Rolled cinnamon walnut raisin rolls

Name: rolled cinnamon walnut raisin rolls
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 patent flower; 32 g vanilla sugar; tl salt; 75 g dark brown sugar; 3 tl cinnamon; 75 g unsalted walnuts; 75 g raisins; 50 g powdered sugar; 1 el water

Homemade buns with raisins, cinnamon, walnuts and powdered sugar.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form 24 cm

Directions

Put the milk with the butter in a saucepan and heat until hand warm. Turn off the heat, wait until the butter has melted and add the yeast.
Put the flour in a bowl and add the vanilla sugar and the salt.
Pour the warm milk with melted butter and knead it by hand or with a mixer with dough hooks into a cohesive dough.
Make a nice bread roll and place the dough in a floured bowl. Cover with a clean tea towel for 45 minutes in a warm, draft-free place.
Meanwhile, let the rest of the butter soften in a bowl. Mix the caster sugar and the cinnamon with the soft butter. Chop the walnuts into pieces.
Roll out the leavened dough into a rectangle of 25 x 35 cm on a floured sheet.
Roll up the dough and cut into 8 equal pieces. Line the spring form with baking paper.
Place the dough pieces in the spring form, one piece in the middle, the rest around it. Let rise for another 45 minutes. Preheat the oven to 200 ° C.
Brush the rolls with 1 tbsp milk. Bake the cinnamon rolls for 20 minutes in the middle of the oven until golden brown and done. Allow the rolls to cool for 1 hour.
Mix the icing sugar with the water. Take the cinnamon rolls out of the spring form. Sprinkle the cinnamon rolls with the glaze.