Old Fashioned German Butter Roll
Rediscover the timeless comfort of homemade pastries with this Old Fashioned German Butter Roll recipe, a delightful blend of buttery richness and warm cinnamon sweetness. Perfectly soft and golden, these traditional rolls are made from scratch using a simple yeast dough that's filled with a luscious cinnamon-brown sugar spread. The rolls are rolled, sliced, and baked to perfection, resulting in a tender, melt-in-your-mouth texture that pairs wonderfully with your morning coffee or as an irresistible dessert. With minimal prep time and easy-to-follow steps, this recipe captures the essence of classic German baking while bringing homemade warmth right to your table. Don't forget to finish with an optional powdered sugar glaze for an extra indulgent touch! Perfect for holiday gatherings, brunches, or anytime you're craving a nostalgic treat.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 cup Milk
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter
- 1 packet Active dry yeast
- 1 large Egg
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 cup Brown sugar
- 0.25 cup Unsalted butter (for filling)
Instructions
Warm the milk in a small saucepan over low heat until it's lukewarm (about 100°F, or warm to the touch but not hot). Remove from heat.
In a small bowl, combine the lukewarm milk and the packet of active dry yeast. Stir and let it sit for about 5-7 minutes, until the mixture becomes foamy.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
Add the yeast mixture, the egg, and melted unsalted butter to the dry ingredients. Stir until the dough starts to come together.
Turn the dough out onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour, or until it has doubled in size.
In a small bowl, prepare the filling by mixing the brown sugar, ground cinnamon, and softened unsalted butter until it forms a spreadable paste.
Once the dough has risen, punch it down and roll it out into a rectangle about 12x18 inches on a floured surface.
Spread the prepared filling evenly over the dough, leaving about 1/2 inch of space along the edges.
Starting from the longer side of the rectangle, roll the dough tightly into a log. Pinch the seam to seal it.
Cut the log into 12 equal slices and arrange them cut-side up in a buttered 9x13-inch baking dish.
Cover the dish with a clean towel and let the rolls rise again for about 30-40 minutes, until they're puffy.
Preheat your oven to 350°F (175°C).
Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown.
Let the rolls cool for about 10 minutes in the pan before serving warm. Optionally, you can drizzle them with a glaze made of powdered sugar and milk for extra sweetness.
Nutrition Facts
Calories |
2943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 423.2 g | 154% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 98.2 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 470 mg | 36% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
