I have got to say that one of my favourite pastries is a cinnamon scroll. They are sooo delicious. I just cannot resist them. So, as you can imagine I love making (and eating) these Yogurt dough cinnamon scrolls.
These Yogurt Dough Cinnamon Scrolls are really just a variation of my Yogurt Dough Pizza Scrolls which are just fantastic in the lunchbox. Yogurt dough scrolls are really versatile so it’s easy to make new flavour combinations but I do find the less fillings the better.
I have referred to this dough in the past as being easy. But maybe I need to clarify this. It is a quicker, simpler recipe than using a yeast risen dough. However, there are still some tricks to making it. And I will share these with you!
The ratio of yogurt to flour is not really one to one. After playing around with the recipe a bit I get the most consistent results by measuring a packed cup and a half of flour to a spooned cup of yogurt. This really deviates from how I normally would measure flour. But does make a difference to make these Yogurt Dough Cinnamon Scrolls.
The other tip I will give is to make sure you are using waxed baking paper or lightly grease your baking paper with baking spray to ensure that the dough doesn’t stick while rolling out the yogurt dough. I also make sure my rolling pin has been floured too.
These yogurt dough scrolls can be frozen. After baking cool the scrolls, then put in a ziplock bag or in a container and store in the freezer for 2-3 months.
If you love the sound of these Yogurt Dough Cinnamon Scrolls you will also love these easy and delicious Lemon Blueberry Scones or these delicious Berry Ricotta and Cinnamon Muffins – just perfect for morning tea.
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Yogurt Dough Cinnamon Scrolls
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8 scrolls 1x
- Category: baking
- Method: baking
- Cuisine: western
Description
These delicious Yogurt Dough Cinnamon Scrolls are a low sugar protein packed lunchbox snack or morning tea that come together in no time at all.
Ingredients
- 1 packed cup self raising flour plus up to 1/2 packed cup reserved self raising flour
- 1 cup of greek yogurt
- 20g melted butter
- 2 packed tsp brown sugar
- 1 1/2 tsp cinnamon
Instructions
- Preheat your oven to 190c and line a baking tray
- In a bowl add the greek yogurt and stir around a little
- Add in 1 cup of self raising flour and mix together until a dough forms and smooth into a ball, it will still be a little sticky at this point
- Leave the dough in the bowl and continue to add in up to 1/2 packed cup of flour slowly as required (I find just over 1/4 cup is necessary but you may need more) kneading until the dough is workable, smooth to touch and is no longer sticky. This process will take around 5 minutes
- Turn out the dough onto a piece of waxed baking paper. If your paper is not waxed then lightly spray with cooking oil. This will ensure the dough does not stick to the paper
- Place the dough on the paper and quickly shape into a rectangle with your hands
- With a floured rolling pin, roll out until the dough is about 1.5 cm thick. Try to work through this step quickly
- Lightly spread the dough with melted butter, then sprinkle the sugar and cinnamon evenly over the dough
- Quickly and gently roll the dough up evenly from the shortest side to form a log then slice each log into 8 even scrolls.
- Slightly squash each scroll and put on the prepared baking tray
- Bake for around 12-15 minutes or until the dough has cooked and is lightly golden
Notes
This dough can be sticky so take care with how you measure the flour and Greek Yogurt. I measure the greek yogurt by spooning it in the measuring cup. I measure the flour by scooping it from the container and ensuring the flour is tightly packed (for this recipe only – do not measure flour like this in my other recipes).
Spend some time mixing the dough in the bowl, using a spoon until the dough is workable with your hands. You can add in additional flour if you feel it is too sticky but around 1/4 cup of flour (measured so it is tightly packed) should be sufficient.
It’s important to have waxed baking paper to avoid sticking. You could instead lightly grease the baking paper by spraying with cooking oil. It is also important to roll quickly and lightly with a floured rolling pin.
I hope you enjoy this recipe for Yogurt Dough Cinnamon Scrolls. Remember, if you bake these please take a pic and share with me on Instagram or Facebook, I love to hear from you!
Bernadette x
I made these for breakfast and they’re so amazing! I ended up having 2 because I just couldn’t resist. They were a bit sticky but I had tried to convert to grams in my head and once I added a bit more flour it worked perfectly. The dough works like magic, it’s super fluffy and the consistency is perfect, I’ll definitely be making these again!
Thanks for baking, glad it worked out with some extra flour! Bernadette x
Could you make these a couple days before serving?
Hi
Would natural yoghurt work instead of Greek?
Yes it would, happy baking. Bernadette x
Made these this morning and were a great success! Easy and quick to make! Did had a bit more flour but had converted cups to grams and ml! So maybe that’s why. My mum loved them
and she’s a fuss pot. Haha my kids loved too. Will definitely be making again!
Thanks for baking! Glad they were a hit with your family! Bernadette x