Name: Cheat’s gingerbread cinnamon scrolls recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 625.00 ml self-raising flour; 20.00 ml caster sugar; Pinch salt; 250.00 ml plain yoghurt; 82.50 ml brown sugar; 2 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground nutmeg; 40.00 ml butter, melted; 165.00 ml icing sugar, sifted; 1/2 tsp ground ginger; 1/2 tsp cinnamon; 1-40.00 ml milk

by Greer Worsley Last updated on 10/05/2022

There’s no yeast and no waiting for the dough to rise with these cheat’s gingerbread cinnamon scrolls. And the addition of ginger and nutmeg gives them a festive twist! - Greer Worsley

Ingredients

2 1/2 cups self-raising flour
1 tbsp caster sugar
Pinch salt
1 cup plain yoghurt
1/3 cup brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
2 tbsp butter, melted

For glaze

2/3 cup icing sugar, sifted
1/2 tsp ground ginger
1/2 tsp cinnamon
1-2 tbsp milk

Method

Step 1

In a large bowl, combine flour, caster sugar and salt. Add yoghurt and use a wooden spoon to mix. Once combined, use your hands to knead into a smooth dough. Cover with glad wrap and rest for 20 minutes.
Step 2

Preheat oven to 180C conventional. Lightly grease a baking tray.
Step 3

On a lightly floured surface, roll dough out into a rectangle 36cm wide and approx 22cm deep, with the long edge in front of you. Combine brown sugar and spices with melted butter, and spread into a thin even layer all over the dough rectangle. Starting with the long edge closest to you, roll into a long sausage shape. Cut into 12 x 3cm wide scrolls. Place cut side down in prepared baking tray, leaving a little space between them.
Step 4

Bake for 15-18 minutes until nicely browned and risen. Meanwhile, make glaze by combining icing sugar and spices, and just enough milk to create a pourable consistency. Drizzle glaze over warm scrolls.