Zimtig leckere Franzbrötchen, schnell, einfach selber backen [OHNE viel Aufwand]

Take the butter out the evening before to reach room temperature.

In a mixing bowl, combine flour, sugar, salt, dry yeast, and lukewarm milk, leaving out the butter.

Knead the mixture for about 10 minutes until it starts to set.

Add the soft butter and knead for another 10 minutes on low speed, then on high speed until the dough is smooth and no longer sticky.

If kneading by hand, knead for up to 15 minutes until smooth and not sticky.

Cover the dough and let it rest for 1 hour until it doubles in size.

Flour the work surface and roll out the dough to 45x55 centimeters.

Spread 100 grams of soft butter evenly over the rolled-out dough.

Mix 80 grams of sugar with 2 teaspoons of cinnamon (or 3 for more cinnamon) and sprinkle it over the buttered dough.

Roll up the dough tightly from top to bottom and seal the seam down.

Cut the rolled dough into 16 equal pieces.

For a trapezoidal shape, make incisions at an angle on each piece and press in the top with a wooden spoon to create a shape that rises differently when baking.

Place the pieces on a baking tray lined with baking paper, ensuring they have space to rise.

Cover the pieces with a cloth and let them rise for about 30 minutes.

Preheat the oven to 180 degrees Celsius (top and bottom heat).

After rising, bake the Franzbrötchen in the oven for about 15 to 20 minutes until golden brown.

Equipment Needed

Spice Level: