Cinnamon Scrolls

Who doesn’t love a cinnamon scroll? 

Bueller? Bueller? Right, just as I thought.

This recipe is a bit of a hack, ridiculously easy and so quick! It only has 5 ingredients with another 2 if you want to glaze them and it’s a great one to make with the kids. The dough can also be used to make your own flatbread.

Ingredients 

2 cups SR flour

1 cup Greek style natural yoghurt

Butter, softened

Brown sugar

Cinnamon

Method

Preheat oven to 180 degrees.

Combine flour and yoghurt in a large bowl until you have a bit of a sticky mess. Lightly flour your kitchen cupboard and get to kneading the mess until you have a lovely, well combined dough.

Roll the dough out into a rectangle about 30cm long and 20cm wide, or until it’s nice and thinnish. 

Spread softened butter on top of dough. Mix brown sugar and cinnamon in a seperate bowl and when combined sprinkle over buttered dough. I don’t measure any of these ingredients, just use as much as you like. 

Starting with the longest side just roll it up. Try to keep it nice and tight. Once you have your log use a sharp knife to cut into 12 pieces.

Lay into small greased tray and pop into the oven for 25-30 minutes.

Voilà! Delicious cinnamon scrolls! 

To glaze them simply mix icing sugar with a little milk and dribble onto the scrolls whilst they are still warm.

If you want to make flatbread simply roll smallish amounts of the dough into balls and then flatten out, pop into a dry non-stick frypan on high heat for about 20 seconds each side. Easy peasy.

xx

R