Beat the butter and sugar until frothy. Gradually add the eggs and whipped cream. Mix the flour with the baking powder and stir in or knead together with the schnapps.
Shape the dough into a ball and place covered in a bowl in the refrigerator overnight.
Remove the dimensions of the roller iron - i.e. circumference and length. Based on these measurements, cut a rectangular template out of cardboard. Roll out the dough in portions, put on the template and cut out.
Place the dough around the roller iron. Wrap the thread hanging on the roller iron in approx. 1 cm intervals and bake in the fat until golden yellow. After baking, unwind the string, carefully peel off the pastry roll and immediately roll it in the sugar / cinnamon mixture.
After cooling, the rolls are placed in a tin can and will stay there for at least 4 weeks, unless they are eaten beforehand.
If the threads on the roller iron have to be renewed, it must be ensured that only cotton threads are used. Otherwise, the thread will melt in the hot fat.
Ingredients
Print Recipe
Pin Recipe