No yeast? No problem. My Giant Cinnamon Roll recipe not only solves the issue of not always needing a full batch, but it doesn't use yeast, either.
Preheat the oven to 400°F (200°C), then butter a 6-inch round cake pan or oven-safe dish. Set aside.
Using a lightly floured rolling pin, roll the dough into a roughly 20 x 4-inch rectangle.
While the cinnamon roll is baking make your glaze: In a small bowl combine the softened cream cheese, butter, sugar, and vanilla. Whisk together until smooth then set aside.
Once the cinnamon roll is done remove from the oven and allow to cool for 15 minutes before spooning over the glaze. Enjoy straight away! Store leftovers in an airtight container at room temperature for 2 days.
*Yogurt: If you are using Greek yogurt just note that it is much thicker than plain yogurt so you probably will need a little extra for your dough to come together.
Egg Substitute: You can substitute the egg in this recipe fro flax egg or chia egg. Check out my 7 Best Egg Substitutes in Baking Chart.