Ingredients:
For the dough:- 2 packs of custard powder
- 100 ml water
- 500 ml milk
- 5 tablespoons of sugar
- 120 g butter
- 2 packs of dry yeast
- 2 egg (s)
- 1 tsp salt
- 800 g of flour
For painting:
- 200 g butter, liquid
- 300 g sugar, brown
- 5 tsp cinnamon powder
For frosting:
- 250 g powdered sugar
- 250 g cream cheese
- 120 g butter
- 2 packs of vanilla sugar
Preparation
Bring the milk to the boil, stir the pudding powder with cold water and stir into the boiling milk, let it boil briefly until the pudding has thickened, stirring constantly. Remove from the heat, stir in butter until melted, stir in sugar and eggs. If the mass is still lukewarm, stir in the dry yeast. Mix the salt and flour, add the pudding mixture and make it into a soft, slightly sticky dough (works best with a mixer dough hook, the dough should definitely be wetter than "normal" yeast dough). Let rise until the dough has doubled (1-2 hours).Halve the dough and roll it out on a well-floured surface, sprinkle with half the liquid butter and sprinkle half of the cinnamon and brown sugar on each. Wind up tightly and cut into pieces about 4cm wide. Do the same with the rest of the dough. Place the cinnamon rolls at a distance from each other (ideally laterally offset) on a baking sheet lined with baking paper and let them rise again for 30 minutes. It is important that they are not too close together, but still touch each other lightly after the last walk. Bake at 200 ° for approx. 20 minutes, do not let it get too dark.
For the frosting, stir all the ingredients into a creamy mass and spread over the warm cinnamon rolls.
This recipe is modeled on the American "Cinnabon Rolls" and produces about 25 cinnamon rolls. These are higher and softer than German cinnamon buns. They also resemble a snail cake, from which the individual snails are then separated.