Ingredients

• 3 cups wheat flour (cake, type 500)
• 1/2 teaspoon sea salt
• 3 tablespoons sugar
• 1 cup lukewarm water or milk
• 2 1/2 teaspoons instant dry yeast
• 1/4 cup oil or melted butter

Filling

• 1 1/2 tablespoons cinnamon
• 1/3 cup brown sugar
• 1/2 cup cranberries or raisins
• 1/2 cup chopped walnuts or pecans

and

• 1/3 cup melted butter, oil, beaten egg (if desired)
• 50 g cream cheese e.g. Philadelphia
• 25 g melted butter
• 1/2 cup powdered sugar
• optional: 1/2 teaspoon vanilla extract or vanilla sugar, 1 teaspoon lemon juice or lemon zest or 1 teaspoon lemon liqueur

Preparation

1. Yeast dough is made in the evening and placed in the refrigerator overnight or for up to 4 days.
2. Mix sifted flour, salt, sugar. Add yeast to milk and stir for a moment until dissolved. Pour milk with yeast into flour along with oil or melted butter. Mix with a spoon, then knead by hand or with a dough hook for about 8-10 minutes, until smooth and not sticking. Remove the dough onto a work surface and knead for a minute, form a ball, place it in a clean larger bowl (dough will double in volume), oiled, cover with plastic wrap and place in the refrigerator for one night or up to 4 days.
3. On baking day, remove the dough from the refrigerator, place on work surface and work a little, form a ball. Wrap in plastic wrap and set aside for 20 minutes. Roll the dough into a rectangle approximately 30 x 35 cm, about 6-7 mm thick, sprinkling with flour if necessary. Brush the top with melted butter, sprinkle first with a mixture of cinnamon and brown sugar, and then with raisins or cranberries and walnuts. Roll the dough into a roll, starting from the longer side.
4. Cut into slices 2.5 cm thick, arrange cut-side up in a cake pan or directly on a baking sheet lined with parchment paper, keeping about 3-4 cm spacing between the rolls. Brush the top with oil and cover loosely with plastic wrap. Set aside in a warm place to rise for about 2 hours, until the rolls increase in volume and connect with each other. Before baking, the rolls can be brushed with beaten egg. Preheat the oven to 175°C.
5. Bake the rolls for about 20-22 minutes until nicely golden. Meanwhile, prepare the frosting. The rolls are best served warm. After cooling, it's worth keeping them covered. After cooling, warm up before serving, can be frozen.
6. Frosting: beat cream cheese, butter and powdered sugar. Add vanilla, lemon and optionally salt and mix again. Drizzle (best through a piping bag, small hole pastry bag) the rolls 5 minutes after removing from the oven. If the frosting is thick, you can mix it with a little warm water.