Deliciously soft and fluffy Thermomix Cinnamon Rolls drizzled in a simple white icing. They taste amazing with a morning coffee or can be served for afternoon tea or dessert.
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 for it. In Sweden it’s called kanelbulle, in Denmark, it is known as kanelsnegl, in Norway it is known as Skillingsboller, Kanelbolle and Kanelsnurr, and in Finland it is known as korvapuusti. (thanks to Wikipedia for this!). There is even a National Cinnamon Roll day on October 4th each year!
These melt in your mouth rolls are just like the traditional cinnamon rolls that are filled with a cinnamon sugar butter filling. Not good for the waistline but great to indulge now and then. I’ve used a simple white icing for the topping but another option would be to top them with a cream cheese frosting 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.
Tips on How to Make
Step 1-2: Start by making the dough in the Thermomix then leave in a warm place to rise for 1½. Once risen, knock back the dough and leave 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 4-5: Roll the dough into a large rectangle measuring approximately 23cm x 38cm then spread over the cinnamon mixture with a knife or spatula.
Step 6-7: Roll the dough into a log starting with the long end then 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 even results, I find it easy to cut the log into 3 equal pieces first then cut each piece into 4 so you have 12. Also, another tip is to cut the log as if you’re 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, shape each one into a round shape with your hands.
Step 8-9: 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. Bake in the oven for 25-30 minutes until lovely and golden then drizzle with icing.
A lot of Cinnamon Roll recipes call for a certain size tin to bake them in – either a round shape or rectangle. I personally don’t own one big enough so have just used a large baking sheet and they have come out just fine!
You could add some dried fruit or some chopped nuts to the mix.
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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
- 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 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 clingfilm or a tea towl 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.
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.