Thermomix Cinnamon Scroll Bunnys
Bunny Cinnamon Scrolls are officially the cutest thing I've ever made at Easter. Try Thermomix Cinnamon Scrolls for a Hot Cross Bun alternative this Easter, you will be surprised at how easy and delicious they are!
Equipment
Ingredients
Scroll Dough
- 120 g warm water ½ cup (US cups not metric cups)
- 7 g dry yeast 2 ¼ teaspoon
- 65 g caster sugar ⅓ cup superfine sugar (US cups, not metric cups)
- 120 g warm milk ½ cup (US cups, not metric cups)
- 90 g butter cubed salted butter at room temperature
- 1 teaspoon vanilla paste
- 570 g bakers flour 5 cups (US cups, not metric cups)
- 2 eggs
- 1 teaspoon salt
Scroll Filling
- 60 g butter salted and melted in the microwave
- 75 g caster sugar ⅓ cup superfine sugar (US cups, not metric cups)
- 75 g brown sugar ⅓ cup (US cups, not metric cups)
- 3 TBS ground cinnamon
Cream Cheese Frosting
- 112 g cream cheese 4 oz
- 60 g salted butter ¼ cup
- 1 teaspoon vanilla extract
- 180 g icing sugar 1 1/12 cups (US cups, not metric)
Instructions
Dough
- Place milk, water yeast, and sugar in the TM Bowl. Heat 5 min/37 degrees/Speed 3.120 g warm water, 7 g dry yeast, 65 g caster sugar, 120 g warm milk
- Add eggs, vanilla, butter, flour then salt in the bowl. Knead 1 minute.90 g butter, 1 teaspoon vanilla paste, 570 g bakers flour, 2 eggs, 1 teaspoon salt
- Oil your hands and a bowl.
- Remove the dough from the TM bowl and shape it into a ball. Place the dough into a glass bowl in a warm environment. (see notes on proofing)
- Once the dough has doubled in size remove it from the bowl and place it on an oiled bench.
- Roll the dough until it measures 40cm x 35 cm or 18" x 12".
Cinnamon Filling
- Melt the butter in the microwave and reserve.60 g butter
- In a separate bowl combine brown sugar, white sugar, and cinnamon.75 g caster sugar, 75 g brown sugar, 3 TBS ground cinnamon
- Use a pastry brush to brush the butter over the dough. Return to all sections of the dough until all the butter has been used. It may look like too much butter but for the bunnies to be delicious you will need it all.
- Now mark a 1 ½ cm line down the side left-hand side of the dough. This area will be cinnamon-free.
- Sprinkle the cinnamon and sugar over the dough. Return to all sections of the dough except the marked-off area until there is no filling left. Ensure the filling is evenly spread over the dough.
Making The Bunnies
- Place a piece of baking paper on a large baking tray.
- Heat the oven to 180 degrees Celcius.
- Measure the dough covered in cinnamon, about 38cm. Mark the halfway point, along the width. 19cm. Cut the dough in half here. One side will be larger as it has a cinnamon-free section. This is the face of the bunny.
- Now measure halfway down the length of the dough. Mark the dough at the 17cm point, or wherever is halfway on your dough. Cut the dough in half here.You should have four quarters.
- Continue to cut each section lengthwise so there are 8 strips, one for each bunny.
- Starting from the centre roll from the middle to the left, then tuck the dough under so it lays flat under the face on the baking tray.
- Continue to do the remaining 7 bunnies the same way.
- The other dough is for the ears.
- Fold the dough strip in half so the cinnamon is on the inside.
- Then make an M shape. Bring the two ends together in a heart.
- Lift the edge of the bunny circles faces up and tuck the V of the heart under so the bunny now has ears.
- Continue until all the bunnies have ears.
- Place the Cinnamon Scroll Bunnies in the oven for 18-22 minutes or until cooked.
- Once cooked allow them to cool before icing.
Icing Bunnies
- Place all the ingredients in the TM Bowl. Combine 10 sec /Speed 4.112 g cream cheese, 60 g salted butter, 1 teaspoon vanilla extract, 180 g icing sugar
- Scrape down the bowl and repeat. 5 sec/Speed 4
- Optionally add a drop of pink food colouring and mix 5 sec/Speed 4.
- Place the icing into a piping bag. If the icing isn't stiff enough to hold form place it in the fridge to chill.
- Pipe around the bunnies to highlight the ears and to make a swirl on the face.It's easier to start at the inside of the face and work your way out.
Notes
NOTE:
Store the bunnies in an airtight container in the fridge for up to five days. Served them warmed in the microwave.
Bunnies can be frozen for up to 3 months. Warm before serving.
Enriched dough is heavy and can take a long time to proof and very warm temperatures. Please read all my tips on proofing dough in cold weather.
Log in: Then add your own recipe notes below!
Nutrition
Serving: 1BunnyCalories: 650kcalCarbohydrates: 90gProtein: 10gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 111mgSodium: 525mgPotassium: 151mgFiber: 4gSugar: 32gVitamin A: 912IUVitamin C: 0.1mgCalcium: 76mgIron: 4mg
Tried this recipe?Let us know how it was!
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