Print recipeCinnamon Scrolls
Create PDFCinnamon Scrolls
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Thermomix TM 31
Created: 2011-05-04 12:09
Changed: 2012-01-31 09:26
Total time: 22m
Preparation time: 10m
Baking time: 12m
ThermoMat Rolling Pin
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
IngredientsPlease enter ingredients in the following order;
300 g Self Raising Flour
90 g Butter , cut into chunks
150 g milk
60 g Butter
40 g Soft brown sugar
1 tsp cinnamon
150 g white sugar
1 tbsp boiling water
Pre-heat oven to 210C (190C gas)
Prepare a baking tray with a sheet of baking paper.
Place flour and butter into mixing bowl and mix 5 sec/speed 5 until mixture resembles breadcrumbs.
With lid set to locked position, knead 40 - 60 sec/ Interval Setting adding milk gradually through the MC hole until a soft dough is formed.
Turn out dough onto ThermoMat or baking paper and roll out dough into a rectangle approx. 25 x 40cm and 5mm thick.
Place all ingredients for filling into mixing bowl and mix 10 sec/speed 4 or until creamy mixture has formed.
Spread mixture evenly over dough rectangle.
Roll up dough from the long side and using a sharp knife (use plastic if using a ThermoMat), cut rolled up dough into 3cm pieces.
Place dough pieces, cut side up, on prepared baking tray and cook in the oven for 12 min or until golden brown.
Remove from oven and allow to cool while you prepare icing.
Weigh sugar in mixing bowl and mill 20 sec/speed 9 into icing sugar.
Add boiling water and mix 5 sec/speed 3 or until all sugar is incorpated and a smooth texture is achieved.
If you don't care about the colour of the icing you can use raw sugar, the icing will just be brown instead of white.