The trouble with cinnamon scrolls is that they can be quite cumbersome and not exactly healthy. This recipe goes some way to fixing both of those problems.
For a start, there is no proofing time for the simple dough which is made from just two ingredients (I got the dough recipe last year from Be A Fun Mum). Then I use wholemeal flour rather than plain and I’ve decreased the amount of sugar needed by the simple addition of a little maple syrup. All adding up to a quick-to-make, healthy-enough cinnamon scroll that tastes just as moreish as its sweeter, fluffier cousin. In contrast, these dudes are rustic and ready to rumble.
3 cups self-raising wholemeal flour
2 cups natural Greek yoghurt
3 tablespoon butter, melted
½ cup maple syrup
1 tablespoon brown sugar
1 tablespoon cinnamon
Preheat the oven to 190°C.
Mix the flour and Greek yoghurt together in a large bowl. Turn out onto a floured workbench and lightly knead until the mix comes together in a ball.
Scatter a generous amount of flour down onto your workbench and roll the dough into a large rectangle, around ½ cm thick.
Brush the dough with around 2/3 of the melted butter, reserving the remainder to brush onto the top of your scrolls later. Do the same with the maple syrup, reserving around 1/3 for later.
Mix the brown sugar and cinnamon together and sprinkle it evenly over the dough surface. It’s easier to spread brown sugar lightly if grab some in your fingertips and sprinkle with a fast rubbing motion. A bit like rubbing butter into flour for scones. Does that make sense? Anyway, that’s how I get my brown sugar spread nice and even.
Starting at one end, roll the dough into a tight spiral and turn so that the seam side is down. It’s a good idea to keep a spatula handy in case any dough sticks to your workbench – just ease it gently up with the spatula and keep rolling.
Use a serrated knife to evenly cut the dough into 5 cm sections and position on a tray lined with baking paper. You can also place them into a greased and lined round cake tin to make them ‘pull apart’ style (as I have done here). Once positioned, brush the tops of the rolls with the remaining butter and drizzle the remaining maple syrup over the top.
At this stage you can cover your rolls with cling film and save them to bake later in the day (or the next morning) or you can go ahead and bake them in your preheated oven for about 30 minutes. Cover them with a sheet of baking paper at about the 20-25 minute mark so they don’t get too browned on top.
Serve while warm or wait to cool and ice with your icing sugar (see note below). Scrolls will keep in an airtight container for about 3 days or you can wrap and freeze un-iced scrolls for about 1 month.
Note: I have never added icing to my cinnamon scrolls, but if you just can’t live without it, drizzle over some icing made with icing sugar mixed with a drop of vanilla and a little milk.
Best enjoyed by the fire.
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