ThermOMG Recipes

Inspiring recipes for the Thermomix 

Sticky Cinnamon Buns

This recipe has been converted by Lisa M from a Donna Hay magazine (Winter 2013).  Lisa is a recent Thermomix owner and judging from this picture, her and "Ida" are getting along just fine.  I have not tried this recipe yet but it just got put at the top of my list as I am drooooling.  Shame Lisa lives 3 hours from me otherwise I would have been knocking her door down to get to this.  Here is what Lisa had to say when she sent me the conversion...

"These were really yummy .... I can’t wait to try the other variations that were in the edition of the magazine!

I am really loving creating with yeast doughs. Today I have three bowls warming in front of the fireplace in an attempt to perfect the dough.

I hope your guys enjoy them as much as mine did."

Thanks so much for sharing Lisa, I look forward to many more from you.  Eb x

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Basic Dough

  • 150g milk
  • 2 tsp vanilla
  • 125g unsalted butter
  • 1 ¼ tsp dry yeast
  • 450g bakers flour
  • 55g caster sugar
  • ¼ tsp fine sea salt
  • 2 eggs

Place milk, vanilla and butter into bowl and cook for 3 mins at 37deg on Speed 2 ... until temperature is reached and butter is melted.  Add remaining ingredients (in order as shown above) and set to Closed Lid and Interval (wheat) for 6 minutes.

Place in your Thermomat or a lightly greased bowl, cover with plastic wrap and seat aside in a warm place for 1 hour or until doubled in size.

Maple Glaze

  • 100g Maple syrup
  • 60g brown sugar
  • 75g unsalted butter

Grease and line a 20cm x 30cm slice tin. (Needs to have reasonably high sides)

Place all ingredients into bowl and cook for 3 mins at 80deg on Speed 4. Pour mixture into prepared tin and set aside.

Cinnamon Butter

  • 100g unsalted butter
  • 90g brown sugar
  • 2 tsp ground cinnamon
  • 120g toasted pecans or walnuts chopped

Place butter, sugar and cinnamon in bowl and mix on Speed 6 for 10-15 secs.

Roll dough out between two sheets of non-stick baking paper to make a 60cm x 25cm rectangle. Spread with cinnamon butter, leave a 1cm border and sprinkle with pecans. Start with the longest side, roll tightly to enclose the filling.

Trim the edges of the bun and cut into 12 even pieces. Place pieces side by side and scroll side up in the tin. Cover with plastic wrap and set aside for 45-60 minutes or until doubled in size.

Preheat oven to 180deg. Place the tin on a baking tray and bake for 20 minutes. Cover loosely with foil and bake for a further 15-20 minutes or until cooked through and golden.

Allow to stand for 2-3 minutes before turning out onto a wire rack to cool.