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No Yeast Strawberry Cinnamon Rolls

30 Minutes


8 rolls

If you love strawberries and are looking for a recipe for a simple dessert without yeast, then you have come to the right place. No stress with the dough, perfect and juicy strawberry filling, golden baked on the outside and fluffy on the inside, these dreamy No Yeast Strawberry Cinnamon Rolls will be an instant hit in your kitchen.



Adjust Servings
240 Grams Greek yogurt
240 Grams All-purpose flour
2 Tablespoons Coconut sugar
1 Tablespoon Baking powder
2 Tablespoons Butter (melted)
1 Teaspoon Cinnamon
10 Strawberries (finely diced)
Nutritional Information
1295 Calories
26 g Fats
56 g Protein
207 g Carbs
40 g Sugars


Prepare the dough
Before you start working on the dough, preheat the oven to 180°C. Then, in a large bowl, mix first the yoghurt with the coconut sugar. Make sure you mix the yoghurt and sugar thoroughly. Coconut sugar tends to make lumps that should not be in the batter. Once the mixture is perfectly smooth, add the flour and baking powder to the bowl and work into a compact dough. The dough should be smooth and should not stick to the work surface. Flour your work surface thoroughly and roll out the dough into a rectangle. The dough should be about 3-5mm thin.
Mark as complete
Make the filling
To prepare the filling, finely chop the strawberries first. I prefer smaller pieces that are evenly distributed throughout the dough, but if you want the rolls to keep a bit of texture, feel free to cut the strawberries into larger pieces. Then melt your butter and thoroughly mix the cinnamon in it and spread the filling on top (leave a 1cm border on one longer side because the filling tends to squish). Once you have coated the entire dough with the butter mixture, sprinkle it with sliced strawberries. Carefully roll up the dough into a log.
Mark as complete
Bake the rolls
Slice the log into 8 similar pieces (I highly recommend using dental floss to work with the dough to maintain the round shape of the rolls. If you were to use a knife, the shape of the rolls might distort and the result won't be as pretty.) . Place the rolls in the pan and top with the remaining butter mixture. Bake the cinnamon rolls for 20-25 minutes or until the filling is bubbling and top of the rolls are golden brown. Let the rolls cool on a wire rack and serve sprinkled with icing sugar.
Mark as complete
Strawberries - When picking strawberries, be aware that strawberries do not ripen at home. If your strawberries aren't overly ripe and sweet, then add 1-2 tablespoons of coconut sugar to the filling.
Yogurt - Yoghurt - Really make a big deal about the yoghurt you choose. The yogurt should be really thick,.
Flour - You can substitute whole wheat or challah flour. If you wanted to bake a gluten-free version, it won't work in this recipe and the rolls won't rise enough.
Storage - Once the rolls have cooled to room temperature, tightly wrap the rolls and transfer them to a freezer-safe bag or container. Freeze for 2 to 3 months.

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