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Sticky Cinnamon Scrolls


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Ingredients

16 piece(s)

Sticky Cinnamon Scrolls Dough

  • 90 g Butter
  • 375 g Milk
  • 75 g sugar
  • 2 tsp dry yeast
  • 1 tsp salt
  • 600 g flour

Sticky Cinnamon Scroll Filling

  • 4 tsp cinnamon
  • 120 g sugar
  • 100 g Butter

Sticky syrup

  • 50 g water
  • 60 g sugar
  • 6
    2h 40min
    Preparation 2h 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Line 1 x 30cm or 2 x 20cm cake tins with baking paper.
  2. Dough
  3. Melt butter 2 mins, at 75 degs, sp 1. Add milk, sugar and yeast.
    Warm for 2 mins at 37 degs, sp1. Leave 2 mins, then add salt and flour.
    Dough modeKnead 3 mins
    Place dough in oiled bowl, cover with a clean tea towel and leave to double in size in a warm spot for approximately 1 hour 30 mins.
    Roll out dough to a 60cm x 30 cm rectangle.
  4. Mix cinnamon and sugar together. Spread softened butter all over the rolled out dough with a spatula or brush, then sprinkle with the cinnamon sugar mix. Roll up along the long side and cut into 3-4 cm length rolls. You'll end up with approxmiately 15-20 scrolls. Arrange rolls cut side up in the tin(s). Cover with the tea towel and leave again for 30 mins to rise.
  5. Pre-heat oven to 220c degs conventional or 200c fan, place a small dish of water in the oven to create a moist environment (or use oven moisture setting if you have one) and bake for 20-25 mins until golden and deliciously fragrant.

    While the scrolls are cooking pop water and sugar in a small pot and bring to the boil for a few minutes, or place in the Thermomix at 120c for 5 mins, sp2.

    When the buns are cooked, brush the sticky syrup all over the buns as soon as they come out of the oven.
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Accessories you need

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Tip

Enjoy warm or cooled, although it's pretty hard not to eat them straight out of the oven.

They are best eaten on the day of cooking but the dough and the scrolls finished up to the point of baking, freeze well.


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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