Delicate cinnamon shortbread cookies with a thick, visible cinnamon cream filling. The pressed pattern and the cinnamon-sugar layer are reminiscent of the popular Hamburg pastry, both visually and in taste.

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When I discovered the Franzbrötchen cream at Penny, I naturally had to buy it immediately. But I didn't want to bake classic Franzbrötchen; I wanted to try a completely different kind of Franzbrötchen pastry. That's how the idea for these filled Franzbrötchen cookies came about.

These little double-decker cookies consist of delicate cinnamon shortcrust pastry and a thick, creamy filling reminiscent of a Franzbrötchen (a type of sweet roll). The hole in the top cookie allows the cream to be clearly visible. The pressed pattern and the thin layer of cinnamon sugar visually and taste like a small Franzbrötchen, without the need to roll the dough.

If you love filled Christmas cookies, you should also try mine. Danube wave cookies with cherry filling and my Pistachio cookies with pistachio cream try.

Why you'll love these filled Franzbrötchen cookies

• They taste wonderfully of cinnamon and Franzbrötchen (a type of sweet roll).
• The pattern is simply pressed into the shortcrust pastry.
• The creamy filling is visible at the edge and through the hole.
• The cookies can be prepared well in advance.
• They are a real eye-catcher on the Christmas plate.
• These filled Franzbrötchen cookies with this cream It is not yet available on the internet.

Ingredients for Franzbrötchen cookies

For the shortcrust pastry, you'll need wheat flour, icing sugar, vanilla sugar, cold butter, eggs, and cinnamon. Roll the dough out to about 3 mm thick and cut it into 60 equal circles. For the typical Franzbrötchen flavor, brush the tops with a mixture of melted butter, brown sugar, and cinnamon. The filling consists of Franzbrötchen cream and white chocolate. The chocolate ensures that the cream becomes firm enough to be piped thickly.

Tips for perfect Franzrötchen cookies

• Let the shortcrust pastry rest in the refrigerator for at least 1 hour. This will make it easier to roll out.
• Roll the dough out evenly to about 3 mm thick, so that all the cookies are ready at the same time.
• First cut out 60 circles, then cut a small hole in the center of 30 circles.
• Press the grooves only into the dough. Do not cut through the dough.
• Let the chocolate coating cool briefly after melting it before mixing it with the Franzbrötchen cream.
• Chill the filling only until it's stiff enough to whip. If it becomes too firm, let it stand at room temperature for a few minutes. You can also briefly whip it with an electric mixer for an even creamier texture.
• Place the lids loosely on top of the cream. Applying too much pressure will cause the filling to be squeezed out the sides.
• For a clearly visible layer of cream, the filling should be piped on to a height of about 8-10 mm.

Franzbrötchen cookies with filled Franzbrötchen cream

Delicate cinnamon shortbread cookies with a thick, visible cinnamon cream filling. The pressed pattern and the cinnamon-sugar layer are reminiscent of the popular Hamburg pastry, both visually and in taste.

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Portions: 30 large

Baking utensils:

• 1 x round cookie cutter, approximately 5 cm
• 1 x small round cookie cutter, approximately 1 to 1.5 cm
• 1 x small round cutter for pressing in the pattern
• 1 x rolling pin
• 1 x piping bag with large star nozzle or round nozzle
• 2 x baking trays
• 2 x baking paper

Ingredients for the shortcrust pastry

• 350 g Wheat flour type 405
• 120 g powdered sugar
• 1 vanilla pod
• 130 g cold butter, cut into pieces
• 2 Eggs (size M)
• 1 TL Cinnamon

For the cream filling

• 200 g Franzbrötchen cream (available at Penny)
• 120 g white chocolate coating

For the cinnamon-sugar layer

• 25 g butter
• 2 EL brown sugar
• 1 TL Cinnamon

Metric – US Customary

Preparation:

Prepare the shortcrust pastry

• Knead flour, powdered sugar, vanilla sugar, cinnamon, butter, and eggs into a smooth dough. Cover and chill for at least 1 hour.

Shape cookies

• Preheat the oven to 160 °C (top/bottom heat) and line two baking sheets with baking paper.
• Roll out the dough to a thickness of about 3 mm and cut out 60 circles with a diameter of 5 cm. Cut a 1 to 1.5 cm hole in the center of 30 of the circles.
• Using the edge of a small round cookie cutter, press curved grooves into the lids without cutting through the dough. (See my baking video below)
• Mix together butter, brown sugar and cinnamon, and spread a thin layer of the mixture on the lids.

Bake

• Bake the cookies for 10 to 12 minutes and let them cool completely.

Prepare the cream

• Melt the white chocolate and let it cool briefly. Stir in the Franzbrötchen cream and chill for 20 to 30 minutes.
• Briefly whip the firm cream and fill it into a piping bag with a large nozzle.

Assemble cookies

• Pipe an 8 to 10 mm high ring of cream onto each base. Place the lids loosely on top so that the cream remains visible.
• Refrigerate the finished Franzbrötchen cookies for about 30 minutes.

large 1

Calories: 162 kcal

Carbohydrates: 20.1 g

Protein: 2.2g

Fat: 8.2 g

Sugar: 10.1 g

Have you tried this recipe yet?

I’d love to see how yours turned out! If you share a photo, tag me @sonntagsistkaffeezeit or use #sonntagsistkaffeezeit. Let me know how you liked it in the comments. I’d love to hear what you think. Thank you so much! ❤️

5. Frequently Asked Questions about Franzbrötchen Cookies

Even more delicious Christmas cookies

If you're looking for even more special cookies for your Christmas baking, try these recipes too.

• Danube wave cookies with cherry filling
• Pistachio cookies with pistachio cream
• Grandma's cinnamon balls
• Sicilian mandolin
• Mozart cookies

Save recipe for later

Save my Franzbrötchen cookie recipe on Pinterest so you can easily find it again during the Christmas season. These filled cinnamon cookies are a lovely idea for Advent, a cookie plate, or as a homemade gift from the kitchen.