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
- 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.
- 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.
- Meanwhile, clean the mixing bowl. Add the carrots and chop 4 Sec. / Speed 5. Transfer into a small bowl and set aside.
- 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.
- 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.
- Prepare a large roasting tray with greaseproof paper and set aside.
- 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.
- 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.
- 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.
- Drizzle the glaze over the slightly warm buns and leave to cool slightly more before eating. Enjoy!