Ingredients
Dough
- 240 grams Milk
- 65 grams Butter
- 2 eggs
- 1 teaspoon salt
- 650 grams bakers flour
- 100 grams sugar
- 2 sachet dry yeast
Filling
- 250 grams brown sugar, to taste, dark or light
- 65 grams Butter, room temperature
- 2 1/2 tablespoons cinnamon
Icing
- 250 grams raw sugar
- 55 grams Butter
- 125 grams cream cheese
- 1 teaspoon natural vanilla extract
- 1/8 teaspoon salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Weigh milk and butter into TM mixing bowl. Heat on 50 degrees C for 3 min on speed 1.
Add remaining dough ingredients in order given. Process 15 seconds on speed 7 to make a rough dough. Then Knead 2 minutes on
"Dough mode" .
Turn dough out into stainless steel bowl and let prove for 1 hour or until doubled.
Roll out dough on Thermomat or lightly floured surface to 35 x 50 cm rectangle (love the Thermomat built-in-ruler!). Let rest while preparing filling. (use the pink silicone mat - the whole size of it!!!) - Two options:
a. Spread dough with softened 65 g butter, sprinkle evenly with brown sugar and cinnamon. Yes, this is 2-and-a -half TABLEspoons
This recipe is very caramel-and-cinnamon-y!
***Use your fingers to smear the softened butter over the surface of the dough , right to the edge of the dough. Make sure you do not miss any edges. While your fingers are buttery grease the big baking tray at the same time - see below
ORif you prefer,
b. you can weight the filling ingredients into the TM bowl and mix 10 sec on speed 4 until creamy, then spread the pre-blended filling on the dough: your choice! Whatever you find easiest. - Grease the big white baking dish (25cm x 35cm) by smearing extra softened butter all over the dish.
(sides and base). This will help the dough and mixture cook. - Roll dough from long side and cut into 1 inch rounds. Place rolls in a buttter greased 25 x 35 cm baking tin lined. Cover an let rise for 30 minutes; meanwhile, preheat your oven to 200 degrees C.
Bake in a preheated oven for approx 15 minutes, or until the dough is cooked. Do not let too golden or else the scrolls will be crunchy (you want them soft and pillowy)
Prepare the icing when the dough has only a few minutes left in the oven. It is easier to spread when the icing is hot. - Mill icing sugar 20 seconds on speed 9.
Add Vanilla Extract, butter, cream cheese and salt. Heat on 37 degrees for 2 minutes on speed 2.
Spread icing on rolls while still hot out of the oven. Trust me - Instead of the final "cover and let rise 30 minutes", after you have placed your big yum cinnamon rolls in the baking tin, cover and refrigerate overnight.
Put them straight from the fridge into the pre-heated oven and enjoy them fresh-baked the next morning.
Dough
Filling
Icing
Optional Make-ahead Method!
Tip
This is the "real thing", a Clone of a Cinnabon Cinnamon Roll, simply the world's most famous, sweet, gooey, scrumptious cinnamon roll. Once you've tried it, you'll never go back to making scone-dough cinnamon rolls.
Thermomix Model
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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
When you mention refridgerate, does it mean putting them into the freezer or just the refridgerator compartment?? Thanks.
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