Raisin Cinnamon Rolls

Ingredients for 1 servings:

• 15 g sugar
• 21 g yeast
• 10 g pudding powder (vanilla flavor)
• 120 ml milk
• 1 small egg(s)
• 25 g butter
• 250 g flour
• 115 g brown sugar
• 1 ½ tbsp cinnamon, about
• 55 g butter
• possibly raisins
• 55 g butter
• 60 g cream cheese
• 180 g powdered sugar
• 1 tbsp milk, possibly more
• 1 tbsp water
• 1 pinch(s) of sugar
• possibly nuts, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Mix the yeast with a pinch of sugar and about 15 ml of lukewarm water and set aside. Cook the pudding with the 15 g of sugar and 120 ml of milk. Mix the pudding with the egg and butter, add the yeast, and then the flour. Knead everything well, adding more flour if necessary until the dough is no longer sticky. The dough must now rise until it has doubled in size. Knead thoroughly and let rise again. Roll out the dough into a rectangle (about 0.5 cm thick). Brush the sheet with melted butter. Mix the cinnamon with the brown sugar and sprinkle over the dough. Sprinkle with raisins and nuts, if desired. Roll the whole thing up and cut the roll into about 8 slices. Place these in a greased dish, leaving plenty of space between them (about 5 cm), and let rise again. Then bake the whole thing at 170-180°C fan oven for 20-30 minutes. During this time, mix the ingredients for the topping (melt the butter first!) and spread generously on the still-warm rolls after baking.