemon Sweet Rolls recipe, but these beauties embrace the timeless appeal of the classic cinnamon powder and brown sugar combination, reminiscent of a delightful Cinnamon Babka. They are, without a doubt, the best breakfast treat you can imagine!
Essential Ingredients for Perfect Homemade Cinnamon Rolls
Crafting bakery-quality cinnamon rolls begins with understanding the role of each ingredient. While there are certainly recipes for no-yeast cinnamon rolls for a quicker bake, this recipe celebrates the traditional method, relying on yeast to achieve that coveted soft and fluffy texture. Instant Dry Yeast is our leavening agent of choice, conveniently found in the baking aisle of most supermarkets. It’s available in larger tubs (which should be stored in the refrigerator after opening to maintain freshness) or in handy individual packets.
The yeast is truly a magical component, working diligently to create the light, airy structure that defines an exceptional cinnamon roll. It’s responsible for the beautiful rise and the incredibly soft, tender crumb. Without it, your rolls wouldn’t achieve that characteristic fluffiness, making it an absolutely essential ingredient for this recipe!
Let’s delve into the specific components needed to create these delightful pastries:
For the Irresistibly Soft Cinnamon Roll Dough:
- Full Cream Milk: Provides richness and moisture to the dough, contributing to its tender texture. Ensure it’s lukewarm to properly activate the yeast.
- Instant Dried Yeast: The star of our dough, responsible for the rise and incredible softness. Proper activation is key (see notes below).
- Eggs: Add structure, richness, and a beautiful golden hue to the finished rolls, making the dough more pliable.
- Melted Butter: Infuses the dough with flavor and tenderness. Make sure it’s cooled to lukewarm before adding to prevent killing the yeast.
- Brown Sugar: Lends a subtle caramel note and moisture to the dough, enhancing its overall sweetness and keeping it soft.
- Plain Flour: The foundation of our dough. All-purpose flour works perfectly for a tender crumb.
- Salt: A crucial ingredient that balances the sweetness, enhances the flavors, and helps regulate yeast activity.
For the Classic Cinnamon Swirl Filling:
- Soft Butter: Crucial for adhering the cinnamon-sugar mixture to the dough and adding richness. It needs to be genuinely soft (room temperature) for easy spreading.
- Cinnamon Powder: The quintessential spice for cinnamon rolls. Use good quality cinnamon for the best flavor.
- Brown Sugar: Combines with cinnamon to create that gooey, caramelized filling that makes these rolls so addictive. Its molasses content also adds moisture.
For the Tangy Greek Yogurt Icing:
- Greek Yogurt: The secret to a lighter, tangier icing that perfectly complements the sweet rolls. It offers a wonderful contrast to the richness.
- Icing Sugar (Powdered Sugar): Provides the sweetness and smooth texture for the icing.
- Cinnamon Powder (Optional): A pinch of cinnamon can enhance the overall flavor profile of the icing.
- Lemon Juice (Optional): Adds a bright, zesty note that further balances the sweetness and provides a lovely freshness.
Your Step-by-Step Guide to Making Fluffy Cinnamon Rolls from Scratch
Creating these delightful cinnamon rolls with their signature Greek Yogurt Icing is a rewarding process broken down into three main stages: preparing the sweet yeast dough, expertly filling and shaping the rolls, and finally, drizzling them with the perfect tangy glaze. Each step is crucial for achieving that irresistible bakery-style quality.
1. Crafting the Perfect Sweet Roll Dough
The foundation of any great cinnamon roll is a tender, elastic dough. While a vigorous hand-kneading session can certainly be a good workout, using a stand mixer with a dough hook will make this process significantly easier and more efficient, ensuring a consistent texture. Here’s how to prepare it:
- Activate the Yeast: Begin by gently warming your full cream milk until it’s lukewarm (around 105-115°F or 40-46°C). This temperature is vital for activating the instant dried yeast without killing it. Whisk the yeast into the milk and let it sit for 5-10 minutes. You should see a foamy layer form on top – this is a sign your yeast is active and ready to work! If no foam appears, your yeast might be old or the milk temperature was incorrect (see notes for troubleshooting).
- Combine Wet Ingredients: Melt your butter and allow it to cool slightly so it’s warm but not hot. Whisk the eggs into the cooled melted butter. This mixture adds richness and helps create a soft, pliable dough.
- Mix Dry and Wet: In the large bowl of your stand mixer (or a spacious mixing bowl if kneading by hand), combine the plain flour, brown sugar, and salt. Give them a quick stir. Then, pour in your activated yeast mixture and the butter-egg mixture.
- Knead to Perfection: Using the dough hook attachment on your stand mixer, knead the dough on medium speed for about 5-8 minutes. The dough will start sticky but should eventually pull away from the sides of the bowl, becoming smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-15 minutes until it’s smooth and springs back when lightly pressed.
- First Proof: Lightly grease a clean bowl, place the dough in it, and turn once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let the dough rise for 1 to 2 hours, or until it has visibly doubled in size. This crucial step develops flavor and ensures a light texture.
2. Filling and Shaping Your Cinnamon Rolls
Once the dough has completed its first rise, it’s time to transform it into those iconic swirls of cinnamon goodness. This is where the magic really starts to take shape!
- Prepare Your Surface: Gently punch down the risen dough to release the air. Transfer it to a generously floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 18×12 inches (45×30 cm). Ensure it’s an even thickness for uniform rolls. Don’t hesitate to use more flour if the dough becomes sticky.
- Create the Cinnamon Filling: In a small bowl, combine the soft, room-temperature butter with the brown sugar and cinnamon powder. The butter should be easily spreadable. Evenly brush or spread this luscious mixture all over the rolled-out dough rectangle, leaving a small border free along one of the longer edges.
- Roll and Slice: Starting from the opposite long edge (the one with the filling going all the way to the edge), tightly roll the dough into a log. A tight roll is key to achieving those beautiful, well-defined spirals. Once rolled, use a sharp knife or even unflavored dental floss to slice the log into 12 equal-sized individual cinnamon scrolls, each about 1 to 1.5 inches thick.
- Second Proof: Prepare a glass or ceramic rectangular baking dish by lining it with baking paper or generously greasing it. Arrange the sliced cinnamon scrolls in the dish, leaving a little space between each one to allow for expansion during the second proof. Cover the dish and let the rolls rise again for about 30-60 minutes, or until they look puffy and have nearly doubled in size.
- Bake to Golden Perfection: While the rolls are completing their second proof, preheat your oven to 180°C / 350°F. Before baking, whisk an egg to create an egg wash (optional, but it gives a beautiful golden sheen) and gently brush it over the tops of the rolls. Bake for 20 to 30 minutes, or until they are golden brown on top and cooked through.
3. The Finishing Touch: Tangy Greek Yogurt Icing
The perfect complement to these warm, sweet cinnamon rolls is a vibrant, tangy icing. This Greek yogurt-based glaze adds a fresh counterpoint to the richness of the pastry.
- Prepare and Drizzle: Once the cinnamon scrolls are out of the oven, allow them to cool slightly. While they’re still warm but not piping hot, prepare your Greek Yogurt Icing. In a small bowl, whisk together the Greek yogurt, icing sugar, and optional cinnamon powder and lemon juice until smooth and creamy. The lemon juice is particularly wonderful for adding a bright, zesty note.
- Serving Tip: For the best experience, drizzle the icing over the cinnamon scrolls just before serving. If you plan to store some rolls, it’s best to keep them un-iced and add the glaze right before you eat them. This prevents the icing from becoming absorbed or runny and ensures a fresh taste with every bite.
Freezing and Storing Your Homemade Cinnamon Rolls
One of the many benefits of making cinnamon rolls from scratch is the ability to prepare them ahead of time or store leftovers for a future treat. Yes, you can absolutely freeze these delicious cinnamon scrolls!
Freezing Baked Cinnamon Rolls:
While it’s possible to freeze the dough before baking, I often find it more convenient to bake the rolls first and then freeze them individually. This method means you’ll have warm, fresh-tasting cinnamon rolls ready in minutes, anytime the craving strikes.
Here’s how to do it:
- Bake and Cool Completely: Follow all the recipe steps until your cinnamon scrolls are golden brown and perfectly baked. Once out of the oven, transfer them to a wire rack and allow them to cool down completely to room temperature. This is a crucial step to prevent condensation and ice crystals from forming in the freezer.
- Individual Wrapping: Once thoroughly cooled, gently separate the individual rolls. Wrap each cinnamon scroll tightly in baking paper, then follow with a layer of aluminium foil. This double wrapping helps to protect them from freezer burn and preserves their freshness.
- Storage: Place the wrapped rolls into a freezer-safe bag or an airtight container. They will keep well in the freezer for up to one month.
- Thawing and Reheating: When you’re ready to enjoy a frozen cinnamon roll, simply transfer it from the freezer to the refrigerator and let it thaw overnight. For that fresh-from-the-oven experience, you can then warm it in a preheated oven at 180°C / 350°F for about 5-10 minutes, or until heated through and slightly crisped on the outside. You can also briefly microwave them, but the oven will give a superior texture.
Important Note on Icing:
It is essential to remember that you should **not freeze these cinnamon scrolls with the Greek yogurt icing already on them.** Dairy-based icings, especially those with yogurt, do not freeze and thaw well; they can separate or become watery. Always prepare and drizzle the fresh Greek Yogurt Icing over the pastries just before you are ready to eat them. This ensures the icing remains perfectly smooth, creamy, and tangy.
More Sweet Bread and Breakfast Recipes:
- Chocolate Chip and Raspberry Brioche Buns
- Apple Cinnamon Pull Apart Bread
- Chocolate Brioche Bread Wreath
- Spinach & Ricotta Rolls
- Portuguese Bread from Marcellina in Cucina
- Chocolate Chip Brioche Bread
- Cinnamon Rolls in a Remoska
- Chocolate Brioche Bread
Recipe
Homemade Cinnamon Scrolls with Greek Yogurt Icing
Print Recipe
Ingredients
Sweet Rolls Pastry Dough
- 250 ml (1 cup) Full Cream Milk
- 10 gr ( 1 tbsp) Instant Dried Yeast
- 80 gr (1/3 cup + 1 tbsp.) Brown Sugar
- 2 Eggs
- 60 ml (1/4 cup) Melted Butter
- 550 gr ( 3 2/3 cups) Plain Flour
- 1/4 teasp. Salt
- 1 Egg, for Egg Wash, optional
Cinnamon Filling
- 60 gr (4 tablesp.) Butter, soft
- 50 gr (1/4 cup) Brown Sugar
- 1 tablesp. Cinnamon Powder
Yogurt Icing
- 60 ml (1/4 cup) Greek Yogurt
- 2 tablesp. Icing Sugar
- 1/2 teasp. Cinnamon Powder, Optional
- 1 tablesp. Lemon Juice, Optional
Instructions
Cinnamon Rolls Dough Preparation
- Whisk the lukewarm Milk (20-25°C / 66-77°F) with the Instant Dried Yeast. Set aside for 5-10 minutes until foamy/bubbly (see note 1 if bubbles don’t appear).
Melt the butter and set aside to cool down. When cool, whisk in the Eggs until well combined.
- Place the Flour, Brown Sugar, and Salt in the large bowl of your stand mixer. Stir until combined, then add the Milk/Yeast mixture and the Butter/Eggs mixture. Knead on medium speed with a dough hook for 5 minutes, making sure to stop often to scrape the edges of the bowl if needed.
- Increase the speed and knead for another 5 to 8 minutes, or until the dough is smooth, elastic, and stops sticking to the edges of the bowl (see note 2). Lightly grease a clean bowl, place the dough in it, and turn once to coat. Cover with a tea towel or plastic wrap for 1.5 to 2 hours, or until the dough has doubled in size.
- Gently punch down the risen dough to remove the air, then transfer it onto a generously floured surface.
With a rolling pin, spread the dough into a large rectangle (approximately 18×12 inches or 45×30 cm). Use more flour if required, or if the dough sticks to the surface and/or rolling pin.
Cinnamon Filling and Baking
- Line a large baking dish (such as a 9×13 inch or 23×33 cm rectangular dish) with baking paper or grease it well with butter. Set aside.
- Evenly brush the soft, room-temperature butter all over the rolled-out dough rectangle, leaving a small border along one of the longer edges.
In a small bowl, mix the Brown Sugar and Cinnamon Powder, then evenly sprinkle this mixture all over the soft butter on the dough.
Starting from the longer edge where the filling goes all the way, roll the dough as tightly as possible into a log.
Using a sharp knife or unflavored dental floss, slice the roll into 12 even parts (about 1 to 1.5 inches thick). Place the individual cinnamon scrolls into the prepared baking dish – leaving some space between each scroll for them to prove and expand.
- Cover the baking dish and leave the cinnamon scrolls to prove for about 1 hour in a warm place. They should look puffy and have almost doubled in size again.
- Preheat your oven to 180°C / 350°F.
- For an optional golden finish, whisk the remaining Egg for the Egg Wash, then gently brush it all over the tops of the scrolls.
Bake for 20 to 30 minutes, or until the tops are golden brown and the rolls are cooked through.
Greek Yogurt Icing and Serving
- Once out of the oven, transfer the scrolls to a wire rack and allow them to cool down slightly. While they are still warm, prepare the Yogurt Icing by mixing the Greek Yogurt, Icing Sugar, and the optional Cinnamon Powder and Lemon Juice in a small bowl until smooth. Drizzle the Yogurt Icing generously over the Cinnamon Scrolls just before serving.
Note that for best results, it is better to drizzle the icing on the scrolls you will eat straight away. If storing, leave the scrolls un-iced and add the glaze right before they are ready to be eaten.
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Notes
- If no bubbles or foam appear after 10 to 15 minutes, it may mean that your Yeast is dead and will not activate in the milk, or that the Milk is not warm enough. The Milk should be lukewarm (20-25°C – 66-77°F) or it won’t activate the Yeast. Test a small amount of yeast in warm water with a pinch of sugar to confirm its activity if unsure.
- You might need a little bit more flour, depending on the type/brand of flour you use, as well as humidity. If after kneading the dough for the instructed time, the dough is still very sticky and does not come off the edges of the bowl, add a little bit more flour, about 1 to 2 tablespoons at a time, until the dough is soft but does not stick excessively to the bowl or your hands.
Nutrition (per serving)