• Skip to main content
  • Skip to primary sidebar
dirndl kitchen
menu icon
go to homepage
  • Recipes
    • Main Courses
    • Appetizers
    • Breakfast
    • Bread & Rolls
    • Pastries
    • Cakes
    • Sides
    • Drinks
    • Christmas
    • Oktoberfest
  • Lifestyle
    • Travel
  • About
  • Meal Guide
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Main Courses
      • Appetizers
      • Breakfast
      • Bread & Rolls
      • Pastries
      • Cakes
      • Sides
      • Drinks
      • Christmas
      • Oktoberfest
    • Lifestyle
      • Travel
    • About
    • Meal Guide
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Pastries

    Franzbrötchen mit Plunderteig: German Cinnamon Rolls

    Published: Mar 16, 2021 · Modified: Oct 6, 2022 by dirndlkitchen · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    I could eat cinnamon rolls every day. This German version is called Franzbrötchen and uses a buttery, layered yeast dough for its base. It's addictive!

    Franzbrötchen

    About this Recipe

    dirndl kitchen franzbrotchen german cinnamon roll recipe13

    dirndl kitchen franzbrotchen german cinnamon roll recipe8

    This Is A Sponsored Post That Contains Affiliate Links

    I know what's on your mind... what's up with the Germans and their weird names for pastries? 😀 To be honest, I was a bit curious as well when I first discovered Franzbrötchen, a German cinnamon roll-ish pastry that's reached cult-status across Germany. Originally from Hamburg, you can find Franzbrötchen at bakeries all across Germany, although you will more commonly find them in the North, which explains why I never came across this pastry when I grew up in and around Trier. And what a shame that is. Franzbrötchen are so uniquely delicious. Traditionally filled with a cinnamon sugar mixture, wrapped in yeast dough layered with butter... how could anyone not fall in love? By now, there are many variations of the fillings ranging from chocolate chips to apples and hazelnut. I couldn't decide either, so I filled one half with a rather traditional cinnamon sugar filling (I use brown sugar and some almond flour in mine) and the other with a seasonally appropriate and super delicious strawberry filling. And while there is typically no glaze or frosting involved with Franzbrötchen, I decided to make a simple glaze of an Austrian strawberry cream liqueur by Mozart and powdered sugar for my Erdbeer Franzbrötchen and it just truly elevated the already amazing Spring flavors in this variation.

    But let's go back to the name, Franzbrötchen, which literally translates to 'Franz rolls.' A few rumors exist. One popular story mentions that when Hamburg was occupied by the French in the 19th century, bakeries started baking French bread and one baker, in search for a new pastry recipe, or maybe just by mistake, baked some French bread in a skillet with cinnamon and sugar. Another rumor presents the idea of the French demanding croissants and the bakers of Hamburg deciding to smush them, expressing their resistance. Either way, I'm so so glad Franzbrötchen came to be as they are immensely tasty little buns, and I'd love for you to try them too! Which version will you create?

    Scroll on down for the recipe, now in printable version.

    Franzbrötchen Essentials

    More German Pastry Recipes

    dirndl kitchen bratapfelteilchen wunder quark5

    Make This

    Nussstangen

    Nussstangen German hazelnut pastries on a baking sheet

    Make This

    Berliner

    Make This

    Next Up:

    Apfel-Quark Muffins

    Next up is a breakfast goodie that I feel great about making for my family. My apple quark muffins are whole wheat and pack so much apple and protein-rich quark. Make sure to subscribe to my blog now, so you're not missing out when this new Apfel Quark Muffin post goes live!

    dirndl kitchen franzbrotchen german cinnamon roll recipe8

    Franzbrötchen mit Plunderteig: German Cinnamon Rolls

    dirndlkitchen
    I could eat cinnamon rolls every day. This German version is called Franzbrötchen and uses a buttery, layered yeast dough for its base. It's addictive!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Resting Time 3 hrs
    Total Time 3 hrs 40 mins
    Course Breakfast, Brunch, Coffee, Kaffee, Snack
    Cuisine German
    Servings 12 rolls
    Calories 436 kcal

    Equipment

    • Rolling Pin
    • Baking Sheet
    • Pastry Brush
    • Parchment Paper
    • Silicone Baking Mat

    Ingredients
      

    Plunderteig

    • 500 g flour plus more for rolling out
    • 7 g active dry yeast
    • 1 teaspoon salt
    • 1 teaspoon lemon peel
    • 2 egg yolks
    • 60 g butter melted
    • 180 g milk plus some more to brush on top

    For the Butter Layer in the Plunderteig

    • 200 g butter
    • 50 g flour

    Franzbrötchen Filling

    • 60 g butter
    • 100 g brown sugar
    • 50 g ground almonds
    • 1.5 tablespoon cinnamon

    Alternative Strawberry Franzbrötchen Filling

    • 2 tablespoon strawberry jam
    • 2 tablespoon butter
    • 100 g small diced strawberries
    • 50 g powdered sugar
    • 1 tablespoon Mozart Strawberry Liqueur

    Instructions
     

    Make the Plunderteig

    • In the bottom of a bowl fitted for a standmixer (if you have one), combine the milk (luke warm) and yeast and let sit until bubbly (about 5 minutes).
    • Add the remaining ingredients and knead until the dough peels away easily from the sides of the bowl (about 8 minutes).
    • Cover the dough and allow to rise in a warm spot for about an hour (or until doubled in size).
    • Bring the butter for the butter later to room temperature and combine with the flour and shape to a rectangle measuring about 10 by 20 cm or 4 by 8 inches. Transfer to the fridge and allow to harden a bit (I left mine in there about 15 minutes before proceeding).
    • Roll out the dough to a rectangle measuring about 25 by 30 cm or 10 by 12 inches. Unwrap the chilled butter rectangle and lay down in the middle. Now wrap the dough around the butter and close it up tightly.
      dirndl kitchen franzbrotchen german cinnamon roll recipe2
    • Roll it out to measure 30 by 40 cm or 12 by 16 inches, which will help to distribute the butter evenly. Now fold the dough into itself, creating 3 layers. Fold the top over the middle and the bottom over both the middle and top. Cover airtight and allow to rest in the fridge for 30 minutes. Repeat this step two more times and cool in between.
      dirndl kitchen franzbrotchen german cinnamon roll recipe3

    Make the Filling

    • Combine the brown sugar, cinnamon and almond flour and set aside. Bring the butter to room temperature and set aside.

    Make Alternate Filling

    • Chop up the strawberries and set aside. Bring the butter to room temperature and set aside.

    Make the Franzbrötchen

    • Roll out the dough to a rectangle measuring 60 by 28 cm or 24 by 11 inches. Spread on the room temperature butter (I just use my hands). Then evenly distribute the brown sugar-cinnamon-almond flour mixture. Roll up longwise.
    • Using a knife or dough cutter, cut into 12 rolls at a slight angle, alternating the angle every time. This is to achieve each roll having a short side and a wide side.
    • Turn each roll with the wide side facing the bottom. Now use the stick of a cooking spoon and push the narrow top side down, forcing the cut sides to tilt towards the top.
    • Preheat oven to 350 Fahrenheit / 180 Celsius (Convection: 320 Fahrenheit or 160 Celsius). Place the rolls onto a baking sheet prepped with parchment paper or a reusable silicone mat, cover loosely with a kitchen towel, and allow to rise another 15 minutes.
    • Brush on some milk and bake on the middle rack for 15 minutes or until golden brown. Enjoy either warm or cold.

    Alternate FIlling and Glaze

    • Spread on the room temperature butter and the jam. Distribute the cut up strawberries evenly, then roll up the dough and cut the rolls. After baking, combine powdered sugar and Mozart strawberry liqueur and drizzle over rolls using a fork. So good!
      dirndl kitchen franzbrotchen german cinnamon roll recipe12

    Nutrition

    Calories: 436kcalCarbohydrates: 46gProtein: 7gFat: 25gSaturated Fat: 14gTrans Fat: 1gCholesterol: 91mgSodium: 396mgPotassium: 100mgFiber: 2gSugar: 9gVitamin A: 737IUVitamin C: 1mgCalcium: 60mgIron: 3mg
    Tried this recipe?Let us know how it was!

    Sponsored Content and Affiliate Links Disclosure

    I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.

    More German Pastry Recipes

    • EASY Donut Hole Recipe (Quarkbällchen)
    • How to make Donuts (German Berliner)
    • German Apple Cinnamon Rolls: Apfelschnecken
    • German Sugar Pretzel Recipe (Martinsbrezeln)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

    More about me →

    Trending

    • Authentic, Soft German Pretzels (Brezeln)
    • Döner Kebab Recipe (Chicken Version)
    • German Potato Salad with Würstchen
    • How to make Donuts (German Berliner)
    • Pretzel Beer Bubble Bread
    • Easy German Apple Cake (Apfelkuchen)
    • Rumtopf Tagebuch: German Rumpot Recipe
    • Creamy Pasta Salad Recipe (Nudelsalat)

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for new recipes

    Contact

    • Contact
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 dirndl kitchen