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    Home » Recipes » Thermomix Bread » Thermomix Cinnamon Rolls

    Published: Sep 7, 2022 · Modified: Sep 11, 2024 by Marianne Rogerson · This post may contain affiliate links.

    Thermomix Cinnamon Rolls

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    These Thermomix Cinnamon Rolls are soft and fluffy and smothered with an irresistibly delicious cream cheese frosting.

    Thermomix cinnamon roll with cream cheese frosting on plate.

    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!

    Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    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.

    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.

    Batch of 9 Thermomix cinnamon scrolls with cream cheese frosting.

    For the dough:

    • Milk - use full fat milk for best results.
    • Butter
    • Sugar
    • 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
    • Butter
    • 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.
    • Butter
    • Vanilla extract

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    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.

    Cinnamon roll dough in bowl.
    Cinnamon roll dough in bowl after proving.

    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).

    Cinnamon roll filling in Thermomix bowl.

    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 Thermomix 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).

    Cream cheese frosting in Thermomix bowl.

    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).

    Cinnamon roll dough rolled out into a rectangle.

    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.

    Cinnamon roll dough with filling scattered over.

    Then, with the narrow edge facing you, tightly roll the dough up away from you into a sausage shape.

    Cinnamon roll dough rolled into sausage shape with rolling pin alongside.

    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!

    Scoring cut marks on cinnamon roll dough.
    Cutting cinnamon rolls using serrated knife.

    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.

    Cut cinnamon rolls in cake tin.
    Cut cinnamon rolls in cake tin after proving.

    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.

    Thermomix Cinnamon rolls after baking.

    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.

    Cinnamon rolls in cake tin with cream cheese frosting.

    Now the only thing left to do is to tear them apart and enjoy!

    Thermomix cinnamon roll with bite taken out.

    FAQs and Top Tips

    How do you store Cinnamon Rolls?

    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.

    Can you freeze Cinnamon Rolls?

    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.

    How do you reheat Cinnamon Rolls?

    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!

    Love this recipe? You may also like these too:

    • Thermomix bread rolls
      Thermomix Bread Rolls
    • Thermomix donuts
      Donuts Thermomix Recipe
    • Thermomix scones with jam and cream
      Thermomix Scones
    • Thermomix Lemon Bundt Cake on plate
      Thermomix Lemon Bundt Cake

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!! 

    Cinnamon Rolls with cream cheese frosting

    Thermomix Cinnamon Rolls

    These Thermomix Cinnamon Rolls are soft and fluffy and smothered with an irresistibly delicious cream cheese frosting.
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    proving time: 2 hours hours
    Total Time: 2 hours hours 40 minutes minutes
    Servings: 9 servings
    Calories: 430kcal
    Author: Marianne Rogerson

    Equipment

    • 9 inch square cake tin
    • baking paper
    • Rolling Pin

    Ingredients

    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

    Instructions

    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.

    Notes

    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.
    Using bread flour helps create a soft and fluffy roll. You can substitute with plain flour but the result might be a denser roll.
    If you don't have icing sugar, substitute with any white sugar and mill it for 10 seconds / speed 10.
    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 use the Varoma with the TM6: Line the bottom of the Varoma with baking paper, add 250g water to the bowl and set the Thermomix to Fermentation / 1-2 hours / 40 degrees.
     

    Nutrition

    Calories: 430kcal | Carbohydrates: 63g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 349mg | Potassium: 174mg | Fiber: 3g | Sugar: 32g | Vitamin A: 517IU | Vitamin C: 0.1mg | Calcium: 121mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @mamalovestocookblog or tag #mamalovestocook!
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    Reader Interactions

    Comments

    1. Helen Griffin says

      April 10, 2023 at 2:21 am

      Absolutely perfect. I cooked these in my Cuisinart Airfryer oven. Next time I will reduce the heat to 170 degrees, as went a little too brown. They rose so well and tasted divine, thank you.

      Reply
    2. Karley says

      July 04, 2024 at 6:50 pm

      Hi! Can the dough be made the day before making it into scrolls?

      Reply
      • Marianne Rogerson says

        August 05, 2024 at 10:39 am

        Yes it should be fine - just keep it in the fridge then bring back to room temperature before rolling out. I haven't done this with this recipe but I have done it with pizza dough and scrolls and it works out just fine.

        Reply
        • Karley says

          September 29, 2024 at 3:40 pm

          Thank you! They turned out very good, just not as fluffy as eating them on the same day of making them 🙂

          Reply
          • Nitsa says

            October 01, 2024 at 4:12 pm

            Hi
            Do you mean they are better the next day?

            Reply
    3. Susie Bowring-Miller says

      November 28, 2024 at 9:25 am

      5 stars
      Super Easy and delicious!

      Reply
    4. Liv says

      March 10, 2025 at 11:13 am

      This recipe has been the best of all the cinnamon scroll recipes I’ve tried. They’re fluffy, the dough is flexible (and forgiving) and they come out springy and perfect. I’ve also done them with alternate fillings - a favourite is to use up sad apples, lemon zest, cinnamon and currants.

      Reply
    5. Mollie says

      April 06, 2025 at 7:10 pm

      5 stars
      These scrolls were delicious! First time making scrolls and a great recipe to follow.

      Reply
    5 from 7 votes (5 ratings without comment)

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