Two-Ingredient Dough Cinnamon Rolls with Vanilla Glaze

1 . Stage

Combine self-rising flour and yogurt in a medium mixing bowl, stirring, until it begins to form a ball.

2 . Stage

Place dough ball on a lightly floured silicone mat or pastry board and knead a few times, until the dough is smooth. Add more flour if the dough sticks to the work surface.

3 . Stage

Lightly flour a rolling pin and roll dough out to a rectangle about 7 inches wide and 12 inches long, adding flour to the rolling pin if it sticks to the dough.

4 . Stage

Brush rolled dough with 1 tablespoon melted butter.

5 . Stage

Combine cinnamon and salt in a small bowl. Sprinkle over the buttered dough. Evenly distribute brown sugar over the dough rectangle, and follow with the chopped pecans.

6 . Stage

Begin rolling the dough at one end, continuing until all the cinnamon and nuts are rolled inside the dough, until you form a log about 4 inches across and 7 inches long.

7 . Stage

Wrap the dough roll in parchment paper and place in the freezer for about 20 minutes.

8 . Stage

Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a pie pan with parchment paper, or grease the bottom of the pan.

9 . Stage

Cut the dough into 6 rolls using a bench scraper or sharp knife.

10 . Stage

Place in the prepared pan, in a ring, with the rolls touching each other. Brush the tops of the rolls with the remaining melted butter.

11 . Stage

Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly.

12 . Stage

While the rolls are in the oven, stir confectioners' sugar, milk, vanilla extract, and salt together in a bowl until all the sugar is dissolved. Add a bit more milk if the glaze is too thick. Add a bit more sugar if the glaze is too thin.

13 . Stage

Drizzle optional glaze over the rolls, if desired, and serve warm.