Cinnamon Rolls

Place the flour, instant yeast, salt and vanilla pudding powder into a large bowl and briefly mix.

Add 85 g sugar, oil and 250 ml lukewarm milk and knead everything into a smooth, elastic dough.

Cover the dough and let it rise in a warm place for about 60 minutes, until visibly increased in size.

For the filling, mix melted butter, ground hazelnuts, the remaining sugar, cinnamon and the remaining milk in a second bowl into a spreadable mixture.

Preheat the oven to 150 °C (fan) and line a baking sheet with parchment paper.

Briefly knead the risen dough and roll it out on a lightly floured surface into a rectangle.

Spread the nut-cinnamon mixture evenly over the dough, leaving a narrow border free along one long edge.

Tightly roll the dough up from the short side and press the seam firmly.

Cut the roll into slices about 2 cm thick and place the rolls on the baking sheet with some space between them.

Let the cinnamon rolls rise for another 15 minutes.

Bake the cinnamon rolls for 15–20 minutes until lightly golden brown.

Remove the cinnamon rolls from the oven and let them cool on a wire rack.

Optionally drizzle with sugar glaze and let it set briefly.