Cinnamon Buns

Make a dampfl with yeast, 20 g sugar, 1 tablespoon flour and some lukewarm milk.

Put milk, flour, eggs, salt, sugar and the dampfl, as well as the melted butter into a yeast bowl. Stir well and let rise in a warm water bath.

In the meantime, prepare the filling. For this, cook a pudding from milk, sugar and pudding powder, fold in the remaining ingredients of the filling well and refrigerate.

After the third lid lifting (happens by itself) roll out the whole dough on the pasta board in a rectangular shape. Spread with the overcooled filling and roll up from the long side.

Cut 2 cm thick slices from roll with a damp kitchen knife. Leave to rise on a greased baking tray for 1/2 hour.

Bake in the preheated oven at 150 °C until golden brown and coat the cinnamon buns with the glaze while they are still hot.

Preparation Tip:

The cinnamon buns can also be prepared without raisins.

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