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.

TIP:

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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