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Cinnamon Buns

I have to be honest and truthful that cinnamon buns make me weak at the knees. There are few things better than fresh cinnamon buns slathered with cream cheese icing and stuffed with cinnamon, sugar and butter. No, they’re not the pre-workout meal but they are well worth the treat once in a while, especially when they’re home-made.  The below recipe is a Thermomix recipe, sorry non-Thermomix users. However I’m sure with a bit of know-how it shouldn’t be too hard to adapt this recipe to make by hand.  Enjoy and be prepared for a gastronomic experience!


Portions12 portion(s)


240 grams milk
65 grams Butter
2 eggs
1 teaspoon salt
650 grams bakers flour
100 grams sugar
10 grams dry yeast


250 grams brown sugar, to taste, dark or light
65 grams Butter,, room temperature
2 1/2 tablespoons cinnamon


250 grams raw sugar
55 grams Butter
125 grams cream cheese
1 centimetre vanilla bean
1/8 teaspoon salt


Weigh milk and butter into TM mixing bowl. Heat on 50 degrees C for 3 min on speed 1.  Add remaining dough ingredients in order given. Process 15 seconds on speed 7 to make a rough dough. Then Knead 2 minutes on dough mode.  Turn dough out onto Thermomat or into bowl and let prove for 1 hour or until doubled.  Roll out dough on Thermomat or lightly floured surface to 35 x 50 cm rectangle (love the Thermomat built-in-ruler!). Let rest while preparing filling.

Two options:
a. Spread dough with softened 65 g butter, sprinkle evenly with brown sugar and cinnamon. Yes, this is 2-and-a -half TABLEspoons 😉 This recipe is very caramel-and-cinnamon-y!
OR if you prefer,
b. you can weight the filling ingredients into the TM bowl and mix 10 sec on speed 4 until creamy, then spread the pre-blended filling on the dough: your choice! Whatever you find easiest.

Roll dough from long side and cut into 12 rolls (use your wonderful spatula). Place rolls in a lightly greased 23 x 33 cm baking tin lined with baking paper. Cover an let rise for 30 minutes; meanwhile, preheat your oven to 200 degrees C. Bake in a preheated oven for approx. 15 minutes, or until golden. While baking, prepare the icing.

Mill sugar together with vanilla bean into icing sugar 20 seconds on speed 9. (substitute 1/2 teaspoon pure vanilla essence or extract after milling sugar if you don’t have vanilla bean)  Add butter, cream cheese and salt. Heat on 37 degrees for 2 minutes on speed 2.  Spread icing on rolls while still hot out of the oven. Trust me Wink

Optional Make-ahead Method!
Instead of the final “cover and let rise 30 minutes”, after you have placed your big yum cinnamon rolls in the baking tin, cover and refrigerate overnight.

Put them straight from the fridge into the pre-heated oven and enjoy them fresh-baked the next morning.

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