Nothing beats a sticky, sweet scroll straight out of the oven. But they are usually time consuming to make, with the dough having to rise twice before they even make it into the oven. My version are as simple as it gets! The dough is made using only 2 ingredients, and there is absolutely no rising involved.
You might also like to try:
I filled these scrolls with little apple pieces and a sprinkling of cinnamon because it’s my all time favourite scroll filling, but you can just as easily fill them with anything you like. Whether it’s dried fruit, berries or caramel sauce, everything works. I also topped mine with a little vanilla icing, but this step is completely optional, they still taste great without it. I made a basic small amount of icing by mixing 1/2 cup icing sugar with a few drops of vanilla extract and enough water to get an icing consistency. Drizzle over the scrolls as soon as they come out of the oven.
Now for the magical no-rise 2-ingredient dough. You will need self raising flour and greek yoghurt. I always use a 1 cup of greek yoghurt to 2 cups of self raising flour ratio, adding a small amount of water if the dough is a little dry. You can either knead the dough by hand or using a stand mixer with a dough hook attachment, which is what I use. Knead the dough until it’s soft and smooth.
Once your dough is ready, roll it out into a rectangular shape, approximately 20x30cm. Spread the dough with the softened butter. Sprinkle with the apple pieces, brown sugar and cinnamon. Roll the dough from the longer side, then use a large knife to slice the roll into 12 pieces. Place the scrolls on a baking tray lined with baking paper, and bake for around 20 minutes, or until golden.
- 2 cups self raising flour
- 1 cup Greek style yoghurt
- 2 tablespoons butter, softened
- 1 apple, cored and diced
- 1 1/2 tablespoons brown sugar
- 1 teaspoon cinnamon
Preheat the oven to 180c and line a baking tray with baking paper. Set aside.
Combine the self raising flour and yoghurt in a large bowl or the bowl of a stand mixer with a dough hook attachment. Knead the dough until soft and smooth.
Roll the dough using a rolling pin to make a rectangle approximately 20 x 30cm.
Spread the softened butter over the dough using a butter knife, then sprinkle with the apple pieces, brown sugar and cinnamon. Roll the dough from the longer side, then slice the roll using a large knife into 12 pieces.
Place the scrolls on the prepared baking tray and bake for around 20 minutes, or until golden.
Eat as they are or drizzle with a small amount of vanilla icing.