Cinnabon Rolls

Ingredients for 1 servings:

• ½ cup water, warm
• 14 g yeast (dry yeast)
• 2 tsp sugar
• 2 ½ packets of pudding powder (vanilla)
• 100 g sugar
• 1,250 ml milk
• ½ cup butter, melted
• 2 eggs
• 1 tsp salt
• 8 cups flour
• ½ cup butter, melted
• 2 cup(s) brown cane sugar
• 2 tsp cinnamon
• 220 g cream cheese
• ½ cup butter
• 1 packet of vanilla sugar
• 3 cups powdered sugar
• 1 tsp milk
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

American yeast pastry with cinnamon

The quantities are based on the American measurement system. Mix together the water, yeast, and sugar. Cover and let it rise in a warm place. Cook a pudding from the pudding powder, sugar, and milk according to the package instructions. Let it cool briefly. Add the butter, eggs, and salt and mix well. Add the yeast mixture and stir in. Gradually knead in the flour. Cover and let it rise in a warm place for about 1 hour. Knead again and let it rise for another 45 minutes. On a floured work surface, roll out the dough into a rectangle approximately 85 x 50 cm. Brush the melted butter on top. In a small bowl, mix the brown sugar and cinnamon and spread it over the dough. Roll the dough tightly, starting from the long side. Cut the roll into 5 cm thick slices. Place the rolls, leaving 5 cm between each slice, in a greased, shallow, rectangular dish or a greased baking sheet with high edges. Preheat the oven to 180°C (top/bottom heat). Meanwhile, cover the dough and let it rise again. Then bake for 15-20 minutes, until the top is golden brown. Mix the ingredients for the glaze and spread it on the still-warm rolls.