Mini Cinnamon Rolls with 2-Ingredient Dough

Jump to Recipe Print Recipe

Have you ever woken up craving something sweet, warm, and impossibly comforting, only to realize you don’t have the time or energy for a long baking session? I remember one rainy morning when I desperately wanted the smell of cinnamon at home but groggily stared at the clock—this recipe saved the day. If you’re a beginner who worries about fiddly dough or long proofs, you’re in the right place. This is an easy, forgiving recipe that gets you warm, tender mini buns without the stress.

A Quick Look at This Mini Cinnamon Rolls with 2-Ingredient Dough Recipe

This recipe uses two pantry-friendly ingredients to make the dough: Greek yoghurt and self-raising flour — simple as that. The filling is classic and cozy: melted butter, light brown sugar, and cinnamon. The big benefit is convenience: no yeast, no waiting for rising, and a tiny bake time, perfect for quick breakfasts or an afternoon treat. It’s great for home cooks and beginners because the dough is forgiving and quick to handle. Keep reading to see why these tiny rolls are fun to make and even better to eat.

Ingredients You’ll Need for Mini Cinnamon Rolls with 2-Ingredient Dough

Essentials

180g Greek yoghurt (0% fat): This is the base of the dough. Greek yoghurt gives structure, moisture, and a slight tang—perfect in place of yeast for this simple dough.
150g self-raising flour: Self-raising flour provides the lift you need without yeast. If your flour is old, the rolls may be a bit denser, so check freshness for best results.
30g unsalted butter, melted: Use this to brush the rolled dough for the filling. Unsalted lets you control salt elsewhere; melted butter soaks in easily.
3 tbsp light brown sugar: Gives that deep, caramelly sweetness in the swirl. Light brown sugar also adds moisture.
1 tsp ground cinnamon: The classic spice for cinnamon rolls—adjust to taste if you like it milder or stronger.
6 tbsp icing sugar (powdered sugar): For the simple glaze—smooth and sweet.
4 tsp milk (any): To loosen the icing to a drizzle-friendly consistency. Use dairy or a plant milk you like.

Optional add-ons

1/2 tsp vanilla extract in the icing: Adds warmth and depth to the glaze.
A pinch of nutmeg or cardamom mixed with the cinnamon: For a spicier, autumnal twist.
Chopped walnuts or pecans sprinkled over the sugar before rolling: For crunch and nutty flavor.
Raisins or sultanas lightly sprinkled on the buttered dough: Traditional and sweet, but optional.
A tiny pinch of salt in the dough (if using unsalted ingredients and prefer a slight savory balance).

Substitutions and shortcuts

Greek yoghurt substitute: If you don’t have Greek yoghurt, use thick natural yoghurt or strained regular yoghurt. The texture should be thick; thin yoghurts will make a stickier dough—strain in a cloth for 30 minutes to thicken.
Self-raising flour substitute: If you only have plain (all-purpose) flour, add 1½ tsp baking powder to 150g plain flour to mimic self-raising flour.
Butter shortcuts: If you prefer, use a neutral oil (like sunflower) for spreading, but butter gives the classic taste. If cold, microwave briefly until just melted.
Light brown sugar substitute: Granulated sugar is fine in a pinch; if you use it, add 1 tsp molasses or maple syrup per tablespoon to recreate that brown sugar depth.
Icing sugar swap: If you don’t have icing sugar, pulse granulated sugar in a blender until fine; it won’t be perfectly smooth but will work for the glaze.
Milk alternatives: Any milk works—dairy, almond, oat, soy. Choose based on taste or dietary needs.
Size shortcut: If you want larger rolls, roll the dough slightly thicker and cut fewer pieces; remember to increase baking time slightly and watch closely.

How to Make Mini Cinnamon Rolls with 2-Ingredient Dough Step-by-Step

I’ll walk you through every part of this recipe so it feels calm and doable. I like to set everything out first—this makes the process feel cleaner and quicker.

Preheat and prepare
- Preheat your oven to 160°C (fan). If your oven doesn’t have a fan setting, set it to 180°C conventional. While it warms, grease a small 5-inch baking dish lightly with butter or line it with parchment paper. I also get one small ramekin ready for that single extra roll—this little trick creates a cute “lone roll” to test doneness or serve as a treat.
Make the dough
- In a medium bowl combine 180g Greek yoghurt (0% fat) with 150g self-raising flour. Use a wooden spoon or a spatula at first, then switch to your hands when the mixture starts to come together. Mix until a soft dough forms that is slightly sticky but holds together.
- Tip: If it feels very sticky and hard to work with, dust your hands and the work surface with a touch more flour—add a teaspoon at a time. If it’s too dry and crumbly, add a tiny splash of yoghurt or milk.
Turn out and roll
- Lightly flour a clean work surface. Shape the dough into a flat disc and use a rolling pin to roll it into a rectangle roughly 20 x 25 cm (8 x 10 inches). You don’t need perfect edges. Aim for about 3–4 mm thickness for mini rolls—you want the layers thin enough to spiral nicely but thick enough to stay soft.
- If the dough resists rolling or springs back, let it rest for a couple of minutes; the gluten will relax and it will roll flatter.
Add the butter
- Brush the rolled dough evenly with the 30g melted unsalted butter. Make sure the butter reaches to the edges—this helps the sugar and cinnamon stick and creates moist layers inside.
- If your butter re-solidifies while you’re spreading, briefly reheat it. Warm butter spreads more evenly and gives an even swirl.
Sprinkle the filling
- Mix 3 tablespoons light brown sugar with 1 teaspoon cinnamon in a small bowl. Sprinkle this mixture over the buttered dough in a single, even layer. Be generous to the center and edges so each roll gets a lovely cinnamon stripe.
- Optional: Scatter nuts or raisins now if you’re adding them.
Roll tightly
- Starting from the long edge, roll the dough up tightly into a log. A tight roll helps the spirals hold shape and keeps the filling from leaking. Once rolled, press the seam gently to seal.
- Tip: If you prefer, roll starting from the short edge for shorter, thicker spirals; they’ll bake slightly differently but still delicious.
Cut the mini rolls
- Use a sharp knife or unflavored dental floss to cut the log into small pieces. I use floss by sliding it under the log, crossing it over the top, then pulling to create clean slices without squashing the dough. Aim for 5–6 mini rolls depending on thickness—this recipe says five, so make four slightly larger for a tight-fit cluster in the 5” dish and one for the ramekin.
- Keep the slices close together as you transfer them to the baking dish; this helps them rise up against each other and stay soft.
Arrange and bake
- Place four rolls snugly into the 5” dish and put the fifth in a small ramekin. This little single roll is great for portion control or to test if they’re done.
- Bake in the preheated oven for about 15 minutes, or until the tops are a light golden brown and the centers are cooked through. Ovens vary—check at 12 minutes if your oven runs hot.
- Test: A toothpick inserted into the center should come out with just a few moist crumbs, not raw dough.
Make the glaze
- While the rolls bake, whisk together 6 tablespoons icing sugar with 4 teaspoons milk to make the glaze. Start with 3–4 teaspoons of milk and add the rest if you want a thinner glaze. If you like, add 1/2 tsp vanilla extract.
- The glaze should be pourable but not so thin that it runs off completely—think thick ribbon.
Glaze and serve
- As soon as the rolls come out of the oven, let them cool for 2–3 minutes, then drizzle the glaze across each warm roll. The warmth helps the glaze melt slightly into the crevices, creating a glossy, sticky top.
- Serve warm, ideally within the first hour when they’re softest. These are best eaten the day they’re made but will keep covered at room temperature for a day or two.

Common Mistakes to Avoid

Even easy recipes have a few traps. I’ll call out quick fixes so you can avoid frustration and enjoy perfect little spirals each time.

Mistake 1: Dough too sticky or too dry

If you add too much flour while rolling you’ll get dry, dense rolls; if you add too little, the dough will be unmanageable. Keep the dough slightly tacky but not clinging to your fingers. Add flour sparingly or a splash of yoghurt to adjust.

Mistake 2: Rolling too thick or too loose

Rolling the dough too thick makes the spirals under-baked in the middle, while rolling too loosely causes the roll to fall apart. Aim for an even thickness (about 3–4 mm), and roll tightly to maintain neat, distinct layers.

Mistake 3: Overbaking or underbaking

With mini items, a minute or two makes a difference. Overbaking dries them out; underbaking leaves a doughy center. Start checking at 12 minutes and look for a light golden top. A toothpick should come out with a few moist crumbs—soft, not raw batter.

Serving Suggestions for Mini Cinnamon Rolls with 2-Ingredient Dough

These mini rolls are versatile—perfect for breakfast, tea, or dessert. I like to pair them with warm drinks and simple sides to keep the vibe cozy.

With a warm drink

Serve the rolls alongside coffee, black tea, chai, or even a warm mug of milk. The steam and aroma make a comforting pairing.

As a brunch spread

Add a small fruit salad, Greek yogurt with honey, and a platter of cheeses (if you enjoy savory with sweet). The rolls add a sweet centerpiece to a relaxed brunch table.

For gifting or sharing

Wrap a few in parchment paper and tie with twine for neighbors or friends. They’re delightful little homemade gifts that travel well short distances and show thoughtfulness without too much effort.

Conclusion

I hope you’ll try these Mini Cinnamon Rolls with 2-Ingredient Dough the next time you want a quick baking win—I love how they fill the kitchen with cinnamon and come together so easily. They’re proof that you don’t need complicated techniques or hours of work to make something delicious and cozy. If you’d like to compare other takes on the two-ingredient method, I found the 2-Ingredient Dough Cinnamon Rolls post helpful for ideas, and I also like this version from Two ingredient dough cinnamon rolls – Drizzle Me Skinny! for another perspective. Give these a try—roll, bake, and enjoy a warm little moment at home.

FAQs About Mini Cinnamon Rolls with 2-Ingredient Dough

Can I make Mini Cinnamon Rolls with 2-Ingredient Dough ahead of time?

Yes—you can prepare the dough and roll the log, then cut the rolls and place them in the baking dish, covered in the fridge for a few hours. Bring them back to room temperature before baking and add a minute or two to the baking time if they’re cold.

Are Mini Cinnamon Rolls with 2-Ingredient Dough freezer-friendly?

Absolutely. Freeze the uncooked cut rolls on a tray until solid, then transfer to a freezer bag. When ready to bake, thaw in the fridge overnight or at room temperature for an hour, then bake as directed—add a couple of minutes if still cool.

Can I use full-fat Greek yoghurt for Mini Cinnamon Rolls with 2-Ingredient Dough?

Yes, full-fat Greek yoghurt works well and will make the dough slightly richer and more tender. The 0% version is just a lighter option; choose based on your preference.

How do I make Mini Cinnamon Rolls with 2-Ingredient Dough egg-free and dairy-free?

The recipe is already egg-free. For dairy-free, use a plant-based yoghurt (thick almond, soy, or coconut yoghurt) and a vegan butter or neutral oil for the filling. Use plant milk for the glaze as well.

What if my Mini Cinnamon Rolls with 2-Ingredient Dough come out too dense?

Density usually means either the flour was packed or old and less effective, the dough was rolled too thick, or the oven temperature was off. Try using fresh self-raising flour (or properly leavened plain flour with added baking powder), roll a bit thinner, and check your oven with an oven thermometer if you suspect inaccurate temperature.