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Rustic Cinnamon Scrolls

As promised - here is the recipe for my quick yeast-free and egg-free cinnamon scrolls! I love this recipe because it's so quick and can be in the oven in next to no time. The scrolls have a texture similar to a scone or crumb cake rather than the traditional yeasted cinnamon scroll, the yoghurt makes the dough lovely and chewy, and they don't dry out too quickly. I actually loved the scrolls even more, the next day!

Just a tip before getting started: It's important to keep the dough cold so it doesn't get too soft to handle. If the dough feels soft or it's a really hot day, place it into the fridge to firm up throughout the process. Make the brown sugar & butter paste first so that it's ready to go. You'll need: 100g very soft butter 100g brown sugar 1 tsp cinnamon For the scroll mixture 500g self-raising flour 90g caster sugar 100g cubed, chilled butter 1-2tsp vanilla 400g natural Greek yoghurt You'll also need 300g sultanas or mixed dried fruit if your choice 100g roughly chopped walnuts or toasted almonds (completely optional) 100g icing sugar and 1-2 tbs boiling water for the topping This recipe is super quick and easy if made in a food processor; if not, make it the same way you'd make scones. To begin, preheat the oven to 170C and line a 20x30cm lamington tray with baking paper. Weigh the self-raising flour, caster sugar, vanilla, and chilled butter into a food processor or a large bowl and blitz together until the butter and flour resemble fine breadcrumbs. If you don't have a food processor, rub the flour, sugar, vanilla, and butter together using your fingertips until the mixture resembles breadcrumbs. Pour in the Greek yoghurt and mix with a wooden spoon or blitz again until a soft, sticky dough develops. Dust the work surface liberally with flour and pour the dough out. The dough will be sticky. If it feels too sticky to handle, place it into the fridge for 10-15 minutes before rolling out; this will make it easier to handle again. If it feels chilled and you're ready, dust the top of the dough with additional flour and quickly roll the dough to about 6mm in thickness so that it looks like a wide rectangle, about 40x30cm. Spread the brown sugar, butter and cinnamon paste over the entire dough using the back of a large spoon or small offset spatula, then sprinkle the dried fruit over the top. Working with the long end, roll the dough tightly over itself, starting just once to begin with. This helps to keep a nice tight roll and keeps everything together. The dough may feel sticky as it's coming off of the workbench; this is normal, scrape the dough together and keep rolling. Roll the dough tightly into a long, soft log. Using a sharp knife mark the dough in half, each half into half and each quarter into 3rds. This will produce 12 equal-sized rolls from one quantity of dough.

Using the sharp knife again or some unflavored dental floss, cut the dough at each mark and quickly transfer over to the lamington tray. The scrolls may feel as though they're very soft; the dough needs to be soft to create tender scrolls. I've tried increasing the flour in this recipe, but that results in tough scrolls that go dry quickly. Once all of the scrolls have been placed on the baking tray, bake in the preheated oven for 45 - 50 minutes. Watch for baking signs, including a nice, even golden crust, a lovely baked smell, and spring back when gently touched in the center. A long baking time is needed to make sure the center of the scrolls is completely baked. If your scrolls look brown but still feel raw or are browning too quickly, please lower the oven temperature slightly. When the scrolls are baked, remove them from the oven and leave them to cool in the baking tray for a good 30-45 minutes before icing and serving. To make the icing, sieve the icing sugar if needed and add the measured water a small amount at a time, stirring well until a smooth icing is created. It should be smooth and pipable; if the icing becomes too thin, it will look more like a glaze (which wouldn't really matter and would still be delicious). Pour or pipe the icing over the scrolls and quickly top with the chopped nuts if using. The chopped nuts add a delicious texture and flavor to the scrolls! Boil the kettle and settle in.

I've thought of adding apple to make apple & cinnamon scrolls, so you could definitely give that a try. These scrolls can be kept at room temperature, in a sealed container away from direct sunlight, and are best consumed within a day of baking.

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