Marzipan Cinamon Rolls

A little while its been silent at Aicuisine, many new jobs gave little time to cook and bake. During that time I’ve been to Hamburg a few times and as one of my favourite pastry comes from there, I couldn’t resist to bake these so called ‘Franzbrötchen’ myself after my return.

Inspired by my friend Lykkelig’s version I added a layer of marzipan, to get a puffier pastry on one hand and to start the yearly marzipan time on the other hand. The base is a simple sweet yeast dough, here’s the recipe:

500g flour
50g sugar
1 bag vanilla sugar
1 cube fresh yeast
200ml lukewarm milk
50g soft butter
200g marzipan
1 egg
1 pinch salt


80g sugar
2 tbsp cinnamon
50g soft to liquid butter


3 tbsp milk
1 egg yolk
Remaining cinnamon sugar mix

First resolve the yeast in the lukewarm milk and set aside for 5 minutes. Now add sugar, butter, egg and salt until resolved. Mix with flour until you get a smooth dough. Set aside covered with a tea towel and let prove for about an hour. Meanwhile roll the marzipan dough as thin as possible in between 2 sheets of cling film, about 20x30cm. After one hour roll the yeast dough to double the size of the marzipan layer and put the marzipan on one side and fold the other size on top of it. Now roll the dough again to a rectangle, about 0,5mm thick. Brush it with butter and spread the cinnamon sugar mix evenly on it. Roll the dough starting from the longer side and cut the roll into 4-5cm piece. Now flatten the pieces in the middle with a round stick and brush each with a mix of milk and egg yolk and sprinkle more of the cinnamon sugar mix on them. While heating the oven to 190°C let them prove another 20min. Then bake for 15 min and enjoy!

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