Fridge Staples: Greek Yogurt Cinnamon Scrolls

We buy the 4 x 160g Farmers Union Greek Yogurt for curries that we often make but we still seem to run out of time as the last tub reaches the best before date, so instead of having to eat it as-is (which I find hard to do as I suspect I'm lactose intolerant) or wasting the tub of yogurt, I thought I'd find a quick and easy recipe from the internet and discovered Goodie Goodie Lunchbox's Yogurt Dough Cinnamon Scrolls. As the tub is only 160g there was less yogurt than the recipe called for so I had to scale the ratios of ingredients as per below.

Greek Yogurt Cinnamon Scrolls
Approx 8 scrolls

160g tub of greek yogurt
1 cup self-raising flour (extra 2 tablespoon may be required)
1 to 2 tablespoons softened butter
2 teaspoons brown sugar
1½ teaspoons ground cinnamon
2 tablespoons milk, optional

Method
Preheat oven to moderate 190°C. Lightly grease a small pan or tray. I used a cake sandwich pan as I like to arrange my scrolls in a daisy pattern as pictured above.

Empty yogurt into a large mixing bowl and sift half the flour over the yogurt, lightly mix before sifting over the rest of the flour and mixing it until a soft dough forms. Note: If the dough is too wet then add a tablespoon of self-raising flour at a time and lightly knead in the bowl with a rubber spatula until it's smooth to touch. Be careful not to overwork the dough as you don't want to develop the gluten as you would in bread making.

Roll and shape dough into a small rectangle between two piece of waxed baking paper or lightly oiled baking paper until 1.5cm thick.

Spread softened butter over the rectangle of dough evenly and right to the edges.  Mix sugar and cinnamon together and sprinkle evenly over the dough.

Roll the dough into a log and slice evenly into 8 pieces.  Lay the scrolls on their sides in the prepared pan with a 5mm gap in between to allow for the dough to expand and slightly squash together. You can also brush milk over the scrolls before baking to add a bit of shine to the scrolls.

Bake for 8-10 mins until dough is cooked and scrolls are lightly golden.

Note: Ideas to try in the near future would be to add some pie apple, berries or well-drained tinned fruit or crushed nuts to the filling mixture.