Ingredients
Dough
- 240 grams Milk
- 65 grams Butter
- 2 eggs
- 1 teaspoon salt
- 650 grams bakers flour
- 100 grams 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 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
Wow! Made the scrolls ahead of time and put in the fridge overnight. They didn't grow overnight, but once back to room temperature I put them in the oven while it heated up, and then cooked for about 35 minutes. Delicious!
Amazing!
I used the overnight method, and they were perfect. I kneaded for 3 minutes instead of 2, and halved the sugar in the filling and icing. I also only used 1tbsp of cinnamon for the filling, and that was plenty for our taste. I only used about half the icing, and as you can see in the photo that was plenty.
These are amazing! How is it best to store them? In a hot climate. Thanks
Oh my goodness- the smell of the house while this baked was run real!
they tasted just as good (if not better) than my local cinny scroll shop.
I reduced the filling sugar but next time will reduce to half and also I don't both with the icing.
I found some of the joins (two scrolls) were a little doughy but the rest all cooked- next time I will try placing a slightly further apart on the tray to allow expansion room.
Easy to make- loved it! Thanks for sharing😁
Easy and Delish!
First time making these scrolls so took on board the suggestions of others and halved the sugar in the filling and the icing and they were still beautiful and sweet.
Although I like my scrolls soft and fluffy (as opposed to dry), the middle ones were rather raw. I just scraped off the icing and popped them in the air fryer for a bit......very interesting result! 😜
I think next time I'll give them 10mins @ 200° and another 10mins @ 180°. 🤔
Thank you for a great recipe.
Used regular flour. Halved the amount of sugar in the filling. And just made white icing out of icing sugar with a little bit of water. They were very tasty - a hit with the family!
I forgot to put the sugar in the dough and used plain flour. They turned out fine. I did; however, have trouble spreading the filling. It only covered half of the rolled out dough. I had to make another batch and I'm sure you can imagine how thick the filling was once they were cooked. Fortunately, I read the comments and between the two batches of filling I only had 250g of sugar. I put around 80g in the icing and it was pushing the boundaries of being sweet.
Very sweet so I will halve icing next time. Easy to make and family loved them
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I was a bit scared reading all the comments- but didn't find them overly sugary. I tipped upside down as mentioned below to let the gooeyness settle
back in- I will reflip next time for the topping however. I think it would stay better in the uneven tops- instead of the flat bottom.
as mentioned below I think the dough could be better with a longer knead time.
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