Franzbrötchen (cinnamon buns)

Total time: 5hr 35m
Preparation Time: 45m

For 15 piece

Nutritional Information

Contains 267 Kcal, 4g Protein, 30g Carbohydrates, 14g Fat


  • Puff pastry
  • 400 g white flour
  • 1 tsp salt
  • 3 tbsp sugar
  • 1.5 dl milk
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1 egg, beaten
  • 80 g butter, cold, cut into pieces
  • To laminate the dough
  • a little white flour
  • 140 g butter, cut into pieces, soft
  • To shape
  • a little white flour
  • 120 g sugar
  • 2 tsp cinnamon

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  • Puff pastry

    Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, then create a well in the middle. Pour the milk, yeast and egg into the well, mix and combine quickly to form a smooth dough. Leave the dough to rise for approx. 1½ hrs.
  • To laminate the dough

    On a lightly floured surface, roll out the dough into a rectangle approx. 1 cm thick. Cover one half of the dough evenly with butter, leaving a border of approx. 1 cm. Fold the other half over the top, press the edges down firmly, cover and chill for approx. 30 mins. On a lightly floured surface, roll out the dough once again into a rectangle approx. 1 cm thick. Fold the short sides into the middle, then fold one half over the other to create 4 layers. Cover the dough and chill for approx. 1 hr., repeat the process, cover and chill again for approx. 1 hr.
  • To shape

    On a lightly floured surface, roll the dough out into a rectangle (approx. 40 x 60 cm). Brush the dough with a little water. Mix the sugar and cinnamon, sprinkle on top. Roll up the dough from the longest edge, cut into approx. 15 slices (each approx. 4 cm thick). Make a hole in the centre of each using the end of a wooden spoon. Place the pieces of dough on a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 30 mins.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

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