Cinnamon scrolls by Muzzy71. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Cinnamon scrolls

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

12 portion(s)

Cinnamon scrolls

275 g water
5 teaspoons dried instant yeast
550 g Flour, bakers
1 teaspoons salt
2 teaspoons bread improver
20 grams sugar
45 grams Butter

For filling

200 grams brown sugar
100 grams Butter
2 teaspoons cinnamon, Ceylon

Frosting

200 g Betty Crocker vanilla frosting

Add to shopping list

6

1h 45min

Preparation 1h 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
9

Recipe's preparation

Instructions

Add all ingredients to the bowl in the order listed and combine on speed 3 for 40 seconds

Knead for 8 minutes

Transfer onto bench and shape into round ball and place in bowl and leave to prove (approx 20 minutes)

Tip dough onto bench and flatten all air out and shape into a large rectangle

Mix butter, cinnamon and brown sugar in seperate bowl and spread over rectangle (leaving approx 1 inch at top of dough)

Roll dough tightly and the cut into scrolls with fishing wire or dental floss about 1.5 cm wide

Place in lined baking tray and prove until the scrolls double in size (you may need to spray with misty water to keep scolls from drying out)

Once the scrolls have doubled in size, place in pre-heated oven (160 deg c) for approx 15 minutes or until golden brown

Once cooled, top with Betty Crocker vanilla icing and serve warm

If not eaten immediately, freeze and these will thaw as freshly baked on the day you wish to eat them

Accessories you need

Spatula TM5/TM6
buy now

Tip

Purchase Betty Crocker vanilla frosting for the icing

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.