Cinnamon rolls are the best! And cinnamon rolls made without the hassle of yeast are even better. Now what I really should be saying is that “Nothing compares to yeast cinnamon rolls!” and “Anything worth having is worth working hard for!” But let’s face it…I’m lazy. And yeast terrifies me. (Even just saying that word “yeast” sends shivers up my spine and I start imagining a big sticky ball of gunk..) Thankfully though, I’ve been able to turn my yeast-less 2 ingredient dough into these fantastic 2 ingredient cinnamon rolls!
Since I’ve promised to be real with you all, I have to admit, these rolls can be a bit messy…and temperamental if you don’t play your cards right. But that’s why I’m here! The first time I made these the dough was incredibly hard and thick and broke apart every time I tried rolling it. (But I was also using a “broken” rolling pin, so that really didn’t help too much. SIDE NOTE: When wood rolling pins get wet, they expand and won’t roll because the wood soaks up all the water. BUT if you let them sit out and “dry” for a day, they go right back to the way the were. I learned that one the hard way….) But back to the rolls.
Here are a few quick tips for making these bomb cinnamon rolls:
- Make sure to generously flour your work station AND rolling pin. If you don’t, the dough will break apart and stick to EVERYTHING!
- Roll your dough into a large rectangle. Keep in mind that the “longer” you make your rectangle, the more cinnamon roll pieces you’ll have.
- DO NOT roll your dough too thin! It will break more easily when you’re rolling it up after putting on the filling.
- Take your time rolling up the dough. This part took me the longest because the dough kept sticking to the board in some spots. If this happens, just take a thin spatula and run it under the spot that was sticking. Then put some flour on the sticky spot and your hands and continue rolling.
2 Ingredient Cinnamon Rolls with Greek Yogurt Frosting
For the Dough:
- 1 cup self rising flour *see note below for substitute
- 1 cup plain greek yogurt **
For the Filling:
- 1/2 cup coconut sugar
- 1 Tbsp cinnamon
- 1/4 cup butter, melted
For the Frosting:
- 4 oz cream cheese (I used reduced fat)
- 1 1/4 cup powdered sugar
- 2 Tbsp plain greek yogurt
- 2 tsp vanilla
For the Cinnamon Rolls:
- Preheat oven to 350 degrees. In a standing mixer, combine flour and greek yogurt with the hook attachment until dough forms. (DO NOT OVER MIX!)
- Take the dough and roll it into a large rectangle. (Make sure to flour work work station and rolling pin!)
- Melt butter and spread it over the rolled out dough. Combine coconut sugar and cinnamon on sprinkle mixture over the butter.
- Gently start rolling up the long side of your rectangle until it meets with the other end. (Roll it tight!)
- Once it’s rolled up, cut your dough into 9 slices. Place each slice (cut side up) in a prepared 8×8 pan lined with parchment. Bruch the tops with leftover butter. Bake for 30-35 minutes.
For the Frosting:
- Beat together cream cheese, powdered sugar, greek yogurt and vanilla until smooth.