Baking Dessert

Cinnamon scrolls with an espresso glaze

One thing I definitely drink enough of is coffee. I am quite caffeine sensitive and  if I don’t carefully watch my coffee intake, I’ll be up all night like a mad(eye) person re-reading Harry Potter and the Half Blood prince for the 4th time. Although that sounds enjoyable, I usually have better things to do at 3am like sleep.

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I am a 2-cups-in-the-morning kinda gal NOTHING MORE and that’s fine with me. I know that if I consume caffeine after  about 1.58pm I am in for a sleepless night. This means no espresso martini’s, no affogato’s after a spaghetti napoli and no help what so ever if I am really tired at 5pm and need a little pick me up. I am not one of those people who can follow dinner with a coffee and be alright. I am also not one of those people who can follow dinner with a nice light earl grey, even that’s too much. If I have a coffee at 3pm, I feel like a rebel but this hardly ever occurs due to the aforementioned Harry Potter 3am read-a-thon (doesn’t my life sound hard- pfff). 

cinnamon scroll espresso glaze

So, when Nespresso offered me the chance to try out their new Decaffinato range, I let out a little squeal for those un-drunk espresso martinis. The first thing I did was purchase some ice cream and made myself an affogato, at 7pm! I felt slightly rebellious whilst enjoying my creamy, espresso-ey treat only to remember that this was decaf – woo!

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I had also had scrolls on my mind, but simple, easy scrolls. I enjoy baking but not enough to commit myself to triple rise doughs and all that business. I put my thinking cap on and came up with what I believe to be a very crazy, but good, replacement for the scroll dough.

You may have seen my recipe for the 2 ingredient pizza dough, yeah, the greek yoghurt and self raising flour dough. Two ingredients, no knead, no rise time. My kind of dough. It’s dead easy to whip up and form into a ball and has a scone type of consistency. It’s very versatile and so far, this dough has been rolled and shaped into: Pizza bases, garlic naan bread (do you guys want the recipe?), foccacia and we’re now adding scrolls to that list. This dough has it’s own little black book of recipes. 

As someone who always has greek yoghurt on hand this dough is the perfect go to if I’m ever craving pizzas (which is all the time) or needing a simple dough recipe. 

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It takes the hassle out of a fussy dough which leaves more time for baking and, of course, eating! These cinnamon scrolls are flavoured with brown sugar, cinnamon and a simple espresso glaze and made the perfect afternoon snack. This recipe is super simple and I enjoyed cooking something different so if you have 2 cups of greek yoghurt in your fridge and an appetite for a sweet cinnamon treat, get scrollin’. 

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Tell me about your coffee habits in the comments below! Are you a 1-a-day, maybe you have 3 after dinner or avoid the bean all together. 

Have a wonderful day, Bec x

P.s the Kidspot Voices of 2015 nominations are open! Share the love and vote for your favourite bloggers, instagram acocunts or YouTubers here x

Cinnamon scrolls with an espresso glaze
Yields 8
Simple sugar and cinnamon scrolls with an espresso glase
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  1. 2 cups greek yoghurt
  2. 2 cups self raising wholemeal flour
  3. 1 teaspoon baking soda
  4. 1/3 cup brown sugar
  5. 1 tablespoon cinnamon
  6. 2 tbsp melted coconut oil
  7. baking paper and a rolling pin, wine bottle or glass round bottle.
For the glaze
  1. 220 ml espresso or strongly brewed coffee
  2. 1/3 cup icing sugar
  1. Combine the greek yoghurt with the flour. Mix until a dough forms. If too dry, add a little more yoghurt. If too wet, add some more flour. Preheat the oven to 180 deg cel (350 deg F).
  2. Once dough has formed, place ball between two pieces of baking paper and roll out to form a 1 cm thick rectangle, a foot long and as wide as the baking paper. This will become what you will scroll.
  3. Spread half of the coconut oil onto the dough, then sprinkle on the sugar and cinnamon. Reserve second half of oil for later.
  4. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls).
  5. Brush with the remaining coconut oil.
  6. Bake scrolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
  7. To make glaze, mix 20 ml espresso with 1/3 cup of icing sugar until desired consistency is reached and our over then buns whilst still in the baking dish.
  1. Because the dough doesn't have ay rise time, it's more of a scone consistency than a fluffy bun but they are delicious none the less!
Dancing Through Sunday


  • Reply Lucy @ Bake Play Smile May 3, 2015 at 4:08 pm

    These really do have my name all over them! Please can you make a big batch and post it to me??? Puh-leeeezee!!!! Thanks so much for joining our Fabulous Foodie Fridays party 🙂

  • Reply Shannon May 2, 2015 at 1:40 am

    Wow, these look so good! I love using yogurt in baking.

    • Reply Bec May 2, 2015 at 3:27 pm

      It’s such a surprising use for yoghurt but totally works!

  • Reply Malinda @mybrownpaperpackages April 30, 2015 at 8:52 pm

    I’m an avid coffee fan, though like you I try not to have coffee after about 4pm or it messes with my sleep cycle. These scrolls look soooo good. #FFF

    • Reply Bec May 2, 2015 at 2:21 pm

      I’m the same but my cut off is about 1-2pm! x

  • Reply Jessica @ Sweetest Menu April 27, 2015 at 8:00 am

    I LOVE cinnamon rolls, but with an espresso glaze?! Oh my! My husband would LOVE these.

    • Reply Bec April 30, 2015 at 8:08 pm

      It’s a great combo! x

  • Reply Emma @ Emma's Garden Grows April 21, 2015 at 3:28 pm

    I am so making these!

    • Reply Bec April 26, 2015 at 7:48 pm


  • Reply Lauren @ Create Bake Make April 18, 2015 at 2:42 pm

    Now this is my kind of recipe – yum! I’m a 2 – 4 cup a day kind of girl 🙂

    • Reply Bec April 20, 2015 at 8:13 pm

      4! Great effort!!! You are a mumma though so I bet you’re up early x

  • Reply Jodie@Fresh Home Cook April 17, 2015 at 3:37 pm

    Oh my Bec these look just incredible! I do love a good cinnamon scroll. Your photography is just stunning , as are your recipes!

    • Reply Bec April 20, 2015 at 8:12 pm

      Aw shucks, thank you! xxx

  • Reply Lucy @ Bake Play Smile April 17, 2015 at 6:42 am

    Yep you’ve definitely convinced me that I need to make cinnamon scrolls! When I was in high school, I’d always pop into the bakery and get a coffee scroll ‘from the middle, with butter’. Haha I loved it. Now if I did that everyday, I’d be HUGE! Thanks for joining our Fabulous Foodie Fridays party! xx

    • Reply Bec April 20, 2015 at 8:12 pm

      Haha I know those feels. We can still totally have one scroll a week or so 😉

  • Reply erin @ April 16, 2015 at 4:38 pm

    Oh yeah you did! Yum!

    • Reply Bec April 20, 2015 at 7:50 pm

      Hehe thanks!

  • Reply Katie April 15, 2015 at 11:00 pm

    Oooo they look amazing and so simple!

    • Reply Bec April 20, 2015 at 7:50 pm

      Dat dough doe – so easy

  • Reply Suzanne Dang April 15, 2015 at 11:45 am

    Yummy! I love your photos and blog, Bec! Keep up the good work x

    P.s Stumbled upon your website via Maxabella Loves

    • Reply Bec April 17, 2015 at 7:40 pm

      Thanks Suzanne! I am off to check out yours now! x

  • Reply Rebecca@Figs and Pigs April 15, 2015 at 6:02 am

    These look so sticky and delish, good idea for the quick dough. I usually have 1 coffee a day in the afternoon when Im starting to fall to sleep at work. I do love coffee but it really dehydrates me always need a glass of water after.

    • Reply Bec April 17, 2015 at 7:39 pm

      Thanks! The glaze was delicious indeed. Ohh the dehydration! I forget sometimes and feel pretty awful in the afternoon.

  • Reply Nicole - Champagne and Chips April 14, 2015 at 10:08 pm

    These look pretty delicious.
    I am a one-a-day coffee girl. I must have one in the morning (which is actually a double shot) and then that’s it. I have to admit to being hugely sceptical of decaf but you do make a good point- after dinner affagatos might be worth it

    • Reply Bec April 17, 2015 at 7:38 pm

      I would never drink a decaf in the day, but for cooking/desserting and affogat-ing it’s perfect!

  • Reply Jess April 14, 2015 at 7:46 pm

    Oh my these look great! I always have greek yoghurt in my fridge and Nespresso on my counter so I must make this. You are very sensitive to caffeine huh?! I usually have 2 cups in the morning, and one in the afternoon but I do work nights half of the week.

    • Reply Bec April 17, 2015 at 7:38 pm

      You can pretty much make these right now!! ooooo a coffee at night I wouldn’t dare. x

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