Nico’s “Triple C” Cinnamon Rolls – Thermomix Method
I am obsessed with the spicy sweetness of a soft, just out of the oven Cinnamon Roll, and wanted to be able to make them at home rather than visiting my favourite bakery in a beachside suburb of Perth!
The trick I found when researching this recipe was to use a Japanese technique called “Tangzhong” that uses a little cooked “roux” (water, milk & flour” to add additional moisture and softness to the dough when baked. This is what allows the cinnamon rolls to keep for up to 3 days, and when reheated, turn out to be just as good as they were when were just baked. Yayyy!!
No need to go to the bakery anymore, as you can now bring that spicy sweetness to your own home kitchen!
VIEW THE RECIPE BEING PREPARED AT OUR YOUTUBE CHANNEL – Nico’s “Triple C” Cinnamon Rolls
We trust you enjoy the recipe! Please let us know how you go by following us @nicomorettiaus or @urbanprovider, and “show us your rolls” !
(Makes 12 rolls in a 370mmx250mm baking tray)
* Triple C – Cinnamon, Cardamom, Cloves
30g bakers flour (strong flour)
10g instant dry yeast
90g butter, melted
500g bakers flour
30g milk powder
250g brown sugar
2 tbsp cinnamon powder
1 tsp cardamom powder (optional)
1 tsp ground cloves (optional)
150g butter, very soft but not melted
1 tsp salt
120g caster sugar
60g butter, softened
60g cream cheese, softened
1/2 tsp vanilla extract (Optional)
20 ml milk
1 tsp lemon juice (Optional)
Prepare Tangzhong Starter – Place water, milk and flour into TM bowl and cook 3 min / 80C / SP3. Remove from bowl and let cool for at least 15 minutes. Do not clean TM bowl.
Prepare Dough – Return cooled Tanghzhong starter into TM bowl then add milk, eggs, yeast and melted butter and mix together for 20 sec / SP3.
Add flour, milk powder and salt and knead – 3.5min / KNEAD until smooth and elastic and a little sticky.
Place onto a floured work bench and form into a ball. Place into a lightly greased bowl and cover to rise until doubled in size (about 45 minutes). Alternatively, prepare the night before you would like to bake them and place into a lightly greased 3L plastic container with lid, and cool-proof in the refrigerator overnight.
Prepare the filling – Add ingredients into TM bowl and mix: 40sec | SP4 until evenly mixed through. Set aside.
Prepare icing – In a clean & dry bowl, add sugar and mill – 10 sec | SP10. Add butter, cream cheese, vanilla, lemon juice and milk and mix for 30 sec | SP4. Set aside.
To prepare Cinnamon Rolls – Place proofed dough onto a well floured work bench or silicon mat. Gently knock down then roll the dough to a 500mm x 400mm x 10mm rectangle, dusting with flour to prevent from sticking.
Evenly dot soft cinnamon filling mixture over dough then spread evenly onto surface. Start rolling up from the short edge to form a log.
With the seam side down, evenly mark out 12 x 30-40mm thick slices and carefully cut into slices (I use dental floss to get a nice clean cut. Tie a loop around the log and pull tightly where you’d like to slice. Repeat along length of dough). Space rolls onto a buttered 370mm x 250mm baking tray, leaving about 2cm between each.
Cover and leave to proof again for 60-90 minutes until rolls are very puffy and touching each other.
Bake in a 180C (Fan Forced) oven for about 25 minutes until golden brown on the surface. (Internal temperature measured with a thermometer should read about 95C).
Once rolls are baked, remove from oven and place on a rack to cool slightly. Spread icing over buns to partially melt, if serving immediately while still warm.
TO PRE-PREPARE DOUGH – Prepare dough and place in lightly oiled 3L plastic container with lid and place in refrigerator to slowly rise overnight.
TO REHEAT (Already Baked Rolls) – Once buns have baked, leave to cool. Do not ice them if freezing. Can be frozen or covered with plastic wrap until ready to reheat. Loosely cover rolls in aluminium foil and reheat in a 180C oven for 10 minutes or until softened & warmed through. Spread icing over.