Franzbrötchen is the flaky cinnamon pastry especially associated with Hamburg and made from laminated dough.
The pastry resembles a flattened, intensely buttery cinnamon roll. Its dough is folded with butter, sprinkled with cinnamon and sugar, shaped, and baked until the layers become crisp and caramelized. Some modern versions include chocolate, raisins, nuts, or fruit.
Franzbrötchen became a characteristic Hamburg bakery item in the nineteenth century. The exact origin of its name is uncertain, although one common explanation connects it with French-style laminated pastry and the influence of Napoleonic-era baking.
It is often confused with an ordinary cinnamon roll, but its defining feature is the laminated, croissant-like dough. The shape and filling can vary between bakeries while the Hamburg association remains central.