Hamburg's own cinnamon pastry is a flat, flaky, crushed-and-pressed cinnamon-sugar roll, baked with butter laminations and a sticky caramelised base, eaten warm with morning coffee.

The Franzbroetchen originated in Hamburg in the early 19th century, when French Napoleonic troops occupied the city between 1806 and 1814 and brought the French Croissant. Hamburg bakers adapted the laminated dough into a flat, pressed form with cinnamon and sugar, calling it the French roll (Franzbroetchen). The dish stayed Hamburg-exclusive for nearly 200 years; Nur Hier, Dat Backhus and Junge are the canonical chains today, with smaller bakeries like Effenberger running handmade versions.

5 editor picks for Franzbroetchen in Hamburg, ranked by editorial score. All Hamburg signature dishes · Franzbroetchen across every city.