These cinnamon rolls will hopefully bring back childhood memories of your grammy baking delicious goodies for you as a kid.
Ready In: 40 mins
Prep: 23 mins
Cook: 17 mins
Yields: 8 large rolls
- 2 c flour
- 1/4 c sugar
- 2 t baking powder
- 3/4 t baking soda
- 1/4 t salt
- 3/4 c Stonyfield Greek Whole Milk Plain Greek Yogurt
- 1/4 c canola oil
- 2 t unsalted butter (melted)
- 1/4 c light brown sugar (firmly packed)
- 4 T walnuts (finely chopped, optional)
- 1 t cinnamon (or to taste)
- 1 c Stonyfield Whole Milk Plain Greek Yogurt
- 1 c powdered sugar
- 1 t pure vanilla extract
Spray a 9 inch square baking pan and preheat oven to 425°F.
In a small bowl mix the filling ingredients together, mixing well.
In large bowl combine the sugar, flour, salt, baking powder and baking soda.
Add yogurt and oil, mix well together until you have formed a dough.
On a lightly floured surface knead the dough 8-10 times. (If dought is too dry, add 1 Tbsp (up to 2Tbsp) of extra yogurt.
Roll the dough out to a 8 x 10 rectangle and brush dough with butter and sprinkle the filling evenly over the dough.
Roll up jelly roll fashion, pinch seam to seal.
Cut into 8-12, 1-inch pieces (makes 8 larger rolls)
Place rolls slightly touching in the prepared baking pan.
Bake for approx 17 minutes or until golden.
In a bowl whisk together the yogurt, sugar, and vanilla.
Place on wire rack for 10 minutes.
Drizzle with icing and serve warm!