2 Ingredient Dough Cinnamon Rolls
Aileen Cox-Blundell
Aileen Cox-Blundell
Recipe - Beacon Court
2 Ingredient Dough Cinnamon Rolls
Prep Time15 Minutes
Servings14
Cook Time25 Minutes
Ingredients
280g (2 cups) self-raising flour
450g (2 cups) Greek yogurt
4 tbsp butter softened
2 tsp cinnamon
1 tbsp maple syrup
125g (1/2 cup) mascarpone cheese
1 tbsp icing sugar
Zest and Juice clementine
Directions
INGREDIENTS
- 280g (2 cups) self-raising flour
- 450g (2 cups) Greek yogurt
- 4 tbsp butter softened
- 2 tsp cinnamon
- 1 tbsp maple syrup
- 125g (1/2 cup) mascarpone cheese
- 1 tbsp icing sugar
- Zest and Juice clementine
METHOD
- Preheat oven to 180ºC/350ºF.
- Add the flour and Greek yogurt to a mixing bowl and stir until it forms a dough. If too wet, add a little extra flour just one tablespoon at a time. Empty onto a lightly floured work surface and knead gently. Roll into a rectangle roughly measuring 32 x 20cm.
- Mix together the butter, cinnamon and maple syrup. If the butter is not soft enough, heat gently so it forms a paste, then spread it over the pastry. Tightly roll up the pastry from the 20cm side to form a log. Using a bread knife, cut into 14 even pieces, then place into a pie dish.
- Brush with a little egg or milk wash, then bake for 25-30 minutes until golden brown then cool fully before frosting.
- To make the frosting, mix together the mascarpone, icing sugar and clementine zest and juice, then spread over the top of the rolls and eat!
15 minutes
Prep Time
25 minutes
Cook Time
14
Servings
Shop Ingredients
Makes 14 servings
Dunnes Stores My Family Favourites Self Raising Flour 2kg
€1.59€0.80/kg
Fage Total 0% Fat Natural Fat Free Greek Recipe Strained Yoghurt 950g
€7.49€7.88/kg
Dunnes Stores My Family Favourites Irish Creamery Butter 454g
€2.99€6.59/kg
Dunnes Stores Cinnamon Ground 30g
€1.00€0.03/g
Dunnes Stores Canadian Maple Syrup 330g
€4.45€13.48/kg
Dunnes Stores Creamy Italian Mascarpone 250g
€1.29€5.16/kg
Dunnes Stores Baking at Home Icing Sugar 500g
€1.00€2.00/kg
Not Available
Recipe
INGREDIENTS
- 280g (2 cups) self-raising flour
- 450g (2 cups) Greek yogurt
- 4 tbsp butter softened
- 2 tsp cinnamon
- 1 tbsp maple syrup
- 125g (1/2 cup) mascarpone cheese
- 1 tbsp icing sugar
- Zest and Juice clementine
METHOD
- Preheat oven to 180ºC/350ºF.
- Add the flour and Greek yogurt to a mixing bowl and stir until it forms a dough. If too wet, add a little extra flour just one tablespoon at a time. Empty onto a lightly floured work surface and knead gently. Roll into a rectangle roughly measuring 32 x 20cm.
- Mix together the butter, cinnamon and maple syrup. If the butter is not soft enough, heat gently so it forms a paste, then spread it over the pastry. Tightly roll up the pastry from the 20cm side to form a log. Using a bread knife, cut into 14 even pieces, then place into a pie dish.
- Brush with a little egg or milk wash, then bake for 25-30 minutes until golden brown then cool fully before frosting.
- To make the frosting, mix together the mascarpone, icing sugar and clementine zest and juice, then spread over the top of the rolls and eat!