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German Cinnamon Rolls

  • Author: Sylvie Taylor
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: Serves 12
  • Category: Bread
  • Cuisine: German

Description

This Franzbrötchen - German Cinnamon Rolls recipe includes layers of flaky dough wrapped in a cinnamon sugar to create a memorable mix between a croissant and cinnamon roll for a very underrated German dish!


Ingredients

Laminated dough
580 grams / 4 2/3 cups plain flour
3 grams / 1 teaspoon instant yeast
40 grams / 3 tablespoons superfine/caster sugar
3/4 teaspoon sea or kosher salt
200 milliliters / 3/4 cup + 2 tablespoons milk, lukewarm
2 eggs, room temperature
65 grams / 2.29 butter, room temperature and evenly cubed
250 grams / 8.18 ounces butter, cold
Cinnamon filling
150 grams/ 3/4 cup superfine/caster sugar
2 1/2 teaspoons ground cinnamon


Instructions

Laminated dough

  1. Place the flour, instant yeast, sugar and salt into a large bowl and stir to combine with a well in the center.
  2. Pour the lukewarm milk and eggs into the well and stir the mixture until the eggs are completely broken up and the mixture is a shaggy dough.
  3. Add the room temperature butter and combine until the dough comes together.
  4. Knead by hand in the bowl until the dough feels smooth and the butter has ben fully incorporated into the dough.
  5. Return the dough to the bowl and cover with a wet tea towel, setting the dough aside in a warm place to double in size for at least 2 hours.
  6. Meanwhile, place the large portion of butter which should be in one large chunk or pressed into one large piece between two pieces of greaseproof paper and tap lightly with a rolling pin to flatten until you can roll it out to a 23 cm / 9 inch square. Even out any rough edges of the butter with a bench scraper to help create that square.
  7. The butter it will be approximately 1/4 inch thick. Return to the fridge to ensure it is well chilled.
  8. Once the dough has doubled in size, punch to deflate and upturn onto a very lightly floured surface.
  9. Roll the dough out to a 35 centimeter / 14 inch square and place the butter diagonally on top of the dough so you have the square dough with a diamond butter square in the center.
  10. Fold the corners of the dough over like you would if you create a square envelope to fully cover the butter, ensure you cannot see any of it once the dough is pinched closed.
  11. Roll the dough out to a 20x30 cm / 8x12 inch rectangle and then fold the rectangle in 3, to a wide rectangle.
  12. Place the dough in the fridge for 20 minutes to chill. Remove from the fridge and roll the dough out once again to a 20x30 cm / 8x12 inch rectangle before repeating a 3 way rectangle fold.
  13. Repeat the process for a third time and return the dough to the fridge.
  14. Preheat your oven to 200C/400F and line a baking tray with greaseproof paper.

Cinnamon filling

  1. Place the sugar and ground cinnamon in a bowl, stirring to combine fully. Set aside.
  2. Remove the chilled dough from the fridge and cut in half.
  3. Setting one half aside in the fridge and rolling the second into a 33 cm / 13 inch square that is approximately 1/4 inch thick.
  4. Evenly sprinkle over half the sugar mixture which will resemble a dry sand topping.
  5. Carefully roll the dough into a tight scroll and measure out to 6 equal portions.
  6. Cut carefully and place onto your lines baking tray.
  7. Lightly flour the handle of a wooden spoon and press into the center of one roll firmly parallel to the cut edges and hold in place for 30 seconds.
  8. Remove the wooden spoon and the edges of your dough should be slightly fanned.
  9. Repeat with your remaining dough.
  10. Place into the oven and bake until golden and flakey in appearance, approximately 20 minutes.
  11. Remove and set aside to cool completely.
  12. Serve em up with your favorite hot beverage on the side.
  13. Enjoy.

Notes

Adapted from Food52


Nutrition

  • Calories: 447 calories per serve

Keywords: pastry, breakfast, brunch