Easy Strawberry Cinnamon Roll with Yogurt

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 11 minutes

Total Time 26 minutes

Servings servings

Calories 385kcal

Preheat oven to 375 degrees.
Spray a ¼ sheet pan with nonstick spray and line with parchment paper. Spray parchment paper with nonstick spray as well. (note that you can use a larger pan just keep the rolls close together and do not spread all the way across the larger cookie sheet.)
Place each cinnamon roll, 2 across and 4 down, in pan with edges almost touching.
Press down and spread them out trying to close all gaps between them.
Bake for 11 minutes.
While rolls are baking, make yogurt filling.
Place yogurt in bowl and mix with powdered sugar and vanilla.
When rolls are done, move pan to wire rack. Immediately spoon yogurt onto rolls and smooth to within ½-inch of edges.
Place sliced strawberries on top then carefully roll starting with short end.
It will be a little warm but you can guide it with the parchment paper and use a pot holder.
Place seam-side down on a long serving plate.
Sprinkle with confectioner’s sugar.
Take icing from cinnamon roll can and remove top. Place in microwave for 10 seconds to melt it enough that it can be drizzled.
Melt about 3 ounces dark chocolate in a microwave safe bowl in 30-second increments, stirring in-between until melted.
Using a spoon, drizzle cinnamon roll icing on first, followed by drizzles of chocolate.
Serve warm.