30-Minute Peach Greek Yogurt Rolls
Light, fluffy sweet rolls made with Greek yogurt and self-rising flour, filled with fresh peaches and topped with a vanilla glaze. These no-fuss rolls deliver bakery-style results in under 30 minutes with minimal ingredients and no yeast. Perfect for breakfast or brunch when you want something indulgent but protein-packed. The yogurt creates tender crumb while frozen peaches provide natural sweetness and moisture. This version skips traditional butter and uses a powdered sugar alternative for a lighter take on classic cinnamon rolls.
Ingredients
- ½ cup self-rising flourall-purpose flour + baking powder1 cup + 1.5 tspglutenwheatadds gluten
requires mixing leavening
- ½ cup fat-free vanilla Greek yogurtplain Greek yogurt1:1dairy
sweeter flavor lost
- ½ cup frozen peach slices, finely choppedfresh peaches or canned peaches0.5 cupfruit
adjust liquid in dough if using canned
- ½ tsp cornstarch
- ¼ cup no-calorie powdered sugar alternativeregular powdered sugar0.25 cupvegan if using non-dairy alternative
standard sweetness
- 2 tsp unsweetened vanilla almond milk, or to desired consistency(optional)any plant milk or dairy milk2 tspdairysoy if using soy milk
consistency adjustment unchanged
Instructions
- 1
Preheat oven to 400F and spray baking sheet with nonstick spray.
- 2
Mix flour with yogurt in large bowl until dough forms.
- 3
Roll dough into rectangle about 7 by 5 inches and 1/4-inch thick.
- 4
Combine chopped peaches with cornstarch in medium bowl and toss to coat.
- 5
Spread peach mixture over dough leaving 1/2-inch border on all sides.
- 6
Roll dough tightly width-wise into log and pinch seam to seal.
- 7
Turn seam side down and cut into 4 rolls.
- 8
Place rolls on prepared baking sheet and spray with nonstick spray.
- 9
Bake until light golden brown and cooked through, 18 to 20 minutes.
- 10
Mix sweetener with milk in small bowl until smooth.
- 11
Drizzle glaze over baked rolls while still warm.
Tips
Don't overwork the dough after mixing flour and yogurt, as this can make rolls tough. Stop as soon dough comes together.
Frozen peaches release less liquid than fresh. Chop them finely so they distribute evenly throughout the rolls.
Drizzle glaze while rolls are still warm so it adheres and creates a slight sheen.
Good to Know
Keep in airtight container at room temperature up to 2 days, or refrigerate up to 4 days. Reheat in microwave 20-30 seconds or in 350F oven for 5 minutes.
Prepare through rolling and cutting step up to 4 hours ahead. Cover rolls and refrigerate. Bake directly from cold, adding 2-3 minutes to baking time.
Serve warm or at room temperature. Pairs well with coffee, tea, or milk for breakfast. Can be served as a light dessert.
Common Mistakes
Overwork dough after mixing to avoid tough, dense rolls.
Skip peach prep step to avoid uneven distribution in rolls.
Don't cut rolls immediately after rolling to avoid unraveling during bake.
Substitutions
Dairy-Free Swaps
standard sweetness
consistency adjustment unchanged
sweeter flavor lost
Gluten-Free Swaps
requires mixing leavening
General Alternatives
adjust liquid in dough if using canned
FAQ
Can I use fresh peaches instead of frozen?
Yes, but chop them finely and pat dry first. Fresh peaches release more liquid, so you may need slightly less vanilla milk in the glaze. Frozen peaches are easier to chop and distribute evenly.
What if my dough is too sticky to roll out?
Add 1 tablespoon of flour at a time and mix gently until you can handle it. The dough should be slightly sticky but workable. Too much flour will make rolls dense.
How long can I keep these rolls?
Room temperature in an airtight container lasts 2 days. Refrigerate up to 4 days or freeze up to 1 month. Thaw at room temperature and reheat gently in the oven.