Doughy Cinnamon Scrolls

Combine yogurt, flour and icing sugar in a bowl until it comes together in a dough. If it's too dry or wet, add a tablespoon of either yogurt or flour until correct consistency.

Place the bowl in the fridge for 10 minutes to make it less sticky and easier to handle.

While dough is in the fridge, mix together the brown sugar and cinnamon in a small bowl.

Preheat oven to 190 C and line a small tray with baking paper.

Roll dough into a rectangle on a floured surface or between 2 sheets of baking paper. Dough should be about 1 cm thick

Spread brown sugar mixture evenly over the dough leaving a gap on the long edge

From the long edge, begin to roll up the dough tightly. If you've used baking paper to roll out, use it to help you get started. Continue rolling and press to seal. Cut roll in half with a floured knife, then cut each half in half again, then cut each piece in half again to get 8 scrolls.

Place scrolls on lined tray.

Bake in oven for 20-30 minutes or until lightly golden. Mix glaze ingredients together to form a thin paste and drizzle over warm scrolls when they come out of the oven.