Cinnamon rolls with cranberry icing

Preparation with the organic cinnamon roll baking mix :

1. Open the seal and set the bag containing the cinnamon-sugar mixture aside. Pour the baking mix into a large bowl.
2. Classic version: Gently heat 150 ml of milk (see milk line on the can) and 40 g of butter in a saucepan until the butter dissolves. Let it cool to lukewarm and stir in an egg. Vegan version: Heat 150 ml of oat milk and 40 g of vegetable fat in a saucepan until lukewarm.
3. Add the lukewarm milk mixture to the baking mix and knead for about 4 minutes by hand, with a food processor or with the Thermomix.
4. Cover and let rest in the bowl for 30-60 minutes in a warm place (approx. 24°C). Melt 25g of butter or vegetable fat in a saucepan or in the microwave, let cool to lukewarm, and stir in the cinnamon-sugar mixture.
5. Knead the dough, roll it out into a rectangle (approx. 15 x 20 cm), and brush evenly with the butter, cinnamon, and sugar mixture using a pastry brush. Roll the dough up, cut into approximately 2 cm thick slices, and place on a baking sheet lined with baking paper.
6. Cover the cinnamon rolls and let them rest in a warm place for about 30 minutes. Preheat the oven (conventional oven, 180°C).
7. Bake the cinnamon rolls for about 25 – 35 minutes until the surface is golden brown.
8. Now it's time to prepare the cranberry glaze. Combine the 100g of canned cranberries with the lemon juice and powdered sugar and roughly puree with a hand blender.
9. Pour the cranberry glaze over the lukewarm cinnamon rolls and enjoy.