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Chelsea Buns (cinnamon scrolls)


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4

Ingredients

16 portion(s)

Dough

  • 300 grams full cream milk
  • 10 grams dried yeast
  • 40 grams raw sugar
  • 50 grams Butter
  • 5 grams salt
  • 500 grams Bakers flour

Filling

  • 60 grams Butter
  • 20 grams Raw/White Sugar
  • 20 grams brown sugar
  • 1 heaped teaspoon cinnamon
  • 65 grams pecan nuts
  • 120 grams sultanas

Topping

  • 150 grams sugar
  • 25 grams Boiling water
5

Recipe's preparation

    Dough
  1. 1.  Add milk, yeast, sugar and butter to the bowl, heat 2 min/37 deg/Speed 1.


    2.  Add flour and salt. Mix 10 sec/Speed 6


    3.  Knead 2 min/Closed lid/dough mode


    4.  Roll into a ball and place in a greased bowl or Thermomat. Cover and allow to double in size (30 to 40 min)


    5.  Prepare filling (See below) and set aside.


    6.  Preheat oven to 180 degrees( fan forced).


    7.  Divide into 2, keep 1 piece covered while rolling out the other into a 30cm by 20cm rectangle.


    8.  Using a spatula, spread the filling evenly over the dough.


    9.  Sprinkle half the chopped nuts and sultanas over the dough.


    10.  Roll up tightly into a tube and cut into 8 to 10 even portions.  (I find a piece of kitchen string works best or an oiled knife).


    11. Place portions on a lined baking tray/deep pan pizza tray, a few centimetres apart so that they will end up touching each other after the second proving.


    12.  Repeat rolling and filling procedure for second piece of dough and place on tray.


    13.  Cover and allow dough to rise until doubled in size.


    14.  Bake for 20 to 25 mins or until golden brown.  Tops should sound hollow when done.


    15.  Allow to cool on tray, prepare topping (see below) immediately before use.


    16.  Pour/brush icing over while still buns and icing are still warm.


     


     


     


     

  2. Filling


     


    1.  Place pecans in bowl and pulse Closed lid/TURBO several times until chopped, remove from bowl and set aside.


    2.  Place butter (if cold, chopped into 1cm cubes), sugars and cinnamon in bowl and process 10 sec/ Speed 6, scrape down sides and repeat until well combined.


     


     

  3. Topping


     


    1.  Place sugar in bowl, mill 12 sec/ speed 10.


    2.  Add hot water and mix 15 sec/speed 3.


     

10

Accessories you need

11

Tip

Any left overs, I freeze on the day and they defrost beautifully.

If you want a more solid icing to sit on top of the buns, allow buns to cool completely before pouring icing over.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Yummy!

    Submitted by Louiserp on 5. October 2014 - 17:52.

    Yummy!

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  • What temperature should they

    Submitted by Nana Rie on 21. June 2014 - 19:51.

    What temperature should they be baked at?

     

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  • I also used just plain flour

    Submitted by MissWendy on 11. June 2014 - 18:48.

    I also used just plain flour and then ommitted the pecans and sultanas.  I didn't do the topping as I'm trying to limit sugar - they are still super yummy!

     

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  • Yum yum yum!!! These are

    Submitted by GJE on 19. May 2014 - 14:46.

    Yum yum yum!!! These are perfect! I didn't have bakers flour so I used half plain and half white bread mix  tmrc_emoticons.)

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  • I used plain flour and they

    Submitted by Claireburns on 6. April 2014 - 21:51.

    I used plain flour and they worked a treat! Great recipe 

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  • These turned out beautiful

    Submitted by pamzella on 15. March 2014 - 16:57.

    These turned out beautiful until it came to the icing. Mine went sugary and I could not make the sugar dissolve even after putting it on the stove. I followed the instructions so I don't know what the problem was.

    Lovely buns.

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  • Oh my goodness....these are

    Submitted by mellyc on 11. March 2014 - 13:24.

    Oh my goodness....these are WONDERFUL!   Not too sweet, not too sickly, just perfect and so easy to make.  Thank you so much for this recipe.  I'll be making these again....and again...and again!   Big Smile

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  • Sorrytought I'd double

    Submitted by Simple Pleasures on 5. March 2014 - 17:59.

    Sorrytought I'd double checked te recipe, 500g all updated now

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  • Thanks thought I'd double

    Submitted by Simple Pleasures on 5. March 2014 - 17:58.

    Thanks thought I'd double checked that recipe, all fixed now

     

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  • Ingredients is missing how

    Submitted by jdunstan on 3. March 2014 - 22:22.

    Ingredients is missing how much flour. 

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