An easier way to make franzbrötchen – a sweet cinnamon sugar-filled pastry roll native to Hamburg, Germany. Think of it as a the lovechild of a croissant and a cinnamon bun.
- Store-bought puff pastry, thawed
- 1/4 cup + 3 tbsp butter, softened
- 1/2 cup white sugar
- 1 1/2 tsp ground cinnamon
- Preheat oven to 395 degrees F, and line a baking sheet with parchment paper.
- Brush the unrolled puff pastry gently with a teaspoon of water.
- Combine butter, cinnamon, and sugar in a bowl until well-mixed; spread the filling evenly over the dough.
- Roll the dough up from the long side; press down slightly to make sure it doesn’t unroll. Cut the roll about every 4cm/2 inches (you’ll want to create a very slight ‘V’ shape when cutting each slice), and using the back of a wooden spoon, press down in the middle (it will sort of look like a butterfly…or a fly with big cartoony eyes).
- Place them, spaced out, on a baking sheet, and let rest for 10 minutes.
- Bake for about 25-30 minutes, until golden. Enjoy warm!
- Usually prepared using a yeast dough. We are speeding up the process by using store-bought puff pastry for our franzbrotchen. This is one of the few situations where the store-bought pastry is worth using (…unless you just enjoy making puff pastry, in which case, you do your puffy thang. I’ll meet you at step 3) – just make sure to pick a brand that is an all-butter puff pastry.
- This recipe assumes that the unrolled puff pastry dough measures approximately 31.50 inches x 15.75 inches (80cm x 40cm).
- It’s important to note that bake times may vary slightly depending on which store-bought puff pastry you use. The differences shouldn’t be anything crazy, just keep one eye on the oven as you approach the baking time.
- These are best eaten fresh, but can be stored for 1-2 days in an airtight container. Franzbrötchen (once fully cooled) can be placed in a resealable bag, and frozen for up to 2 months.
- Category: Breakfast
- Method: Baking
- Cuisine: German
Keywords: Franzbrötchen, German cinnamon rolls, German cinnamon buns