These Thermomix Cinnamon Rolls are soft and fluffy and smothered with an irresistibly delicious cream cheese frosting.
These cinnamon rolls are a real treat - big, fluffy, soft and so delicious. Yes, they take a bit of time to make, mainly due to having to prove the dough twice.
But nothing about making them is difficult (the Thermomix does all the hard work) and trust me they are worth the effort.
For me, the best cinnamon rolls HAVE to have cream cheese frosting. A glaze isn't going to cut it. The frosting in this recipe takes just 30 seconds to whip up and takes the rolls to the next level delicious.
We love them for afternoon tea or for a mid morning snack. I know some people love them for breakfast too.
Whenever you eat them, one thing's for sure - you will never want to buy cinnamon rolls again!
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Why you will love this recipe:
- The rolls are soft and fluffy sooo delicious.
- The cream cheese frosting is to die for and complements the cinnamon flavour perfectly.
- The Thermomix does all the hard work of kneading the dough and mixing the filling/frosting ingredients.
There are three parts to these cinnamon rolls: the dough, the filling and the frosting. You will need the following ingredients for each part.
For the dough:
- Milk - use full fat milk for best results.
- Yeast - this recipe uses instant yeast. If you are using a different type of yeast, such as fresh yeast, then read this article to learn how to substitute it. This recipe calls for two teaspoons of yeast - if you have sachets, then one 7g sachet is fine.
- Eggs - you will need one whole egg plus one egg yolk.
- Bread Flour - using bread flour creates a soft and fluffy roll due to its higher protein content. You can substitute with plain flour (all-purpose flour) but the result might not be as light.
- Salt - don't skip the salt, it is very important in bread baking.
For the filling:
- Brown sugar
- Ground cinnamon
For the frosting:
- Icing sugar - if you don't have icing sugar, you can use any white sugar and just mill it first: do this for 10 seconds / speed 10.
- Cream cheese - I use Philadelphia.
- Vanilla extract
How to make Cinnamon Rolls
There are four steps to making these Cinnamon Rolls. Neither step is difficult, but it is a little time consuming, particularly when you take into account the time required for proving the dough.
- Step 1: Make the dough
- Step 2: Make the filling
- Step 3: Make the frosting
- Step 4: Assemble & Bake the Rolls
Let's take a look at each step in more detail.
Step 1: Make the dough
The ease of making dough is one of my favourite things about the Thermomix. To make this cinnamon roll dough, start by gently warming the milk, butter, sugar, yeast and eggs.
Then just add in the flour and salt, mix and knead. Let the Thermomix do all the hard work!
Note that the dough is a lot more sticky and stretchy than a pizza dough or standard bread dough. You will probably need to use a spatula to help take it out of the Thermomix bowl. (The Thermomix spatula works well).
Covering your hands with flour will make the dough easier to handle. Just gently work it into a ball and place it in a lightly oiled bowl.
Now just cover it with a damp tea towel and leave it in a warm place to prove. It will take 1-2 hours depending on how warm your house is. You need the dough to double in size.
Top Tip: If your house is particularly cold, you can prove the dough in the oven with the door closed and a bowl of hot water in the bottom of the oven. Alternatively you can do this in the Varoma with the TM6: Line the bottom with baking paper, add 250g water and set the Thermomix to Fermentation / 1-2 hours / 40 degrees.
Part 2: Make the filling
The filling is super simple to make: Just add all the ingredients and mix for 30 seconds! Then set aside until needed (do not refrigerate).
Top Tip: Make sure your butter is at room temperature before you begin.
Step 3: Make the frosting
You are going to love this amazing cream cheese frosting and it is also super easy to make.
I like to start by milling the icing sugar - I know it is already milled, but this just helps remove any lumps (my icing sugar always seems to have lumps in it).
Then just add the remaining ingredients and mix it up for 30 seconds. Now pop it in the fridge until needed (this is partly to stop you from eating it with a spoon, as it tastes sooooo good!)
Step 4: Assemble and bake the rolls
You are ready to assemble and bake the rolls once your dough has doubled in size and you have made the filling and frosting.
Turn the dough out onto a well floured surface. It will feel lovely and soft and pillowy.
Use a floured rolling pin to roll it out into a large rectangle measuring 35cm x 25cm (14 x 10 inches).
Now spread the filling evenly out over the dough and gently press it into the dough. Leave a little gap at the top where you will finish rolling.
Then, with the narrow edge facing you, tightly roll the dough up away from you into a sausage shape.
Next trim around 1.5cm (½ inch) off the ends - this is to neaten it up and also remove any dough that has no cinnamon filling in it.
Now you want to cut the roll up into 9 equal portions. I am a bit particular and I actually use a ruler and score a line every 3cm to ensure they are all equal - but feel free to guess it!
Top Tip: use a serrated knife and a sawing action to get the cleanest cut for your rolls.
Line a 9-inch square cake tin with baking paper and carefully place your 9 rolls into the tin. Now cover it with the damp towel and place it back in a warm place for 30-45 minutes for them to prove a second time.
They should have grown in size and all now be pressing against each other.
Now it's finally time to bake them! They will take 20 minutes in the oven.
Once they are beautifully golden brown, remove them from the oven and allow them to cool for around 10 minutes before smothering them with the delicious cream cheese frosting.
Now the only thing left to do is to tear them apart and enjoy!
FAQs and Top Tips
The best way to store cinnamon rolls to keep them soft and fluffy is in an airtight container on the counter. They will last this way for up to 2 days. If you want to keep them longer, you will need to refrigerate them. They will last up to a week in the fridge.
Yes you can - you can either freeze them individually (for a grab and go option) or as a batch. Wrap them well with cling film and then store in a Ziploc bag for best results. They will last up to 2 months in the freezer.
If reheating the whole batch, it is easiest to cover the pan with foil and put in the oven at 150C for 10 minutes. If reheating individual rolls, then you can reheat in the microwave for 30 seconds. I definitely recommend adding more frosting once they are reheated!
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Thermomix Cinnamon Rolls
- 9 inch square cake tin
- baking paper
- Rolling Pin
For the dough
- 175 g milk
- 50 g butter
- 50 g sugar
- 2 teaspoon instant yeast or a 7g packet
- 1 egg
- 1 egg yolk
- 350 g bread flour
- ½ tsp salt
For the filling
- 150 g brown sugar
- 50 g butter room temperature
- 20 g ground cinnamon
For the frosting
- 75 g icing sugar
- 115 g cream cheese
- 50 g butter
- ½ teaspoon vanilla extract
Making the dough
- Add the milk, butter, sugar, yeast, egg and egg yolk to the Thermomix bowl. Heat for 2 minutes / 40 degrees / speed 2.
- Add the flour and salt to the bowl. Mix for 20 seconds / speed 4 and then use the Dough function / 3 minutes.
- Remove the dough from the Thermomix bowl - it is a very sticky & stretchy dough so you will probably need to use a spatula for this. Flour your hands and shape the dough into a ball.
- Now place it in a lightly oiled bowl, cover with a damp tea towel and leave in a warm place to prove for 1-2 hours (depending on how warm your house is). You want it to double in size.
- Meanwhile make the filling and frosting.
Making the filling
- Add the brown sugar, butter and cinnamon to the Thermomix bowl. Mix for 30 seconds / speed 5.
- Set aside until needed (do not refrigerate).
Making the frosting
- Add the icing sugar to the Thermomix bowl. Mill for 5 seconds / speed 9.
- Add the cream cheese, butter and vanilla extract to the bowl. Mix for 30 seconds / speed 5.
- Store in the fridge until needed.
Assembling & baking the rolls
- Turn the dough out onto a well floured surface. It should be soft and pillowy.
- Use a rolling pin to roll the dough into a rectangle of 25cm x 35cm. (10 x 14 inches).
- Spread the filing evenly over the dough and use your hands to gently press it into the dough.
- With the shorter edge facing you, tightly roll the dough up into a sausage shape.
- Trim the outer 1.5cm (½ inch) off the edges of the roll and discard.
- Cut the roll into 9 equal portions or approximately 3cm each. Use a serrated knife and a sawing action to get the cleanest cut for your rolls.
- Line a 9-inch square cake tin with baking paper, making sure it covers the sides. Place the rolls in the tin, cover with the damp tea towel and place back in the warm place for a further 30-45 minutes. The rolls should have grown in size and should now be pressed up against one another.
- Meanwhile pre-heat the oven to 180C / 360F.
- Bake the rolls in the oven for 20 minutes, until golden brown.
- Cool for 10 minutes before smothering with the cream cheese frosting.
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