If you have not tried the two-ingredient dough yet you really need to jump on the wagon! There are so many things you can make with this easy to make dough! I’ve been wanting to make cinnamon rolls with it for a while and I finally got around to it the other morning, these tasty baked treats were amazing and I might have eaten 3 in a row haha! They are so simple to make, take very little time, and just 2 smart points each on both blue & purple programs, 3SP on green.

HOW TO MAKE TWO-INGREDIENT DOUGH

Making the two-ingredient dough is so simple, you just need 2 ingredients

Self-raising/self-rising flour

Greek yogurt 

Tip- Only have all-purpose flour on hand, simply mix in 2 tsp of baking powder for every 1 cup of all-purpose, and add a pinch of salt.

Tips for making the best two-ingredient dough

The dough should be tacky but not sticky, if you can’t knead the dough without it sticking to your hands then add a little more flour. I typically will add just a little more flour than yogurt when making the dough even though it calls for a 50/50 ratio.

You definitely need greek yogurt, regular yogurt won’t be thick enough and you won’t get the same results from it.

Be sure to flour your surface when rolling out the dough, and add a little flour to the rolling pin.

You can make this dough ahead of time and refrigerate it until you are ready to use it.

 

 

SOME IDEAS ON WHAT YOU CAN MAKE WITH THE TWO-INGREDIENT DOUGH.

Pizza crust *Here is one of my recipes for a delicious chicken & spinach alfredo pizza using the 2ID

Pie crust *I made this amazing apple pie using the 2ID

Bagels

Breadsticks

Pretzel bites

Biscuits/rolls

You can also experiment and use it in recipes that might call for biscuits, like some of my famous bubble-up dishes.

 

Two ingredient dough cinnamon rolls

Drizzle
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Baking
Servings 12

Ingredients
  

  • 1 cup self-raising flour
  • 1 cup non fat plain greek yogurt
  • 1/4 cup brown sugar
  • 1 Tbsp cinnamon
  • 2 Tbsp icing sugar confectionary sugar
  • 2 tsp milk

Instructions
 

  • Preheat oven to 375F, line a baking sheet with some parchment paper, I also spray the paper lightly.
  • In a bowl mix your yogurt and flour together *If you don't have self-raising flour you can use all-purpose and add a little baking powder and salt to it
  • Mix your dough till you can form a ball, it will be slightly sticky, sprinkle some flour on a flat surface and keep kneading the dough in some extra flour till it's not sticky. Roll the dough out *mine was rolled out to approx 12" by 10"
  • In a small bowl mix the brown sugar and cinnamon together and sprinkle over the dough. Roll your dough up and cut into 2 equal pieces, then cut each piece into 6 giving you 12 rolls.
  • Place cut pieces onto the baking sheet and bake in the oven for 18 minutes or until they look golden brown on top.
  • In a small bowl mix the icing sugar with a little milk and brush glaze onto warm cinnamon rolls, makes 12 rolls. Store in a sealed container.

Notes

Smart points- blue & purple- 2   using WW recipe builder
Smart points- green- 3 using WW recipe builder
Points plus- 2 using PP calculator 
Nutritional info per roll... Calories 70...Fat 0.1g...Sat fat 0g...Carbs 14.2g...Fiber 0.3g...Sugar 7.1g...Protein 2.9g using My Fitness Pal *note- this includes any 0SP foods 

 

Author

75 Comments

  1. Do you think I could replace the brown sugar with splenda brown?

    • I made both the cinnamon rolls and the 2 ingredient biscuits. They were okay, however, both had after taste of the yogurt. is it just me?

      • Drizzle Reply

        Hi Diana, I think when it comes to the 2ID it is different for everyone, a lot of people enjoy it and can handle using it as a substitute whereas some just need the real deal (haha) I enjoy using it for pizza, it is not like a delivery pizza by no means but when I am looking to stay on track it does the trick..

    • Drizzle Reply

      You can use any sugar you want as long as you add the points correctly, I only know the point value as I made them

  2. Just made them for the first time came out too small, maybe next time will have to do 10?

    • I made 8 rolls and they were closer to regular size than 12 mini rolls.

      Thanks for the recipe!

      • Drizzle Reply

        You are very welcome Cindy, hope you enjoyed them

    • Drizzle Reply

      Sorry not too sure, but you could probably google it ..

  3. Made these today as it’s been raining all day. I never comment but had to let you know, these were a huge hit with my family! Yum! No more store bought cinnamon rolls with chili!! 🤩

    • Drizzle Reply

      That is so awesome to hear 🙂 I am glad everyone enjoyed them and here’s to some sunshine!

  4. Easy and delicious! I of course didn’t read through the directions completely and cut mine into six pieces-needless to say they were a bit larger.

    • I used Swerve confectioners sugar (zero calories). Do you know if that will reduce the number of points?

      • Drizzle Reply

        Hi Jacki, I’m not sure if overall it will lower each roll, but you could build the recipe in the WW app to see for sure if it did

  5. If I’m using all purpose flour how much baking powder and salt would I add?

    • Drizzle Reply

      I think it is 1 tsp baking powder to 1 cup.. and salt maybe 1/2 tsp

    • 1 cup of flour to 1 1/2 teaspoons of baking powder
      Yes they can be frozen
      Unbleached white flour is best

    • How can I make the icing? I dont have icing sugar or any frostings at home. I have cream cheese and regular sugar.
      Thank you

      • Drizzle Reply

        Hi, icing sugar is really what is needed when making it, I am not sure regular sugar would work, you can try googling icing recipes using regular sugar

        • Jeff Norris Reply

          You can always making icing sugar by putting white sugar in a blender and blend until it a powder

          4 cups sugar
          1/2 cup corn starch

    • Drizzle Reply

      I would think so, I’ve only tried them in the oven but they should turn out in the air fryer 🙂

  6. I baked these in my oven for like 25 mins and it was still like the dough was raw. Any tips?

    • Drizzle Reply

      Hmmm, I’m not too sure, mine did not take that long, maybe the dough was too thick?

  7. Giselle Davis Reply

    I made these this morning and for a snack I heated them up in the microwave and added cool whip and a sprinkle cinnamon on top, delicious. Thank you for all your efforts. 🙂

  8. Amanda Lauritson Reply

    Can you prepare these the night before and bake them in the morning?

  9. Melissa Oakley Reply

    Am I the only one that struggles with this dough being too sticky? I add flour to my wax paper and my hands but still struggle making it look pretty. Mine were more like cinnamon puffs instead of rolls% 😉

    • Drizzle Reply

      I typically don’t have an issue, I add a little more flour to my surface and I am good

    • Are you sure you are using GREEK non fat yogurt? I have many times thought I bought Greek, but it was just plain yogurt, and it is very sticky! So much so you can barely handle it.

  10. Judsretired Reply

    Just made these. They are soooooo good. Even my husband likes them. Thank you for the recipe.

    • Drizzle Reply

      You are very welcome, I am so glad you both enjoyed them 🙂

  11. How do you keep the cinnamon sugar from falling out? After I cut mine and picked them up to put on pan a lot of the cinnamon sugar fell out.

    • Drizzle Reply

      Once they are rolled up I did not have that issue, maybe you need to roll the dough a bit tighter?

    • Drizzle Reply

      If you want it to be zero points for WW it needs to be 0% otherwise yes it should still work for the dough

  12. This turned out perfectly! Thank you so much for all of your recipes. Your website is my go to !!!

    • Drizzle Reply

      Hi Pam, that is so great to hear, thank you 🙂 glad you enjoyed the cinnamon rolls

    • Making these right now. I put my dough in fridge to hopefully help w some stickiness. Fage greek seems to work best as it’s thicker. I’m going to spray the dough w pan spray to avoid the filling issue if it’s not sticking. Can’t wait! Thank you for all your recipes!

  13. Not sure if it’s just me, but after I put the rolls in the oven I realized the instructions didn’t say when to put milk in. I used all purpose flour, baking powder and salt. The dough is thin and hard, not fluffy- assuming I missed the milk ingredient correct?

    • Drizzle Reply

      Hi Taylor, the milk is for the icing glaze, not the dough, the dough is known as the two ingredient dough it will be different than the typical store-bought dough you might be used to

  14. Wow, these are incredible! Perfect bite and sweetness – can’t tell they are WW friendly. Mine turned out a bit smaller (made 16). Thanks!

    • Drizzle Reply

      Hi Amanda, yay so glad you enjoyed the cinnamon rolls 🙂

  15. I like the idea of this dough. But had a huge struggle with the stickiness. It was very frustrating to work with. I was using so much extra flour to deal with the sticky that the outside of the rolls were white with flour and dry and hard. We pealed away the outside and the inside of the rolls were moist and delicious. I must have done something wrong. Do you knead this dough alot or a little? I kneaded a little…

    • Drizzle Reply

      I don’t knead it too much but I do have to have some flour down on my surface, try adding a touch less flour than you do yogurt, sometimes I find the different brands of yogurt will affect it as well, glad you enjoyed the rolls 🙂

  16. So,… I grabbed the sour cream instead of the Greek yogurt. 😬 they are in the oven as we speak. I will keep you informed 🤦🏻‍♀️🤷🏻‍♀️😂

    • Drizzle Reply

      Interesting, I have never tried 2ID with sour cream, love to know if it turned out ok

  17. Jennifer Alexander Reply

    Made these tonight for the first time. Followed exact recipe using Kroger self rising and chobani non fat. The dough was a little sticky but most dough is. I baked for 16 minutes but they were not quite ready. Added 3 more minutes and they were perfectly cooked. Flavor was good. Of course not Pillsbury but good

    • Drizzle Reply

      Yay, so glad you enjoyed them , they are a nice low point alternative 🙂

    • Drizzle Reply

      Hi Debra, I am not sure regular yogurt is thick enough to use in the 2 ingredient dough, you can try but my guess would be it wouldn’t hold up as well

  18. Just made them for the 1st time just waiting for them to cool down its also first time I actually made something without dropping it my husband put them in the oven then I glazed them with the icing sugar

    • Drizzle Reply

      Haha I have those days 😉 I hope you enjoyed the cinnamon rolls 🙂

  19. Could you make the dough, roll it out, cut them, and then freeze them – pulling them out one at a time to bake as needed?

    • Drizzle Reply

      Hi Michelle, yes that will absolutely work 🙂

  20. Are you able to bake them in a muffin tin? Or is baking them flat the best way to go?

    • Drizzle Reply

      You could probably bake them in a muffin tin as they won’t be as big as the space in a muffin tin and will bake pretty much the same 🙂

  21. Hi. I used the same recipe for bagels. I’m going to try cinnamon rolls, but I do not like icing. Any suggestions to replace the icing/ glaze? I thought egg wash but nit sure if it will ruin product. Thanks

    • Drizzle Reply

      Hi Barbra, egg wash won’t ruin it if you go lightly, what about a little honey, you could water it down a bit too so it spreads over all of them, or a sugar free maple syrup maybe?

  22. Fatema Madari Reply

    Iv made these once before and forgot about them, till I came across it just now. Definitely got to make them again
    I use the same dough (I’m on ww) for pizza also however with my daughter having a dairy allergy I use water instead of yoghurt which still works fine, for a bit more bready texture I add a bit of dry yeast.
    Thanks for the reminder 👍🏽

    • Drizzle Reply

      Hi, Oh that is interesting that it still works out with water, thanks for sharing 🙂 I’m glad you enjoy the cinnamon rolls

  23. Thanks so much for the inspiration. I’ve used this dough for some savory things with great results but never in a sweet recipe. How does the same dough give such different results? You don’t have to add anything to the dough itself to change the texture or taste?

    • Drizzle Reply

      NO you don’t need to add anything extra, the sugar will sweeten it up, that said they are not as sweet as say a store bough version, but for myself they do the trick 🙂 hope you enjoy them

  24. Rhonda Long Reply

    Has anyone tried the rolls using semisweet chocolate chips? Instead of sugar and cinnamon.

    • Drizzle Reply

      Hi Rhonda, you can definitely do that, I am sure they would be delicious!

  25. Hi there! Just wanted to let you know how much I absolutely love your recipes. For someone who is allergic/sensitive to artificial sweeteners, it is so refreshing to find recipes that are points friendly without using a lot of chemicals and artificial ingredients! Oh – and the fact you are from Canada as well is an extra added bonus – no teasing me with ingredients I can’t get😀

    • Drizzle Reply

      Hi Jeanette, Yay!! I am so glad you are enjoying the recipes, thanks for reaching out 🙂

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