Two-Ingredient Dough Cinnamon Rolls with Vanilla Glaze

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

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.

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.

Brush rolled dough with 1 tablespoon melted butter.

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.

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.

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

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.

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

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.

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

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.

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