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Sheet-Pan Mini Cinnamon Buns with Yogurt Drizzle

Indulge — just make it mini. These teeny buns have all the sweet, cinnamon-laced appeal of their bigger cousins, but sub in a less- rich Greek yogurt drizzle for the traditional cream cheese frosting. They’re also gluten-free!

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24 buns
Prep Time
30 min
120 min




  • 1 cup coconut sugar
  • 1 tbsp ground cinnamon (TRY: Simply Organic Ground Cinnamon)
  • 5 tbsp organic unsalted butter, at room temperature
  • 2 tbsp water
  • 1 tbsp organic unsalted butter, melted

Yogurt drizzle

  • 1/2 cup plain full-fat Greek yogurt
  • 1 tbsp raw honey
  • 1/2 tsp pure vanilla extract


1. Make dough: Line a 10 x 14-inch baking sheet with parchment paper and set aside. In a large bowl, mix together milk, yeast and honey. Let stand until frothy, about 5 minutes. Stir in eggs, butter and vanilla. Stir in all-purpose flour, almond flour and arrowroot to make a smooth dough. Cover bowl and let rise in a warm place for 1 hour.

2. Dust work surface with more all-purpose flour. Roll out dough into a 12 x 20-inch rectangle, dusting with more flour as needed and using a bench scraper to make sure underside isn’t sticking to work surface.

3. Make filling: In a small bowl, stir sugar with cinnamon. Using your fingers, rub in room-temperature butter until mixture has a sandy texture. Stir in water. Spread evenly over dough.

4. Using a pizza cutter or sharp chef’s knife, cut dough in half lengthwise, then cut into thirds crosswise to make 6 equal pieces. Using bench scraper to help support dough, roll up each piece into a log. Using a sharp serrated knife, cut each into 4 pieces to make 24 buns total. Transfer buns, cut sides down, to prepared baking sheet and cover with a kitchen towel. Let rise while oven preheats to 350°F.

5. Uncover buns and brush with melted butter. Bake until golden, 15 to 18 minutes. Transfer baking sheet to a wire rack and let cool for 15 minutes.

6. Meanwhile, make yogurt drizzle: In a small bowl, stir together drizzle ingredients. Drizzle over warm buns.

TIP: This delicate dough can be a bit fragile, so the bench scraper can help keep it from tearing as you manipulate it. But even if it tears, that’s OK — just patch it back together and keep rolling. The buns will turn out just fine.

MAKE AHEAD: Make and bake up to 1 day in advance; cover and refrigerate. Reheat at 250°F just before serving. Top with drizzle.

Nutrition Information

  • Serving Size 2 buns
  • Calories 191
  • Carbohydrate Content 24 g
  • Cholesterol Content 30 mg
  • Fat Content 10 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 4 g
  • Sodium Content 19 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 4 g
  • Polyunsaturated Fat Content 1 g