Easy German Cinnamon Pastry Recipe for Breakfast

This easy German cinnamon pastry recipe for breakfast is a simple homemade treat that fills your kitchen with a warm, sweet smell. It has a soft, buttery dough, a swirl of cinnamon sugar, and a light glaze on top. It is beginner-friendly and perfect with coffee or tea in the morning.

German bakeries are famous for their cinnamon pastries, often called Zimtschnecken or Franzbrötchen. This recipe keeps things simple by using basic pantry ingredients and easy steps. No special tools are needed.

The dough comes together in one bowl and rises while you get ready for the day. Then you roll it out, add the cinnamon filling, and bake until golden. Serve it warm for the best taste.

Recipe Card

Instructions

Step 1: Make the Dough

1. In a small bowl, mix the warm milk and yeast. Let it sit for 5 minutes until it looks foamy.
2. In a large bowl, combine the flour, sugar, and salt.
3. Add the yeast mix, egg, softened butter, and vanilla extract. Mix until a soft dough forms.
4. Knead the dough on a floured surface for 8 to 10 minutes. It should be smooth and stretchy.
5. Place the dough in a greased bowl. Cover and let it rise in a warm place for 1 to 1 1/2 hours, until doubled in size.

Step 2: Add the Cinnamon Filling

1. In a small bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg into a paste.
2. Punch down the dough. Roll it out on a floured surface into a rectangle, about 12 x 16 inches.
3. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
4. Roll the dough up tightly from the long side into a log.
5. Cut the log into 12 even slices. Place them in a greased baking dish or on a lined baking sheet.
6. Cover and let them rise for 30 minutes.

Step 3: Bake and Glaze

1. Preheat your oven to 350°F (175°C).
2. Bake the pastries for 22 to 25 minutes, until golden brown.
3. Let them cool in the pan for 10 minutes.
4. In a small bowl, whisk the powdered sugar, milk, and vanilla into a smooth glaze.
5. Drizzle the glaze over the warm pastries. Serve fresh.

Tips Section

• Use warm milk, not hot. Hot liquid can kill the yeast.
• Let the dough rise in a warm spot. A cold kitchen slows the rise.
• Do not overflour the dough. Too much flour makes the pastries dry.
• Roll the dough tightly. This keeps the swirls neat and stops gaps.
• Use a sharp knife or dental floss to cut the rolls. This keeps the shape clean.
• Let the pastries rise again before baking. This makes them soft and fluffy.
• If the tops brown too fast, cover them loosely with foil.
• Add the glaze while the pastries are still warm. It spreads easily and soaks in a little.
• For extra crunch, sprinkle chopped nuts over the glaze.

Variations

• Apple Cinnamon Pastry: Add thin apple slices over the cinnamon filling before rolling.
• Raisin Cinnamon Pastry: Sprinkle 1/2 cup of raisins over the filling.
• Nut Cinnamon Pastry: Add 1/2 cup of chopped pecans or walnuts to the filling.
• Chocolate Cinnamon Pastry: Add 1/2 cup of chocolate chips to the filling.
• Mini Cinnamon Bites: Cut the log into 24 small slices and bake for 15 to 18 minutes.

Storage Instructions

Store the cinnamon pastries in an airtight container at room temperature. They stay fresh for up to 2 days. For the best taste, warm them slightly before serving.

You can keep them in the fridge for up to 5 days. Wrap them well so they do not dry out. Reheat in a 300°F (150°C) oven for 5 to 7 minutes.

To freeze, wrap the baked pastries tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature overnight. Warm in the oven before serving.

If you want to make them ahead, prepare the dough and filling one day in advance. Keep the dough in the fridge overnight. Let it come to room temperature before rolling.

Do not microwave the pastries. It makes them soft and rubbery. Always reheat in the oven for the best texture.

FAQ Section

Can I make this German cinnamon pastry without yeast?

Yes. Use 2 teaspoons of baking powder instead of yeast. The texture will be more like a biscuit, but it still tastes good.

Can I prepare the dough the night before?

Yes. Make the dough and let it rise. Then cover and chill it in the fridge overnight. Let it come to room temperature in the morning before rolling.

Why did my cinnamon pastries turn out dry?

The dough may have been overbaked or had too much flour. Measure the flour carefully and check the pastries a few minutes before the timer goes off.

Can I use salted butter in this recipe?

Yes. If you use salted butter, skip or reduce the salt in the dough. The taste will still be good.

How do I keep the cinnamon filling from leaking out?

Spread the filling evenly and leave a small border around the edges. Roll the dough tightly and pinch the seam well before slicing.