💡 At a Glance
- •The Pastry: Sweet mini Franzbrötchen (classic German cinnamon pastries) made from soft yeast dough with a buttery cinnamon-sugar filling.
- •How It’s Made: Knead the dough in your Thermomix®, roll it up, and press the center with the handle of a wooden spoon for that signature shape.
- •Time Needed: Requires two quick dough rises in the mixing bowl, followed by a fast bake in a preheated oven.
These amazing mini Franzbrötchen are just as rich and delicious as the traditional German cinnamon pastries from Hamburg—just in fun, bite-sized form!
These sweet little treats are the perfect size when you need a quick pick-me-up. They are fantastic for weekend brunch, afternoon coffee breaks, or anytime you’re craving a cozy homemade snack.
With my simple, step-by-step recipe, I’ll show you just how quick and easy it is to bake a fresh batch of these totally irresistible mini cinnamon rolls right at home.
What are Franzbrötchen?
Franzbrötchen are a classic German pastry made from a flaky Danish-style dough (a rich, sweet yeast dough layered with butter) rolled up with a sweet cinnamon-sugar filling.
They originally hail from Hamburg, but these buttery cinnamon pastries have become a huge favorite all across Germany.
They’re delicious for breakfast or brunch, and just as wonderful paired with a hot cup of coffee for an afternoon treat.
These Mini Franzbrötchen are:
- Seriously delicious.
- Surprisingly easy to make at home.
- Just the right bite-sized portion.
- Perfect for afternoon coffee, snack attacks on the go, or a sweet pick-me-up at the office.
- Budget-friendly, made with simple kitchen staples.
My Top Tips for Making Mini Franzbrötchen
You can easily whip up the cinnamon-sugar butter mixture right in your Thermomix®. Just make sure the mixing bowl is clean and dry, pop the ingredients in, and mix for 4 min. / 122°F (50°C) / Speed 1.
Instead of brushing the pastries with the cinnamon-sugar mix again after baking, you can brush them with a light egg wash right before they go into the oven. If you go this route, cut back the butter and sugar to 50 g each.
You can easily substitute the standard all-purpose flour with spelt flour (Type 630) if you like.
These mini Franzbrötchen taste hands-down the best when enjoyed warm! 🙂
If you’re in the mood for a different filling beyond classic cinnamon sugar, try mixing it up with raisins, chocolate chips, or poppy seeds!
For a bright, fun twist, you can also add a little fresh lemon zest right into the dough.
Want to make vegan Franzbrötchen? It’s super easy! Just swap in your favorite plant-based milk and vegan butter. Skip the egg wash and brush the tops with a splash of plant milk instead.
Can You Freeze Franzbrötchen?
Yes, these pastries freeze beautifully!
When craving one, simply place them straight from frozen into an unheated oven and bake at 300°F (150°C) for 12–15 minutes until warmed through and crisp.
Alternatively, you can quickly warm up these mini pastries in your air fryer!
How Long Do Franzbrötchen Last?
They definitely taste best fresh out of the oven, but they’ll stay fresh stored in an airtight container for 2 to 3 days.
Franzbrötchen FAQs
Ingredients for Mini Franzbrötchen
For the Yeast Dough:
- 250 g all-purpose flour
- 35 g granulated sugar
- 35 g butter, softened or melted
- 10 g fresh yeast
- 1 pinch of salt
- 125 ml milk
For the Filling:
- 80 g butter
- 80 g granulated sugar
- 2 tsp ground cinnamon
What Else You’ll Need:
- Flour, for rolling out
- Egg, for egg wash (optional)
- Powdered sugar for dusting (optional)
Note: You’ll find the exact ingredient amounts and detailed step-by-step instructions further down in the printable recipe card.
How to Make Mini Franzbrötchen
Instructions:
First, add the yeast, sugar, and milk to the mixing bowl and warm for 3 min / 37°C (100°F) / Speed 2.
Next, add the remaining dough ingredients—the flour, butter, and a pinch of salt—and knead for 5 min / Dough Mode until a smooth dough forms.
Turn off your Thermomix® and let the yeast dough rise right in the mixing bowl with the lid on for 30 minutes.
Once the dough has finished rising, give it another quick knead: 30 sec / Dough mode.
Then let it rise right in the mixing bowl for another 30 minutes.
Meanwhile, melt the butter for the filling in the microwave or a small saucepan, then stir in the sugar and cinnamon.
Let it cool slightly so the mixture thickens up a bit.
When the second rise is almost done, preheat your oven to 350°F (convection).
Transfer the dough from the mixing bowl onto a lightly floured surface and roll it out into a thin rectangle, about 20 x 12 inches (50 x 30 cm).
Spread the cinnamon-sugar-butter mixture evenly over the dough, saving just a little bit for later.
Pro tip: An offset spatula or pie server works amazingly well for spreading this evenly!
Be sure to spread the filling all the way to the edges so the Franzbrötchen don’t end up dry on the ends.
Next, tightly roll up the dough starting from the long edge to form one long log.
Slice the log into pieces about 1.5 inches (3–4 cm) thick using a sharp knife.
To get that classic Franzbrötchen shape, press the handle of a wooden spoon down right through the center of each slice so the filling bulges out at the sides (see photo).
Place the rolls onto a baking sheet lined with parchment paper and bake for about 15 minutes.
Keep a close eye on them near the end of the baking time, as every oven runs a little differently!
While they’re still warm, brush them with the remaining cinnamon-sugar butter mixture and let them cool under a clean dish towel.
Enjoy!
Note: You’ll find the exact measurements and step-by-step instructions in the recipe card below.
The listed prep and baking times are an average estimate.
Now, have fun baking and enjoy every single bite!
If you loved this quick recipe for mini Franzbrötchen, you’ll definitely want to check out my recipe for wonderfully fluffy herb pull-apart bread 🙂
Happy baking,
Christoph
P.S. Don’t want to miss a recipe? Make sure to follow me over on Pinterest or Instagram ❣
Did you make this recipe?
If you enjoyed it, please leave me a comment and rate the recipe 5 stars! 🙂
Mini Franzbrötchen (German Cinnamon Pastries)
Click stars to rate now
Zutaten
For the yeast dough:
- 250 g All-purpose flour
- 35 g Granulated sugar
- 35 g Butter softened or melted
- 10 g Fresh yeast
- 1 pinch Salt
- 125 ml Milk
For the filling:
- 80 g Butter
- 80 g Granulated sugar
- 2 tsp Ground cinnamon
Extras:
- Flour for rolling
- Egg for egg wash optional
- Powdered sugar for dusting (optional)
Zubereitung
- First, add the yeast, sugar, and milk to the mixing bowl and warm for 3 min. / 37°C / Speed 2.
- Next, add the remaining dough ingredients—the flour, butter, and pinch of salt—and knead for 5 min. / Dough mode until a smooth dough forms.
- Turn off your Thermomix® and let the yeast dough rise right in the covered mixing bowl for 30 minutes.
- After the first rise, knead the dough once more for 30 sec. / Dough mode.
- Then, let it rise in the mixing bowl for another 30 minutes.
- In the meantime, melt the butter for the filling in the microwave or in a small saucepan, then stir in the sugar and cinnamon. Set aside to cool slightly so the mixture thickens up a bit.
- After the second rise, preheat your oven to 175° C convection.
- Transfer the dough from the mixing bowl onto a lightly floured work surface, and
- use a rolling pin to roll it out thin into a rectangle (about 50 x 30 cm).
- Spread the cinnamon-sugar butter mixture evenly over the dough, reserving a small amount for later. An offset spatula or cake server works amazingly well for spreading it evenly! Be sure to spread the filling all the way to the edges so they don’t dry out.
- Next, roll the dough up tightly starting from the long edge to form one long log.
- Using a sharp knife, slice the log into pieces about 3–4 cm thick.
- To get that classic Franzbrötchen shape, press the handle of a wooden spoon down right through the center of each slice, causing the filling to bulge out at the sides (see photo).
- Transfer the pastries to a baking sheet lined with parchment paper and bake for about 15 minutes. Keep an eye on them toward the end, as every oven bakes a little differently!
- While still warm, brush them with the reserved butter-sugar-cinnamon mixture, then cover with a clean kitchen towel and let them cool down.
Mini Franzbrötchen (German Cinnamon Pastries)
Click stars to rate now
Zutaten
For the yeast dough:
- 250 g All-purpose flour
- 35 g Granulated sugar
- 35 g Butter softened or melted
- 10 g Fresh yeast
- 1 pinch Salt
- 125 ml Milk
For the filling:
- 80 g Butter
- 80 g Granulated sugar
- 2 tsp Ground cinnamon
Extras:
- Flour for rolling
- Egg for egg wash optional
- Powdered sugar for dusting (optional)
Zubereitung
- First, add the yeast, sugar, and milk to the mixing bowl and warm for 3 min. / 37°C / Speed 2.
- Next, add the remaining dough ingredients—the flour, butter, and pinch of salt—and knead for 5 min. / Dough mode until a smooth dough forms.
- Turn off your Thermomix® and let the yeast dough rise right in the covered mixing bowl for 30 minutes.
- After the first rise, knead the dough once more for 30 sec. / Dough mode.
- Then, let it rise in the mixing bowl for another 30 minutes.
- In the meantime, melt the butter for the filling in the microwave or in a small saucepan, then stir in the sugar and cinnamon. Set aside to cool slightly so the mixture thickens up a bit.
- After the second rise, preheat your oven to 175° C convection.
- Transfer the dough from the mixing bowl onto a lightly floured work surface, and
- use a rolling pin to roll it out thin into a rectangle (about 50 x 30 cm).
- Spread the cinnamon-sugar butter mixture evenly over the dough, reserving a small amount for later. An offset spatula or cake server works amazingly well for spreading it evenly! Be sure to spread the filling all the way to the edges so they don't dry out.
- Next, roll the dough up tightly starting from the long edge to form one long log.
- Using a sharp knife, slice the log into pieces about 3–4 cm thick.
- To get that classic Franzbrötchen shape, press the handle of a wooden spoon down right through the center of each slice, causing the filling to bulge out at the sides (see photo).
- Transfer the pastries to a baking sheet lined with parchment paper and bake for about 15 minutes. Keep an eye on them toward the end, as every oven bakes a little differently!
- While still warm, brush them with the reserved butter-sugar-cinnamon mixture, then cover with a clean kitchen towel and let them cool down.
