Ingredients

100g butter, softened, plus extra to grease
½ cup soft brown sugar
2 teaspoons cinnamon
1 teaspoon ground cardamom (½ teaspoon if grinding from seeds)
½ teaspoon vanilla extract
finely grated zest and juice of 1 orange
1½ cups yoghurt, at room temperature
4 cups self-raising flour
½ teaspoon salt
½ cup icing sugar
When I was travelling in Norway and Sweden last year, I was super-excited about eating my fill of their famous cinnamon buns but, try as I might, I didn’t find one that lived up to the hype. They are a real faff to make from scratch but this no-yeast version with a yoghurt dough is super-easy to whip up. Delicious warm or cold.

Instructions

1.In a small bowl, mix together the softened butter, brown sugar, cinnamon, cardamom, vanilla and orange zest. Set aside.
2.Heat the oven to 180°C.
3.Grease a 12-hole muffin tray well (if you are nervous about the scrolls sticking, you can line the holes with paper cupcake liners or squares of baking paper).
4.Put the yoghurt in a mixing bowl and stir to remove lumps.
5.Start mixing in the flour and salt and mix with a wooden spoon until you have a soft dough (you may not need all the flour depending on the yoghurt you use, so start with 3 cups of flour and add more if needed).
6.Tip the dough onto a floured surface and knead to a soft, smooth ball.
7.Put the dough on a large piece of baking paper that has been dusted with plenty of flour (this will help you roll the dough).
8.Roll out the dough into a rectangle about 28cm x 40cm.
9.Spread the butter mixture evenly over the dough.
10.Tightly roll up the dough from the long edge to make a long roll.
11.Using a sharp or serrated knife, cut the dough into 12 pieces and put in the muffin tray.
12.Bake for 20 minutes (put a large tray on the shelf below in case the butter bubbles over).
13.Loosen the sides of each scroll and leave to cool in the tin for 10 minutes while you make the glaze.
14.In a bowl mix together the icing sugar with enough orange juice to form a thick but runny glaze.
15.Drizzle this over the scrolls.

Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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