Cinnamon Scrolls would have to be one of my all time favourite winter desserts. The sweet aroma that wafts through the house as these scrolls bake away is nothing short of magic! They make me all nostaligic and I find myself like a child waiting at the oven door until they are ready, they are truly so delicious.
They scrolls are best eaten fresh from the oven, so be sure to save some room at dinner so you can inhale one or two of these bad boys upon being smothered in lashings of frosting.
They are super naughty so definitely a sometimes treat, but they are relatively quick and easy to prepare and are a real crowd pleaser. Perfect for a dinner party when you have a group to cater to and i’m pretty sure all plates will be licked clean they are that good.
I like to serve mine in the centre of the table and let everyone help themselves to the sweet sticky goodness. They are scrumptious as is, or you could serve them with vanilla ice-cream, whipped cream or custard, although they don’t really need it.
1.5 cups of self-raising flour (plus a little extra for rolling)
1 cup of Farmers Union Greek style yoghurt
3 tablespoons of soft butter
1/2 a cup of sugar
1 tablespoon of cinnamon
1 cup of icing sugar
2.5 tablespoons of water
You can also make a cream cheese frosting too if you prefer.
In a large bowl, combine the flour and Greek yoghurt and mix together with either a spoon or your hands until it’s all incorporated and forms a ball. Gently knead the dough for 1 minute, sprinkle a little extra flour onto the bench, and using a rolling pin, roll it into a large oval or rectangular shape. You want the dough to be just over 1cm in height.
In a small bowl, add two tablespoons of the soft butter along with the sugar and cinnamon and mix until it’s combined.
Using the back of a spoon, spread the mixture over the dough and then carefully roll to form a log.
I use a ceramic pie dish but a cake tin should work fine. Dip a pastry brush into the remaining tablespoon of soft butter and gently brush a small amount around the base and sides of your dish. Cut the log into 3cm rounds and place them in the dish leaving a small gap around each as they will expand while baking.
Using the remaining butter, generously brush on top of the scrolls and then into a 180c fan forced oven for 20 minutes. It looks like a lot but it’s fine, everything in moderation right1
While the scrolls are baking, combine the icing sugar and water and mix to form the glaze. As soon as the scrolls come out of the oven, generously drizzle over the top.
It’s a pretty looking dessert that will fool your guests into thinking you’ve spent hours kneading, proving and creating this masterpiece, when in fact it only takes around 30 minutes from start to finish.
I hope you and your loved ones enjoy these Cinnamon Scrolls as much as we do, be sure to let me know how you go with them.