I ate these at a bakery in Perth ages ago, went home and made my own version, took this pic and then completely forgot about them. (It's old age and pastry dysmorphia they tell me!)
Anyway...fast forward to 2023, stopped at the same bakery and bought another one of these magical things. Came home...made them again and here you are. Just as delicious. Maybe easier as I have figured out a lot more science behind butter and dough...you're welcome. I do think these are awesome, heated up from the freezer, as you run out the door on a busy morning. Just enough of a bite to keep you going until the coffee arrives...Happy Cinnamony Morning Buns.
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Teaspoon dry yeast
- 1 Teaspoon raw caster sugar BUY
- 470 Grams bakers or strong flour
- 1 Pinch pink salt flakes BUY
- 20 Grams butter BUY
- 320 Grams water
- 1 cinnamon stick(s)
- 140 Grams dark brown sugar
- 1 Teaspoon vanilla bean paste BUY
- 140 Grams butter BUY
- 2 Tablespoons butter softened BUY
- 2 Tablespoons raw caster sugar BUY
- 1 Teaspoon ground cinnamon
- Pinches pink salt flakes BUY
- zest 1 orange finely grated
To make the dough; In a small bowl, mix yeast and sugar with a small amount of the water to activate the yeast.
Place flour, salt, butter, water and yeast mix into the Thermomix bowl and mix 6 sec/speed 6.
Knead 10 min/Interval.
Tip dough into a lightly greased large bowl. Cover and set aside for an hour.
To make the filling, place all ingredients into the Thermomix bowl. Combine 20 sec/speed 5.
On a floured bench, roll dough out into a large, thin rectangle. Spread filling all over, leaving a strip bare at the top of dough.
Roll up swiss roll style. When you get the the end, brush a small amount of water on the bare edge of dough and continue rolling to seal. Place seam side down.
Grease 2 x 12 hole muffin tins generously with soft butter. (We mean generous, no scrimping here!)
In a small bowl mix sugar, cinnamon, salt and orange zest together. Divide between muffin holes.
Using a serrated knife cut 1cm wide scrolls and place in the muffin tin. Cover and let rise till double in size.
Preheat oven to 200°C. Bake for 15 minutes. Tip out of trays immediately or you will find them difficult to get out when cold.
Serve hot, preferably with a morning beverage of your choice. They freeze really well. Then simply reheat in a hot oven until fragrant and voila, fresh buns all over again.