Franzbrötchen (Franz’s rolls) are an exclusive specialty of Hamburg, although their reputation as a breakfast treat has spread across Germany. Whether it was a drunken bakery apprentice named Franz who accidentally sat on a baking sheet with dough at night, or whether the cinnamon rolls developed from a buttery baguette-style bread named Franzbrot (Franz’s bread), the origin of this pastry lies in the dark.
Hamburg Cinnamon Rolls (Franzbrötchen)
Franzbrötchen (Franz’s rolls) are an exclusive specialty of Hamburg, although their reputation as a breakfast treat has spread across Germany. Whether it was a drunken bakery apprentice named Franz who accidentally sat on a baking sheet with dough at night, or whether the cinnamon rolls developed from a buttery baguette-style bread named Franzbrot (Franz’s bread), the origin of this pastry lies in the dark.
Ingredients
For the Dough:
- 2 1/4 ounce envelopes active dry yeast
- 1/3 cup lukewarm milk plus 2-3 tbsp
- 2-1/2 cups all-purpose flour plus 1/3 cup
- 3/4 tsp salt
- 4 tbsp ¾ unsalted butter softened
- 1/3 cup sugar
- 1/2 tsp tsp ground cinnamon
For the Filling:
- 1 stick unsalted butter chilled
- 3/4 cup sugar
- 1 tbsp ground cinnamon
Instructions
For the Dough:
- Combine yeast with the milk in a small bowl and let stand for 10 minutes until frothy.
- Mix the flour and salt in a large mixing bowl. Gradually add the yeast mixture. Stir in the butter and sugar. Knead into a smooth dough using the kneading attachment of an electric mixer. Cover and let rise for 20 minutes.
- Work the cinnamon into the dough and roll with a heavy rolling pin into a rectangle, approximately 11 x 27 inches.
For the Filling:
- Cut the butter into small chunks and distribute them evenly onto the dough. Sprinkle with the sugar and cinnamon. Roll up the dough from the long side to a flat roll and let rest for 20 minutes.
Then:
- Cut the dough into 2-inch-thick slices with a sharp knife. To give the franzbrötchen their typical compressed, dimpled shape, use the handle of a wooden spoon or the blade of a dinner knife to make a deep dent parallel to the cut side in the middle of each piece. Grease a 17½ x 14-inch baking sheet. Place the rolls at least 2 inches apart on the sheet and let them rest for 20 more minutes. Meanwhile preheat the oven to 400 degrees F.
- Bake rolls for 15 to 20 minutes, or until well risen and golden. Serve fresh from the oven.
Notes
How to Shape Franzbrötchen
The signature Franzbrötchen shape comes from pressing each sliced roll deeply in the center before baking. After rolling the dough with butter, sugar, and cinnamon, cut the log into thick slices. Place each slice upright, then press down through the middle with the handle of a wooden spoon or the dull edge of a knife. The sides will fan outward, creating the folded, slightly squashed shape that makes Franzbrötchen different from ordinary cinnamon rolls.Franzbrötchen vs. Cinnamon Rolls
Franzbrötchen are often described as Hamburg cinnamon rolls, but they are not exactly the same as American cinnamon rolls. American cinnamon rolls are usually round, soft, and often topped with icing. Franzbrötchen are flatter, more folded, and usually baked without frosting. They are known for buttery layers, cinnamon sugar, crisp caramelized edges, and their distinctive pressed shape.What to Serve with Franzbrötchen
Franzbrötchen are best served warm and fresh. Pair them with:- Coffee
- Black tea
- Hot chocolate
- Warm milk
- German breakfast spreads
- Fresh fruit
- Vanilla sauce for dessert
- Whipped cream for a sweeter afternoon treat
How to Store Franzbrötchen
Franzbrötchen taste best the day they are baked. Store leftovers in an airtight container at room temperature for up to 2 days.How to Reheat Franzbrötchen
Reheat Franzbrötchen in a 300°F oven for 5 to 8 minutes, or until warmed through. This helps refresh the pastry better than microwaving, which can make it soft or chewy.Can You Make Franzbrötchen Ahead of Time?
Yes. You can prepare the dough and filling, shape the rolls, and refrigerate them overnight before the final rise. The next morning, let them sit at room temperature until slightly puffed, then bake as directed. You can also freeze baked Franzbrötchen and reheat them gently in the oven.Franzbrötchen Baking Tips
- Use lukewarm milk, not hot milk, so the yeast activates properly.
- Let the dough rest before shaping so it is easier to roll.
- Do not skip the center press. That is what creates the classic Franzbrötchen shape.
- Space the pastries well apart because the butter and sugar may spread as they bake.
- Bake until the edges look golden and slightly caramelized.
- Serve fresh for the best texture.
