Juicy cinnamon rolls with vanilla sauce

Ingredients for 1 servings:

• 600 g flour
• 300 ml milk
• ½ cube of yeast
• 110 g butter, liquid
• 105 g sugar
• 1 tsp vanilla extract
• 1 tsp salt
• 1 cup of cream
• Flour for the work surface
• 110 g butter, soft
• 200 g sugar
• 1 tbsp cinnamon powder
• ½ tsp vanilla extract
• 1 tbsp, heaped pudding powder
• 2 tbsp sugar
• 250 ml milk
• possibly vanilla extract

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 35 minutes

For the dough, heat the milk and sugar until the sugar has dissolved. Do not allow the milk to boil! Dissolve the yeast in the sugar-milk mixture and let it stand for 5-10 minutes to activate the yeast. Put the flour into a large bowl and make a well in the center. Add all the other dough ingredients except the cream. Knead all ingredients together (I always knead the dough with my hands and do not add any more flour, but knead the dough until it is no longer sticky). Let the dough rise in an airtight container for about 1-1.5 hours in a warm place (about 20°C). Meanwhile, for the filling, beat the softened butter until it has turned slightly white. Add the remaining filling ingredients and mix well. Set the mixture aside. When the dough has at least doubled in size, knead it well again. Roll out on a floured surface into a 0.5 cm thick rectangle and spread the filling evenly over the dough. Roll up the dough and divide it into approximately 15 equal pieces using string. Then divide the individual pieces into one or two baking dishes. Leave some space between the individual snails, as they will still rise. Cover the snails and let them stand for 20-25 minutes. In the meantime, preheat the oven to 170°C (top/bottom heat). Spread the cream over the snails and bake for 30-35 minutes, until golden brown. Meanwhile, for the vanilla sauce, mix the custard powder with 2-3 tablespoons of cold milk. Pour the remaining milk into a saucepan, add the sugar, and bring to a boil (do not stir the milk, so it won’t burn). Stir the mixed powder into the boiling milk. Remove the sauce from the heat and place plastic wrap directly on top of the sauce to prevent a skin from forming. Tip: If you like it a little more vanilla, add vanilla extract. When the snails are ready, remove them from the oven and eat them straight away with the sauce. They taste best warm!