1

Preheat the oven to 180°C, fan 160°C, gas mark 4. In a large bowl, mix together the flour, icing sugar and baking powder with a pinch of salt, then set aside. In a medium bowl, whisk together the yogurt, vanilla and egg until combined. Add the yogurt mixture to the flour mixture; stir well with a wooden spoon until just combined and then knead the mixture in the bowl for 2 minutes.

2

Tip the dough onto a work surface and knead the mixture for 2 minutes, until smooth, dusting with the extra flour if needed. Transfer the dough to a large piece of baking paper that’s misted with cooking spray. Roll out the dough to a rectangle about 38cm x 23cm.

3

Brush the dough all over with the melted spread. Combine the brown sugar and cinnamon, then sprinkle this all over the dough. Starting with a long edge, roll up tightly to form a long roll. Cut the roll into 15 x 2.5cm slices. Arrange in a medium rectangular baking dish that’s been misted with cooking spray, leaving a little room between them to expand. Bake for 20-25 minutes, until risen and lightly browned. Let them stand for 10 minutes in the dish, to cool slightly.

4

Meanwhile, make the glaze. Combine the icing sugar, yogurt and vanilla, stirring until smooth. Drizzle the glaze over the warm cinnamon rolls and serve.