Ingredients
12 portion(s)
Dough
- 240 grams Milk
- 65 grams Butter
- 2 eggs
- 1 teaspoon salt
- 650 grams bakers flour
- 100 grams sugar
- 10 grams dry yeast
Filling
- 250 grams brown sugar, to taste, dark or light
- 65 grams Butter, room temperature
- 2 1/2 tablespoons cinnamon
Icing
- 250 grams raw sugar
- 55 grams Butter
- 125 grams cream cheese
- 1 centimetre vanilla bean
- 1/8 teaspoon salt
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6
35min
Preparation 20minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created for
TM 31
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91st main course Dessert Main course Side dish Afternoon tea Breakfast Brunch Snack Supper Alcohol-free Vegetarian Autumn Christmas Easter Father's Day Grandparent's Day Mother's Day New Year’s Eve Spring Valentine’s Day Winter Baking Chef recipes Cooking for large family Cooking for students Creative American Birthday Buffet Everyday Holiday Party Bread Praline/sweets Roll USA
Recipe's preparation
Weigh milk and butter into TM mixing bowl. Heat on 50 degrees C for 3 min on speed 1.
Add remaining dough ingredients in order given. Process 15 seconds on speed 7 to make a rough dough. Then Knead 2 minutes on "Dough mode" .
Turn dough out onto Thermomat or into bowl and let prove for 1 hour or until doubled.
Roll out dough on Thermomat or lightly floured surface to 35 x 50 cm rectangle (love the Thermomat built-in-ruler!). Let rest while preparing filling.
Two options:
a. Spread dough with softened 65 g butter, sprinkle evenly with brown sugar and cinnamon. Yes, this is 2-and-a -half TABLEspoons This recipe is very caramel-and-cinnamon-y!
ORif you prefer,
b. you can weight the filling ingredients into the TM bowl and mix 10 sec on speed 4 until creamy, then spread the pre-blended filling on the dough: your choice! Whatever you find easiest.
Roll dough from long side and cut into 12 rolls (use your wonderful spatula). Place rolls in a lightly greased 23 x 33 cm baking tin lined with baking paper. Cover an let rise for 30 minutes; meanwhile, preheat your oven to 200 degrees C.
Bake in a preheated oven for approx 15 minutes, or until golden. While baking, prepare the icing.
Mill sugar together with vanilla bean into icing sugar 20 seconds on speed 9. (substitute 1/2 teaspoon pure vanilla essence or extract after milling sugar if you don't have vanilla bean)
Add butter, cream cheese and salt. Heat on 37 degrees for 2 minutes on speed 2.
Spread icing on rolls while still hot out of the oven. Trust me
Instead of the final "cover and let rise 30 minutes", after you have placed your big yum cinnamon rolls in the baking tin, cover and refrigerate overnight.
Put them straight from the fridge into the pre-heated oven and enjoy them fresh-baked the next morning.
Dough
Filling
Icing
Optional Make-ahead Method!
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
This is the "real thing", a Clone of a Cinnabon Cinnamon Roll, simply the world's most famous, sweet, gooey, scrumptious cinnamon roll. Once you've tried it, you'll never go back to making scone-dough cinnamon rolls.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Add a commentAmazing! ...
Amazing!
I used the overnight method, and they were perfect. I kneaded for 3 minutes instead of 2, and halved the sugar in the filling and icing. I also only used 1tbsp of cinnamon for the filling, and that was plenty for our taste. I only used about half the icing, and as you can see in the photo that was plenty.
These are amazing! How is it best to store them?...
These are amazing! How is it best to store them? In a hot climate. Thanks
Oh my goodness- the smell of the house while this...
Oh my goodness- the smell of the house while this baked was run real!
they tasted just as good (if not better) than my local cinny scroll shop.
I reduced the filling sugar but next time will reduce to half and also I don't both with the icing.
I found some of the joins (two scrolls) were a little doughy but the rest all cooked- next time I will try placing a slightly further apart on the tray to allow expansion room.
Easy to make- loved it! Thanks for sharing😁
Easy and Delish!...
Easy and Delish!
First time making these scrolls so took on board the suggestions of others and halved the sugar in the filling and the icing and they were still beautiful and sweet.
Although I like my scrolls soft and fluffy (as opposed to dry), the middle ones were rather raw. I just scraped off the icing and popped them in the air fryer for a bit......very interesting result! 😜
I think next time I'll give them 10mins @ 200° and another 10mins @ 180°. 🤔
Thank you for a great recipe.
Used regular flour. Halved the amount of sugar in...
Used regular flour. Halved the amount of sugar in the filling. And just made white icing out of icing sugar with a little bit of water. They were very tasty - a hit with the family!
I forgot to put the sugar in the dough and used...
I forgot to put the sugar in the dough and used plain flour. They turned out fine. I did; however, have trouble spreading the filling. It only covered half of the rolled out dough. I had to make another batch and I'm sure you can imagine how thick the filling was once they were cooked. Fortunately, I read the comments and between the two batches of filling I only had 250g of sugar. I put around 80g in the icing and it was pushing the boundaries of being sweet.
Very sweet so I will halve icing next time. Easy...
Very sweet so I will halve icing next time. Easy to make and family loved them
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I was a bit scared reading all the comments- but...
I was a bit scared reading all the comments- but didn't find them overly sugary. I tipped upside down as mentioned below to let the gooeyness settle
back in- I will reflip next time for the topping however. I think it would stay better in the uneven tops- instead of the flat bottom.
as mentioned below I think the dough could be better with a longer knead time.
I have just made these and Holy dooley, they are...
I have just made these and Holy dooley, they are amazing!
I love this recipe, the first time I made these...
I love this recipe, the first time I made these was with this recipe and they turned out beautifully. My huband loves them, the Teachers at School love them and what is even better they were quite simple and fast to make.
These were amazing. They were soft and fluffy and...
These were amazing. They were soft and fluffy and were enjoyed by all. I did not use this icing as the family wanted a different icing.
Absolutely loved these....
Absolutely loved these.
Took them for morning tea at work and they were devoured within minutes.
10/10 recommend this recipe.
SO E A S Y
Anastasia.Wilhelm:...
Anastasia.Wilhelm:
I used plain no worries
Can someone advise if I can just use plain flour...
Can someone advise if I can just use plain flour instead of bakers flour? Would it change the end result a lot? Thanks!
These were just like Cinnabon. I made single ones...
These were just like Cinnabon. I made single ones which were delicious.
Taste exactly like Cinnabon! I halfed the icing,...
Taste exactly like Cinnabon! I halfed the icing, used cream (didn't have cream cheese) and worked out amazing
wow... yum. very decadent but a real hit
wow... yum. very decadent but a real hit
These turned out beautiful.. definitely very sweet...
These turned out beautiful.. definitely very sweet but taste amazing!
Sami
DeliciousSooooooo delicious, thanks for the recipe...
AmyOsa: Hi, I quite often leave them in the fridge...
AmyOsa: Hi, I quite often leave them in the fridge over night and cook them the next morning. I have seen another similar recipe suggesting refrigerating them for no more than 24 hours.
ScrollsCooked these for 30 minutes and...
How long can you prepare earlier and leave in...
How long can you prepare earlier and leave in fridge for?
(No Subject)
super impressed with these!! They're too good.
As with most comments I reduced the sugar by half maybe even a bit less and they're still very sweet.
omg, so tasty, tried first time today and they are...
omg, so tasty, tried first time today and they are delicious, definitely will make them again
Absolutely delicious cinnamon rolls that reminded...
Absolutely delicious cinnamon rolls that reminded us of the Cinnabons rolls we enjoyed in America. We halved the sugar in the filling and the icing and they were still very sweet. We'll definitely be making these again. Thanks for the great recipe
This recipe is the best I've tried so far! I...
This recipe is the best I've tried so far! I already made them 3 or 4 times BUT believe me, nobody needs the amount of sugar this recipe asks for 😂 I keep the sugar in the dough but in the filling and icing I use 100 gram less each. And they are still RIDICULOUSLY SWEET! Next time I will try half the sugar
I also cut the dough into 16 rolls and bake for the given time. Previously I needed to extent the baking time as the rolls were bigger and 15 mns was not enough.
My family found these ok. The dough was not as...
My family found these ok. The dough was not as light as I thought it could be. It may be the way we did it thou.
(No Subject)
Amazing recipe.
I don't even like cinnamon scrolls but managed to scoff a few of these before kids and hubby attacked them
Thank you
Perfect - needed a tad longer than 15 minutes....
Perfect - needed a tad longer than 15 minutes. Made them as a request from my daughters 26th Birthday in lockdown !! All the family were very happy with the nomnom!!!!
Disappointed as I've been wanting to make this...
Disappointed as I've been wanting to make this recipe for a while now. Got up early on Easter morning to make them but did not realise that my bakers flour was wholemeal. I continued as i did not want to waste ingredients. They came out ok but i am looking forward to making them again soon and will add an edit to my comment.
These cinnamon rolls are really good, for sure as...
These cinnamon rolls are really good, for sure as good as cinnabons! The only change I would make is halving the amount of sugar in both filling and icing, as I found it was way too much. Thanks for sharing
These are truly amazing. I have made them twice...
These are truly amazing. I have made them twice now and my kids literally beg me to make more. Super easy and it has taken my reluctance of making cinnamon buns away.
Looks yum. The preparation or cooking time is...
Looks yum. The preparation or cooking time is incorrect for this recipe.
These were delish! Halved the amount of sugar in...
These were delish! Halved the amount of sugar in the icing as others suggested - i have a sweet tooth and these were really sweet!! (Still great though). Made them smaller in size and a few without the icing for kids lunchboxes. Hit from everyone.
OMG these are amazing. i really must make them...
OMG these are amazing. i really must make them again soon
Loved this recipe, I used buttermilk in place of...
Loved this recipe, I used buttermilk in place of milk. I will definitely be making these again, next time I will add some peacan nuts on the bottom 😍
Delicious!!...
Delicious!!
Very easy to make and super tasting. The dough is lovely, not too light but not heavy at all, simply perfect!! I highly recommend these Cinnamon Rolls.
I have made these a few times and they are...
I have made these a few times and they are amazing. I recently went to the US and tried a 'real' Cinnabon, and these are better!! I use half the sugar in the filling, and also make half the icing recipe and it is plenty and perfect for our family! Thanks for this delicious recipe, absolutely love it!
Amazing gone within minutes
Amazing gone within minutes
Made these and they are amazing!!! Everyone loved...
Made these and they are amazing!!! Everyone loved them. Will defineately make again maybe will try adding choc chips to the cinnamon mix (no such thing as too much chocolate-right?) we'll see. Thanks for the recipe
They are the best cinamon Rolls I have made.
They are the best cinamon Rolls I have made.
They are the best cinamon Rolls I have made.
They are the best cinamon Rolls I have made.
Omg so delicious!!!! Will definitely make again!...
Omg so delicious!!!! Will definitely make again! Just pretend you don’t know how much sugar is in them Thanks for the recipe
I took these to work and everybody LOVED THEM! I...
I took these to work and everybody LOVED THEM! I got comments all day about how they couldn't stop thinking about the buns. Massive hit.
Brilliant recipe! ...
Brilliant recipe!
The 12 scrolls the recipe makes are MASSIVE. Could easily make 24 smaller ones. The dough is soft, the cinnamon filling is perfect, & the vanilla cream cheese frosting is SCRUMPTIOUS!! Any sweet scroll lover will appreciate these fresh from the oven. My husband & I started with half a scroll each, but went back for more. My boys gave them 10/10. Thankyou so much for the recipe Marmie, can’t wait to make another batch.
Nikkadilly
I made a glaze with icing sugar and water for on...
I made a glaze with icing sugar and water for on top of mine instead of the cream cheese icing. They were already so rich. But so delicious
Oh my.... So delicious! A huge hit a work -...
Oh my.... So delicious! A huge hit a work - prepared the night before and baked fresh in the morning so arrived with warm buns for the team...
Absolutely fantastic... tastes great, although...
Absolutely fantastic... tastes great, although very very sweet. Will definitely make again. NB Made these again in July 2020 and it really is way too sweet and will redduce sugar next time.
Just made these for school holidays - delicious!...
Just made these for school holidays - delicious! Didn’t do the icing and they were still fabulous. We dusted them with icing sugar only.