TOTAL TIME:

35 MINS

PREP-TIME:

15 MINS

COOK TIME:

20 MINS

SERVINGS:

12

INGREDIENTS

3 cups self-raising flour, sifted 

1½ cups Pnp Double Cream Plain Yoghurt

½ cup (115g) butter, softened

1 cup brown sugar

1 tbsp Pnp Ground Cinnamon

SERVING SUGGESTION:

Store-bought cream cheese icing 

METHOD

1. Preheat the oven to 180°C on fan-assist and line a large rectangular baking tray with baking paper. 

2. Add the flour and Pnp Double Cream Plain Yoghurt to a large mixing bowl and use a spoon to mix until the dough comes together. Tip the dough onto a floured surface and knead for 3-4 minutes, until smooth. Roll the dough out into a large rectangle, about 25xm x 40cm.

3. In a mixing bowl, add the softened butter, sugar and Pnp Ground Cinnamon and mix until well combined.  Spread the mixture onto the dough, leaving a 1cm border around the edges. 

4. Roll the dough into a log and pinch the seam. Use a sharp knife to cut the log into 12 even-sized rolls and arrange them onto the prepared baking tray. Ensure the rolls are slightly spaced out in the tray. 

5. Bake for 20 minutes until the rolls are baked and golden brown. *Chef’s Tip: when a skewer is inserted into the centre and comes out clean, the rolls are done. 

6. Once the rolls are baked, remove them from the oven and allow to stand for 10 minutes. Spread the icing over the roll using the back of the spoon. Serve warm and ENJOY!