Cinnamon rolls with vanilla custard

Instructions

Custard:

Make it possible. cake cream one day in advance. Beat egg and sugar completely yellow and foamy. Add the flour and whip again. Boil the milk with the vanilla bar; Stir in the milk all the time so it does not burn. Add the milk to the egg mixture while whipping, and pour the egg mixture back into the pan. Tak out the vanilla grains and put them in the cream. Warm up the cream during whipping until it just boils. Pour it into a bowl and allow it to cool.

Dough:

Dissolve the yeast in half of the lukewarm milk in a stirrer. When dissolved, pour the rest of the milk in. Add salt, sugar, eggs, butter and cardamom and stir well. Now add approx. half of the flour and knead the dough on the machine. Then add the rest of the flour until the dough is not sticky and release the bowl as it stirs. Let the dough rise in the bowl for 1 hour under a tea towel.

Remonce:

Mix all ingredients well with a fork and set aside until needed.

How to make the cinnamon rolls:

Roll the dough into a square on a table sprinkled with a little flour. Distribute the remonce on the whole dough and all the way to the edges. Roll the dough into a long sausage and cut out some equally sized cinnamon rolls. Place the cinnamon screws on a baking sheet lined with baking paper at intervals. Allow the cinnamon snails to rise for 30 minutes while turning on the oven at 180 C. Brush the cinnamon rolls with eggs and make a small recess in each roll and add a spoonful of cake cream. Bake them for about 20-25 minutes until golden and crispy. Allow the cinnamon rolls to cool down.

Stir in icing sugar and boiling water into a uniform mass. Sprinkle the icing over the warm cinnamon rolls and enjoy them. The cinnamon snails can be frozen and simply heated in the oven or on a toaster before serving. Bon appetite!

Cinnamon rolls with vanilla custard