Two-Ingredient Dough Cinnamon Buns

The “two-ingredient” name refers to the yogurt dough: self-rising flour supplies structure and leavening, while Greek yogurt hydrates it and adds tenderness. Cinnamon, brown sugar, butter, and a simple glaze turn that quick dough into six small buns without yeast or a rising period.

Recipe details

Yield: 6 buns
Prep: 20 minutes
Bake: 18–22 minutes
Equipment: medium bowl, fork, rolling pin, pastry brush, sharp knife, 8-inch round metal pan

Ingredients

1 cup self-rising flour, plus 1–2 tablespoons for the work surface
1 cup plain Greek yogurt
2 tablespoons unsalted butter, melted and divided
1/4 cup packed light brown sugar
2 teaspoons ground cinnamon
Pinch of fine salt
1/2 cup powdered sugar
2 teaspoons milk, plus up to 1 teaspoon as needed
1/4 teaspoon vanilla extract

Method

Heat the oven to 350°F. Brush an 8-inch metal pan with 1 teaspoon melted butter.
Stir the flour and yogurt with a fork until shaggy. Turn onto a lightly floured surface and fold just until a cohesive dough forms, about 8 turns. Roll to a 9-by-12-inch rectangle.
Brush the dough with the remaining butter. Mix brown sugar, cinnamon, and salt; scatter evenly over the dough, leaving a 1/2-inch bare strip on one long edge.
Starting at the opposite long edge, roll into a snug log. Pinch the seam closed, cut into six equal rounds, and place cut-side up in the pan.
Bake 18–22 minutes, until the tops are lightly browned and the center bun no longer looks wet or compressed between its layers. Cool 10 minutes.
Stir powdered sugar, 2 teaspoons milk, and vanilla. Add only enough remaining milk to make a thick drizzle, then spoon over the warm buns.

Functions, cues, and troubleshooting

Use thick Greek yogurt rather than regular yogurt, whose extra water can make the dough unmanageably sticky. A light dusting of flour should release the dough; repeatedly adding flour makes the buns dense. Mix and fold only until no dry pockets remain. The dough is ready to roll when it feels soft and slightly tacky but lifts from the counter intact.

If the log flattens during slicing, chill it for 10 minutes or use unflavored dental floss. A pale, gummy center means the buns need several more minutes. If the glaze runs off, let the buns cool longer or add powdered sugar; if it will not drizzle, add milk a few drops at a time.

Substitutions, storage, and safety

For homemade self-rising flour, whisk 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt; omit the separate pinch of salt. Vanilla Greek yogurt is not a direct swap because its sweetness varies. Dark brown sugar may replace light brown sugar in the same amount.

Cool leftovers, cover, and refrigerate for up to 3 days because the dough and glaze contain dairy. Reheat individual buns briefly until warm. Do not leave them at room temperature longer than 2 hours, or 1 hour when the temperature is above 90°F.

Two-Ingredient Dough Cinnamon Buns