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Cinnamon Rolls (Cinnabon Clone)


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Ingredients

12 portion(s)

Dough

  • 240 grams milk
  • 65 grams Butter
  • 2 eggs
  • 1 teaspoon salt
  • 650 grams bakers flour
  • 100 grams sugar
  • 10 grams dry yeast

Filling

  • 250 grams brown sugar, to taste, dark or light
  • 65 grams Butter, room temperature
  • 2 1/2 tablespoons cinnamon

Icing

  • 250 grams raw sugar
  • 55 grams Butter
  • 125 grams cream cheese
  • 1 centimetre vanilla bean
  • 1/8 teaspoon salt
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Recipe's preparation

    Dough
  1. Weigh milk and butter into TM mixing bowl. Heat on 50 degrees C for 3 min on speed 1

    Add remaining dough ingredients in order given. Process 15 seconds on speed 7 to make a rough dough.  Then Knead 2 minutes on Dough mode.

    Turn dough out onto Thermomat or into bowl and let prove for 1 hour or until doubled.

    Roll out dough on Thermomat or lightly floured surface to 35 x 50 cm rectangle (love the Thermomat built-in-ruler!). Let rest while preparing filling.

  2. Filling
  3. Two options:

    a. Spread dough with softened  65 g butter, sprinkle evenly with brown sugar and cinnamon. Yes, this is 2-and-a -half TABLEspoons tmrc_emoticons.;)  This recipe is very caramel-and-cinnamon-y!

    OR if you prefer,

    b. you can weight the filling ingredients into the TM bowl and mix 10 sec on speed 4 until creamy, then spread the pre-blended filling on the dough: your choice! Whatever you find easiest.

  4. Roll dough from long side and cut into 12 rolls (use your wonderful spatula). Place rolls in a lightly greased 23 x 33 cm baking tin lined with baking paper. Cover an let rise for 30 minutes; meanwhile, preheat your oven to 200 degrees C.

    Bake in a preheated oven for approx 15 minutes, or until golden.  While baking, prepare the icing.

  5. Icing
  6. Mill sugar together with vanilla bean into icing sugar 20 seconds on speed 9. (substitute 1/2 teaspoon pure vanilla essence or extract after milling sugar if you don't have vanilla bean)

    Add butter, cream cheese and salt. Heat on 37 degrees for 2 minutes on speed 2.

    Spread icing on rolls while still hot out of the oven.  Trust me tmrc_emoticons.;)

  7. Optional Make-ahead Method!
  8. Instead of the final "cover and let rise 30 minutes", after you have placed your big yum cinnamon rolls in the baking tin, cover and refrigerate overnight. 

    Put them straight from the fridge into the pre-heated oven and enjoy them fresh-baked the next morning.

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Accessories you need

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Tip

This is the "real thing", a Clone of a Cinnabon Cinnamon Roll, simply the world's most famous, sweet, gooey, scrumptious cinnamon roll. Once you've tried it, you'll never go back to making scone-dough cinnamon rolls.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I use this recipe often - it is delicoius I dont...

    Submitted by Elak on 21. April 2017 - 09:07.

    I use this recipe often - it is delicoius! I don't add the icing though

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  • I made this last weekend and they definitely...

    Submitted by JoneseyJ on 16. March 2017 - 12:23.

    I made this last weekend and they definitely satisfied my craving. I think I probably screwed up with the flour I used as I wasn't really sure what was meant by baker's flour. From the internet search I did, I saw it was canadian for bread flour, which, in hindsight, can't be the right flour to use for a sweat yeasted bread. I would probably try either plain all purpose or something like cake flour? I couldn't be asked to figure it out. They were still ridiculously gooey and delicious and soooo sweet. I might try a sourdough cinnamon roll next time but keep the icing from this recipe as that is the real star with the cream cheese in it.

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