Flaky German Cinnamon Rolls | Franzbrötchen
These flaky German cinnamon rolls called Franzbrötchen, are the perfect mix between buttery croissants and spiced cinnamon rolls. And if you're intimidating by laminated dough, don't worry, because I've broken down the steps & included lots of helpful tips!
Equipment
Ingredients
Dough
- 1¼ cups milk
- 4½ cups all purpose flour
- 2¼ teaspoons active dry yeast (one packet)
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs (at room temperature)
- 6 Tablespoons unsalted butter, softened to room temperature
Butter Block
- 1 cup cold, unsalted butter (2 sticks)
Filling
- ½ cup brown sugar
- 1 Tablespoon ground cinnamon
- 5 Tablespoons unsalted butter, softened to room temperature
Instructions
Make the Dough
- Warm milk in the microwave for 60 seconds, until it's like a warm bath when you put your finger in the milk. To the milk, mix in the active dry yeast and granulated sugar. Set aside for 5 to 10 minutes, until it becomes frothy on top.
- In a large mixing bowl, beat the milk and yeast mixture, salt, eggs, and softened butter with whisk or an electric hand whisk, for about 1 to 2 minutes.
- Add the flour, and mix with a large spoon, then knead the dough in the bowl until it forms a sticky, shaggy dough, after 2 to 3 minutes.
- Lightly dust a clean work surface with flour, and knead the dough by hand for about 5 to 8 minutes, until the dough is smooth and springs back to its original shape when you indent it with your finger. Shape the dough into a ball.
- Place the dough ball back in the mixing bowl, and cover with a kitchen towel. Let it rest and rise in a warm place (like an empty oven with the light turned on) for about 2 hours, until it doubles in size.
Make the Butter Block
- While the dough rises, prepare your butter block. On a large piece of parchment paper, place the two sticks of cold butter side by side. Cover the butter with more parchment paper. Using something firm and heavy like a rolling pin, beat the butter into a square block, about 9-inches by 9-inches, or about ¼ inch thick. Refrigerate the butter block.
Laminate the Dough
- Once the dough has doubled in size, lightly dust a clean work surface with flour. Roll out the risen dough with a rolling pin until it’s about a 14-inch by 14-inch square.
- Envelope fold: Place the cold butter block on top of the dough, so the butter block is sitting on a diagonal to the dough’s edges. Fold the four corners of the dough over the butter to meet in the center of the butter block. Press the edges of the dough down to seal the seams.
- Lightly dust the top of the dough with flour. Roll the butter-filled dough into a rectangle about 9-inches wide by 15-inches long.Letter fold: Fold the two shorter edges in thirds, like a letter. Wrap the dough in plastic cling wrap and refrigerate for 30 minutes.
- Letter fold: Dust your work surface again lightly with flour. Roll the dough into another rectangle about 9-inches wide by 15-inches long. Fold the two shorter edges in thirds, like a letter. Wrap the dough in plastic cling wrap and refrigerate for 30 minutes.
- Letter fold: Dust your work surface again lightly with flour. Roll the dough into another rectangle about 8-inches wide by 12-inches long. Fold the two shorter edges in thirds, like a letter. Wrap the dough in plastic cling wrap and refrigerate for 30 minutes.
Shape & Fill the Dough
- Line a baking sheet with parchment paper.
- Prepare the filling by mixing the brown sugar, cinnamon, and softened butter in a bowl until it forms a thick paste. Set aside.
- On a lightly floured surface, roll out the dough to ¼ inch thick rectangle, about 12 inches by 18 inches.
- Use the back of a spoon to gently spread out the filling in an even layer on the dough, all the way to the edges.
- Roll the dough into a spiral log starting at a long edge. Slice the dough log into 12 even pieces.
- Place the rolls on their sides on the prepared baking sheet, so the swirl is on the sides. Use the handle of a wooden spoon to press down the center of each roll, so the swirls on each side press up. Then use the palm of your hand to firmly flatten the roll, so the spirals show more from the top. (See recipe photos for visual reference). *If the butter in your dough is starting to melt, place the buns in the fridge for 20 minutes, for the butter to cool and harden, before allowing them to rest and rise.*
Proof & Bake the Pastries
- Cover the baking sheet and rolls with a kitchen towel, and allow it to proof for 30 minutes at room temperature.
- Preheat the oven to 350°F. Bake for 20 to 25 minutes, until they’re puffed up and golden brown. Transfer to a cooling rack to cool, and enjoy!
Notes
- Warm Milk: Make sure the milk isn’t too hot, or else it could kill the yeast. It should be warm but not steaming.
- Activated Yeast: If your milk and yeast don’t become frothy, your yeast isn’t active enough to rise the dough & it could be expired.
- Sticky Dough: The dough will be wet and sticky at first. Only add a teaspoon of flour at a time as you knead the dough to prevent it sticking to your hands and your counter.
Nutrition
Serving: 1 pastryCalories: 484kcalCarbohydrates: 52gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 99mgSodium: 221mgPotassium: 127mgFiber: 2gSugar: 16gVitamin A: 877IUVitamin C: 0.03mgCalcium: 65mgIron: 2mg
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