Cinnamon buns / cinnamon scrolls

Annabel Langbein cinnamon buns
Annabel Langbein cinnamon buns

Sticky Buns Adapted for thermomix:- ( dough fills two large cake tins)

  • Add 125g butter and 490g milk to TM bowl. Heat 2.5 minutes, 50C, speed 2. Until butter melted.
  • Add one a sachet of dried yeast and 100g sugar. Heat 2 mins, 37C , speed 1.5. Leave 10 minutes, till yeast appears frothy.
  • Add 846g (6cups) flour, tsp salt. mix 6 sec on speed 5 first then, Knead 3.5 minutes dough mode.
    Place dough in a large pot, I place pot in warm water for around 1 hour till dough has doubled in size. Halve dough, place one in fridge/freezer for use another day. Follow instructions in recipe link above for rolling out, filling and second prove.

Still using the thermomix on average 4-5 times a day, slushies every day, ( instead of iceblocks) chopping onion, garlic and ginger, steaming veg, mashing potatoes, making salads and coleslaws, making dips, dressings, breads, pizza, focaccia, or pita. Like having a helping pair of hands in kitchen. Has added so much variety to our food. Haven’t added photos of food cooked on previously. But couldn’t resist posting the cinnamon buns because they’re so good and only three minutes kneading with the thermomix. Recipe from the Annabelle Langbeins free range cookbook. Even though  me and husband are trying to reduce gluten we succumb to a cinnamon bun because the smell of these baking is so appetising! And the recipe makes enough dough for two baking tins, one is always saved in fridge  for ham and cheese or vegemite and cheese scrolls the following day.