Greek Yogurt Cinnamon Rolls

• servings: Makes: 8-10 rolls
• total time: 35 minutes

Ingredients

Dough:

1 cup full-fat Greek yogurt

1 tbsp maple syrup

1 tbsp melted coconut oil.

1 cup spelt flour

¾ cup wholemeal flour (plus some extra for kneading to stop batter from sticking)

2 tsp baking powder

1 tsp baking soda

½ tsp salt

Filling:

4 tbsp coconut sugar

1–2 tsp maple (optional)

1–2 tsp cinnamon

1–2 tbsp melted coconut oil (or butter)

Icing:

¼ cup Greek yogurt

1 tbsp maple syrup

½ tsp vanilla

Directions

Preheat the oven to 350°F/180°C.

In a large bowl, whisk together Greek yogurt, maple syrup, and the coconut oil. In a separate bowl, combine spelt, wholemeal flour, baking powder, baking soda, salt, and cinnamon.

Add the flour mixture to the wet ingredients and mix with a spoon. If the dough is very sticky, add the remaining flour 1 tbsp at a time.

Turn out onto parchment paper, which is lightly floured and knead gently for 10–15 seconds only — just until it comes together (this will be a stickier dough than you are used too)

Rest 10 minutes (important for softness and easy rolling).

Roll into a rectangle ~1–1.5 cm thick. Brush with melted butter. Sprinkle coconut sugar, cinnamon, and drizzle maple. Slice into even sized strips (as this is a sticky dough it is easier to slice and roll individually, rather than roll into one big log and slice). Roll each bun individually.

Place into a lined and lightly greased dish with a little space between each roll. Bake for 18–22 minutes until lightly golden and cooked, but still soft.

As the rolls bake, make the icing by mixing yogurt, honey or maple syrup, and vanilla until smooth.

Once rolls are ready let rest for 5 minutes. Drizzle over warm rolls and serve. | JSHealth