We recreated 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. Make a batch, eat a batch, pretty much.
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.
TIPS:
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.
To prove your bread dough on a cold day, place it into your oven, with the oven light switched on. This is generally around 40°C and is the perfect temperature to help the yeast activate. Alternatively, you can place an insulated serving bowl of boiling water into the bottom of your oven, with the dough on the shelf above. The residual steam and heat will help the rise.
Make sure you take a look at some of our other delicious bakery items, there are so many!
Brioche Pistachio Scrolls with Lemon
Orange Sugar and Cinnamon Danish Pastry Twists
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Dough:
- 20 Grams Yeast-fresh or 2 tsp dried yeast
- 2 eggs
- 60 Grams butter BUY
- 250 Grams whole milk BUY
- 80 Grams raw caster sugar BUY
- Pinches pink salt flakes BUY
- 650 Grams bakers or strong flour
-
Filling
- 1 cinnamon stick(s)
- 1 dried vanilla bean (see tip)
- 140 Grams dark brown sugar
- 50–60 Grams butter at room temperature BUY
-
Frosting
- 100 Grams cream cheese
- 2 Teaspoons vanilla bean paste BUY
- 100 Grams Ten Times sugar (icing sugar) or pure icing sugar Recipe
- 50 Grams butter BUY
Do
- 1
Place yeast, eggs, butter, milk and 1 teaspoon of the sugar into the Thermomix bowl and warm 2 min/37°C/speed 2.
- 2
Add remaining dough ingredients and mix 10 sec/speed 6.
- 3
Knead 3 min/Interval/dough setting.
- 4
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) Butter a large rectangular baking dish and set aside.
- 5
To make the filling, place cinnamon stick, dried vanilla bean and brown sugar into the Thermomix bowl and mill 20 seconds/speed 10.
- 6
When the dough has risen, roll out into a large rectangle. Allow to rise again for 10 minutes, covered with a clean cloth.
- 7
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.
- 8
Meanwhile, preheat oven to 200°C.
- 9
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.
- 10
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.
- 11
Spread frosting over scrolls while they are still warm, but not hot. Eat the same day.
