the best cinnamon scrolls


I had a baking urge the other day. A real baking urge. And, surprisingly, I wanted to try making my own dough. First round, TOTAL FAIL. The dough did not rise, at all! So I tossed that lot and tried again.

Now I have a wonderful friend in the kitchen by the name of Meredith. She is my thermomix. She is wonderful. And I love her. She makes everything from sorbet in two minutes, too curries, and yes, dough. So when I found this recipe, I had to adapt it to the thermomix. Sometimes tricky, sometimes a dream. And this one… a dream!


4 1/2 – 5 cups all-purpose/plain flour
1 package (7 grams or 2 teaspoons) active dry yeast
1 cup (240 ml) milk
1/3 cup (75 grams) unsalted butter
1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2.5 grams) salt
3 large eggs


3/4 cup (160 grams) packed light brown sugar
1/4 cup (35 grams) all-purpose/plain flour
2 tablespoon ground cinnamon
1/2 cup (113 grams) unsalted butter, cold (cut into pieces)


♥ In the bowl of your electric mixer, combine the yeast and 2 1/4 cups of flour. You just want to mix the ingredients together.

{3 seconds on speed 3}

♥ In a small saucepan, heat the milk, butter and sugar. Stirring constantly until the mixture is just warm.

♥ Slowly pour the hot mixture into the flour mixture, with the mixer on low speed.

{10 seconds on speed 7}

♥ Add the eggs one at a time, beating each egg well throughout the mixture as you go. Once all the eggs are in, beat on a higher speed for about three minutes until well combined.

{2 minutes on speed 7}

♥ Replace the paddle attachment with the dough hook (or knead by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups of flour until you have a soft dough that is smooth and elastic, but not sticky. – The trick here is to add the flour gradually and feel the dough. I actually found I needed to add more flour once I took the dough out of the mixer. Kneading it, adding a little more flour, until it was no longer sticky. You will find you will need all the flour, if not a little more.

{Set dial to closed lid position and knead for 2 to 3 minutes on interval setting}

♥ Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm place until almost doubled. This took about 1 1/2 hours for me. Cover with plastic wrap.

♥ While dough is rising, prepare your filling.

♥ Break up any lumps in the sugar. Mix in the cinnamon with your hands. Add the butter.

♥ Using your fingertips, break up the butter and mix in the ingredients until you get a nice crumby texture. It does not have to be smooth or perfect. Put aside.

♥ Roll the dough out into a 30cm square. Lightly brush one end of the dough with some milk to seal the dough once rolled.

♥ Lay the sugar mixture out roughly and evenly.

♥ Roll the dough to form a log, starting at the end opposite the edge you brushed with milk. Don’t roll too tightly as the mixture will come out the sides while cooking.

♥ Cut the log into 8 pieces.

♥ Grease a glass baking dish and lay out the pieces evenly, making sure there is a little gap between each piece. Brush the pieces with milk.

♥ Bake in a 190 degree celcius oven for about 25-30 minutes, or until lightly brown.

♥ Let stand for 5 minutes before removing them onto a tray to cool.

Note: These are best eaten straight away. You could alternatively make the dough and buns and leave covered in the fridge for up to 24 hours before baking.

You Might Also Like