Mini Cinnamon Rolls with 2-Ingredient Dough
These easy Mini Cinnamon Rolls made with just Greek yogurt and self-raising flour are warm, tender, and forgiving, perfect for a quick treat or breakfast.
Ingredients
For the dough and filling
- 180 g Greek yoghurt (0% fat) Base of the dough, adds structure and moisture.
- 150 g self-raising flour Provides lift without yeast.
- 30 g unsalted butter, melted Brush on the dough for filling.
- 3 tbsp light brown sugar Adds sweetness to the rolls.
- 1 tsp ground cinnamon Classic spice for flavor.
- 6 tbsp icing sugar (powdered sugar) For a sweet glaze.
- 4 tsp milk Loosens the icing.
Optional add-ons
- 1/2 tsp vanilla extract For the icing, optional.
- a pinch nutmeg or cardamom Optional for flavor.
- 1/4 cup chopped walnuts or pecans For added crunch.
- 1/4 cup raisins or sultanas Traditional, but optional.
- a tiny pinch salt For balance, if using unsalted ingredients.
Instructions
Preparation
- Preheat your oven to 160°C (fan) or 180°C conventional.
- Grease a small 5-inch baking dish lightly with butter or line it with parchment paper.
Make the dough
- In a medium bowl, combine Greek yogurt and self-raising flour. Mix until a soft dough forms.
- Dust your hands with flour if the dough is sticky.
Roll the dough
- Lightly flour a work surface and roll the dough into a rectangle, about 20 x 25 cm (8 x 10 inches) and 3-4 mm thick.
Add the filling
- Brush the rolled dough with melted butter.
- Mix brown sugar and cinnamon, then sprinkle over the buttered dough.
Roll and cut
- Starting from the long edge, roll the dough tightly into a log.
- Cut the log into 5-6 mini rolls.
Bake
- Place the rolls in the baking dish and bake for about 15 minutes until golden brown.
Make the glaze
- Whisk icing sugar and milk together for a glaze. Add optional vanilla extract.
Glaze and serve
- Drizzle the glaze over warm rolls and serve immediately.
Notes
For best results, ensure ingredients are fresh. Rolls are best eaten warm but can be kept covered at room temperature for 1-2 days.