Gingerbread Scrolls

Makes 9 scrolls

Ingredients

Dough

• 3 cups flour
• ¼ cup bran flakes
• 3 Tbsp brown sugar
• ½ tsp salt
• 2 tsp dried yeast
• ½ cup milk, lukewarm
• ½ cup EasiYo Dessert Style Gingerbread Yogurt
• 1 egg, beaten
• 3 Tbsp melted butter
• 1 Tbsp EasiYo Dessert Style Gingerbread Yogurt

Spiced Sugar Filling

• 2 Tbsp butter, melted
• ¼ cup brown sugar
• 2 tsp cinnamon
• 2 tsp ground ginger
• ¼ tsp ground nutmeg

Icing

• 200g cream cheese
• 4 Tbsp gingerbread yogurt
• 2 Tbsp icing sugar

Method

Start with making the dough

1. Place the flour, bran flakes, brown sugar and salt into a mixing bowl and stir together.  Make a well in the flour and sprinkle in the yeast.
2. Pour over the warm milk and leave for 10 minutes until the yeast starts to foam. 
3. Add the yogurt, egg and butter and knead in a mixer for 5 minutes.  The dough should be very soft but not overly sticky. 
4. Place into an oiled bowl, cover with plastic wrap and leave in a warm place to double in size (about an hour). 
5. While the dough is rising, mix together all the ingredients for the Spiced Sugar Filling except the butter.
6. Line a 9cm x 9cm baking tin with baking paper.  When the dough has doubled in size, gently tip out into a lightly floured bench and roll out to a rectangle of approximately 40cm x 22cm.
7. Add the filling by brushing with melted butter and sprinkle over the spice sugar mixture. 
8. Roll up the dough into a log shape and cut into 9 scrolls.  Place into the baking tin and cover with plastic wrap.  Leave to prove another 20-30 minutes until the scrolls are touching each other. 
9. Heat the oven to 180°C. 
10. Bake for 20 minutes. 
11. While the scrolls are baking, making the icing by beating together the cream cheese and icing sugar until soft and creamy.  Add the yogurt 1 tablespoon at a time until you have a smooth and creamy mixture.
12. Once the scrolls are cooked, take out of the tin and place on a rack to cool.  Spread the scrolls with the icing and serve.