Ingredients
| 2 cups greek yoghurt |
| 2 cups wholemeal self-raising flour |
| 1 tsp baking soda |
| ⅓ cup brown sugar |
| 1 tbsp cinnamon |
| 2 tbsp coconut oil |
| 220 ml espresso |
| ⅓ cup icing sugar |
Preparation
Read full directions on Dancing Through Sunday at http://www.dancingthroughsunday.com.au/my-blog/2015/04/cinnamon-scrolls-with-espresso-glaze/
