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!

Buon appetito!

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

Tangzhong Starter

80g water

80g milk

30g bakers flour (strong flour)

Dough

170g milk

2 eggs

10g instant dry yeast

90g butter, melted

500g bakers flour

30g milk powder

7g salt

Filling

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

Icing

120g caster sugar

60g butter, softened

60g cream cheese, softened

1/2 tsp vanilla extract (Optional)

20 ml milk

1 tsp lemon juice (Optional)

  

METHOD

  1. 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.
  2. Prepare Dough – Return cooled Tanghzhong starter into TM bowl then add milk, eggs, yeast and melted butter and mix together for 20 sec / SP3.
  3. Add flour, milk powder and salt and knead – 3.5min / KNEAD until smooth and elastic and a little sticky.
  4. 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.
  5. Prepare the filling – Add ingredients into TM bowl and mix: 40sec | SP4 until evenly mixed through. Set aside.
  6. 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.
  7. 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.
  8. Evenly dot soft cinnamon filling mixture over dough then spread evenly onto surface. Start rolling up from the short edge to form a log. 
  9. 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.
  10. Cover and leave to proof again for 60-90 minutes until rolls are very puffy and touching each other. 
  11. 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).
  12. 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.