Viennoiseries (; English: "things in the style of Vienna") are yeast-leavened dough products that are at a meeting point between bread and pastry, which was described by the Dictionnaire Petit Robert as neither a pastry nor a bread. The dough is sweetened with sugar and enriched with butter, eggs, milk or a combination of the three. There are two classes of viennoiserie: non-laminated dough products include brioche, pandoro, and gibassier, while laminated dough products include croissant and Danish pastry. Viennoiseries are typically eaten at breakfast or as snacks.
The popularity of Viennese-style baked goods in France began with the Viennoise, which was opened by Austrian August Zang in 1839. The first usage of the expression pâtisseries viennoises appeared in 1877 in a novel by the French author Alphonse Daudet, '.
There are two types of viennoiserie: non-laminated and laminated in their manufacturing. The processes to create the dough are slightly different:
Some cinnamon roll recipes use this type of dough.