Filled puff pastry cinnamon roll

Ingredients for 1 servings:

• 500 g puff pastry, from the refrigerated section
• 300 g cream cheese
• 100 g sugar
• 2 tsp cinnamon powder
• 1 tsp vanilla paste or 1 packet of vanilla sugar
• 30 g butter
• 3 tbsp powdered sugar
• 1 tbsp milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

for a 26 cm springform pan or baking tray

For the cream filling, simply mix the cream cheese, sugar, vanilla, and 1 teaspoon of cinnamon powder. Transfer the mixture to a piping bag fitted with a perforated nozzle. Spread out the puff pastry and pipe a line of the mixture along the bottom edge. Roll the dough up one or two turns to create a tube of cream cheese filling. Cut with a knife. Then pipe another line, fold over, cut, and so on. Repeat this process until you have used up all the puff pastry (I use two packages from the refrigerated section) and/or the cream cheese mixture. Carefully roll the first tube into a spiral in the center of a 26cm springform pan or baking sheet. Take the next tube and continue rolling, pressing the ends of the dough together firmly so they stay together during baking. Alternatively, you can shape each tube into a small spiral and place them on a baking sheet or in a tartlet pan. Melt the butter and mix it with the remaining cinnamon powder and about 1 tablespoon of sugar. Generously brush the spiral with this mixture. Bake in a preheated oven at 180°C (top/bottom heat) for about 30-40 minutes on the middle rack, until nicely browned. Sometimes it takes longer. If you like, you can also make a glaze from powdered sugar and milk and drizzle it over the snail. Cut the giant cinnamon snail like a round cake and serve.