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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 4 votes
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Course: Breakfast, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
proving time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 9 servings
Calories: 430kcal

Equipment

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

Ingredients

For the dough

  • 175 g milk
  • 50 g butter
  • 50 g sugar
  • 2 tsp 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 tsp 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