Cinnamon rolls

Place the flour, yeast, sugar, salt and vanilla sugar in a deep bowl. Mix well. Add the melted creamed butter, beaten egg and sunflower oil. Mix until combined. Add the milk little by little. Knead the dough for 10-15 minutes. The dough is sticky, therefore add the extra 10 ml of sunflower oil at the end. Knead for 1 minute.

Cover the dough and let rise in a warm place for 1 hour or until doubled in size.

Put the brown caster sugar together with the granulated sugar and cinnamon powder in a deep bowl. Mix well.

Melt the butter in a saucepan over low heat.

Dump the dough onto a floured work surface and roll out the dough into a rectangular piece (30x40 cm). Spread some butter on top. Add the remaining creamed butter to the cinnamon mixture. Mix well. Spread the cinnamon mixture over the dough and spread well. Roll the dough and cut into 12 equal pieces. Place the cinnamon rolls in a baking pan lined with baking paper. Let rise in a warm place for 30 minutes or until doubled in size.

Place the cinnamon rolls in a preheated oven at 180℃. Bake for 25-30 minutes.

Let the cinnamon rolls cool for 10 minutes.

Put the monchou together with the powdered sugar, vanilla extract, unbeaten whipping cream and powdered milk in a deep bowl. Blend until smooth.

Spread the cream well over the cinnamon rolls and finish with pieces of walnut.

Here is the final output

Ready to Eat