Ingredients
- 620g plain flour
- 500g plain yoghurt (both dairy and non dairy varieties work well)
- 1 level teaspoon bicarbonate of soda
- 190g D8 Made Cinnamon date butter
- 2 tbs ground cinnamon
- 2 tsps vanilla essence
- 60g dairy or non dairy butter
- 200g cream cheese (to make this recipe 100% plant based, use a plant based variety)
- 400g icing sugar
Method
- Preheat the oven to 180 degrees celsius, 355 degree farenheit or gas mark 4
- Combine the yoghurt, flour, bicarbonate of soda and vanilla essence in a bowl until it forms a balls that cleans the sides
- Place the dough on a cool, clean surface and knead for 10 minutes on a floured surface to prevent it from sticking
- Rest the dough on a cool surface whilst the baking dish is prepared
- Line a H:7cm x W:25cm x L:25cm dish with greaseproof paper
- Roll out the dough until it forms a roughly 40cm x 28cm rectangle
- Mix the cinnamon butter and the ground cinnamon together
- Spread the cinnamon mix evenly over the rolled dough, leaving a 1 inch gap between the mix and all 4 sides
- Roll the dough along the length of the dough (the long side) to form a long dough roll
- Cut the roll into 9 equal segments and place them on the greaseproof paper, careful to leave gaps between each roll
- Place in the centre of the oven and bake for 25 – 30 minutes
- Whilst the rolls are baking, combine the butter, cream cheese, icing sugar and 1tsp of vanilla essence and beat in a bowl until smooth
- Once baked, remove the rolls from the oven and allow to cool for 5 min
- Spread the frosting on the rolls and serve warm
Nutritional Information
- Servings: 9
Amount per serving
Calories 655
Total Fat 15.7g
Saturated Fat 8.5g
Cholesterol 39mg
Total Carbohydrate 118g
Dietary Fiber 3.8g
Total Sugars 43.9g
Protein 11.2g
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