Summary

Ingredients

For the dough:

• 200 ml milk
• 50 g butter
• 500g flour
• 0.5 teaspoon ½ salt
• 70 grams sugar
• 1 egg (s)
• 1 packet yeast

For the filling:

• 50 g butter, soft
• 130 g suar, brown
• 2 teaspoons cinnamon

For the glaze:

• 100 g cream cheese
• 30 g butter
• 100 g powdered suar, sifted
• 4 drops vanilla flavor

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Instructions

1. Briefly heat the milk and butter until the butter has melted. First put 450 g flour, salt, sugar and egg in a bowl. Make a well in the flour and crumble the yeast into it. Pour me in and knead everything from the hollow outwards to a smooth dough. If the dough is still too sticky, gradually add just enough flour until it is easy to process. Cover and let rise in a warm place for 1 hour.
2. Roll out the dough into a rectangle and brush with the butter. Mix sugar and cinnamon and sprinkle over it, leaving no edge. Roll up from the long side and cut into 2 - 3 cm thick slices. Place with the cut surface facing down in a greased dish (e.g. a casserole dish) and cover up for another 30 minutes.
3. Mix all ingredients for the glaze. If it seems a little too thick, add a little milk - but it should not be too runny. Of course, you can also make a normal glaze from milk and powdered sugar if you like, but this gives the recipe a special kick.
4. Bake the rolls in a preheated oven at 180 ° C top / bottom heat for approx. 15-20. Spread the glaze on the warm rolls and serve.
5. Personally, I like them best when they are warm, but they can also be eaten cold.