Real Franzbrötchen with Puff Pastry

Echte Franzbrötchen mit Plunderteig

Real Franzbrötchen with puff pastry. I am so excited to introduce this recipe to you today. Think of Franzbrötchen as the answer from Hamburg to the cinnamon-roll craze. I was fortunate enough to live in Hamburg for a couple of years and I can tell you, you will always have the scent of cinnamon present wherever you go. Regardless of whether a kiosk or a bakery, one thing you can definitely be sure of if you are in Hamburg is the fact that Franzbrötchen will be sold everywhere. I already introduced these cinnamon rolls here using a simple yeast dough. The lazy version.

Echte Franzbrötchen mit PlunderteigHowever, if you really want to do the real deal, you will have to make puff pastry. Normally croissants are prepared with puff pastry, of course I do have a recipe on my blog. However, Franzbrötchen don’t require as many layers of butter and dough as Croissants. This means you will not need to fold the dough as often to create all these layers. The recipe I am using here is from a famous German blogger who solely focusses on Artisan breads. My husband loves his recipes and has tried several recipes, including this Artisan country bread and this Italian bread with semolina. But let’s get back to these cinnamony and flaky rolls, the recipe as written below requires you to start at least the night before or two days before. This has to do with the fact that Franzbrötchen are traditionally eaten for breakfast. Obviously you don’t want to wait five hours before finally having breakfast and for that reason this recipe asks you to prepare them the night before. The good thing is that you can directly transfer them from the fridge into the oven, no further proofing time required.

Echte Franzbrötchen mit PlunderteigOK, but let’s get going now, let’s make this Hamburg version of cinnamon rolls with puff pastry!

Echte Franzbrötchen mit Plunderteig

This slideshow requires JavaScript.

This slideshow requires JavaScript.

Ursprung: Plötzblog (in German)

Real Franzbrötchen with Puff Pastry

Serves: About 12, depending on size
Prep Time: 1hr Total Time: 2-3 days with 2x rise overnight

Franzbrötchen are Hamburg's version of a cinnamon roll and are prepared with puff pastry. Start three days in advance.


  • Dough
  • About two potatoes (80 grams mashed)
  • 375 gram of bread flour or flour with high gluten
  • 75 grams of spelt flour
  • 25 grams of whole wheat flour
  • 50 grams of sourdough starter
  • 38 grams of egg yolk (about 2-3)
  • 6 grams of salt
  • 50 grams of regular sugar
  • 2 grams of active-dry yeast
  • 175 grams of cold water
  • 50 grams of cold butter

  • Butter for the Butter Layer
  • 250 grams of butter at room temperature
  • 1 tablespoon flour

  • Filling
  • About 40 grams of butter
  • 100 grams of brown sugar
  • 3 teaspoons of cinnamon



Day 1 evening or in the morning if you wish to serve them the following day


If the butter for the butter layer is not at room temperature yet, take out of the fridge. Peel potatoes, cut in small pieces and boil in hot water, drain, mash and measure 80 grams. For the dough combine mashed potatoes and all ingredients except for the cold butter in a large mixing bowl and knead on lowest speed for about seven minutes. Cut the cold butter in slices and add to the dough. Knead for three minutes. Chill dough covered in the fridge for 8-12 hours.


For the butter layer beat the soft butter with the flour for about two minutes. Then spoon the butter onto a parchment paper and create a square of about 25cmx25cm (see pictures). Also chill in the fridge overnight.


Day 2


Roll out dough on a lightly floured surface into a rectangle of 25cmx50cm. Place the chilled butter square in the middle of the dough and wrap from both sides with the dough (see pictures). Roll out dough again, creating again a rectangle of 35cmx60cm. Once done, fold dough in thirds like you would fold a business letter and then roll out again into a rectangle of 35cmx60cm. If your dough still is cold enough, repeat this procedure two more times. My dough had to be chilled between 15-30min before I could continue. After the foruth "turn" chill fridge for half an hour in the fridge.


Roll out dough into a rectangle of 30x60cm and brush with melted butter of the filling. Generously sprinkle with sugar and cinnamon. Roll into a log starting at the long side. Cut log into about 12 equally sized pices. Press down a wooden handle into the middle of each piece (see pictures). Cover these rolls and let rise for about three hours at room temperature. Then transfer to the fridge overnight.


Day 3 in the morning


Preheat oven to 220 degrees Celsius and place rolls on a baking sheet lined with parchment paper. Bake for about ten minutes and reduce oven temperature to 180 degrees. Bake for five more minutes or until golden. Serve warm for breakfast.


No idea what to do with the leftover egg whites? Check out see this blog post including how to freeze them properly.

Echte Franzbrötchen mit Plunderteig

You Might Also Like


  • Reply
    zorra vom kochtopf
    Wednesday February 26th, 2020 at 10:05 AM

    Wow, Jenny! Deine Franzbrötchen sehen aus wie gemalt! Ich habe ja noch nie welche gegessen, aber so stelle ich sie mir vor. Danke fürs Mitbacken!

    • Reply
      Wednesday February 26th, 2020 at 10:06 AM

      Liebe Zorra, danke, heute Abend verlinke ich alle Beiträge. Hat total Spaß gemacht!

  • Reply
    Birgit M.
    Wednesday February 26th, 2020 at 11:19 AM

    Wenn ich deine Franzbrötchen sehe, würde ich am Liebsten gleich wieder Teig ansetzten und auch welche backen, die sind dir perfekt gelungen. Liebe Grüsse Birgit

    • Reply
      Wednesday February 26th, 2020 at 11:56 AM

      Danke Birgit, sie waren auch mega schnell weg! Heute Abend verlinke ich eure Beiträge!

  • Reply
    Wednesday February 26th, 2020 at 01:49 PM

    Liebe Jenny,
    deine Franzbrötchen sehen einfach perfekt aus!
    Liebe Grüße,

    • Reply
      Wednesday February 26th, 2020 at 02:21 PM

      Ach, total lieb von dir!

  • Reply
    Simone von zimtkringel
    Wednesday February 26th, 2020 at 06:17 PM

    Deine wunderschönen Franzbrötchen wirken ansteckend: Ich muss unbedingt auch welche backen!

    • Reply
      Wednesday February 26th, 2020 at 06:41 PM

      Ja, unbedingt, dir entgeht sonst was!

      • Reply
        Britta von Backmaedchen 1967
        Wednesday February 26th, 2020 at 07:07 PM

        Deine Franzbrötchen sehen aus wie gemalt und sind dir super gelungen.

        • Reply
          Wednesday February 26th, 2020 at 07:44 PM

          Danke, ihr seid alle mega lieb, danke!

  • Reply
    Wednesday February 26th, 2020 at 07:19 PM

    wie toll die schichten hervortreten. ein traum von einem plunderteig! =)

    • Reply
      Wednesday February 26th, 2020 at 07:43 PM

      Ja, oder? Ich bin auch gaaanz stolz 🙂

  • Reply
    Wednesday February 26th, 2020 at 07:29 PM

    Das sind Franzbrötchen die sich sehen lassen können…meine Güte wie gemalt….sind die echt?? Sind dir super gelungen!!!!
    Lieben Gruß

    • Reply
      Wednesday February 26th, 2020 at 07:35 PM

      Liebe Dagmar, die sind tatsächlich echt, danke für das tolle Lob!

  • Reply
    Thursday February 27th, 2020 at 07:44 PM

    Liebe Jenny,
    das sind ja mal Hammer-Franzbrötchen. Und wunderschöne Fotos. Ich kann den Zimt fast riechen!
    Herzlichst, Conny

    • Reply
      Thursday February 27th, 2020 at 08:16 PM

      Oh, das hast du wunderschön gesagt, danke dir!

  • Reply
    Caroline | Linal's Backhimmel
    Sunday March 1st, 2020 at 08:28 AM

    Was für wundervolle Franzbrötchen!
    Liebe Grüße

    • Reply
      Sunday March 1st, 2020 at 10:56 AM

      Danke, sie haben auch wundervoll geschmeckt!

  • Reply
    Monday June 15th, 2020 at 05:37 PM


    • Reply
      Monday June 15th, 2020 at 06:00 PM


    Leave a Reply