Raisin Cinnamon Rolls

Summary

Ingredients

• 15 g suar
• 21 g yeast
• 10 g custard powder (vanilla flavor)
• 120 ml milk
• 1 small egg (s)
• 25 g butter
• 250 g flour

For the filling:

• 115 g suar, brown
• 1 ½ tablespoon cinnamon, about
• 55 g butter
• possibly raisins

For the cast:

• 55 g butter
• 60 g cream cheese
• 180 g powdered suar
• 1 tablespoon milk, possibly more
• 1 tablespoon water
• 1 pinch (s) sugar
• possibly nuts, chopped

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Instructions

1. Mix the yeast with a pinch of sugar about 15 ml of lukewarm water and set aside. Boil the pudding with the 15 g sugar and 120 ml milk. Mix the pudding with the egg and butter, add the yeast, then the flour. Knead everything well and, if necessary, add enough flour until the dough no longer sticks.
2. Now the dough has to rise until it has doubled in size. Then knead well and let rise again. Then roll out the dough into a rectangle (about 0.5 cm thick). Brush the plate with melted butter. Mix the cinnamon with the brown sugar and sprinkle over it, then sprinkle the raisins and possibly nuts on top to taste.
3. Then roll up the whole thing and cut the roll into about 8 slices. Put these in a greased pan with plenty of space (approx. 5 cm) and let rise again. Then bake the whole thing at 170 - 180 ° C convection for 20 - 30 minutes.
4. During this time, mix the ingredients for the topping (melt the butter beforehand!) And after baking, distribute it generously on the rolls that are still warm.