Thermomix Cinnamon Scrolls
This recipe for classic cinnamon scrolls is from our Bread class, and we love it because it teaches you so many skills — from activating yeast to kneading in the TM to proving and shaping — and you’ll learn it all with a delicious and beautifully presented snack to look forward to at the end. These scrolls make perfect party favours for kids’ birthdays, afternoon teas and even school lunch boxes, and they’re so easy to whip up when most of the ingredients are pantry staples!
220g butter, roughly chopped
60g raw sugar
1 tbsp dried yeast (14g)
600g baker’s flour
1 tsp fine salt
250g brown sugar
2 tsp cinnamon, ground
- Place 120g butter, milk, raw sugar and yeast in TM bowl, warm for 3 minutes, 37°C, speed 2.
- Add flour, salt and eggs, mix for 6 seconds, speed 5.
- Knead for 2 minutes, interval speed. Place dough in oiled bowl, cover and leave in a warm place to double in size (approx. 2 hours).
- Once dough has doubled in size, in clean TM bowl place brown sugar, cinnamon and remaining 100g butter. Mix for 1 minute, 37°C, speed 4, or until mixture is whipped and spreadable, scraping down sides if necessary.
- Roll dough into a roughly 30x50cm rectangular shape and spread cinnamon butter on top. Starting at the long length of the dough furthest from you, tightly roll the dough towards you, finishing seam side down. Cut into 12 portions, work each into a round shape and arrange in a lined roasting tray, allowing 3cm between each scroll. Cover loosely with a tea towel and set aside in a warm place until scrolls have risen and are almost touching.
- Preheat oven to 190°C.
- Place tray in oven and decrease temperature to 180°C.
- Bake for 20-25 minutes or until golden.Allow to cool and top with lemon cream cheese icing (page 44, Recipes from our Cooking School).
Variation: You can add some crunch by sprinkling a handful of chopped nuts on top of the cinnamon butter. Pecans or walnuts are a particularly delicious choice. You can also sprinkle nuts on top of the finished scrolls (pictured).
Chefs’ Tip: This dough can be refrigerated for up to three days — simply remove from fridge 3 hours before baking. You can also freeze uncooked scrolls for baking at a later time; once scrolls have risen a second time, freeze flat on a tray, and then transfer to bags when frozen. To cook, place frozen scrolls into cold oven and set temperature to 180°C. Cook for approximately 35 minutes, or until golden.