CINNAMON ROLLS

Ingredients

 

2 cups plain flour    1/4 cup white sugar

1/4 cup raisins    2 teaspoons baking powder

3/4 teaspoon bicarbonate of soda    1/4 teaspoon salt

1 cup natural low-fat yoghurt    1/4 cup canola oil

2 teaspoons margarine, melted

 

For the Filling:

 

1/4 cup firmly packed light brown sugar

2 tablespoons finely chopped walnuts, toasted

3/4 teaspoon ground cinnamon

Procedure

Preheat oven to 220 degrees C.  Spray a shallow 23 cm square tin with vegetable oil cooking spray. 

 

To prepare filling, combine brown sugar, walnuts and cinnamon in a small bowl.  Mix well.

 

In a large bowl, sift flour, add white sugar, raisins, baking powder, bicarbonate of soda and salt.  Stir well.  Add yoghurt and oil, stir until a dough forms.  On a lightly floured surface, knead dough 8 - 10 times.   Roll dough into a 25 x 30 cm rectangle.

 

Brush dough with margarine, sprinkle filling over dough.  Starting with a long edge, roll dough.  Starting with a long edge, roll dough  Swiss-roll style into a log.  Pinch seam to seal.  Cut into twelve 2.5 cm slices.  Place rolls, cut side up, slightly touching , in three rows in prepared tin. 

 

Bake until lightly golden, 15-17 minutes.  Cool for 10 minutes, then turn out.  Serve warm.

Serving Information

• Serves: 12
• Fat: g
• Calories: