Spiced Cinnamon  Scrolls

30 mins serves 10



3 cups self-raising flour

1½ cups Anchor Protein+ Plain Yoghurt (at room temperature)

50g softened Anchor Butter

Cinnamon Scrolls

3 tablespoons brown sugar

2 teaspoons ground cinnamon


  1. Preheat the oven to 180°C.
  2. Place the flour in a large bowl, add the yoghurt and mix with a spatula until it starts to come together.
  3. Tip out onto a lightly floured bench and knead until you have a smooth ball of dough. If your dough is still sticky add a little extra flour then knead to achieve the smooth dough.
    Flour the bench again and roll the dough ball out into a 40 x 30cm rectangle.
  4. In a small bowl, mix together the brown sugar and cinnamon.
  5. Spread the dough with the softened butter and sprinkle over the brown sugar mixture.
  6. Working from left to right, tightly roll the dough back over the filling to create a long roll.
  7. Use a sharp serrated knife to gently slice the roll into 10 even pieces.
  8. Place each piece in the hole of a greased or non-stick muffin tin.
  9. Bake in the oven for 20 minutes or until golden brown and bubbling.
  10. Remove, allow the scrolls to cool and then devour with a nice big glass of Anchor Milk.

    Note: Having the yoghurt at room temperature helps the dough come together more easily.