Bake Franzbrötchen Like a Pro
The Iconic Cinnamon Pastry from Hamburg
Franzbrötchen is more than just a cinnamon bun – it’s a northern German classic with a rich history and irresistible taste. Discover the original recipe, get baking tips, and learn what makes this pastry so special.
Franzbrötchen Facts – Before You Get Baking
You love cinnamon rolls? Then meet their flaky cousin from Hamburg: the Franzbrötchen. These beauties are rolled, layered, and baked to perfection. But they’re more than just a treat – they’re a piece of culinary history.
Are Franzbrötchen and cinnamon rolls the same?
Not quite. Both contain flour, sugar, yeast, and cinnamon – but Franzbrötchen are typically made with laminated yeast dough (like croissants), layered with butter and folded to create that signature flakiness. It’s a step up in texture – crisp on the outside, soft and fluffy inside.
Where does the name Franzbrötchen come from?
It likely dates back to the French occupation of Hamburg in the early 1800s. At that time, bakers were making French-style bread – known as Franzbrot. The sweeter, rolled version we now know as Franzbrötchen may have been born from that era.
What makes Franzbrötchen so special?
It’s the perfect match between flaky pastry layers and a rich cinnamon-sugar filling that slightly caramelizes in the oven. It’s sweet, buttery, nostalgic – and unmistakably northern German. Now, let’s be honest – laminated dough sounds fancy, but you don’t need a pastry chef certificate to enjoy this.
This recipe is what we lovingly call the everyday hero version. No butter blocks, no folding marathons – just simple steps, pantry ingredients, and all the delicious flavor of the original. It’s an homage to the classic Franzbrötchen that fits your weekend baking mood perfectly. Cinnamon bliss, without the stress. That’s it.
FAQ – All About Franzbrötchen
- What’s in a Franzbrötchen?
Flour, yeast, butter, honey, a hint of rum – and lots of cinnamon. It’s a simple dough with a rich, warm filling. - Which dough is used for Franzbrötchen?
A yeasted dough, laminated with butter – much like croissants. That’s what gives the pastry its distinct flaky layers. - Can you freeze Franzbrötchen?
Yes! Freeze them right after baking, then reheat briefly. They’ll taste just like freshly made.
Preparation time: 90 minutes
INGREDIENTS
For the dough:
- 650 g wheat flour
- 280 ml lukewarm water
- 3 tbsp rum
- ½ tsp salt
- 50 g honey
- 30 g fresh yeast
- 1 egg
- 50 g melted butter
- 1 egg or a little water for spreading
- Coarse sugar for sprinkling
For the filling:
- 100 g soft butter
- 100 g sugar
- 3 tsp cinnamon
- Some flour for the work surface
- 2 tbsp milk for spreading
PREPARATION
- Make the dough: Mix lukewarm water with honey, salt, yeast, and rum. Add egg, then flour. Stir in melted butter and knead well. Let the dough rise in a warm oven at 40–45°C for 20 minutes, with a wooden spoon in the oven door for air circulation.
- Roll and fill: Knead the dough briefly, divide in two, and roll each out into a rectangle (60×28 cm). Spread the filling over the surface and roll tightly from the long side.
- Shape the pastries: Cut into trapezoid-shaped pieces. Place them cut side up, then press the middle down with a wooden spoon to form the signature shape.
- Bake: Let rest for 10 minutes, brush with milk, and bake at medium heat for 15 minutes until golden.
