Thermomix Cinnamon Rolls

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Deliciously soft and fluffy Thermomix Cinnamon Rolls drizzled in a simple white icing. They taste amazing with morning coffee and also for afternoon tea or dessert.

Homemade Cinnamon Rolls on wire baking rack drizzled with white icing

FEATURED REVIEW
"Made these tonight expecting to have them ready for a weekend brunch but no - they were so good, the family have sneakily polished the off and I need to make another batch! Amazing cinnamon rolls, baked them tighter together in a big cake tin so they could be presented as a tear apart, worked perfectly!"
SARAH

Cinnamon Rolls are also known as Cinnamon Buns, Cinnamon Scrolls, Cinnamon Danish and Cinnamon Swirls. They originate from Scandinavia, and each country has its own name.

I've used a simple white icing for the topping. Still, another option would be to top them with cream cheese icing, which is how they are typically served in North America.

They are great to make at the weekend when you have lots of time on your hand as they take about 3½ hours from start to finish due to the 3 rising times.

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How to Make Thermomix Cinnamon Rolls
Top Tip
To Make Ahead and Freeze
Common Question
More Thermomix Baking Recipe
📖 Recipe
Comments

How to Make Thermomix Cinnamon Rolls

Steps 1-2: Start by making the dough in the Thermomix, then leave it in a warm place to rise for 1½ hours. Once risen, knock back the dough and leave it to rise again for another ½ hour.

Step 3: Make the cinnamon filling in the Thermomix by mixing sugar, cinnamon and butter together until smooth.

Step 4: Roll the dough into a large rectangle measuring approximately 23cm x 38cm.

Step 5: Spread over the cinnamon mixture with a knife or spatula.

Step 6: Roll the dough into a log, starting with the long end.

Step 7: To cut: cut a cm off each end first - this is because the ends won't have as much cinnamon filling in them. Then cut the log into 12 pieces. For precise results, I find it easy to cut the log into 3 equal pieces first, then cut each piece into 4, so you have 12.

Top Tip

Dip the knife in flour and cut the log as if slicing a loaf of bread. This helps to retain the round shape so it doesn't get squashed. If the rolls do become a little squashed, form each one into a rounded shape with your hands.

Step 8: Preheat the oven and lay the rolls swirled side up on a baking tray, allowing 2-3cm between each one and leave to rise again for ½ hour whilst the oven is heating up.

Step 9. Bake in the oven for 25-30 minutes until lovely and golden, then drizzle with icing.

To Make Ahead and Freeze

I've only made these Cinnamon Rolls fresh. If you would like to make ahead and freeze them, then The Spruce Eats has a helpful article on different ways to freeze them before and after they've been baked. You can read the article here.

Common Question

Do you need a specific size tin to make Cinnamon Rolls

Many Cinnamon Roll recipes call for a specific size tin to bake them in - either a round shape or a rectangle. I personally don't own one big enough, so I have just used a large baking sheet, and they are always successful!

More Thermomix Baking Recipe

📖 Recipe

Yield: 12

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 2 hours 30 minutes

Total Time: 3 hours 15 minutes

Deliciously scrumptious big fluffy Cinnamon Rolls with a sweet cinnamon filling and topped with white icing.

Ingredients

For the dough

275g full cream milk
50g unsalted butter, cut into cubes
90g white sugar
7g packet fast active dried yeast
600g bakers flour (bread flour)
1 large egg
½ teaspoon salt

For the filling and topping

75g unsalted butter softened
50g soft brown sugar
2 teaspoons ground cinnamon
150g icing sugar mixed with a little water until dropping consistency

Instructions

Start by making the dough: Place the milk, butter, sugar and yeast into the Thermomix bowl and heat for 2.5 mins/37°/speed 2.
Add the flour, egg and salt and mix for 10 sec/speed 6. Scrape down the bowl then knead for 4 mins/knead function.
Turn the dough out onto a lightly floured surface and knead into a ball. Transfer to a large greased bowl and cover with a tea towel or cling film and leave in a warm place to prove for 1½ hours.
Once risen, take the dough out of the bowl and knead it again to knock out the air bubbles. Return to the greased bowl, cover and leave to prove for a further ½ hour.
After ½ hour, transfer the dough onto a lightly floured surface and roll into a large rectangle with a rolling pin measuring approximately 23cm x 38cm.
To make the cinnamon filling: Mix together the butter, brown sugar and cinnamon in the Thermomix bowl for 90 sec/37°/speed 3 until melted. Spread the mixture evenly over the dough with a palette knife or spatula. (See recipe post for step by step photos).
Roll the dough tightly into a log starting at the long end then cut into 12 even rolls. (see recipe post for tips on how to cut and shape them).
Place the rolls 2-3cm apart swirled side up on a baking tray lined with baking paper. Loosely cover with greased cling film or a tea towel and leave to rise in a warm place for 30min.
During this time preheat oven to 190°C/ 170°C fan.
Remove the cling film and bake in the oven for 25-30 mins until golden and well risen.
Five minutes before buns have finished baking, sift the icing sugar into a bowl and mix in just enough water to make icing with a smooth, thick, spoonable consistency.

Notes

Store them for 2-3 days in an airtight container at room temperature. We recommend not storing them in the fridge as it dries them out.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 109mgCarbohydrates: 64gFiber: 2gSugar: 25gProtein: 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.