It is obvious to anyone who follows the Simple home cook or ALDI home cook that scrolls are a favourite thing of mine, especially with the flour and yoghurt dough that requires no yeast or rising time. I don’t have the patience to wait for the dough to rise, punch it down then wait for it to rise again and this recipe can be made in one go and doesn’t take long at all.
You can even make these cinnamon scrolls ahead of time, set them aside and bake in the afternoon when the kids get home from school. This whole tray was devoured in no time today and my kids were even asking for more. One tray was enough for my waistline though! Everything in moderation.
Amanda (Simple home cook)
Quick & Easy Cinnamon Scrolls
- 3 cups self-raising flour
- 2 cups natural greek yoghurt
- 3 tablespoon butter, melted
- 2 tablespoon caster sugar
- ½ – 1 tablespoon cinnamon
- 1 ½ cups icing sugar, sifted
- 1 teaspoon vanilla
- 1 ½ tablespoons hot water
- Preheat oven to 200 degrees C.
- In a large bowl, add flour and yoghurt. Stir to combine. Tip out onto a floured bench and bring mixture together with your hands into a ball.
- Heavily flour your bench and roll out dough to form a large rectangle approx. ½ cm thick.
- Brush with approx. 2 Tbspn of the melted butter (leaving a little butter to brush over the top before baking). Evenly sprinkle over sugar and cinnamon, covering the entire rectangle.
- Tightly roll the rectangle up into a large sausage. Using a serrated knife, cut into pieces approx. 5cm thick.
- Place in a greased baking tray as shown. Brush the top of the rolls with the remaining melted butter. You can cover and set aside and bake later in the day or bake immediately (uncovered).
- Bake in preheated oven for 30 mins. If browning too quickly, place a sheet of baking paper over the top to prevent the top from burning. I covered mine at around the 20 min mark.
- Remove from oven and let cool. Make icing by combining icing sugar with vanilla and water. Stir until smooth and drizzle over scrolls.