Cinnamon rolls.

Here's how to make the dough.

• Heat the milk a little in a saucepan and stir the butter into the milk.
• Pour milk and butter into a bowl, crumble the yeast in the milk and stir, then stir in vanilla sugar, sugar, cinnamon, salt and cardamom.
• Then stir the eggs into the pulp and mix in the coarse wheat flour.
• Then add wheat flour, little by little.
• Knead dough well on the counter top or in a stirrer for about 5 minutes. The dough should be supple and soft and not sticky.
  
• Now allow it to rise in the bowl for 30 minutes with a towel over.
• While the dough is rising, you can make the filling nicely.

Fill.

• Mix cane sugar, brown sugar, butter and cinnamon well, you can use an electric whisk.
• When the dough has risen for 30 minutes, roll it out into a square to have a thickness of about 0.5 cm
• Then spread the filling well on the whole dough.
  
• Then roll the dough together into a sausage which is then cut into slices about 3 cm thick.
  
• The cinnamon snails are then placed next to each other in a spring shape with baking paper in
• Now they are set to rise again for about 40 minutes.
• The cinnamon snails are baked in a preheated hot air oven at 175 degrees Celsius for about 15-17 minutes.
  

While the cinnamon snail cools a bit on a grate, you can finely stir the glaze, which consists of water and icing, which is stirred to a slightly thick mass, which can easily run off a spoon.

• You can also mix some cocoa in the glaze if you want the glaze to taste cocoa.

Welcome, so delicious.