Swabian snail noodles

Ingredients for 1 servings:

• 500 g flour
• 230 ml milk
• 110 g butter
• 90 g sugar
• 1 cube of yeast
• 1 egg(s)
• 1 pinch of salt
• 200 g ground almonds
• 100 g sugar
• 1 packet of vanilla sugar
• 2 tsp cocoa powder
• 2 tsp cinnamon
• some rum flavor
• 1 cup of cream

Instructions

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

Yeast rolls with almond and cinnamon filling

Gently warm the milk and butter. Crumble the yeast into a small bowl and mix with 1 teaspoon of sugar and some of the milk-fat mixture. Put the flour into a large bowl, make a well, and add the mixed yeast. Stir in some of the flour from the edge, cover, and let rise for 15 minutes. Add the remaining dough ingredients, knead well, cover, and let rise for another 30 minutes. For the filling, whip the cream until stiff peaks form and stir in all the ingredients. Roll out the dough into a rectangle, brush with butter, spread the filling on top, and roll the dough lengthwise. Cut into slices about 2-3 cm thick, flatten slightly, and fold the ends under. Place the snail pasta on a baking sheet lined with baking paper. Let rise for another 15 minutes, then bake in a preheated oven at 190°C for about 15-20 minutes. Once cooled, dust with powdered sugar.