Cinnamon rolls with cream topping

Ingredients for 1 servings:

• 300 ml milk
• 35 g yeast
• 1 tsp salt
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 75 g butter
• 480 g flour
• 50 g butter, melted
• 80 g sugar
• Cinnamon
• 300 ml cream
• 100 g sugar
• 2 packets of vanilla sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 15 minutes

fine yeast pastry

Dissolve the yeast, sugar, and vanilla sugar in the lukewarm milk. Then, using the dough ingredients, make a yeast dough and let it rise for at least 1 hour. The dough should have doubled in size. For the filling, melt the butter and mix the sugar with cinnamon to taste. Roll out the dough on a floured surface into a 35cm/50cm rectangle. Spread the melted butter over the dough and sprinkle with cinnamon and sugar. Roll up from the longer side into a log and cut into 12 slices. Place the snails in a 30cm/50cm rectangular pan (I think a 28cm springform pan should also work) and let rise for another 30 minutes. Meanwhile, preheat the oven to 180°C (350°F). Place the snails in the oven and bake for about 25 minutes. Once the snails are in the oven, prepare the icing. Heat the cream, sugar, and vanilla sugar in a saucepan and then simmer gently. Stir frequently. The glaze will start to thicken over time. Remove the snails from the oven and immediately spoon the glaze, one tablespoon at a time, onto the snails still in the mold. We like the snails best when they’re still lukewarm.