German Cinnamon Rolls

Experience the cozy comfort of Germany with our delicious Franzbrötchen - German Cinnamon Rolls recipe that's perfect for breakfast or brunch. Made with a croissant style dough and filled with a sweet and spicy cinnamon sugar mixture, these rolls are the perfect treat to indulge in any time of day.

Our easy-to-follow recipe will have you baking like a pro in no time. Head to ourblog.com for the full recipe and step-by-step instructions that will have your kitchen smelling like a German bakery in no time!

Word has it that French occupation in Hamburg inspired this recipe for Franzbrötchen dating back to the early 19th Century. German baking is incredibly varied from Cheesecake to fried cakes and then we have pastries like this that haven’t become as popular overseas as they should have.

Why you’ll love these

Croissant and cinnamon roll combined

These are like a half way mix between a buttery and flaky croissant and a cinnamon roll making for a real delight that is too underrated for how good they are!

Cinnamon sugar high

The light cinnamon sugar coating between the light layers makes for a great compliment to a your favorite hot drink.

Less time than a croissant

These can be made in a day and though they aren't fast to make with several chillings required, they come together the same day you make the dough.

Ingredients and substitutions for German Cinnamon Rolls

• Plain flour: All purpose or plain flour work here to create a soft dough that is both easy to work with as you layer in the butter.
• Yeast: Yeast doesn’t just help give our cinnamon rolls that rise during the proofing and baking process.
• Sugar: Superfine or caster sugar in the dough helps to sweeten without adding additional flavor, you could substitute in equal measure with light brown sugar, if you prefer. I do not recommend substituting with a darker sugar as that would lend an overpowering flavor.
• Milk: This helps give our rolls that nice soft crumb and the golden crust alongside our butter. You could substitute with water in equal measure if you prefer.
• Eggs: Adding moisture and binding the dough together, the eggs help with rising as they act as a leavening agent as well as giving our rolls that nice light crumb thanks to the fat from the yolks.
• Butter: Room temperature unsalted butter is added to our dough once the gluten has begun to form because it helps to create a smooth and luscious dough with the chilled butter that is later added resulting in those croissant like layers. You could substitute non dairy butter in equal measure, however, I have not tried this and do not recommend substituting in oil.
• Ground cinnamon: The flavor punch for our entire rolls, you’ll want good ground cinnamon for this, and if your ground spices are over 3 years old, you might want to buy some new stuff for this. It’s worth it, trust me!

See recipe card for quantities.

Equipment needed to make this

Mixing bowl: You'll need a medium bowl for the pastry and a small bowl for that sugar.

Greaseproof paper: The butter is easiest to roll to shape between two sheets of greaseproof paper.

Rolling pin: A rolling pin will help you achieve a nice consistent pastry and rolled out butter, however, you could substitute a wine bottle for similar results.

Wooden spoon: The handle of a wooden spoon is needed to create the authentic shape of these rolls.

Baking tray: A flat baking tray for the rolls to bake on is perfect for these.

FAQ’s for the best German Cinnamon Rolls

Can I make these Cinnamon Rolls ahead?

Absolutely, though these are best served the day they are made, you can reheat in the oven for 5 minutes up to 2 days set at 180C/350F.

Do I need a wooden spoon to make the mark in my rolls?

Not necessarily, a wooden stick approximately ⅓ inch thick such as a small rolling pin or even a round heavy bread and butter knife handle would work here, just make sure flour will stick so that your mark is left in the dough to hold it firmly as it bakes and puffs up.

Can I freeze Franzbrötchen?

You can, just pop them into a resealable bag and consume within 2 months.

More roll recipes you'll enjoy

Cinnamon Rolls

Gemberbolus - Dutch Ginger Rolls

Buchteln - Jam Filled Rolls

How to make German Cinnamon Rolls:

Place the flour, instant yeast, sugar and salt into a large bowl and stir to combine with a well in the center.

Pour the lukewarm milk and eggs into the well and stir the mixture until the eggs are completely broken up and the mixture is a shaggy dough.

Add the room temperature butter and combine until the dough comes together.

Knead by hand in the bowl until the dough feels smooth and the butter has ben fully incorporated into the dough.

Return the dough to the bowl and cover with a wet tea towel, setting the dough aside in a warm place to double in size for at least 2 hours.

Meanwhile, place the large portion of butter which should be in one large chunk or pressed into one large piece between two pieces of greaseproof paper and tap lightly with a rolling pin to flatten until you can roll it out to a 23 cm / 9 inch square. Even out any rough edges of the butter with a bench scraper to help create that square.

The butter it will be approximately ¼ inch thick. Return to the fridge to ensure it is well chilled.

Once the dough has doubled in size, punch to deflate and upturn onto a very lightly floured surface.

Roll the dough out to a 35 centimeter / 14 inch square and place the butter diagonally on top of the dough so you have the square dough with a diamond butter square in the center.

Fold the corners of the dough over like you would if you create a square envelope to fully cover the butter, ensure you cannot see any of it once the dough is pinched closed.

Roll the dough out to a 20x30 cm / 8x12 inch rectangle and then fold the rectangle in 3, to a wide rectangle.

Place the dough in the fridge for 20 minutes to chill. Remove from the fridge and roll the dough out once again to a 20x30 cm / 8x12 inch rectangle before repeating a 3 way rectangle fold.

Repeat the process for a third time and return the dough to the fridge.

Preheat your oven to 200C/400F and line a baking tray with greaseproof paper.

For the filling, place the sugar and ground cinnamon in a bowl, stirring to combine fully. Set aside.

Remove the chilled dough from the fridge and cut in half.

Setting one half aside in the fridge and rolling the second into a 33 cm / 13 inch square that is approximately ¼ inch thick.

Evenly sprinkle over half the sugar mixture which will resemble a dry sand topping.

Carefully roll the dough into a tight scroll and measure out to 6 equal portions.

Cut carefully and place onto your lined baking tray.

Lightly flour the handle of a wooden spoon and press into the center of one roll firmly parallel to the cut edges and hold in place for 30 seconds.

Remove the wooden spoon and the edges of your dough should be slightly fanned.

Repeat with your remaining dough.

Place into the oven and bake until golden and flakey in appearance, approximately 20 minutes.

Remove and set aside to cool completely.

Serve em up with your favorite hot beverage on the side.

Enjoy.

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