thermomix carrot cake cinnamon buns

Thermomix Carrot Cake Cinnamon Buns

These Thermomix carrot cake cinnamon buns are the perfect combination of two amazing recipes. So delicious and moist, I love them.

There are no words to describe how much I love this recipe. The combination of two of my favourite ever things is carrot cake and cinnamon buns and I must say the results are damn amazing! These Thermomix carrot cake cinnamon buns are exactly what you need after a stressful day or just because you can.

I add a little baking powder and yoghurt to the enriched yeast dough and that may seem odd but I have recently discovered that baking powder actually makes yeast dough even softer and helps with keeping the texture even a day later. The yoghurt helps add enough acidity to again contribute to a softer, cinnamon bun-like texture.


Thermomix carrot cake cinnamon buns

  • 190g whole milk
  • 60g caster sugar
  • 1 Tbsp dry active yeast (or 30g fresh yeast)
  • 1 egg
  • 100g Greek style yoghurt
  • 100g unsalted butter, in small cubes
  • 1 tsp baking powder
  • 600g plain flour
  • 1 pinch fine sea salt


  • 100g carrots, in small chunks
  • 180g butter in small cubes
  • 300g dark soft brown sugar (or Demerara sugar)
  • 1 Tbsp ground cinnamon
  • 1/2 tsp allspice
  • 1 pinch nutmeg


  • 250g icing sugar
  • 1 lemon, juice only


  1. To make the dough, place the milk, caster sugar and yeast in the mixing bowl. Warm 2 Min. / 37C / Speed 2. Add the egg, yoghurt, butter, baking powder, plain flour and salt and knead 2 Min. / Kneading Function.
  2. Transfer the mixture into a large bowl and cover with a shower cap or cling film. Leave to rise until doubled in size for about 1 hour.
  3. Meanwhile, clean the mixing bowl. Add the carrots and chop 4 Sec. / Speed 5. Transfer into a small bowl and set aside.
  4. Add the butter to the mixing bowl. Combine 20 Sec. / Speed 5. Scrape down using your spatula and add the carrots, sugar, cinnamon, allspice and nutmeg and combine 10 Sec. / Speed 5. Transfer the mixture into a small bowl and set aside.
  5. Once the dough is risen, tip it onto a floured surface and roll out to a rectangle about 40x50cm 1.5cm thickness. Spread the carrot cinnamon mixture all over evenly leaving a 1cm border all over. Then, roll up the dough into a tight roll, starting from the long edge closest to you.
  6. Prepare a large roasting tray with greaseproof paper and set aside.
  7. Cut the long log into 12 cinnamon buns, discarding of both end bits and place them inside the baking tray. Cover with a tea towel and leave to rise for another 45 minutes.
  8. Meanwhile, preheat the oven to 200C / 180C / Gas Mark 6. Once hot, uncover the buns and bake for 25 minutes until golden brown. Remove and leave to cool slightly.
  9. To make the glaze, place the icing sugar in the mixing bowl and add the juice of 1/2 lemon. Combine 20 Sec. / Speed 3. While mixing, check the consistency and add more lemon juice if necessary until you reach thick custard consistency.
  10. Drizzle the glaze over the slightly warm buns and leave to cool slightly more before eating. Enjoy!

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