Authentic German Cinnamon Rolls (Franzbrötchen)
Serves 12
20 mins prep
15 mins cook
35 mins total
These flaky, homemade cinnamon rolls are addictive! This German version is called Franzbrötchen and uses a German croissant dough (Plunderteig) for its base. It's a danish specialty from Germany's harbor city of Hamburg.
Plunderteig
Franzbrötchen Filling
Egg Wash
Prep the Plunderteig (Croissant Dough)
I often work ahead and make the croissant dough (Plunderteig) ahead of time, roll it out (60 by 28 cm or 24 by 11 inches) and freeze it. Transfer to the fridge 1 day before using, then proceed with the steps below.
Make the Filling
Combine the brown sugar, cinnamon and almond flour and set aside. Bring the butter to room temperature and set aside (I heat it in the microwave in 5 to 10 second increments if I run short on time).
Make the Franzbrötchen
Spread the room temperature butter onto the dough (I just use my hands). Then evenly distribute the brown sugar-cinnamon-almond flour mixture. Roll up longwise.
Using a knife or dough cutter, cut into 12 rolls at a slight angle, alternating the angle every time. This is to achieve each roll having a short side and a wide side.
Turn each roll with the wide side facing the bottom. Now dust the tops with a bit of flour and using the stick of a cooking spoon, push the narrow top side down, forcing the cut sides to tilt towards the top.
Preheat oven on the convection setting to 350 Fahrenheit / 180 Celsius. Place the rolls onto a baking sheet prepped with parchment paper or a reusable silicone mat. Cover them loosely with a kitchen towel, and allow to rise another 30 minutes while the oven preheats.
Give the baking sheet a gentle shake. If the rolls are jelly-like and wiggly, they're good to go into the oven. If they are not yet, let them rest and rise some more.
Brush on an equal mixture of egg yolk and water.
Bake on the middle rack for 13 to 15 minutes or until golden brown. Enjoy either warm or cold.
