Cinnamon roll. I haven’t had them in ages and I had forgotten how much I liked them until now. There’s nothing quite like freshly baked cinnamon rolls that fill the kitchen with its smell long before it’s ready to eat. The cream cheese frosting is also my favourite but our nephews like to eat it without the frosting for some reason. They’re missing out! I hope you enjoy this cinnamon roll recipe as much as our family has. Don’t forget to scroll down for the Thermomix version.
Prep time 20 mins
Rest time 2 hours
Bake time 30 minutes
Serves 12 (approx. 566 calories per serve)
Ingredients
Rolls
285ml milk, warm
1 sachet instant yeast (7g)
650g bread flour
90g butter, softened
2 eggs
1 tsp salt
100g sugar
Filling
210g brown sugar
2 tbsp ground cinnamon
1 tbsp ground nutmeg
110g butter, softened
Icing
195g icing sugar
65g butter, softened
155g cream cheese
1 tsp vanilla extract
45ml milk
Note: I use a non-stick baking tray like this for the rolls.
Activate the yeast by mixing in the milk, yeast and 2tbsp of the flour together. Let it bubble up and expand for about 10 minutes. Then mix in the butter and eggs.
In a large bowl, mix together the remaining flour, salt and sugar. Then gradually add the yeast mixture and knead into a dough. It will be a little sticky, but that’s OK. Then cover and let it rest for 1 hour or until doubled in size.
Meanwhile, make the filling by mixing together the brown sugar, cinnamon, nutmeg and butter and set aside.
Make the icing by mixing in the icing sugar, butter, cream cheese, vanilla extract and milk and set aside.
Grease a large pan.
Roll out the dough into a rectangle approximately 40cm x 60cm. Spread the filling on the flattened dough and roll up carefully. Slice into approximately 12 rolls and lay them evenly on the pan, cover and let it rest for 1 hour or until they are touching each other.
Preheat the oven to 180C and bake for 30 minutes or until slightly golden. Cool slightly and spread the icing just before serving. If serving a little later, I zap it in the microwave until warm and melt the icing on top.
Thermomix Adaptation
Ingredients
Rolls
280ml milk, warm
1 sachet instant yeast (7g)
650g bread flour
90g butter, softened
2 eggs
1 tsp salt
100g sugar
Filling
200g brown sugar
2 tbsp ground cinnamon
1 tbsp ground nutmeg
100g butter, softened
Icing
200g icing sugar
60g butter, softened
150g cream cheese
1 tsp vanilla extract
45ml milk
Place the milk in mixing bowl and heat up 3 mins / 37C / speed 2. Then add the yeast and 2tbsp flour and mix 10 sec / speed 4. Let it bubble and expand for about 10 minutes.
Add the butter and eggs and mix 20 sec / speed 4.
Add the flour, salt and sugar and knead 5 mins. It may be a little sticky but that’s OK. Transfer to a greased bowl, cover and let it rise for 1 hour or until doubled in size. Clean and dry mixing bowl.
Place the brown sugar, cinnamon, nutmeg and butter and mix 30 sec / speed 4. Clean and dry mixing bowl.
Place the icing sugar, butter, cream cheese, vanilla extract and milk and mix 30 sec / speed 4. Note that you can make your own icing sugar in the Thermomix by adding the sugar and milling for 20 sec / speed 10. I put a paper towel underneath the measuring cup lid to prevent the icing sugar powder from flying out.
Grease a large pan.
Roll out the dough into a rectangle approximately 40cm x 60cm. Spread the filling on the flattened dough and roll up carefully. Slice into approximately 12 rolls and lay them evenly on the pan, cover and let it rest for 1 hour or until they are touching each other.
Preheat the oven to 180C and bake for 30 minutes or until slightly golden. Cool slightly and spread the icing just before serving. If serving a little later, I zap it in the microwave until warm and melt the icing on top.
More Bread Recipes
- Crusty Artisanal Bread
- Manaeesh Lebanese Flatbread
- Tangzhong Chinese Sausage Rolls
- Exploding Red Bean Bun
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