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cinnamon rolls with coconut & vanilla drizzle







total time






method ingredients


  1. 375 g self-raising flour
  2. 400 g Glenisk organic greek style coconut & vanilla yogurt
  3. 50 ml milk
  4. 3 tbsp butter, melted
  5. 2 tbsp sugar
  6. ½-1 tablespoon cinnamon


  1. 60 g cream cheese
  2. 125 g Glenisk organic greek style coconut & vanilla yogurt
  3. 1 ½ tablespoons tepid water
  4. 2 tbsp icing sugar
  • Preheat the oven to 200°C.  Line a baking tray with baking paper.
  • To make the cinnamon rolls add the flour, milk and Glenisk organic greek style coconut & vanilla yogurt to a large mixing bowl, and stir until they are well mixed.
  • Tip the dough out onto a well-floured surface and bring the mixture together into a ball shape. Dust the surface with flour again and roll out dough to form a large rectangle approx. ½ cm thick.
  • Brush the dough with approximately 2 tablespoons of the melted butter (leaving a little butter to brush over the top before baking them in the oven). Sprinkle the sugar and cinnamon evenly over the rectangle of dough. Tightly roll the rectangle up into a large sausage. Using a sharp knife, cut into rounds approx. 5cm thick.
  • Place the rounds onto the baking tray.  Brush the top of the rolls with the remaining melted butter.
  • Bake for 30 mins. If browning too quickly, place a sheet of baking paper over the top to prevent them from burning. Allow to cool completely on a cooling rack before topping them with the drizzle.
  • To make the yogurt drizzle place the cream cheese, icing sugar, Glenisk organic greek style coconut & vanilla yogurt and water in a bowl, mix well until smooth and drizzle over the cooled rolls.
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