I’m kind of obsessed with making things that require yeast and subbing in yogurt. It’s such a game changing ingredient. It works really well in scones, quick pizza dough and these cinnamon rolls turned out beautifully!
I opted for natural yogurt as opposed to Greek yogurt. I’ve used Greek in the pizza dough and scones and find the natural yogurt tends to result in a more tender dough or softer crumb. I’m no scientist but I would hazard a guess that the higher protein content in the Greek yogurt makes the dough a little tough and potentially dries it out.
To note, I am including a step to let the dough proof. They work without this step, but every time I’ve made the dough or anything similar and I’ve left it to rise for a hour or more before rolling and baking it’s resulted in a nicer consistency. They will still rise and be beautiful, but if you have time, particularly with these as you can enjoy them warm, in fact that’s what I recommend doing, then no harm giving it a little time at the pre baking side.
No Yeast Cinnamon Buns
Print RecipeIngredients
- *For the dough*
- 260g plain spelt flour + a little for dusting
- 1 tbsp milled chia seed
- 3 tsp baking powder
- Pinch of salt
- 250g plain natural unsweetened yogurt (not Greek yogurt)
- 3 tbsp butter, melted
- 3 tbsp granulated sugar of choice
- *For the filling*
- 60g soft brown sugar
- ½ tbsp cinnamon
- 2 tbsp butter, melted
- *For the icing*
- 100g icing sugar or powdered stevia/erythritol
- 4 - 6 tbsp milk of choice
- 1 tsp vanilla extract
Instructions
Mix together flour, milled chia seed, and baking powder and salt in a large bowl.
Add the yogurt, melted butter and sugar and mix to form a soft dough.
Dump out onto a flour surface. Dust your hands with flour and knead for just a minute or two to create a soft slightly sticky dough. Place into an oiled bowl, cover with cling film and leave to rest for at least an hour or you can leave it there for a few hours.
Preheat your oven to 180C (350F).
Grease two sheets of parchment paper with spray oil or coconut oil or butter.
Place the dough between the pieces of parchment paper and roll out using a rolling pin to form a large rectangle about ¼ inch thick.
Mix together brown sugar and cinnamon in a bowl. Lift off the top piece of parchment paper and brush the dough with the melted butter. Scatter over the cinnamon sugar.
Roll the dough, longest side in, and then slice into 6 pieces. Place into a greased oven safe dish lined with parchment paper.
Bake in the preheated oven for 25 minutes.
Whisk together icing ingredients in a bowl and pour or drizzle over cinnamon rolls.
Serve immediately; however they can be reheated in the oven or microwave. Best eaten within a couple of days.
