Ingredients
Dough
- 240 grams Milk
- 65 grams Butter
- 2 eggs
- 1 teaspoon salt
- 650 grams bread flour
- 100 grams caster sugar
- 10 grams 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 centimetre vanilla bean
- 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 onto Thermomat or into 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. - 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!
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. - Roll dough from long side and cut into 12 rolls (use your wonderful spatula). Place rolls in a lightly greased 23 x 33 cm baking tin lined with baking paper. 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 golden. While baking, prepare the icing. - Mill sugar together with vanilla bean into icing sugar 20 seconds on speed 9. (substitute 1/2 teaspoon pure vanilla essence or extract after milling sugar if you don't have vanilla bean)
Add 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 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 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.
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