Cinnamon Rolls

Thu, 28 November 2019

INGREDIENTS

FOR THE ROLLS:

375 g self-raising flour
400 g Greek Style Organic Coconut & Vanilla Yogurt
50 ml milk
3 tbsp butter, melted
2 tbsp sugar
½ – 1 tablespoon cinnamon

FOR THE ICING:

60 g cream cheese
125 g Greek Style Organic Coconut & Vanilla Yogurt
1 ½ tablespoons tepid water
2 tbsp icing sugar

METHOD

1) Preheat the oven to 200°C. Line a baking tray with baking paper.
2) To make the cinnamon rolls add the flour, milk and yogurt to a large mixing bowl, and stir until they are well mixed.
3) Tip the dough out onto a well-floured surface and bring the mixture together into a ball shape. Dust the surface with flour again and roll out dough to form a large rectangle approx. ½ cm thick.
4) Brush the dough with approximately 2 tablespoons of the melted butter (leaving a little butter to brush over the top before baking them in the oven). Sprinkle the sugar and cinnamon evenly over the rectangle of dough. Tightly roll the rectangle up into a large sausage. 5) Using a sharp knife, cut into rounds approx. 5cm thick.
6) Place the rounds onto the baking tray. Brush the top of the rolls with the remaining melted butter.
7) Bake for 30 mins. If browning too quickly, place a sheet of baking paper over the top to prevent them from burning. Allow to cool completely on a cooling rack before topping them with the drizzle.
8) To make the yogurt drizzle place the cream cheese, icing sugar, yogurt and water in a bowl, mix well until smooth and drizzle over the cooled rolls.