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.
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 them 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 hands 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
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.
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.
Recipe 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.
Common Question
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!
📖 Recipe
Thermomix Cinnamon Rolls
Ingredients
For the dough
- 275 g full cream milk
- 50 g unsalted butter cut into cubes (see notes)
- 90 g white sugar
- 7 g packet fast active dried yeast
- 600 g baker's flour or plain flour
- 1 large egg
- ½ teaspoon salt
For the filling and topping
- 75 g unsalted butter softened
- 50 g soft brown sugar
- 2 teaspoons ground cinnamon
- 150 g icing sugar mixed with a little water until dropping consistency see notes
Instructions
- 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 30 minutes.
- During this time preheat oven to 190°C/375°F (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. Drizzle over the buns.
Jacquie Shea says
Loved these great for lunch boxes. Great recipee!
Judy says
Made these today... delicious..I added chopped apple.. really nice the dough is so lovely and light
Vicki says
So glad you enjoyed them, Judy and the addition of chopped apple sounds great! Vicki.
Sarah says
Made these tonight expecting to have them ready for a weekend brunch but no - they were so good, the family have sneakily polished them 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!
Sophie says
Made these with soy milk instead of regular milk and the dough came out fantastic! I was too lazy to wash the thermomix bowl in between making the dough and making the sauce and did it over the stove instead (if you do this definitely melt the butter first and then add in the brown sugar and cinnamon or it will split a bit when the sugar melts first).
Awesome recipe, will definitely be making these again and again!
Vicki says
Hi Sophie, so glad you enjoyed it, thank you for leaving a lovely comment. Vicki.