Hamburg Cinnamon Pastry (Franzbrötchen)
Franzbrötchen Say it: FRAHNTS-broht-chen
Franzbrötchen is Hamburg's beloved sweet pastry, a cross between a croissant and a cinnamon roll. Traditionally enjoyed with coffee for breakfast or a mid-morning snack, it is made from a buttery, laminated yeast dough that bakes into crisp, caramelized layers filled with cinnamon sugar. The pastry is flatter than a roll, with a distinct folded shape and a sticky, sweet glaze. Its aroma of warm cinnamon and browned butter makes it a highlight of northern German bakeries.
Hamburg Cinnamon Pastry (Franzbrötchen)
Franzbrötchen
Pronounced FRAHNTS-broht-chen
- Serves
- 8
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Lamination
Filling
Method
In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, yeast, and salt. Add the lukewarm milk, egg, and softened butter. Knead on medium speed for 6–8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Shape the dough into a flat rectangle, wrap in plastic, and refrigerate for at least 1 hour (or up to 12 hours). Meanwhile, place the cold butter between two sheets of parchment paper and pound or roll it into a 7-inch (18 cm) square; chill until firm.
On a lightly floured surface, roll the chilled dough into a 10 x 14 inch (25 x 35 cm) rectangle. Place the butter square in the center, fold the dough over it like a letter, and seal the edges. Roll the dough lengthwise into an 8 x 20 inch (20 x 50 cm) rectangle, then fold it in thirds again; wrap and chill for 30 minutes.
Repeat the rolling, folding, and chilling two more times, chilling the dough for at least 30 minutes between each turn. After the final turn, wrap the dough and refrigerate for at least 1 hour, or preferably overnight.
Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough into a 20 x 12 inch (50 x 30 cm) rectangle, about 1/4 inch (6 mm) thick. In a small bowl, mix together the sugar and cinnamon; sprinkle the mixture evenly over the dough, leaving a 1/2 inch (1 cm) border.
Starting from a long side, roll the dough tightly into a log. Using a sharp knife or bench scraper, cut the log into 8 equal pieces. Place one piece cut-side up, then press it firmly with the palm of your hand or a wide spatula to flatten it into an oval about 4 inches (10 cm) long, so the cinnamon spiral shows on top; place on the prepared sheet. Repeat with remaining pieces.
Cover the pastries loosely with a clean kitchen towel and let them rise in a warm place until noticeably puffy but not doubled, 45–60 minutes.
Preheat the oven to 400°F (200°C). Bake the Franzbrötchen for 15–18 minutes, until deep golden brown and the sugar is caramelized and bubbly. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Regional variant: Raisin Franzbrötchen (Rosinenfranzbrötchen)
Soak 1/2 cup (80 g) raisins in warm water or rum for 15 minutes, then drain well. Sprinkle the raisins over the cinnamon sugar before rolling the dough into a log. Proceed exactly as for the plain version; the raisins add a fruity sweetness and softness.
Cook's notes
- Keep everything cold during lamination; if the butter starts to soften or ooze, return the dough to the refrigerator for 15–20 minutes before continuing.
- For clean, even cuts, chill the filled log for 15–20 minutes before slicing.
- Franzbrötchen are best eaten the day they are baked, while the outside is still crisp; reheat leftovers in a 350°F (175°C) oven for 5 minutes.
Serve with
Serve warm with coffee or tea, the traditional accompaniment in Hamburg.
Make ahead and storage
The laminated dough can be prepared up to 1 day ahead and refrigerated; baked Franzbrötchen are best the same day but can be reheated briefly in a low oven.
