Cinnamon rolls with chopped walnuts

Ingredients for 1 servings:

• 645 g flour
• ½ pack of pudding powder, vanilla flavor
• ½ tsp salt
• 21 g yeast, fresh
• 1 tbsp sugar
• 60 ml water, lukewarm
• 240 ml milk, lukewarm
• 55 g butter, melted
• 1 large egg(s)
• 50 g butter, melted
• 180 g sugar, brown
• 4 tsp cinnamon
• 80 g walnuts or pecans, chopped
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the flour, pudding powder, and salt in a bowl. Place the yeast in a small bowl and mix with some of the sugar. Add the rest of the sugar to the flour mixture. Heat the water and use it to mix the yeast. Make a well in the center of the flour and add the yeast water. Mix it in with the flour with your finger. Heat the milk and melt the butter in it. Now add this lukewarm mixture to the flour mixture along with the egg and knead everything into a dough. Continue kneading until it pulls away from the sides of the bowl. Depending on the flour, you may need a little more liquid. Turn the dough out onto a lightly floured surface and knead thoroughly with your hands. Return it to the bowl, cover, and let it rise in a warm place. It should double in size; depending on the room temperature, this can take up to an hour. In the meantime, mix the sugar and cinnamon, chop the walnuts, and line a baking sheet with parchment paper. Once the dough is ready, briefly melt the butter for the filling in the microwave. Place the dough on a lightly floured surface, knead briefly, and roll out into a 44 x 26 cm rectangle. Brush all of the melted butter over the dough and sprinkle the sugar and cinnamon mixture on top. Scatter the chopped nuts on top. Roll up the dough from the long side and cut the roll into slices about 3 cm thick. Place them not too close together on the prepared baking sheet, cover, and let rise for another 30 minutes. In the meantime, preheat the oven to 180°C. Bake the cinnamon rolls for 15-20 minutes; they should be just lightly browned. Cool on a wire rack. Dust with powdered sugar, if desired. They taste best when still slightly warm.