Cinnamon Buns

I am very much into baking these days, so I am happy to present you this delicious recipe. It’s another one I made straight after moving into our house in New Zealand because I missed them so much. These buns are actually a speciality from the northern part of Germany, so it might be even new to a few Germans. Franzbrötchen – in English Cinnamon Buns. They are so easy and so yummy for afternoon tea or breakfast.

Cinnamon Buns.

Serves: 15 small cinnamon buns
Source: Based on Chefkoch recipe from labell


250 g high-grade flour

50 g caster sugar
1 pinch of salt
2 tbsp canola oil
100 ml milk, lukewarm
1 tsp dry yeast
25 g butter, soft
1 tsp cinnamon
1 egg yolk


  1. Dissolve yeast in lukewarm milk.
  2. Sift flour, 25 g of sugar and salt into a large bowl.
  3. Add egg, oil and yeast milk to flour and knead for about 4 minutes until dough is very smooth. It will still be a bit sticky.
  4. Cover the bowl with cloth and let the dough rise for 30 minutes.
  5. On a floured surface, roll dough to the dimensions of 40 x 60 cm.
  6. Mix remaining sugar and cinnamon.
  7. Brush the dough with soft butter and sprinkle with sugar and cinnamon mix.
  8. Roll up the dough lenghtways and cut into small trapezium-shaped pieces. The narrow site is about 1.5 cm, the wide site about 3 cm.
  9. Place the pieces wide site down on a baking sheet and press the stick of a wooden spoon in the middle of the narrow site.
  10. Brush them with egg yolk and sprinkle with cinnamon to taste.
  11. Preheat the oven to 175°C and bake for 15 minutes or until golden.

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