By Kylie of Kidgredients

Scrolls are a bit of a hit here and I’m sure they are a favourite in lots of houses. They are awesome in lunches and we do lots of flavours of them at Kidgredients.  They freeze well, they defrost well, they basically get eaten without any nagging (in fact Master 3 has helped himself to them frozen from the freezer!) and they are so easy to make.


I’ve done a classic cinnamon one for this post, but there are so many flavour options available on my blog, so don’t think you’re limited to this idea.  My usual task is to: do half of one flavour and half with another….so we don’t get sick of them too quickly! It also means you can get 12 savoury and 12 sweet from a batch, which means all you have to do is add some fruit and veg and you’ve got lunches sorted.


If you’re putting these in lunch boxes, defrost in the lunch box overnight in the fridge for the best results, although in warmer weather they will defrost in the lunchbox during the day.  I promise once you’ve made these once you’ll be making them again and again.  I can almost make them with my eyes closed now.




Cinnamon sultana scrolls




1 cup greek yoghurt (I make my own but a full fat greek yoghurt will do)
1 cup wholemeal  SR flour
1 cup white SR flour
1 tsp vanilla
3 tbsps butter, softened and chopped
1/2 cup sultanas
2 tsps cinnamon
(Makes 24)


Preheat oven to 180 degrees.
In a mixer with a dough hook combine the vanilla, yoghurt and flour.
Mix until a dough forms  3-5 minutes.
Roll out the dough to make a large rectangle, 30×50 cms.
Cut in half to make two 30x25cm rectangles.
Spread half the cinnamon spread over each rectangle, then sprinkle with the chopped butter.  Add the sultanas.
Starting from the left hand side, roll the dough to make one long sausage. Cut into 12 scrolls.
Repeat with the other rectangle. Bake at 180 degrees for 12 minutes. Cool on a wire rack.







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