German Cinnamon Rolls

Ingredients

DOUGH:

600g flour

250ml milk

125g butter

4 Tbsp sugar

pinch of salt

1 pack instant dry yeast (7 grams)

1 Tbsp lemon peel powder (Zitronenschalen Aroma)

1 egg

FILLING:

200g ground Hazelnuts or Almonds

2 Tbsp sugar

3 drops butter-rum flavor (rum aroma) or 1 shot of dark rum

200 ml all-purpose or heavy cream

GLAZE

3 Tbsp all -purpose cream

100g powdered sugar

Instructions

Warm butter in milk in the microwave for about 10-15 seconds. Mix all dry ingredients together in a bowl and make a well in the middle. Add the milk with butter and egg. Mix well to form a dough. Transfer dough on countertop and knead until smooth for about 3-5 minutes. Place dough back in the bowl and cover with cloth. Let it rise for at least 30 minutes or until almost double in size.

While waiting, prepare the filling. Whip cream until stiff. Add the other ingredients and fold until well incorporated.

Roll out dough on top of a baking paper or baking mat forming a rectangle about 12"x15" in size. Spread the filling evenly on top of the dough. Roll up dough from the long side. Once completely rolled, cut the log into pieces about 2-3 cm thick. Lay each piece flat and slightly press them against the counter with your palm . Place them in a baking sheet lined with baking paper or mat with at least 3 inches of space in between each piece. Let them rise again for at least 20 minutes. Bake on preheated oven at 190°C/375°F for 15-20 minutes or until golden brown.

While waiting, prepare glaze by mixing the powder sugar and cream together. Add more powder sugar if too runny or cream if too stiff. Place the baked Schneckennudeln on a cooling rack and let them cool down a bit before glazing them. To glaze, just spoon some of the mixture and sprinkle on top and let it the excess drip.