Ingredients
Cinnabun slice - Gluten free
Dough
- 420 g Gluten free plain flour
- 2/3 teaspoon salt
- 160 grams Milk
- 1 1/3 teaspoon Yeast
- 2 --- eggs
- 55 grams Butter - room temp
- 65 grams white sugar
- 330 grams water
Cinnamon sugar
- 75 grams Butter - room temperature
- 120 grams brown sugar
- 15 grams cinnamon
Icing
- 150 grams thickened cream
- 60 grams cream cheese
- 25 grams Butter - room temperature
- 1/3 teaspoon vanilla extract
- 80 grams icing sugar
Accessories you need
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Varoma -
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place plain flour and salt in mixing bowl - Turbo/2.0 sec/2 times.
Transfer to a bowl and set aside.
Add milk, yeast, eggs, butter and sugar, mix 2 min 10 sec/40°C/speed 2.
Add reserved flour mixture, mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula & mix again for 20sec/speed 4.
Let the mixture stand for 5 minutes.
Knead Dough - 2 min /40 sec.
Transfer mix to a pastry mat and fold pastry mat to wrap dough like a parcel. You could use a bowl here that fits in the varoma & cover with glad wrap.
Place dough in Varoma dish.
Add 330 g water to the mixing bowl, set Varoma with mix into position. warm 20 min/70°C/speed stir.
Clean mixing bowl.
Line a baking tray (18 cm x 28 cm) and set aside.
Place a bowl onto mixing bowl lid & weigh in butter, brown sugar and ground cinnamon.
Hand Mix well and set aside.
Transfer mix to a the lined tin & dollop the cinnamon mixture ontop. Mix it all around with a butter knife.
Cover pan with pastry mat or cling wrap and allow to rise for another 20 minutes or until nearly doubled in size.
Preheat oven to 180°C.
Place thickened cream in mixing bowl, warm 20 sec/40°C/speed 2.
Once mixture has risen, pour warmed cream over & leave it for 5 minutes to soak.
Rinse mixing bowl.
Bake for 15-17 minutes, until light golden brown.
While it is cooking, Insert butterfly whisk. Place cream cheeseand butter in mixing bowl, whisk 1 min/speed 4.
Add vanilla extract and icing sugar, mix 30 sec/speed 4. Remove butterfly whisk & spread frosting over warm rolls and serve immediately.
Tip
enjoy as afternoon tea or as a dessert with some ice cream
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
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