Mmmm. Delicious! "Franzbrötchen" cinnamon rolls!


To make ten small rolls, you will need:

For the yeast dough:
330 ml milk
60 g soft butter
500 g plain flour
60 g sugar
1 sachet of dried yeast
1 egg

For the filling:
100 g soft butter
100 g sugar
3 tsp cinnamon

To coat:
Egg yolk
2 tbsp milk

To sprinkle:
Sugar/cinnamon mixture


Heat up the milk and butter on the hob in a small pan until the butter has completely melted. Then leave the butter/milk mixture to cool until it is lukewarm.

Add the flour, yeast and sugar to a mixing bowl and mix.

Add the egg and the butter/milk mixture and knead to a smooth dough using the kneading hook of a stand mixer. If the dough is too sticky, just add a bit more flour.

Lay the dough out on a slightly floured worktop and knead again for about a minute.

Cover the dough with cling film and a clean tea towel and leave in a warm, draught-free spot for 1–1½ hours, until the dough has doubled in size.

For the filling, mix the butter with the sugar and the cinnamon until creamy.

Punch the dough once, then knead it briefly before rolling it out onto baking paper.

Coat the dough evenly with the butter/sugar/cinnamon mixture and roll up from the long side.

Cut the rolls into trapezoidal pieces and place on a sheet of baking parchment. (Note: Make sure you leave enough room between the dough pieces!)

Press a wooden rod (e.g. the handle of a wooden spoon) into the centre of the dough to make a little notch, so that the cut edges fold upwards.

Leave on the baking parchment for another 20 minutes.

Preheat the oven to 180 degrees (160 degrees for a fan oven).

Mix the egg yolk with 2 tablespoons of milk and thinly coat the dough. Sprinkle with cinnamon and sugar and bake for 20 minutes until golden brown.