Cinnamon Rolls 2 Ingredient Dough

So you’re craving something warm, gooey, and utterly delicious but the thought of spending hours in the kitchen makes you want to curl up and cry? Same, friend, *same*. Forget the sourdough starter, the proofing, the kneading until your arms fall off. We’re about to make magic with something so ridiculously easy, you’ll wonder why you ever bothered with the complex stuff. Get ready for 2-Ingredient Dough Cinnamon Rolls that are practically a cheat code for happiness!

Why This Recipe is Awesome

Let’s be real, most cinnamon roll recipes involve yeast, waiting, and a commitment level I usually reserve for Netflix binges. Not this one! This recipe is the ultimate lazy baker’s dream because it’s:

• **Stupidly simple:** Seriously, two ingredients for the dough. That’s it. You likely have them already.
• **Fast as heck:** From zero to cinnamon roll hero in under 30 minutes. No proofing required!
• **Foolproof:** It’s so forgiving, even *I* haven’t messed it up, and my track record in the kitchen is… colorful.
• **Surprisingly good:** You’d think two ingredients couldn’t pull off such a feat, but prepare to have your mind blown. It’s dense, chewy, and perfectly scoop-up-able.

This isn’t just a recipe; it’s a rebellion against culinary complexity. It’s for those moments when you need a hug in food form, stat.

Ingredients You’ll Need

Okay, so for the *dough* itself, it’s just two things. But for the full cinnamon roll experience, you’ll want some other goodies. Let’s list ’em out:

For the 2-Ingredient Dough:

• **1 ½ cups Self-Rising Flour:** This is our superstar. It’s got the leavening agent already in it, so you don’t have to think. Thank you, self-rising flour, for being the MVP of lazy baking.
• **1 cup Plain Full-Fat Greek Yogurt:** Key words here: **plain** and **full-fat**. Don’t skimp, don’t use vanilla, and definitely don’t use fat-free unless you want sad, dry dough. This gives us the tang and moisture we need.

For the Gooey Filling:

• **2 tablespoons Unsalted Butter:** Softened, please. Not melted into a puddle.
• **¼ cup Brown Sugar:** Packed. Because who wants unpacked sugar?
• **1 ½ teaspoons Ground Cinnamon:** Don’t be shy. This is a *cinnamon* roll, after all!

For the Icing Drizzle of Dreams:

• **½ cup Powdered Sugar:** Also known as confectioners’ sugar.
• **1-2 tablespoons Milk (or cream):** Start with one, add more a teaspoon at a time until you hit your desired drizzle consistency.
• **¼ teaspoon Vanilla Extract:** A little splash for that “oomph.”

Step-by-Step Instructions

Alright, apron on (or not, we don’t judge). Let’s do this!

1. **Preheat Power:** First things first, get your oven to **375°F (190°C)**. And **grease a small baking dish** (like an 8×8 inch or a pie plate) or line it with parchment paper. This is a non-negotiable step.
2. **Dough Time!** In a medium bowl, combine your self-rising flour and Greek yogurt. Mix with a spoon or your hands until it forms a shaggy ball.
3. **Knead It Lightly:** Flour a clean surface (your counter is perfect). Turn out the dough and knead it gently for about 5-8 times until it’s just smooth enough to handle. **Don’t overdo it!** We’re not making artisanal bread here.
4. **Roll It Out:** Grab a rolling pin (or a wine bottle, no judgment) and roll your dough into a rectangle, roughly **12×8 inches** and about ¼ inch thick. Keep it floured so it doesn’t stick.
5. **Filling Frenzy:** Spread your softened butter evenly over the dough rectangle, leaving about a ½-inch border on one of the long sides. Sprinkle the brown sugar and then the cinnamon generously over the butter.
6. **Roll ‘Em Up!** Starting from the long side *opposite* the ½-inch border, tightly roll the dough into a log. Try to keep it as snug as possible so your rolls don’t unravel.
7. **Slice and Dice:** With a sharp knife (or even dental floss for super clean cuts!), slice the log into **6-8 equal pieces** (depending on how chunky you like ’em).
8. **Bake ‘Em Up:** Place your cinnamon roll slices into your prepared baking dish, making sure they’re snuggled close together. Bake for **18-22 minutes**, or until they’re golden brown on top and cooked through.
9. **Icing Magic:** While the rolls are baking (or cooling slightly), whisk together your powdered sugar, milk, and vanilla extract until smooth. Adjust milk until it’s the perfect drizzling consistency.
10. **Drizzle and Devour:** Once the rolls are out of the oven, let them cool for just a few minutes, then generously drizzle that glorious icing over them. Serve warm and bask in your newfound culinary genius!

Common Mistakes to Avoid

Nobody’s perfect, but we can learn from past blunders! Here are a few things to steer clear of:

• **Not Preheating the Oven:** Rookie mistake! Cold ovens lead to sad, unevenly baked goods. **Always preheat!**
• **Using the Wrong Yogurt:** Seriously, **full-fat, plain Greek yogurt is your bestie here.** Low-fat or flavored varieties will yield a dry, crumbly dough that just won’t behave.
• **Overworking the Dough:** This isn’t pizza dough. Gentle kneading is key. Too much handling will make your rolls tough instead of tender.
• **Skimping on Flour During Rolling:** A sticky dough is a frustrating dough. Keep your surface and rolling pin lightly floured to prevent sticking.
• **Not Rolling Tightly Enough:** A loose roll means your filling might ooze out and your rolls could fall apart. Go tight, but not so tight you tear the dough.
• **Forgetting to Grease the Pan:** You want those rolls to lift out easily, not wage a sticky battle against your baking dish. **Grease it!**

Alternatives & Substitutions

Feeling adventurous? Or just out of something? No worries, we’ve got options!

• **No Self-Rising Flour? No Problem (kinda):** You can make your own! For every cup of all-purpose flour, whisk in **1 ½ teaspoons of baking powder and ¼ teaspoon of salt.** FYI, it’s not *exactly* the same, but it’ll get you close.
• **Filling Variations:**
  • **Chocolate Dream:** Swap the cinnamon filling for a generous spread of Nutella or a mix of cocoa powder and sugar.
  • **Fruity Twist:** Spread a thin layer of jam (raspberry, apricot, or strawberry work great!) instead of butter, then sprinkle with a little sugar and cinnamon.
  • **Nutty Buddy:** Add finely chopped pecans or walnuts to your classic cinnamon filling for extra crunch.
• **Icing Upgrades:**
  • **Cream Cheese Frosting:** Whisk softened cream cheese with powdered sugar, a splash of milk, and vanilla for a richer, tangier glaze. IMO, this is a game-changer.
  • **Maple Magic:** Use maple syrup instead of milk in your powdered sugar glaze for a cozy, autumnal vibe.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I make the dough ahead of time?** You *can* mix the dough and keep it covered in the fridge for a few hours. But honestly, it comes together so fast, it’s often easier to just make it fresh when the craving strikes. The texture is best fresh!
• **Why full-fat Greek yogurt? What’s the big deal?** Ah, the magic ingredient! Full-fat Greek yogurt has a higher protein content and less water, which gives the dough its structure, tang, and wonderful chewiness. Low-fat or regular yogurt might make the dough too sticky or not rise as well.
• **My dough is super sticky/super dry, help!** No stress! If it’s too sticky, add a tiny bit more flour, a teaspoon at a time. If it’s too dry and crumbly, add a tiny bit more yogurt. Humidity can play a role, so don’t be afraid to adjust slightly.
• **Can I freeze these cinnamon rolls?** You bet! You can freeze the baked rolls (without icing) for up to a month. Just wrap them tightly. Reheat in the microwave or oven, then add fresh icing. You can also freeze the raw, sliced rolls and bake them from frozen (add about 5-10 minutes to bake time).
• **What if I don’t have self-rising flour? Can I use regular all-purpose?** Only if you add leavening agents! See the “Alternatives” section for how to make your own self-rising flour. Otherwise, your rolls won’t rise.
• **How do I store leftovers?** Pop any leftover rolls in an airtight container at room temperature for up to 2-3 days. They’re best warmed up slightly in the microwave for 15-20 seconds before eating.

Final Thoughts

So there you have it! Delicious, warm, gooey cinnamon rolls that require minimal effort and maximum reward. This recipe is your secret weapon for sudden sweet cravings, last-minute brunches, or just proving to yourself (and maybe others) that you *can* bake without breaking a sweat. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go make them. Right now. What are you waiting for?!