I had some hail damage apples I needed to use so I decided to slightly alter the no-rise greek yoghut dough I often use to make this a little healthier. I used both wholemeal and white flour in the recipe. I find the wholemeal flour goes beautifully with the apple. Big hit with my kids.
- 1 cup plain white SR flour
- 2 cups wholemeal SR flour
- 1 1/2 cups yoghurt (sometimes you need a little more or less, see method for more details)
- 2-4 small apples, peeled and thinly sliced
- 1 tsp cinnamon
- 2 tbsp melted butter
- 1 tbsp spn honey
Cinnamon & Honey Cream Cheese Frosting
- 250 grams of cream cheese
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
Note: This is something I created on the spot without measuring so I need to recreate this frosting again to make sure I have the measurements correct, however, these are the base ingredients I used. Such a delicious combo with the scroll.
This dough is really easy to use, however I have had some people having issues with the quantities when they try and recreate it. There is a process to making this dough by feel to get the dough consistency. So don’t be afraid to add more flour/yoghurt depending on how wet/dry it is. I have broken down the process in pictures if that is helpful to anyone using this dough recipe for the first time.
Before: preheat oven to 180°C.
1. Add flour and yoghurt to a bowl and mix together with a spoon.
2. It will start to come together in large chunks like this. This is where you need to bring it together into a dough ball by kneading it in the bowl with your hands.
3. If it is too dry to bring it do a dough, put a tablespoon extra yoghurt in. If it is too wet, add extra flour.
4. Transfer the dough on to a well-floured board of bench and knead a little more to bring it together. Again, feel free to add extra flour/yoghurt if required.
5. Make sure bench is floured well before rolling the dough out in a rectangle shape.
6. Add approx half of the melted butter. Melted butter goes a long way, so I find you use less doing it this way.
7. Then line with apples. Note, it is best to line the apple lengths to go with the direction you will roll.
8. Add a sprinkle of cinnamon.
9. Roll the dough lengthways.
10. On a board, cut the roll into approximately 15 pieces (approx 5 cm thick).
11. Lightly grease a baking/roasting dish and place scrolls in. Alternatively, line a baking tray with paper and place scrolls on. Then drizzle rest of the melted butter and a tablespoon of honey over the top of the scrolls.
12. Bake in an 180°C oven for 20-30 minutes until golden.
13. They can be eaten as they are, however I decided to make a cream cheese frosting, but without the refined sugar. It turned out gorgeous! The flavour combo was amazing.
Cream Cheese Frosting Method
In a Thermomix or food processor, blend all ingredients until smooth. Frost over cooled scrolls and serve. The frosting is a little softer than regular cream cheese icing with icing sugar but still holds well on scrolls. After the kids smashed these, I froze the rest of them for another day.
Notes: You could probably try swapping the honey for maple syrup. Rice malt syrup can also be used instead of honey.