Macro-friendly recipes the whole family will love!

Two Ingredient Dough Cinnamon Rolls

Two Ingredient Dough Cinnamon Rolls

I kept seeing these posts about a Two Ingredient Dough Bagels floating around on my Instagram feed. I have to admit I was skeptical, but after months of seeing this recipe, I knew I had to give it a try. I used this recipe, and low and behold, they turned out to be pretty delicious bagels! After it turned out, my mind kept spinning with all the possibilities for this dough. The one I couldn’t get rid of was cinnamon rolls.

Now, I absolutely love cinnamon rolls. But with an egg allergy, most homemade recipes are out. Another bummer about cinnamon rolls? You’re likely going to be using yeast. Anytime you’re using yeast, it’s going to take a while to allow your dough to rise. But with just two ingredients? These cinnamon rolls can be served to your family in just under an hour!

The Greek yogurt icing in this recipe is the cherry on top! I am partial to a cream cheese frosting on cinnamon rolls, but I am not a fan of the additional fat and calories it adds. To solve this problem, I used Greek yogurt in my icing to add that addicting tang without the extra fat. Also, several people have asked, and the macros (5f/27c/5p) do include the icing.

My whole family was a fan of these, and I’m thankful I got to enjoy them, too (without having to get up at the crack of dawn to prep them!).


Cinnamon Rolls

Two Ingredient Dough Cinnamon Rolls

Course Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 8 rolls


Cinnamon Roll Dough

  • 1 cup Self-rising flour (Or AP flour w/ 1 1/2 tsp baking soda and 1/4 tsp salt)
  • 1 cup Non-fat Greek Yogurt
  • 3 tbsp butter (softened)
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon

Greek Yogurt Icing

  • 1/2 cup powdered sugar
  • 1 tbsp Non-fat Greek Yogurt
  • 1/2 tsp Vanilla Extract
  • Milk, to thin (optional, if you want a thinner icing)


Cinnamon Rolls

  • Preheat oven to 350 degrees.
  • Mix flour and Greek yogurt together using a mixer with a dough hook. Start on slow and then increase the speed as dough starts to form. You may need to scrape down the sides to get all the flour incorporated. Keep mixing until it forms a soft, sticky dough.
    Note: If you don't have a mixer, you could also mix the flour and yogurt together until combined. Then flour a surface and knead the dough until a dough forms. Continue kneading for a few minutes. You may need to add additional flour if dough is too sticky to work with.
  • Flour a surface very well (the dough is very sticky! If you don't flour well, dough may break while rolling into a log!), and add the dough on top.
  • Flour the top of the dough and then roll it out into a 12 x 8 rectangle.
  • Once the shape is reached, spread softened butter all over the rectangle.
  • Mix sugar and cinnamon together and then sprinkle all over the rolled out dough. Then begin rolling the dough tightly to form a 12-inch log.
  • Using a bread knife, divide the dough into 8 equal pieces.
  • Place cinnamon rolls into a small baking pan (I used a 23 oz. Corning-ware baking pan) sprayed with cooking spray.
  • Bake in preheated oven for 20-25 minutes, or until the tops are beginning to brown and the middle of the rolls is set.
  • Allow to cool for 10 minutes, then top with Greek yogurt icing.

Greek Yogurt Icing - Make while cinnamon rolls are cooling

  • Whisk ingredients together until completely smooth. The icing should come together with just the powdered sugar, Greek yogurt, and vanilla extract. You can add milk as needed to thin it out, but I found it didn't need it.


Macros for one cinnamon roll are rounded to 5f/27c/5p. 
Please note that for the most accurate macro count to also add in additional macros for the flour you used to roll out your dough.