Cinnamon Rolls with Cream Cheese Frosting

Makes 20 scrolls Prep Time 2 hours 30 minutes   Cook Time 20 minutes   Rated:

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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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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