Cinnamon Rolls with Cream Cheese Frosting
This is my attempt at recreating the famous Cinnabon
Bakery bun, the aroma of which is enough
to drive a rational dieter insane.
Make these at your peril
and be warned: they are off the charts more-ish.
This recipe first appeared in For Foods Sake, my very first cookbook after I left Thermomix in Australia as their recipe developer way back in the olden days when there was just the TM31 in existence. I still love my TM31, it is a real workhorse. We only make these once a year. I have learned that if I make them more often, I grow in places I don't want to grow as there is no way you can stop at one.
To dry vanilla bean, place it into a 140ºC oven for around 20 minutes. This will make the vanilla bean brittle and it will mill very easily into a fragrant powder.
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- 20 Grams Yeast-fresh or 2 tsp dried yeast
- 2 eggs
- 60 Grams Butter BUY
- 250 Grams full-cream milk
- 80 Grams Raw Caster Sugar BUY
- Pinches Pink Salt Flakes BUY
- 650 Grams Bakers or Strong Flour BUY
- 1 Cinnamon Stick(s)
- 1 dried vanilla bean (see tip)
- 140 Grams dark brown sugar
- 50–60 Grams Butter at room temperature BUY
- 100 Grams Cream Cheese
- 2 Teaspoons Vanilla Bean Paste BUY
- 100 Grams icing sugar
- 50 Grams Butter BUY
Place yeast, eggs, butter, milk and 1 teaspoon of the sugar into the Thermomix bowl and warm 2 min/37°C/speed 2.
Add remaining dough ingredients and mix 10 sec/speed 6.
Knead 3 min/Interval/dough setting.
Turn out onto a silicone mat and knead by hand into a tight ball. Wrap in mat or place into a well-buttered glass or ceramic mixing bowl and cover with plastic wrap. Allow dough to double in size. (See Tip: Amish Soft Pretzels.) Butter a large rectangular baking dish and set aside.
To make the filling, place cinnamon stick, dried vanilla bean and brown sugar into the Thermomix bowl and mill 20 seconds/speed 10.
When the dough has risen, roll out into a large rectangle. Allow to rise again for 10 minutes, covered with a clean cloth.
Dot the surface of the dough with softened butter and then spread the spiced sugar mixture across evenly. Roll up, into a long sausage shape and cut through in 5-centimetre thick rounds. Place cut side up in greased baking dish. Allow to rise again for 30 minutes.
Meanwhile, preheat oven to 200°C.
When scrolls have risen sufficiently so that they touch each other, place into oven, reduce the temperature to 180°C and bake for 15 to 20 minutes until golden and fragrant.
While they are baking, make frosting by placing all ingredients into clean, dry Thermomix bowl and blend 10 seconds/ speed 5. Scrape down sides of bowl and repeat.
Spread frosting over scrolls while they are still warm, but not hot. Eat the same day.
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