Cinnamon rolls 'Cinnabon Style'

Ingredients for 1 servings:

• 2 packets of vanilla pudding powder
• 100 ml water
• 500 ml milk
• 5 tbsp sugar
• 120 g butter
• 2 packets of dry yeast
• 2 eggs
• 1 tsp salt
• 800 g flour
• Flour for the work surface
• 200 g butter, liquid
• 300 g brown sugar
• 5 tsp cinnamon powder
• 250 g powdered sugar
• 250 g cream cheese
• 120 g butter
• 2 packets of vanilla sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

American cinnamon rolls with cream cheese frosting

Bring the milk to a boil, mix the pudding mix with cold water, and stir into the boiling milk. Boil briefly until the pudding has thickened, stirring constantly. Remove from the heat, add the butter, and stir until melted, then stir in the sugar and eggs. When the mixture is still lukewarm, stir in the dried yeast. Mix the salt and flour in a bowl, add the pudding mix, and knead everything into a soft, slightly sticky dough (this works best with the dough hook of a mixer; the dough should definitely be moister than “normal” yeast dough). Let it rise until it has doubled in size (takes about 1-2 hours). Divide the dough in half and roll it out on a well-floured surface. Brush with half of the melted butter and sprinkle each half with half of the cinnamon and brown sugar. Roll up tightly and cut into approximately 4 cm wide pieces. Repeat with the remaining half of the dough. Place the cinnamon rolls on a baking sheet lined with baking paper, spaced apart (ideally offset to the sides), and let them rise for another 30 minutes. It’s important that they aren’t too close together, but are still slightly touching after the final rise. Bake in a hot oven at 200°C (top/bottom heat) for about 20 minutes; don’t let them get too brown. For the frosting, stir all the ingredients into a creamy mixture and spread over the still-warm cinnamon rolls. This recipe is based on American “Cinnabon Rolls” and makes about 25 cinnamon rolls. These are taller and softer than German cinnamon rolls. They also resemble a snail cake, from which the individual snails are then separated.