First prepare the stanitzel. Beat butter with sugar, egg, cinnamon and mineral water until creamy. Sift the flour over it and fold it in.
Heat the croissant iron and grease it lightly. If the iron has already been used frequently, greasing is usually no longer necessary.
Place a heaping tablespoon of batter at a time in the center of the hot croissant maker and bake the croissants until golden brown.
Then immediately transfer to a kitchen towel and roll into a cone using the towel. Let cool.
Pipe ice cream into the cinnamon cones using a scoop scoop and serve immediately.
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