Iced Cinnamon Scrolls
Servings
16scrolls
Servings
16scrolls
Ingredients
  • cooking oil spray
  • 1cup wholemeal self raising flour120 grams
  • 1cup reduced-fat Greek natural yoghurt130 grams
  • 1/2cup coconut sugar100 grams
  • 1tsp cinnamon4 grams
  • 1tbsp melted coconut oil20 mls
  • 2tbsp light cream cheese40 grams
  • 1tbsp softened Butter16 grams
  • 1/4tsp vanilla extract1.25 mls
Instructions
  1. Preheat oven to 180C. Line an oven tray with baking paper then spray paper lightly with cooking oil. Set tray aside.
  2. In a small bowl, mix together 1/3 cup (70g) of the coconut sugar with the cinnamon. Set aside.
  3. In a large bowl, mix together flour and yoghurt with a spoon until a ball forms.
  4. On a lightly floured surface, knead the yoghurt dough for 30 seconds. If dough is too sticky, add a little more flour and continue kneading.
  5. Use a rolling pin to roll dough out in a large rectangle about 30cm x 20cm.
  6. Brush melted coconut oil over the dough evenly, then sprinkle the pre-prepared cinnamon sugar over the top.
  7. Using your palm, press the sugar into the dough gently.
  8. Roll up the dough at the longest side so that you end up with a long dough roll.
  9. Using a sharp knife, cut dough into 16 pieces. Place pieces onto the lined baking tray and bake for 10-15 minutes or until lightly golden underneath.
  10. Whilst scrolls are baking, place remaining coconut sugar in a food processor and process until a fine powder forms, like icing sugar.
  11. Add cream cheese, softened butter and vanilla to the coconut icing sugar and blend until well combined.
  12. Remove scrolls from the oven and spread a teaspoon of the icing over each scroll while they are still warm.
  13. 1 scroll is 1 serve. Store remaining scrolls in an airtight container in the pantry for a couple of days or freeze individually to defrost when you want to serve another time.
Recipe Notes

67 calories per serve

Print Recipe
 Iced Cinnamon Scrolls
Iced Cinnamon Scrolls
Votes: 225
Rating: 3.08
You:
Rate this recipe!
Course Kids, Snacks
Servings
scrolls
Ingredients
  • cooking oil spray
  • 1 cup wholemeal self raising flour 120 grams
  • 1 cup reduced-fat Greek natural yoghurt 130 grams
  • 1/2 cup coconut sugar 100 grams
  • 1 tsp cinnamon 4 grams
  • 1 tbsp melted coconut oil 20 mls
  • 2 tbsp light cream cheese 40 grams
  • 1 tbsp softened Butter 16 grams
  • 1/4 tsp vanilla extract 1.25 mls
Course Kids, Snacks
Servings
scrolls
Ingredients
  • cooking oil spray
  • 1 cup wholemeal self raising flour 120 grams
  • 1 cup reduced-fat Greek natural yoghurt 130 grams
  • 1/2 cup coconut sugar 100 grams
  • 1 tsp cinnamon 4 grams
  • 1 tbsp melted coconut oil 20 mls
  • 2 tbsp light cream cheese 40 grams
  • 1 tbsp softened Butter 16 grams
  • 1/4 tsp vanilla extract 1.25 mls
Iced Cinnamon Scrolls
Votes: 225
Rating: 3.08
You:
Rate this recipe!
Instructions
  1. Preheat oven to 180C. Line an oven tray with baking paper then spray paper lightly with cooking oil. Set tray aside.
  2. In a small bowl, mix together 1/3 cup (70g) of the coconut sugar with the cinnamon. Set aside.
  3. In a large bowl, mix together flour and yoghurt with a spoon until a ball forms.
  4. On a lightly floured surface, knead the yoghurt dough for 30 seconds. If dough is too sticky, add a little more flour and continue kneading.
  5. Use a rolling pin to roll dough out in a large rectangle about 30cm x 20cm.
  6. Brush melted coconut oil over the dough evenly, then sprinkle the pre-prepared cinnamon sugar over the top.
  7. Using your palm, press the sugar into the dough gently.
  8. Roll up the dough at the longest side so that you end up with a long dough roll.
  9. Using a sharp knife, cut dough into 16 pieces. Place pieces onto the lined baking tray and bake for 10-15 minutes or until lightly golden underneath.
  10. Whilst scrolls are baking, place remaining coconut sugar in a food processor and process until a fine powder forms, like icing sugar.
  11. Add cream cheese, softened butter and vanilla to the coconut icing sugar and blend until well combined.
  12. Remove scrolls from the oven and spread a teaspoon of the icing over each scroll while they are still warm.
  13. 1 scroll is 1 serve. Store remaining scrolls in an airtight container in the pantry for a couple of days or freeze individually to defrost when you want to serve another time.
Recipe Notes

67 calories per serve