Baker Eloise Head, 26, shares simple recipe for iced cinnamon scrolls – and you can make it in a MUG

A video from ‘Instagram famous’ baker Eloise Head showing viewers how to make iced cinnamon scrolls in a mug has gone viral on social media.

The 26-year-old, who is the founder of FitWaffle Kitchen, an Instagram page dedicated to decadent desserts that take just a few minutes to prepare, has amassed over 24,000 likes on the clip since it was shared on Saturday.

In it, the self-taught chef from London makes the dough from two simple supermarket ingredients: Greek yoghurt and self-raising flour.

She uses butter, sugar and cinnamon powder for the filling and a mix of powdered sugar and milk for the glazed icing.

Ms Head, who shot to online stardom when a baking craze swept the globe during the first COVID lockdown, describes the scrolls as ‘soft, doughy and sweet’ – the perfect combination for pastry. 

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London baker Eloise Head's iced cinnamon scroll, made from a simple two-ingredient dough of flour and yoghurt in a mug

London baker Eloise Head’s iced cinnamon scroll, made from a simple two-ingredient dough of flour and yoghurt in a mug

To make the dough, Ms Head mixes 50 grams of flour with 60 grams of yoghurt, kneading together until a stiff dough forms.

She places it on a floured surface and rolls it out into a roughly shaped rectangle, before mixing 10 grams of melted butter, one tablespoon of sugar and half a teaspoon of cinnamon in a cup and spreading it over the dough.

After folding the long edges into the middle, Ms Head then rolls the dough into a loose scroll and places it inside a microwavable mug.

She sprinkles more sugar and cinnamon over the top before microwaving on a high heat for one minute. 

Ms Head describes the scrolls as 'soft, doughy and sweet' - the perfect combination for pastry

Ms Head describes the scrolls as ‘soft, doughy and sweet’ – the perfect combination for pastry

Ms Head, 26, who built a mammoth Instagram following of 682,000 during lockdown by sharing her simple tricks for making decadent desserts

London baker Eloise Head (pictured) built a mammoth Instagram following during lockdown by sharing her simple tricks for making decadent desserts

Ms Head warned it’s important not to overcook the dough as it becomes chewy. 

Meanwhile, she turns her attention to the icing.

This is made by mixing three tablespoons of powdered sugar with two teaspoons of milk, stirring vigorously until a smooth paste has formed.

Ms Head finishes by drizzling icing over the scroll and serving while it’s still warm.

It’s the latest of her simple recipes to become a viral sensation, following wildly popular videos on red velvet brownies and brownies stuffed with Nutella and Kinder chocolate.

Self-taught baker Eloise Head's Nutella and Kinder stuffed brownies, made from simple supermarket ingredients, 27 bars of the children's chocolate and a jar of the iconic spread

Self-taught baker Eloise Head’s Nutella and Kinder stuffed brownies, made from simple supermarket ingredients, 27 bars of the children’s chocolate and a jar of the iconic spread

Ms Head makes the latter from five supermarket ingredients – butter, sugar, eggs, flour and cocoa powder – along with 27 bars of Kinder and a jar of the iconic chocolate and hazelnut spread.

She previously shared a similar recipe but said this version is ‘definitely an upgrade’.

Photos of the brownies have drawn dozens of delighted responses since they were shared online, with comments including ‘I have to make this’, ‘Oh my God’ and ‘these are next level’.

Others tagged their friends, asking them to make the brownies on their behalf.

Recipe for iced cinnamon scrolls in a mug

Ingredients

For the dough

50g self-raising flour

60g Greek yoghurt

For the filling

10g butter, melted

1 tbsp granulated sugar

1/2 tsp cinnamon

For the icing

3 tbsp powdered sugar

2 tsp milk

Method

1. Mix flour with yoghurt, kneading together until a stiff dough forms.

2. Place dough on a floured surface and roll it out into a roughly shaped rectangle.

3. Mix melted butter, sugar and cinnamon in a cup, then spread it over the dough.

4. Fold the long edges into the middle, then roll the dough into a loose scroll and place it inside a microwavable mug.

5. Sprinkle more sugar and cinnamon over the top, then microwave on a high heat for one minute.

6. Mix powdered sugar with milk, stirring vigorously until a smooth paste has formed.

7. Drizzle icing over the scroll and serve still warm.

Source: FitWaffle Kitchen

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