Cinnamon rolls always make for a tasty breakfast treat, my two-ingredient dough cinnamon rolls are lightened up and still delicious!

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 points each on WW.

Ingredients used

  • Self-raising flour
  • Plain greek yogurt
  • Brown sugar
  • Cinnamon
  • Icing sugar *Confectionary sugar
  • Milk

How to make Two Ingredient Dough Cinnamon Rolls (step by step): 

  1. Preheat the oven to 375F, and line a baking sheet with some parchment paper. I also spray the paper lightly.
  2. In a bowl mix the yogurt and flour together. If you don’t have self-rising flour, you can use all-purpose and add a little baking powder and salt to it. 
  3. Mix the dough until 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 until it’s not sticky. Roll the dough out -mine was rolled out to approx 12″ by 10″
  4. In a small bowl, mix the brown sugar and cinnamon and sprinkle over the dough. Roll the dough up and cut into 2 equal pieces, then cut each piece into 6 giving you 12 rolls.
  5. Place the cut pieces onto the baking sheet and bake them in the oven for 18 minutes or until they look golden brown on top.
  6. In a small bowl, mix the icing sugar with a little milk and brush the glaze onto the warm cinnamon rolls. Makes 12 rolls. Enjoy! 

TIPS TO MAKE 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.

If you wish to replace the brown sugar with a sugar substitute such as a Splenda brown sugar or similar that will work fine. If you are doing so to save on WW points if you follow WW then be sure to build the recipe in your WW app to get the accurate point value.

When you are ready to cut the cinnamon rolls, cut in the middle first, this will help ensure even pieces.

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.

WW Points 

  • Self-rising flour 13 points
  • Non fat plain Greek yogurt 0 points
  • Brown sugar 16 points
  • Cinnamon 0 points
  • Icing sugar or confectionary sugar 4 points
  • Lowfat milk 0 points

3 points per cinnamon roll based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 2-3 depending on your 0PP foods 

Smart points- blue & purple- 2   using WW recipe builder

Smart points- green- 3 using WW recipe builder

Points plus- 2 using PP calculator 

4 from 96 votes

Two ingredient dough cinnamon rolls

By: Drizzle
Servings: 12
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
weight watchers two ingredient dough cinnamon rolls
2P each

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

3 points per cinnamon based on the WW app recipe creator.  
If you’re using an older version of WW, check out these points below. 
Personal Points- 2-3 depending on your 0PP foods 
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 

Additional Info

Course: Baking
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

These cinnamon rolls are best enjoyed the day they are baked. The two-ingredient dough does not hold up well after a day or two I find. You can freeze them the same day and I like to reheat them in the air fryer after defrosting them.

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

4 from 96 votes (94 ratings without comment)

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79 Comments

  1. 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. 🙂

  2. 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% ?

    1. 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.

      1. 5 stars
        I also add an apple chopped really fine. I do use low or no calorie sugar and brown sugar and confectionery sugar. Depending on how many cinnamon rolls you cut, remember it could change your points. When I make them for my kids the points are less than one.

  3. 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.

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

    1. 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!

  4. 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?

    1. 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

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

  6. 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…

    1. 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 🙂