John suggested that I make some cinnamon rolls for his dad who has a sweet tooth the size of a Volkswagen. I really didn’t want to because I knew I’d end up eating too many. Why is it that sweet things can call me all the way upstairs? I’m not sure why OR how but it happens. It happens all too often.
I knew he’d enjoy them so I made some using my Thermomix. I’d seen all the clone of a Cinnabon recipes but the last time I tried one it made an enormous panful and there are only 3 people here and one doesn’t eat sweets.
The recipe I chose was very “Cinnabon-y” and Rob ate one with gusto. With John looking on, we decided that this recipe had a moan factor of 15 on a scale of 1-20. Why not 20? We thought there might be too much filling and they were too sweet. Wait… did I actually type that I thought something was too sweet? I wasn’t sure that was possible.
I’m going to give the Thermomix recipe just so you’ll know just how nifty this machine is. There are heaps of Cinnabon clone recipes and feel free to add your link to the comments.
- 240 grams milk
- 65 grams Butter
- 2 eggs
- 1 teaspoon salt
- 650 grams bakers flour
- 100 grams sugar
- 10 grams dry yeast
- 250 grams brown sugar, to taste dark or light
- 65 grams Butter, room temperature
- 2½ tablespoons cinnamon
- 250 grams raw sugar
- 55 grams Butter
- 125 grams cream cheese
- 1 centimetre vanilla bean
- ⅛ teaspoon salt
- 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.
- Knead 2 minutes on dough mode.
- Turn dough out onto Thermomat or into a greased 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.
- Let rest while preparing filling.
- Spread dough with softened 65 g butter
- Sprinkle evenly with brown sugar and cinnamon. (Yes, this is 2½ TABLEspoons This recipe is very caramel-and-cinnamon-y!
- Roll dough from long side and cut into 12 rolls
- Place rolls in a lightly greased 23 x 33 cm baking tin lined with baking paper. Cover and let rise for 30 minutes; meanwhile, preheat your oven to 200C / 400F
- Bake in a preheated oven for approx 15 minutes, or until golden.
- While baking, prepare the icing.
- Mill sugar together with vanilla bean into icing sugar 20 seconds on speed 9. (substitute ½ teaspoon pure vanilla paste or extract after milling sugar if you don’t have a vanilla bean)
- Add butter, cream cheese and salt. Heat on 37 degrees for 2 minutes on speed 2.
- Spread icing on hot rolls
I was going to post a photo of my nifty homemade worm farm that Rob helped me build (from Lizzie Moult’s instructions) but it just doesn’t seem right to put worms on the same page as cinnamon rolls. You’ll have to wait.
And Rob has decided to stay another month. Could it be all this cooking that’s keeping him interested? Might be. He loves being spoiled and I must admit that we really enjoy having him here.