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1
Boil the milk in a medium-sized pot.
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2
Mix the pudding powder with cold water.
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3
Then stir in the boiling milk.
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4
Cook briefly until the pudding is thickened.
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5
Remove the pot from the oven.
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6
Stir in the butter until it melts.
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7
Then stir in sugar and eggs.
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8
Let the pudding mixture cool down, crumble the yeast and stir in.
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9
Mix salt and flour in a large bowl.
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10
Add the pudding mixture and knead to a soft, slightly sticky dough.
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11
Let the dough rest for one to two hours - or until the dough has doubled.
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12
Now cut the dough in half and roll out on a well-floured surface. At the end, the dough should have a rectangular shape with a thickness of 1 centimeter.
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13
Spread the dough generously with half the liquid butter.
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14
Then sprinkle the dough with half of the cinnamon and the brown sugar.
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15
Roll up the dough very tightly and cut into 4 cm wide pieces.
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16
Repeat steps 12 to 15 for the second dough piece.
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17
Place the cinnamon rolls with a bit distance from each other on a baking tray.
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18
Let the cinnamon rolls rest for another 30 minutes.
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19
Then bake the cinnamon rolls at 200 u00b0 Celcius for about 20 minutes. Make sure that the cinnamon rolls do not become too brown.
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20
For the frosting, mix all the ingredients with a hand mixer to a creamy mass. Then generously spread over the warm cinnamon rolls.
