Preheat oven to 180° (fan forced) & line a baking tray with baking paper. Place SR flour & 1 cup of coconut yoghurt in a mixing bowl & bring together to form a dough using a large spoon (or your hands). You may need to add extra flour to the bowl to bring the dough together – test a small bit to see that it will hold together when rolling flat. If it is too sticky, add a little more flour.
Once you have reached a dough consistency, place doughy onto a floured surface & use a rolling pin to roll dough into a large rectangular shape.
Use a pastry brush to cover dough with melted coconut oil, then sprinkle with cinnamon & coconut / brown sugar (feel free to use more or less of the amounts listed.)
Tightly roll up dough (from shorter side of rectangle working across) into a log, then use a sharp knife to cut log into 3-4cm segments. Flip segment onto side so swirl is facing upwards, place onto baking tray ensuring the scrolls are packed together & touching one another.
Bake in oven for 20mins or until golden on top. Remove & allow to cool slightly.
Prepare icing by mixing coconut yoghurt, icing sugar & vanilla together, add 1 tbsp water to loosen icing (you can add additional water to further loosen the icing to your desired consistency). Top warm scrolls with icing & enjoy! Scrolls are best iced and eaten straight away. If you are not eating straight away it is best to store scrolls un-iced in a container in the fridge, reheat in microwave, then top with icing.
