Preparation

For the cinnamon filling

1. bring 2/3 of the milk to the boil.
2. whisk 1/3 with cornstarch and vanilla sugar.
3. Add to the boiling milk, stir and bring to the boil again.
4. Add the butter in small pieces and stir until a smooth pudding has formed.
5. Pour into a bowl, seal airtight and leave to cool.

For the yeast dough

1. Sieve the flour into a bowl and make a well.
2. Crumble in the yeast.
3. Mix with 1 teaspoon of sugar and a little warm milk.
4. Cover the bowl with a damp tea towel and leave to rise in a warm place.
5. Meanwhile, melt the butter and leave to cool slightly.
6. Add the butter, milk and sugar and knead for approx. 5 minutes.
7. Cover the bowl and leave to rise for another 30-60 minutes.
8. Knead again.

Cinnamon buns

1. Grease a baking dish.
2. Roll out the yeast dough.
3. Beat the pudding until smooth.
4. Add the egg yolk and stir in.
5. Spread on yeast dough.
6. Mix the brown sugar and cinnamon and sprinkle over the filling.
7. Roll up the dough and cut into equal-sized rolls.
8. Spread in the mold with a little space between them.
9. Cover and leave to rise for another 30 minutes.
10. Bake for 25-30 minutes at 180°C.
11. Mix the powdered sugar and a little lemon juice.
12. Spread on the warm snails.