Rosenkuchen, literally “rose cake,” is a classic German yeast cake shaped like a bouquet of roses. Made from a soft, enriched yeast dough and arranged as 10–12 filled rolls, this cake is a charming centerpiece for a Sunday Kaffee und Kuchen table. The texture is tender and slightly sweet, and the nutty filling pairs beautifully with the buttery dough. It’s related to the filled Zopf loaf but is assembled into individual rolls rather than braided. Follow this clear, home-friendly recipe for a delicious German rose cake your family and friends will enjoy.
Ingredients — German Rose Cake
Dough:
400 g flour
1 egg
40 g sugar
1 package vanilla sugar (about 8–10 g)
100 g butter, softened
1 cube fresh yeast (25 g) or 1 package dry yeast
125 ml milk
1 dash salt
Filling:
125 ml milk
1 egg
100 g sugar
1/2 tsp ground cinnamon
2 tbsp cocoa powder
300 g ground hazelnuts (or almonds or walnuts)
Glaze and topping:
1 egg yolk
1 tbsp water
2 tbsp sliced almonds
1 tbsp apricot jam
1 tbsp powdered sugar (for dusting)
Baking Instructions — Rosenkuchen
1. Prepare the dough: In a mixing bowl combine the flour, 30 g of the sugar, the vanilla sugar and a pinch of salt. Make a small well in the center and crumble in the fresh yeast (or sprinkle the dry yeast) with 1 tbsp sugar.
2. Mix the pre-dough: Warm 125 ml (1/8 l) of milk until lukewarm, pour a little into the yeast well and stir with a bit of flour from the edge of the well to form a loose pre-dough. Let this stand for about 10 minutes until bubbly.
3. Finish the dough: Add the egg and the softened butter to the bowl. Using the dough hooks of a hand mixer or a stand mixer, knead for about 3 minutes until the dough is smooth and elastic. Cover with a kitchen towel and let rise in a warm place for about 30 minutes, until roughly doubled in size.
4. Make the filling: In a small saucepan bring 125 ml milk together with 100 g sugar, cinnamon and cocoa powder to a gentle boil. Remove from heat and stir in the ground hazelnuts (or chosen nuts). Let the mixture cool slightly, then beat in the egg until smooth. If you prefer a sweeter filling, add a little more sugar to taste.
5. Shape the cake: Lightly flour a work surface and roll the risen dough into a rectangle roughly 30 x 40 cm (12 x 16 inches). Spread the nut filling evenly across the dough, leaving a border of about 2–3 cm (around 1 inch) along the edges.
6. Roll and slice: Roll the dough tightly from the longer side into a log. Using a sharp knife, cut the log into 10–12 even slices.
7. Assemble in springform: Grease a 26 cm (10 inch) springform pan. Arrange the slices upright with the cut sides facing up (or down, depending on your preference) in the pan so they form a circular rose arrangement. Cover and let rise again for about 20 minutes.
8. Preheat and glaze: Preheat the oven to 200°C (375°F). Mix the egg yolk with 1 tbsp water and gently brush the tops of the rolls. Sprinkle with sliced almonds.
9. Bake: Place the springform in the preheated oven and bake for 30–40 minutes, until golden brown and cooked through. If the top browns too quickly, cover lightly with foil for the remainder of the baking time.
10. Finish: As soon as the cake comes out of the oven, warm the apricot jam slightly and brush it over the warm rolls to create a glossy finish. Let the cake cool a bit, then dust with powdered sugar before serving.
NOTE: The nut filling is mildly sweet by default. If you prefer a sweeter filling, increase the sugar in the filling to taste before spreading it on the dough.
TIPS:
– For variation, add raisins or small pieces of marzipan to the filling.
– Try a poppy seed filling for a different traditional flavor.
– You can also use a vanilla pudding filling for a creamier texture.