There’s honestly nothing quite like the aroma of warm cinnamon and melting sugar filling your kitchen on a weekend morning. That smell? That’s the smell of home, tradition, and my childhood wrapped into one giant, fluffy spiral. Forget the complicated kneading; these Thermomix Cinnamon Scrolls are incredibly soft because the machine does all the heavy lifting for us. I remember my mother making massive trays every Sunday morning back in Texas. We’d stumble to the table, sleepy, waiting for that sugary goodness. Now that I’m using my Thermomix, I can bring that exact same comfort to my own family, easily fitting tradition into our busy modern mornings. This recipe is proof that you can have bakery-quality soft dough without spending an hour wrestling with it.
Why You Will Love These Thermomix Cinnamon Scrolls
I know you want soft scrolls, and trust me, this recipe delivers! Here’s why these Thermomix Cinnamon Scrolls are about to become your new weekend ritual. No more dense, dry rolls when you use this machine!
- Unbelievably Soft Dough: The Thermomix kneads it perfectly smooth so you get fluffy, pillowy scrolls every single time—that dough improver is a miracle worker!
- Extra Gooey Filling: We are loading these up! The combination of brown sugar, cinnamon, walnuts, and those little pockets of canned apple makes the center truly heavenly.
- Simple Prep, Huge Reward: You put in about 20 minutes of prep, and what comes out is bakery-quality comfort food guaranteed to make everyone happy.
Essential Ingredients for Perfect Thermomix Cinnamon Scrolls
When you rely on your Thermomix, the quality of your ingredients really shines through, especially in the dough. Getting the ratios right here is the secret to those fluffy spirals I grew up loving. Don’t skimp on the room-temperature butter—it gets so perfectly creamy in the bowl! My favorite part of this filling setup is sneaking in that little bit of apple for extra moisture, kind of like my grandmother used to do with her baked goods. If you love fillings with apples and nuts, you might also adore my apple caramel and walnut tartlets—they have the same cozy flavor profile!
For the Dough
- 300 g water warm
- 2 teaspoon yeast
- 60 g white sugar
- 510 g Bakers White Flour
- 5 gm vanilla paste
- 60 g butter at room temp
- 1 teaspoon bread improver
- 1 teaspoon salt
For the Gooey Filling
These additions make these scrolls stand out from the basic bakery roll. The chopped walnuts give a lovely crunch against the soft apple!
- 120 g salted butter room temp (for filling)
- 125 g brown sugar (for filling)
- 2 teaspoon cornflour (for filling)
- 1 teaspoon ground cinnamon (for filling)
- 125 g walnuts chopped (for filling)
- 350 g pie apples canned (no liquid) (for filling)
For the Simple Glaze
This glaze is quick but you must use real maple syrup for the best depth of flavor. It really brings out the warmth in that cinnamon!
- 1 ½ cups icing sugar
- 3-4 TBS maple syrup
Step-by-Step Instructions for Thermomix Cinnamon Scrolls
This is the part where the Thermomix just shines, friends. It takes the hard work out of making amazing, soft yeast dough. Remember how I told you this smell takes me back to my Texas childhood? Following these steps ensures your Thermomix Cinnamon Scrolls are perfectly soft, just like Mom made.
Sophia Reed is sharing her family traditions here at Sena Recipes, making sure timeless dishes like these scrolls fit perfectly into your modern kitchen routine.
Preparing the Thermomix Bowl and Activating Yeast
First things first, we need a nice warm environment for our yeast to wake up happy. That trick of warming the thermal dish is crucial! Boil your water, pour it into your ThermoServer or Thermal dish to warm it up, and then immediately discard the water and make sure the dish is bone dry. Set it aside somewhere warm—maybe on top of your warm Thermomix base if it’s safe!
Now, jump into the bowl. Add your warm water, white sugar, and yeast. Don’t let it sit too long! Mix it for exactly 1 minute at 37 degrees on Speed 1. You’re aiming wake it up, not cook it! You should see a little light foam starting to form on top.
Mixing and Kneading the Thermomix Cinnamon Scrolls Dough
Once the yeast is happy, it’s time for the structure. Add in your vanilla paste, Bakers White Flour, room temperature butter, salt, and that little bit of bread improver—that improver is my little secret for extra springiness, similar to what I use in my sourdough!
Now, let the machine work. Knead everything together for 2 full minutes. When it’s done, scrape down the sides if you need to, but you should have a beautiful, cohesive, elastic dough ball. This is where the magic starts!
Proofing the Dough and Making the Filling
Carefully remove that lovely dough from the bowl and place it into your warmed, oiled thermal dish—put that plastic wrap over the top tight. Now, we wait. Set it aside in a warm spot until that dough has completely doubled in size. This might take an hour, or perhaps a bit longer if your kitchen is cool, so be patient. This rising time is what makes those scrolls so wonderfully soft and worth sharing!
While you’re waiting, mix up the filling components. Just toss the softened butter, brown sugar, cornflour, cinnamon, the chopped walnuts, and those drained canned pie apples together in a small bowl until it forms a thick, spreadable paste. See? Easy!
Assembling, Rolling, and Baking the Scrolls
Once your dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough carefully into a large rectangle—aim for about 1/4 inch thick. It needs to be wide enough to make a big spiral!
Spread that delicious filling mixture evenly across the entire surface, making sure to go right to the edges. Starting from the long side, roll it up tightly into a log. Try to keep the roll tight so you get those pretty swirls. Slice your log into 12 equal portions. You might need a serrated knife for a clean cut!
Arrange these 12 beautiful portions snugly in a greased baking dish. I have found that baking them around 180°C (350°F) for about 25 minutes works perfectly, but keep an eye on them. They are done when they are golden brown on top and smell absolutely incredible.
Glazing Your Freshly Baked Thermomix Cinnamon Scrolls
While the scrolls are just cooling slightly—still warm is the key!—whip up the glaze. Mix the icing sugar and the maple syrup together. If it seems too thick to drizzle, add just a tiny splash more maple syrup or a drop of water until you get that perfect pourable consistency.
Drizzle this sweet glaze generously all over the warm scrolls. Watch it sink down between those swirls. That’s the final touch that locks in the softness and sweetness!
Tips for Achieving the Softest Thermomix Cinnamon Scrolls
You asked for softness, and that’s exactly what we’re going to deliver! Using a Thermomix makes the mixing easy, but a few tiny habits I picked up from my mom are what keep these scrolls tasting like they just came from a gourmet bakery. Seriously, mastering these small details guarantees you get pillowy results instead of dense hockey pucks!
The bread improver in the dough isn’t just some random thing I threw in; it’s like a little boost for the yeast, guaranteeing you those beautiful, high-rising spirals. That’s one small chemical trick that saves so much hassle from traditional long kneads.
Mind the Temperature Settings
When you are activating the yeast in Step 2, pay close attention to the water temperature. If it’s too hot, you’ll kill the yeast instantly, and your dough won’t rise at all. If it’s too cool, they’ll take hours to wake up. That 37 degrees setting on the Thermomix isn’t arbitrary; it’s the cozy sweet spot for yeast metabolism.
Also critical: your butter for the dough needs to be truly room temperature—soft but not greasy or melted. If your butter is cold, the creaming process inside the Thermomix won’t incorporate enough air during that two-minute knead, which leads to a tougher final product later on.
The Proofing Environment is Everything
Proofing is where most home bakers run into trouble, especially in cooler kitchens. Don’t just stick the dough in a cold corner! Remember how I pre-warmed that thermal dish? Keep the dough in that dish, covered tightly, and place it in the warmest spot in your kitchen. Some people use a slightly warmed (but turned off!) oven, or even next to a stove burner that’s running low heat.
You need that dough to double in size. If you rush this step, you skip developing the structure that holds all that juicy filling in place. Trust the process here; patience during the proofing stage is the backbone of a soft cookie or roll recipe!
Don’t Overwork the Dough After Kneading
Once the Thermomix spits out that gorgeous, smooth ball of dough after the two minutes of kneading, you must stop fussing. If you keep messing with it or kneading it by hand after it comes out, you start developing too much gluten, which stiffens the final product. Minimal manipulation once it leaves the bowl is key!
When rolling out the rectangle for the filling, be firm but gentle. You aren’t trying to flatten it down to paper thinness; you just need an even sheet so that when you roll it into a log, those beautiful layers are evenly distributed, giving you perfect, individual swirls when you slice them.
Ingredient Notes and Substitutions for Thermomix Cinnamon Scrolls
I always get questions about tweaks, especially when people are missing one little item. Remember, these Thermomix Cinnamon Scrolls are from a long line of family recipes, and while my tradition calls for certain things, I totally understand needing to substitute! A few swaps are totally fine, but for some ingredients, you just have to trust me on why they are there.
The Bread Improver Question
If you look at the ingredient list, you see bread improver listed. That’s my modern helper! It’s a small thing that really ensures that extra soft, slightly chewy texture we love in sweet rolls. If you absolutely do not have it on hand, you can skip it, but you might need to add an extra 10 minutes to your kneading time in the Thermomix to help develop that structure. Don’t worry, they will still be delicious!
Vanilla Paste vs. Extract
I listed vanilla paste because it has those gorgeous little black specks, which look so professional, but honestly, if you only have vanilla extract, use that! Just make sure you use the same amount—5 grams is about a teaspoon, so use one teaspoon of extract instead. Try not to swap it out entirely, though, because that touch of flavor really brightens up the dough.
Nut and Apple Flexibility
The combination in the filling is what makes these special. Canned pie apples (drained, no liquid!) are my go-to because they are already slightly softened and super convenient. If you want to save time, use them! If you prefer fresh apples, just make sure you chop them very, very finely.
For the nuts, walnuts are traditional in my family’s version, but if you have an allergy or just don’t like them, pecans are a fantastic, butterier swap. If you want to go completely nut-free, just leave them out, but you might want to add an extra tablespoon of brown sugar to the filling mix just to replace a little bit of that texture and sweetness.
Butter Consistency is Everything
I can’t stress this enough: both the butter for the dough and especially the soft butter for the filling *must* be truly room temperature. If the filling butter is too cold, it won’t spread out evenly when you roll the dough, and you’ll end up with clumps of butter instead of a seamless gooey layer. Pull it out at least an hour before you plan to mix the filling!
Storage and Reheating Instructions for Thermomix Cinnamon Scrolls
The best part about these Thermomix Cinnamon Scrolls is that they are still utterly divine the next day, assuming there are any leftovers! Because we used that soft dough recipe and got plenty of butter in the filling, they don’t dry out fast. That’s the beauty of homemade versus the bakery kind that sometimes seems stale by evening.
If you want to keep that Texas-sized comfort going all weekend long, here is exactly how I store any extras I manage to save.
Airtight Storage for Maximum Freshness
Once the scrolls have cooled down completely—this is super important, don’t trap steam—transfer them into an airtight container. You can line the bottom of the container with a paper towel first; this just helps absorb any tiny bit of residual moisture and keeps the very bottom from getting sticky.
They will stay wonderfully soft like this for about two to three days at room temperature. If you know you won’t get to them by day three, you can freeze them! They freeze beautifully unglazed. Just wrap individual scrolls tightly in plastic wrap, then tuck them all into a freezer bag. They keep well for up to three months.
The Best Way to Reheat for That Fresh-From-the-Oven Feel
Look, nothing beats them hot and fresh, but reheating is the closest second place! Never eat these scrolls cold, I’m begging you—they deserve softness!
For just one or two scrolls, the microwave is your fastest friend. Pop one on a microwave-safe plate and heat it for just 10 to 15 seconds. Any longer than that, and the edges can get a little chewy. That short burst melts the butter in the filling just enough to make it gooey again.
If you are reheating a whole batch or want that truly soft, oven-warmed experience, wrap the scrolls loosely in foil and pop them into a preheated oven at about 300°F (150°C) for about 5 to 8 minutes. The foil keeps them moist while the gentle heat warms them right through. If you froze them, just let them thaw on the counter first, and then use the oven method!
Frequently Asked Questions About Thermomix Cinnamon Scrolls
I always get peppered with questions after posting this recipe—it seems everyone wants to know how to truly customize their breakfast treats! The base dough we make in the Thermomix is so versatile, which is why I love it so much. It’s sturdy enough for rolls, soft enough for buns, and mixes everything up in minutes.
Can I adapt this Thermomix dough for savory rolls?
Oh, absolutely! This yeast dough is fantastic because it’s actually quite neutral once you change the filling. If you want savoury recipes instead of sweet, just skip the sugar in the dough itself (though you might want to leave that 1 tsp in just to help the yeast activate, or use a slightly warmer water). For the filling, think garlic butter, grated Parmesan, maybe some dried herbs like rosemary and thyme. You could even make little pesto swirls! It’s the perfect base for many different kinds of kitchen recipes.
Are these Thermomix Cinnamon Scrolls considered healthy?
Well, bless your heart for asking! These are a weekend indulgence, full stop. They are made with butter, sugar, and sweet frosting, so they aren’t exactly a salad. However, when we talk about Thermomix recipes healthy, what the machine does is give you control. You know exactly what quality of butter and sugar is going into it, unlike picking up a box of frozen rolls where the ingredients list can be scary. So, they’re a treat, but a controlled, homemade treat!
Do these recipes fit well with Autumn Recipes or Italian baking traditions?
They fit like a glove into the Autumn Recipes category! Cinnamon, apples, and walnuts scream cozy fall mornings. The minute the weather shifts here in the States, these are the first things I bake. As for Italian traditions, while sweet rolls aren’t the first thing that comes to mind when thinking of classic Italian recipes, the emphasis on homemade, quality yeast dough is certainly something Italian baking respects! These are closer to a classic American cinnamon roll, but the quality of the bake honors that same slow-food passion.
Recipe Details and Nutritional Estimates
When you bake up a batch of these gorgeous Thermomix Cinnamon Scrolls, you want to know what you’re committing to in terms of time! Honestly, the total time flies by because the machine is working so hard for us. These yield 12 generous servings, perfect for sharing around the breakfast table.
Here’s a quick breakdown. Remember these nutritional estimates are just a guide, since they don’t account for the amount of glaze we drizzle on top!
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 12 servings
Per estimated serving (without heavy glaze): approximately 350 Calories, 18g Fat, 45g Carbohydrates, and 5g Protein. They are a sweet treat, but oh so worth it!
Share Your Homemade Thermomix Cinnamon Scrolls
Well, we made it! I truly hope these Thermomix Cinnamon Scrolls bring the same kind of warm, sleepy weekend joy to your table that they bring to mine. Watching that dough rise and smelling that cinnamon bake is just pure comfort, isn’t it?
Now, I need to know what you thought! Don’t be shy—did you love the little surprise chunks of canned apple in the filling, or was it the buttery soft dough that won you over? Hop down to the comments below and give this recipe a star rating so other readers know just how great these are!
And please, if you snap a picture of your beautiful, gooey, freshly glazed batch, tag me! I absolutely live for seeing your kitchen creations. It reminds me that even though we are spread out, we are all sharing those happy moments around baked goods. Happy baking, friends!
Print
Thermomix Cinnamon Scrolls
- Total Time: 45 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Make soft, fluffy homemade cinnamon scrolls using this simple Thermomix dough recipe, perfect for a comforting family breakfast or brunch.
Ingredients
- 300 g water warm
- 2 teaspoon yeast
- 60 g white sugar
- 510 g Bakers White Flour
- 5 gm vanilla paste
- 60 g butter at room temp
- 1 teaspoon bread improver
- 1 teaspoon salt
- 120 g salted butter room temp (for filling)
- 125 g brown sugar (for filling)
- 2 teaspoon cornflour (for filling)
- 1 teaspoon ground cinnamon (for filling)
- 125 g walnuts chopped (for filling)
- 350 g pie apples canned (no liquid) (for filling)
- 1 ½ cups icing sugar (for glaze)
- 3–4 TBS maple syrup (for glaze)
Instructions
- Place boiling water in the ThermoServer or Thermal dish. Remove the water and dry the dish, then place it somewhere warm.
- Place warm water, sugar, and yeast in the Thermomix bowl. Combine for 1 minute at 37 degrees on Speed 1.
- Add vanilla paste, flour, butter, salt, and bread improver to the mixture. Knead for 2 minutes.
- Remove the dough from the Thermomix and place it in the oiled thermoServer or Thermal dish. Cover the bowl with plastic wrap and leave it in a warm place to proof.
- Proof the dough until it doubles in size. While the dough proofs, prepare the filling.
Notes
- This recipe uses the Thermomix to create a smooth dough, simplifying the kneading process for soft results.
- The dough needs time to proof until it is double its original size before proceeding.
- This recipe is based on family traditions, aiming for a soft, sweet, and shareable baked good.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scroll
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 40
Keywords: Thermomix Cinnamon Scrolls, Thermomix Baking, Family Recipes, Cinnamon Rolls, Cozy Breakfast, Autumn Recipes, Italian, UK Recipes