Ingredients
Dough
- 240 g full cream milk
- 75 g unsalted butter, cubed
- 65 g Unrefined Caster Sugar
- 2 tsp dry yeast
- 600 g bakers flour
- 1 free range eggs XL
- 1 tsp salt
Filling
- 100 g unsalted butter, Melted
- 100 g Unrefined Caster Sugar
- 1 tablespoon ground cinnamon
Icing
- 190 g Unrefined Sugar
- 15 g unsalted butter
- 35 g full cream milk
- 1 tsp vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add Milk, Butter & Sugar into the bowl 4min/37C/Speed1.5
2. Add yeast and stir 10sec/speed1
3. Add Flour, salt and egg mix 10sec/speed6
4. Knead 4min/Knead
"Dough mode" Transfer dough to a larger bowl and let sit for 1-1.5 hours till dough has doubled in size
Preheat oven to 180 and line a square cake tin with baking paper. Set aside
Once the dough has doubled in size, punch it down and place on a non-stick surface e.g. lightly floured bench, thermo mat or equivalent.
Roll the dough out to a rectangle shape about 2-3mm in thickness. Make the filling (recipe below). Brush a thick layer of the filling on top. Some of the filling will come out when you roll it, which is normal.
Roll the dough up tightly from one long side. Using a serrated knife cut the roll into 11-12 slices (you may end up with a odd amout but I just place it on the end), placing the cut scrolls into the prepared pan side by side. Let the scrolls sit for 15mins to rest.
Place scrolls into the oven and bake for 25-30 minutes.
While the scrolls are baking make the icing (recipe below). Allow the scrolls to cool for no longer than 5 minutes and pour the icing over the top. If you like lots of icing I recommend doubling the icing recipe as I only drizzle it over rather than pour over each individual scroll.
1. In a clean bowl add butter and Sugar 3min/40C/Speed2
2. Add Cinnamon 15sec/speed2
1. In clean bowl add sugar, butter, milk and vanilla 3min/40/2.5
*If using unrefined sugar mix for further 10sec/sp4. I find it breaks it up a bit more
DOUGH
FILLING
ICING
Tip
You can use refined sugar. Unrefined is my preference.
Thermomix Model
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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!
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
made once and the icing was crunchy.
second time I made them I used icing sugar. Perfect 🤩
So good! I tried these with cinnamon and another batch with Nutella! Amazing both times.
First time cinnamon scroll maker here!
these were easy and delicious!!
Just made these they turned out perfect. So easy to make.
Thanks for such a great recipe.
Very yummy,my first time at making dough and they came out beautiful. My son came home for lunch and has already got into them, said they smelt and tasted beautiful. Thank you
instead of making the filling i had some left over fruit mince pie mix which i spread over the dough the added 1 grated apple on top of the fruit mince pie mix.
i then proceeded with the recipe as stated. it was very yummy and a hit with the family.
PS i used plain flour and white sugar in the icing and it was very successful
so yummy I added custard and apple ito them
Worked out great! Thanks....just a note - I found the unrefined sugar confusing - I ended up using castor sugar for dough and filling and icing sugar mixture for icing.
Nom Nom Nom! I've never eaten a Cinnamon Scroll before so nothing to compare it too but these were delish
and easy to make.
OMG!!! not only does my house smell delishious, but they also taste devine too
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