Cinnamon scrolls with an espresso glaze
Simple sugar and cinnamon scrolls with an espresso glase
Ingredients
- 2 cups greek yoghurt
- 2 cups self raising wholemeal flour
- 1 teaspoon baking soda
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
- 2 tbsp melted coconut oil
- baking paper and a rolling pin wine bottle or glass round bottle.
For the glaze
- 220 ml espresso or strongly brewed coffee
- 1/3 cup icing sugar
Instructions
- Combine the greek yoghurt with the flour. Mix until a dough forms. If too dry, add a little more yoghurt. If too wet, add some more flour. Preheat the oven to 180 deg cel (350 deg F).
- Once dough has formed, place ball between two pieces of baking paper and roll out to form a 1 cm thick rectangle, a foot long and as wide as the baking paper. This will become what you will scroll.
- Spread half of the coconut oil onto the dough, then sprinkle on the sugar and cinnamon. Reserve second half of oil for later.
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls).
- Brush with the remaining coconut oil.
- Bake scrolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
- To make glaze, mix 20 ml espresso with 1/3 cup of icing sugar until desired consistency is reached and our over then buns whilst still in the baking dish.
Notes
Because the dough doesn't have ay rise time, it's more of a scone consistency than a fluffy bun but they are delicious none the less!