German Cinnamon Rolls - Franzbrötchen

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German Cinnamon Rolls - Franzbrötchen

Franzbrötchen, a delightful gem found in the heart of Germany, particularly in Hamburg, are soft, sweet cinnamon rolls with a hint of buttery goodness. They are characterized by their unique twist, rich flavor, and a sprinkle of sugar-cinnamon filling that melts into the layers as they bake. Ideal for breakfast or paired with a hot cup of coffee any time of the day, these rolls bring the soulful touch of German baking right to your kitchen.

Prep Time15

Cook Time25

Resting time1 45

Total Time2 25

Course: Breakfast, Snack

Cuisine: German

Keyword: Cinnamon Rolls, Franzbroetchen, German Cinnamon Rolls, German Pastry, Sweet Rolls

Servings: rolls

Calories: 364kcal

Ingredients

For the Dough:

4 cups All-Purpose Flour
1 cup Milk lukewarm
1 packet Active Dry Yeast =2¼ teaspoons½
½ cup Granulated Sugar
1 large Egg
6 tbsp. Unsalted Butter softened
1 tsp. Salt

For the Filling:

6 tbsp. Unsalted Butter melted
¾ cups Granulated Sugar
2 tbsp. Ground Cinnamon

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Instructions

Prepare the Dough:

In a mixing bowl, combine the lukewarm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes, or until it becomes frothy.
4 cups All-Purpose Flour, 1 cup Milk, 1 packet Active Dry Yeast, ½ cup Granulated Sugar

Mix the Ingredients:

Add in the egg, salt, and softened butter to the yeast mixture. Gradually mix in the flour until the dough starts to come together.
1 large Egg, 6 tbsp. Unsalted Butter, 1 tsp. Salt

Knead the Dough:

Transfer the dough to a floured surface and knead for about 8-10 minutes, until it becomes soft and elastic. You can add a little more flour if the dough is too sticky.

Let it Rise:

Place the dough in a greased bowl, covering it with a clean kitchen towel. Let it rest in a warm area for about 1 hour or until it doubles in size.

Prepare Filling:

Mix the sugar and cinnamon together. Have your melted butter ready.
¾ cups Granulated Sugar, 2 tbsp. Ground Cinnamon

Roll the Dough:

Punch down the dough and roll it out into a large rectangle, about ¼ inch thick.

Add the Filling:

Brush the melted butter generously over the dough. Sprinkle the cinnamon-sugar mixture evenly over the top.
6 tbsp. Unsalted Butter

Shape the Franzbrötchen:

Roll the dough tightly from the long edge. Cut into 12 equal pieces and shape them slightly by pressing down in the middle with the handle of a wooden spoon to create the characteristic Franzbrötchen shape.

Second Rise:

Place the rolls on a baking sheet lined with parchment paper. Cover and let them rise again for about 45 minutes.

Preheat the Oven & Bake:

Preheat your oven to 350°F (175°C).
Bake the Franzbrötchen for about 20-25 minutes, or until they turn golden brown.

Serve:

Allow them to cool slightly before serving. Enjoy the soft, sweet, and cinnamony goodness of homemade German Franzbrötchen!

Notes

Enjoy your Franzbrötchen fresh out of the oven, or store them in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage - just reheat in the oven before serving to get them warm and soft again. Happy baking!

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