Preheat oven and prepare springform pan

Preheat the oven to 200 °C (convection: 180 °C). Line a springform pan with baking paper and grease the edge.

2

Melt margarine for the cinnamon filling

Thermomix® Setting

3 min/122°F/Speed 1 50

Put 125 g margarine in the mixing bowl and melt for 3 min./50°C/speed 1.

180

3

Prepare cinnamon filling

Pour the melted margarine from the mixing bowl into a bowl. Mix 200 g brown sugar and 2 1/2 tsp cinnamon in a separate bowl and stir in the melted margarine. Set aside.

4

Mix dry ingredients for the dough

Thermomix® Setting

10 sec/Speed 4

Put 500 g flour, 50 g sugar, 1 packet of vanilla sugar, 1 packet of baking powder and 1 tsp iodized salt in the mixing bowl and mix for 10 sec./speed 4.

10

5

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Add 200 g margarine in flakes, 250 g low-fat curd and 150 ml milk to the dry ingredients in the mixing bowl and knead for 2 min./kneading stage. Form into a ball with floured hands.

120

6

Roll out and fill the dough

Roll out the dough into a rectangle (approx. 30 x 40 cm) on a floured work surface. Spread the prepared cinnamon filling with the back of a spoon, leaving a border of approx. 2 cm free all around.

7

Shape cinnamon swirls

Roll the dough up tightly from the long side. Cut into 12 equally sized rolls with a sharp knife. Place the rolls with the visible cinnamon filling facing upwards in the springform pan, leaving enough space between them (9 rolls to the outside and 3 to the inside).

8

Bake cinnamon swirls

Bake the cinnamon swirls in the preheated oven for 35-40 minutes.

9

Prepare cream cheese frosting

Thermomix® Setting

20 sec/Speed 4

Put 50 g margarine and 50 g powdered sugar in the mixing bowl and mix for 20 sec./speed 4. Add 125 g cream cheese and stir in for 10 sec./speed 3.

20

10

Spread cinnamon swirls and serve

After baking, let the cinnamon swirls cool for 15 minutes and then spread the cream cheese frosting on top while still warm. The cinnamon swirls are best enjoyed lukewarm.