2 INGREDIENT CINNAMON ROLLS RECIPES

Steps:

• Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Set icing aside. Separate dough into 8 rolls. Press into and up sides of muffin cups.
• Spoon 2 generous tablespoons pie filling into each dough-lined cup.
• Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes.
• Transfer icing to small microwavable bowl. Microwave uncovered on Low (10%) 8 to 10 seconds or until thin enough to drizzle. Place rolls on serving plate; spoon icing over rolls. Serve warm.

Steps:

• Preheat oven to 350°F. Combine flour and 2 Tbsp powdered sugar in a large bowl. Whisk together 1½ cups yogurt, 1 Tbsp vanilla, and egg in a medium bowl. Add yogurt mixture to flour mixture; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
• Place a large piece of parchment paper on a work surface and sprinkle with a little flour. Place dough on parchment paper, and roll into a 12 x 9–inch rectangle. Sprinkle evenly with brown sugar and cinnamon, all the way to the edges. Starting with a long edge, roll up dough tightly (use parchment paper to help roll up dough) to form a 12-inch-long roll. Cut roll into 12 (1-inch) slices. Arrange dough slices in an 11 x 7–inch baking dish coated with cooking spray. Bake until lightly browned, 22 to 25 minutes. Let stand 10 minutes before topping with glaze.
• Combine remaining ½ cup powdered sugar, remaining 2 Tbsp yogurt, and remaining ¼ tsp vanilla, stirring until smooth. Drizzle glaze over cinnamon rolls. Serve warm.
• Serving size: 1 cinnamon roll