Thermomix Cinnamon Rolls

Homemade Cinnamon Rolls drizzled with white icing

Thermomix Cinnamon Rolls

Big fluffy Cinnamon Rolls with a sweet cinnamon filling and topped with white icing.

Prep Time20

Cook Time25

Rise Time2 30

Total Time3 15

Course: Baking Recipes

Cuisine: Western

Keyword: thermomix cinnamon rolls

Servings:

Calories: 373kcal

Author: Vicki Newton

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 bakers 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.

Notes

Storage: Store the Cinnamon Rolls in an airtight container in the pantry for up to 3 days. Don't store in the fridge as they will be dry.

Nutrition