Finally I got to make one iconic dish from the US, cinnamon rolls or cinnamon buns. Yes, I have made them before, but not the classic and traditional version with cream cheese frosting. But finally I got round to it and made the full deal, no extras, but also no substitutions. These are very moist and fluffy cinnamon rolls, we will need to make a tangzhong, which means boiling flour, water and milk, so that the flour can gelatinize. This will help for the rolls to stay extra fresh. Yes, you will add five more minutes of work, but I believe it is so worth it.
Moin, or hello my dear friends! Today I brought along a special treat from the city I live in: Franzbrötchen! That’s Hamburg’s version of a cinnamon roll. If you follow me on Facebook, you will have seen questions about this treat because I tried several recipes before I was happy. Franzbrötchen is the signature dish from Hamburg. I can guarantee you, wherever you go in Hamburg, you will smell cinnamon as soon as you come close to a bakery. They are sold everywhere and I would say the smell of cinnamon represents Hamburg very much. Franzbrötchen are a mix of croissants and cinnamon rolls. They have lots of cinnamon and brown sugar, which may caramelize a little in the baking process, yum!