Sheet-Pan Buchteln
Pillowy sweet yeast dumplings baked in a buttery pan until golden, then drizzled with warm vanilla custard. Pure Austrian comfort in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 6g
comfortindulgentaustrianvegetarianfluffysoftweeknightcozy
Ingredients
- 1 lb ball (room temperature) store-bought pizza or roll dough
- 4 tbsp butter, divided
- 2 tbsp granulated sugar
- ¾ tsp ground cinnamon
- 1.5 cups whole milk
- ½ tsp vanilla extract
Instructions
- 1
Preheat oven to 400°F. Grease a 9-inch round cake pan with 1 tbsp butter.
- 2
Roll dough into a 12×8 rectangle. Brush with 1 tbsp melted butter.
- 3
Mix sugar and cinnamon, sprinkle evenly over dough. Roll tightly from the long side.
- 4
Cut roll into 8 equal pieces. Arrange cut-side down in the prepared pan.
- 5
Dot with remaining 2 tbsp butter. Bake until puffed and golden, 12–15 minutes.
- 6
Heat milk with vanilla until steaming. Pour warm over hot buchteln and serve immediately.
Tools you’ll need
- 9-inch round cake pan
- rolling pin
- pastry brush
- sharp knife
- small saucepan
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