Ingredients:
Dough:
• 1½ cups self-raising flour
• ¾ cup Greek yogurt
• 2 tbsp SaweetWay Baking Allulose Granules
Filling:
• 2 tbsp light butter, melted
• 2 tbsp SaweetWay Baking Allulose Granules
• 1 tbsp cinnamon
Icing:
• ¼ cup greek yogurt
• 1 tbsp SaweetWay Pure Allulose Syrup
• Splash of vanilla
Method:
1. Preheat oven to 180°C and line a baking tray or small baking dish with baking paper.
2. Mix the flour, SaweetWay granules and greek yogurt together until a soft dough forms. Knead briefly on a floured surface until smooth, adding a little extra flour if sticky.
3. Roll the dough out into a rectangle, about ½cm thick.
4. Brush with the melted butter, then mix the SaweetWay granules and cinnamon together and sprinkle evenly over the top.
5. Roll the dough up tightly from the long edge into a log, then slice into 8 even scrolls.
6. Place the scrolls cut-side up on the tray, leaving a little space between each, and bake for 20–25 minutes until golden.
7. While they bake, whisk the icing ingredients together until smooth.
8. Allow the scrolls to cool slightly, then drizzle with the icing and enjoy warm!
