How to make Franzbrötchen (German Cinnamon Rolls)

Add part of the sugar and part of the warm milk to a bowl to activate the yeast.

Let the yeast bloom for 10 minutes until bubbly.

In a mixing bowl, combine the rest of the sugar, warm milk, softened butter, salt, flour, and lemon zest.

Add the bloomed yeast to the mixing bowl and knead the mixture for about 5 to 6 minutes until smooth.

If the dough isn't coming together, add a tiny splash more of milk or water as needed.

Knead the dough by hand to form a nice round ball, optionally dusting with flour if it sticks.

Place the dough seam side down in a bowl, cover with plastic wrap or a kitchen towel, and let it proof for 1 to 2 hours until doubled in size.

Preheat the oven slightly to create a warm environment for proofing the dough.

Cut 200 g of cold butter into thin slices and refrigerate it again to keep it cold.

Roll out the dough on a floured surface to a rectangle measuring 40 cm x 25 cm.

Layer the cold butter on half of the dough, leaving a small border around the edges.

Pinch the edges of the dough to seal in the butter, then roll out to 30 cm x 45 cm.

Fold the dough over and chill in the fridge for 30 minutes.

Mix 1 tablespoon of cinnamon with 200 g of sugar for the filling.

Roll out the dough again to a large rectangle measuring 50 cm x 50 cm.

Brush the surface of the dough with water to act as glue for the cinnamon sugar filling.

Evenly sprinkle the cinnamon sugar mixture over the dough.

Roll the dough tightly from one edge to the other to form a log.

Cut the rolled dough diagonally into triangles instead of circles.

Trim the ends of the triangles if desired, as they may bake unevenly.

Use the back of a wooden spoon to press into the dough, creating a butterfly wing effect.

Equipment Needed

Spice Level: