German Cinnamon Rolls

    35 min

    These yummy cinnamon buns, or Franzbrötchen are a specialty from the city of Hamburg. A lovely light yeast dough is rolled with an irresistible filling of butter, sugar and cinnamon.


    Pennsylvania, United States
    47 people made this

    Makes: 15 cinnamon rolls

    • 2 (7g) sachets dried active baking yeast
    • 250ml lukewarm milk
    • 500g plain flour
    • 75g caster sugar
    • 75g soft butter
    • pinch salt
    • Filling
    • 200g soft butter
    • 200g caster sugar
    • 2 teaspoons ground cinnamon

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Mix the yeast with the milk. Let stand in a warm place for 10 minutes until the mix foams.
    2. Add the flour, sugar, butter and salt and knead into smooth dough. Cover and let rise for 40 minutes.
    3. Knead the dough once more and roll out on a floured surface to a rectangle of approximately 70x30 cm.
    4. For the filling, stir together the butter, sugar, and cinnamon in a bowl until well mixed. Spread the filling evenly on the dough with a spatula or a scraper. Roll up the dough from the long side and cut into 5cm thick slices.
    5. Line a baking sheet with parchment. Preheat the oven to 220 C / Gas 7. Place the rolls at a generous distance on the baking sheet and cover with a tea towel. Let rise 15 minutes.
    6. Bake in preheated oven 12-15 minutes until golden brown.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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    Reviews in English (1)


    Tried this and it is delicious, especially eaten warm. The filling ran out a bit, could put a bit less in next time.  -  13 Jan 2014