Cinnamon cinnamon stalk

Ingredients for Cinnamon cinnamon stalk

Instructions for Cinnamon cinnamon stalk

To prepare the Cinnamon cinnamon stalk recipe, please follow these instructions:

Melt margarine and cool it. Meanwhile the milk is poured and the yeast is poured out. Then all the ingredients are well kneaded together and added to double size for approx. 15 min.

1/3 of the dough is rolled out to measure approx. 30x20 cm., Suitable for the bottom of a small pan. The plate should be approx. 1 cm thick. Put into the pan.

The ingredients of the remonce are stirred together with low heat in a saucepan. Cool it lightly and butter approx. 4 tablespoon of remoncen on the entire surface of the frying pan. It just has to be a thin layer.

The cream is boiled in a saucepan and boiled for a couple of minutes under strong whipping to get a rich texture. Wide on the dough and the remonce surface in the pan.

The remaining dough is rolled out (about 60x20), and the remaining remonce is lubricated on the entire surface in a evenly thin layer. Roll the dough from the narrow side and roll the roll into 12 equal pieces. Place the 12 snails on top of the cream in the frying pan and set for 30 minutes.

Brush with egg and baking on the middle oven pan at 220 degrees approx. 15 min.

After cooling, the cake is iced with icing.