Preheat oven to 350 degrees . Line an oven tray with parchment paper then spray paper lightly with cooking oil. Set tray aside.
In a small bowl, mix together 1/3 cup of the coconut sugar with the cinnamon. Set aside.
In a large bowl, mix together flour and yoghurt with a spoon until a ball forms.
On a lightly floured surface, knead the yoghurt dough for 30 seconds. If dough is too sticky, add a little more flour and continue kneading.
Use a rolling pin to roll dough out in a large rectangle about 11 inches x 7 inches.
Brush melted coconut oil over the dough evenly, then sprinkle the pre-prepared cinnamon sugar over the top.
Using your palm, press the sugar into the dough gently.
Roll up the dough at the longest side so that you end up with a long dough roll.
Using a sharp knife, cut dough into 16 pieces. Place pieces onto the lined baking tray and bake for 10-15 minutes or until lightly golden underneath.
Whilst scrolls are baking, place remaining coconut sugar in a food processor and process until a fine powder forms, like icing sugar.
Add cream cheese, softened butter and vanilla to the coconut icing sugar and blend until well combined.
Remove scrolls from the oven and spread a teaspoon of the icing over each scroll while they are still warm.
1 scroll is 1 serve. Store remaining scrolls in an airtight container in the pantry for a couple of days or freeze individually to defrost when you want to serve another time.
Preheat oven to 350 degrees . Line an oven tray with parchment paper then spray paper lightly with cooking oil. Set tray aside.
In a small bowl, mix together 1/3 cup of the coconut sugar with the cinnamon. Set aside.
In a large bowl, mix together flour and yoghurt with a spoon until a ball forms.
On a lightly floured surface, knead the yoghurt dough for 30 seconds. If dough is too sticky, add a little more flour and continue kneading.
Use a rolling pin to roll dough out in a large rectangle about 11 inches x 7 inches.
Brush melted coconut oil over the dough evenly, then sprinkle the pre-prepared cinnamon sugar over the top.
Using your palm, press the sugar into the dough gently.
Roll up the dough at the longest side so that you end up with a long dough roll.
Using a sharp knife, cut dough into 16 pieces. Place pieces onto the lined baking tray and bake for 10-15 minutes or until lightly golden underneath.
Whilst scrolls are baking, place remaining coconut sugar in a food processor and process until a fine powder forms, like icing sugar.
Add cream cheese, softened butter and vanilla to the coconut icing sugar and blend until well combined.
Remove scrolls from the oven and spread a teaspoon of the icing over each scroll while they are still warm.
1 scroll is 1 serve. Store remaining scrolls in an airtight container in the pantry for a couple of days or freeze individually to defrost when you want to serve another time.