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PB & J Scolls



  • 3/4 frozen raspberries, thawed
  • 1 tablespoon cocobella natural coconut yoghurt
  • 1 tablespoon pure maple syrup
  • Pinch salt



  1. Preheat oven to 180C.
  2. In a bowl, sift together dry dough ingredients including flour and sugar.
  3. Add cocobella natural coconut yoghurt and stir until a dough forms (if mixture is too dry add extra yoghurt or if too wet add a little more flour one tablespoon at a time)
  4. Place dough on a floured surface and knead until smooth. Roll out to a thin rectangular shape (approx 30cm x 20cm) and 1cm thick.
  5. Place raspberry filling ingredients in a blender or food processor and blend until smooth. Spread a thin layer evenly over the dough followed by the peanut butter.
  6. Starting from the long end, roll the dough up tightly. Cut into 6-8 scrolls using a sharp knife or fishing line.
  7. Arrange buns on a tray lined with baking paper. (Optional: brush using a light coat of melted butter).
  8. Bake for 20-25 mins or until golden.
  9. Stir glaze ingredients in a small bowl until smooth. Drizzle over the top of the scrolls and serve warm.

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