Viennese Cinnamon Rolls

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

Sieve the flour onto the work surface. Cut the butter into small cubes and spread on the flour with the egg yolk, sugar, grated almonds, cinnamon powder and the grated zest of half an untreated lemon. Knead all ingredients quickly into a smooth dough, shape into a ball, wrap in foil and refrigerate for at least 30 minutes. Form thin rolls from the dough on the work surface, cut off small pieces, roll into thin strands and shape into small rings. Place well apart (the rings diverge a lot) on a baking sheet lined with baking paper and bake in a preheated oven at 180 ° C for about 10 - 15 minutes.
Put plenty of cinnamon sugar in a soup plate. Carefully turn the hot Ringerl in it and leave to cool on a wire rack.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.