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.

Where to eat Franzbroetchen in Hamburg

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

Make it at home

Serves 123 hrIntermediate

Ingredients

  • 500g strong white flour
  • 60g sugar
  • 10g instant yeast
  • 7g salt
  • 240ml cold milk
  • 1 large egg
  • 60g butter, softened
  • 200g cold butter for lamination
  • 100g sugar mixed with 2 tablespoons cinnamon

Method

  1. Mix flour, sugar, yeast and salt. Add milk, egg and softened butter; knead 10 minutes to a smooth dough. Chill 60 minutes.
  2. Roll the dough to a 40x60cm rectangle.
  3. Pound the cold butter into a flat 20x30cm slab; lay on half the dough, fold over the other half, press the edges to seal.
  4. Make three book-folds with 30-minute rests in the fridge between each fold.
  5. Roll the laminated dough to a 30x50cm sheet. Brush with water; sprinkle the cinnamon-sugar evenly.
  6. Roll into a long log. Cut into 12 angled pieces, alternating direction.
  7. Press each piece with the handle of a wooden spoon down the middle to spread the layers.
  8. Prove 45 minutes. Bake at 220C for 18 to 22 minutes until golden and caramelised.

Editor tip. Press hard down the middle before baking; the layers must splay outwards to get the Franzbroetchen shape.

Common allergens: Gluten, Dairy, Egg.