2 Ingredient Dough Cinnamon Rolls

2 Ingredient Dough Cinnamon Rolls- Making a beloved breakfast pastry with a protein rich, yeast free dough. Then, it's topped with a sweet maple glaze.

January 22, 2021 by Nicole Collins


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I'm totally bought in to the 2 Ingredient Dough craze.



Can you tell?


I mean, we've made bagels. We've made burgers. We've made pizza. We've made focaccia.


And, all with this magical dough that comes together with 2 simple ingredients.



I've talked here many times before about my relationship with yeast. I'm no longer as terrified of it as I used to be. But, I will ABSOLUTELY take a yeast free shortcut whenever I possibly can.


And here's the thing...every time I think about a yeast dough recipe that I want to make, I think about if and how it could work with the 2 ingredient dough. And this magical dough hasn't steered me wrong yet.



So, we're doing it again today. And let me tell you, magic doesn't even begin to describe today's recipe.


Today, we're making 2 Ingredient Dough Cinnamon Rolls!



One of the things that I love the most about 2 ingredient dough is that it breaks down that barrier with people (like myself) that aren't confident working with yeast. There's a whole new generation of bakers out there thanks to the kitchen magic that this dough brings.



So in it's simplest form, 2 ingredient dough is equal parts self rising flour and plain nonfat greek yogurt. However, as I continue to experiment with different kinds of breads, some of them require a higher flour to yogurt ratio to achieve the texture that I want.



In today's recipe, we're actually going to add 2 extra ingredients to our 2 ingredient dough. Though it's technically a 4 ingredient dough, it doesn't sound as exciting when you say it that way. Regardless, we're going to add a little sugar and a pinch of salt to our dough to help us achieve that sweet bread flavor that we know and love about cinnamon rolls.



Before we go any further, it's worth noting that this is not necessarily a “healthy” recipe. Yes, 2 ingredient dough uses less flour and adds an extra boost of protein. But, we're going all in with the butter and sugar in this recipe. Just like we would with traditional cinnamon rolls.



So, once we have our dough together, we're going to roll it out into a large rectangle. 2 ingredient dough can be a little sticky, and it seems to get tackier the more you work with it. So, it is more than ok to add in extra flour until you get a dough that's not sticking to everything it touches. I added at least an extra ¼ cup of flour during the kneading/rolling process. So, don't be alarmed if your dough keeps sucking up the flour.



When we have our dough rolled into a nice large rectangle, we're going to schmear it with a healthy layer of softened butter, brown sugar, and ground cinnamon. Then, we'll roll it as tightly as we can, slice it into 10 rounds, place the rolls in a buttered pan, and pop them in the oven to get nice and golden.



After our cinnamon rolls come out of the oven, we'll let them sit for just a few minutes. Then, while they're still warm, we'll drizzle over the most delicious glaze made from powdered sugar, milk, a little vanilla, and maple syrup. Talk about YUM!



Here's the thing about these cinnamon rolls...they are freaking delicious! They're sweet and cinnamony. They're a teeny smidge tangy thanks to the yogurt in the dough. The dough is a little more dense than your traditional cinnamon roll, but it's really a minor difference. You'll be in such sweet cinnamon heaven, you'll forget that you didn't spend hours slaving over these incredible rolls.


And, I'm telling you...if I didn't tell you that these weren't “traditional” cinnamon rolls, I'm not really sure that you'd know. And, that's how we know that this recipe is a real winner!



Ok, everyone. You've been LOVING our 2 ingredient dough recipes so far. So, I can't wait to hear what you think about this one! Don't forget to tag me on Instagram if you make them!


I hope you enjoy!! And, let's eat!






2 Ingredient Dough Cinnamon Rolls

Serves: 10 rolls Print


Ingredients:

For the Cinnamon Rolls:

  • 1 ½ cups self rising flour, plus more for dusting

  • 1 cup non fat plain greek yogurt

  • 3 tbsp granulated sugar

  • ¼ tsp salt

  • 2 ½ tbsp unsalted butter, softened plus more for greasing the pan

  • 1/3 cup brown sugar

  • 1 tbsp cinnamon


For the Maple Glaze:

  • ½ cup powdered sugar

  • ½ tbsp maple syrup

  • ¼ tsp vanilla extract

  • 1 tbsp milk (I used 1%)


Directions:

  1. Preheat oven to 350 degrees. Take about 1/4 tbsp cold butter, and butter the bottom and sides of a 9 inch round nonstick cake pan. Set aside.

  2. To a mixing bowl, add flour, yogurt, granulated sugar, and salt. Mix with a sturdy spatula until ingredients start to come together, then use your hands to fully combine the mix and form a dough. Dust a clean surface with flour. Turn the dough out on to the floured surface. Knead the dough two times, turn the dough a quarter of a turn, and repeat until you've kneaded the dough 16- 20 times total, dusting the dough with more flour as necessary to keep the dough from getting sticky. The dough should not be tacky.

  3. Use a floured rolling pin to roll the dough into a 12 x 8 inch rectangle. Spread 2 ½ tbsp softened butter all over the dough, leaving about a ¼ inch border. Sprinkle brown sugar and cinnamon evenly over the butter.

  4. Starting with the long side, tightly roll the dough into a log. Cut off the tapered ends (about an inch on each side), then use a sharp knife to slice the log into 10 rounds that are about 1 inch wide. Place the rounds, cut side up, into prepared pan. Bake for 28-30 mins until the cinnamon rolls are lightly golden on top. Allow to sit for 5-10 minutes before glazing the rolls.

  5. Make the Glaze: Add powdered sugar, maple syrup, milk, and vanilla to a mixing bowl. Whisk until fully combined and smooth. Pour the glaze over the warm cinnamon rolls. Allow to set for about 5 minutes. Serve!

Recipe notes:

*Don't be afraid to add more flour if the dough feels tacky. If the dough is sticky, it will be much harder to work with. I used about an additional ¼ cup of self rising flour for kneading and rolling out the dough.

*I lightly floured my hands before rolling the dough into a log, and I found that it helped me get a tighter roll.

*I find that buttering the pan with cold butter is a little easier to control. Just use your fingers to rub it in all over the pan.

*I use this silicone mat which is great for rolling out doughs, because it has measurements built into the mat.


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