Cinnamon rolls with walnuts and raisins

Name: cinnamon rolls with walnuts and raisins
Cook time: 20 min
Total time: 145 min
Yield: 8
Ingredients: 175 ml Full Milk extra to cover; 75 g unsalted butter; 7 g dried yeast; 300 g wheat flour extra to pollinate; tl salt; 32 g vanilla sugar; 75 g dark brown sugar; 3 tl ground cinnamon; 75 g unroasted walnuts; 75 g raisins; 50 g powdered sugar; 1 el tap water

Homemade buns with cinnamon, walnuts and raisins.

Ingredients

Kitchen Stuff

1 clean tea towel
1 rolling pin
1 spring form (∅ 24 cm)
1 baking paper

Directions

Put the milk and butter (at room temperature) in a saucepan and heat until hand warm.
Turn off the heat and add the yeast when the butter has melted.
Put the flour in a bowl with the salt and the vanilla sugar. Add the milk mixture and knead into cohesive dough.
Form a ball and let it rise in a floured and covered with a clean tea towel 45 minutes in a warm draft-free place.
Mix the caster sugar and cinnamon through the rest of the soft butter. Chop the nuts into pieces.
Sprinkle your worktop with some flour and roll out the dough into a rectangle measuring 25 x 35 cm.
Brush the dough with the cinnamon butter. Sprinkle with the nuts and raisins. Roll up the dough and cut into 8 equal pieces.
Line the spring form with baking paper. Put the dough rolls in: 1 in the middle, the rest around it. Let rise for another 45 minutes. Preheat the oven to 200 ° C.
Brush the rolls with some extra milk. Bake for about 20 minutes in the middle of the oven until golden brown and done. Allow to cool for 1 hour.
Mix the icing sugar with the water. Drizzle the buns with the glaze.