Cinnamon Roll with Cream Filling

Name: Cinnamon Roll with Cream Filling
Yield: 3
Ingredients: Milk; 1/2 tablet of biological yeast (15 g); 4 tablespoons of sugar; 1/2 cup of warm milk; 2 1/2 cups of all-purpose flour; Filled Cream; 2 tablespoons of cornstarch; 2 1/2 cups of milk; 3/4 cup of confectioner's sugar; 1 egg yolk; 1 tablespoon of cinnamon; Cinnamon and sugar mixture for dusting

1
Milk
2
1/2 tablet of biological yeast (15 g)
3
4 tablespoons of sugar
4
1/2 cup of warm milk
5
2 1/2 cups of all-purpose flour
6
Filled Cream
7
2 tablespoons of cornstarch
8
2 1/2 cups of milk
9
3/4 cup of confectioner's sugar
10
1 egg yolk
11
1 tablespoon of cinnamon
12
Cinnamon and sugar mixture for dusting

Ingredients

1
Milk
2
1/2 tablet of biological yeast (15 g)
3
4 tablespoons of sugar
4
1/2 cup of warm milk
5
2 1/2 cups of all-purpose flour
6
Filled Cream
7
2 tablespoons of cornstarch
8
2 1/2 cups of milk
9
3/4 cup of confectioner's sugar
10
1 egg yolk
11
1 tablespoon of cinnamon
12
Cinnamon and sugar mixture for dusting

Directions

1
Milk Dough
2
In a bowl, dissolve the yeast in sugar
3
Mix the milk and flour
4
Work the dough until it becomes soft and even
5
Cover with a cloth and let it rest until doubled in volume
6
Work the dough again and divide into ten portions
7
Filling Cream
8
In a pan, dissolve the cornstarch in milk, mix in sugar, egg yolk, and cinnamon
9
Cook over low heat, stirring constantly, until thickened
10
Let it cool
11
Assembly: Open each piece of dough, forming a strip
12
Place one piece of cream in each strip and roll up like a croissant
13
Arrange them in a round baking dish greased with butter, filling the entire dish and leaving a little space between them for growth
14
Bake in a preheated oven at 200°C until golden brown
15
Remove from oven, dust with cinnamon sugar mixture
16
Let it cool and serve.