Sweet & Tangy Cinnamon Rolls
Make every day feel like the weekend with these ooey, gooey, sweet and tangy cinnamon rolls from the Suvie roster of recipes.
The secret ingredient?
Greek yogurt in both the dough AND the icing.
Not to mention the simplicity that comes with baking using a Suvie Kitchen Robot.
With precision timing and accurate oven temps, It allows me to focus on the parts of baking I like (like, building flavor and getting my hands dirty) while leaving all the science-y stuff to Suvie.
Because let’s be honest, the last time I tried cinnamon rolls on my own, it was a bit of a disaster. 😂
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Below you’ll find a recipe for these Cinnamon Rolls using our smart kitchen robot from our partners at Suvie, but because I know we don’t all have a kitchen robot at home (though we definitely should), I’ve also added instructions for cooking this up in a regular kitchen, too - please just know I haven’t actually tested the recipe using that method, so I can’t guarantee exactly how it’ll turn out.
Shorry ‘bout that.
here’s what you’ll need
dough
3 1/2 cups flour
1/2 cup sugar
2 tsp instant dry yeast
1 tsp salt
1/4 tsp baking soda
8 tbsp butter
1/2 cup milk
1 cup Greek yogurt
filling
2 tbsp butter, melted
1/4 cup flour
3/4 cup brown sugar
2 tbsp cinnamon
1/4 tsp salt
icing
1 cup powdered sugar
1 tsp vanilla
2 tbsp Greek yogurt
here’s what you’ll need to do WITH a Suvie Kitchen Robot
Coat the inside of your Suvie pans with extra virgin olive oil.
In a stand mixer, whisk together flour, sugar, yeast, salt, and baking soda.
In a small saucepan, combine butter and milk, and heat over medium low until butter is melted and the whole mix is warm.
Remove from heat and whisk yogurt in to cool the mixture slightly.
Add to the flour in your stand mixer, and use a dough hook on low speed to combine everything for about 20 minutes, or until dough is smooth and elastic.
Cover bowl with plastic wrap and allow to sit at room temp for about an hour and a half, or until the dough has doubled in size.
Transfer dough to a lightly floured surface and roll into a 13-inch square.
In a small bowl, combine filling ingredients and spread over the dough, leaving a half inch border at one end of the square.
Roll dough into a log starting with the side opposite the uncovered edge.
Cut dough log in half, and then each half of that log into 6 portions.
Divide portions evenly across prepared Suvie pans.
Insert pans into your Suvie and set the Bottom Zone to Slow Cook on High for 1 hour and 15 minutes.
Pro Tip: We aren’t going to set the Top Zone to do anything during this time, because it’ll automatically set itself to Slow Cook right along with the Bottom Zone for this recipe.
Once the cinnamon rolls have finished cooking, broil for 5 minutes or until golden brown.
Please keep an eye on your rolls during this step because the broil process can go pretty quickly.
Remove pans from your Suvie and allow to cool for about 10 minutes.
Meanwhile, prepare the icing by mixing powdered sugar, vanilla, and Greek yogurt until smooth.
Drizzle icing on cooled cinnamon rolls, and enjoy!
here’s what (I think) you’ll need to do WITHOUT a Suvie Kitchen Robot
Once again, I’d like to warn you I haven’t tested this recipe outside of the Suvie Kitchen Robot, so please make this at your own risk. Lol.
Coat the inside of a baking dish OR two 9-inch cake pans with extra virgin olive oil.
In a stand mixer, whisk together flour, sugar, yeast, salt, and baking soda.
In a small saucepan, combine butter and milk, and heat over medium low until butter is melted and the whole mix is warm.
Remove from heat and whisk yogurt in to cool the mixture slightly.
Add to the flour in your stand mixer, and use a dough hook on low speed to combine everything for about 20 minutes, or until dough is smooth and elastic.
Cover bowl with plastic wrap and allow to sit at room temp for about an hour and a half, or until the dough has doubled in size.
Transfer dough to a lightly floured surface and roll into a 13-inch square.
In a small bowl, combine filling ingredients and spread over the dough, leaving a half inch border at one end of the square.
Roll dough into a log starting with the side opposite the uncovered edge.
Cut dough log in half, and then each half of that log into 6 portions.
Divide portions evenly across prepared pans and let rolls rise (again) in pans for about 30 minutes, or until they’ve doubled in size.
Bake in a 350 degree oven for 25 to 30 minutes, or until golden brown and cooked through.
Remove from oven and allow to cool for about 10 minutes.
Meanwhile, prepare the icing by mixing powdered sugar, vanilla, and Greek yogurt until smooth.
Drizzle icing on cooled cinnamon rolls, and enjoy!