German Plum Rolls (Zwetschgenschnecken)

German Plum Rolls (Zwetschgenschnecken)

4 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    50 m
  • Ready In

    1 h 30 m
Recipe by  Ingrid

“In Germany, cakes made with plum are very popular. This variation can be made as either a whole cake or as individual 'tarts.' I call them 'rolls' due to their appearance. They are very delicious on a Sunday fall afternoon with a hot cup of tea! They're best when still warm and served with whipped cream!”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan.
  2. Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool.
  3. Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls.
  4. Bake in preheated oven until golden brown, 40 to 55 minutes.

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Reviews (4)

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Very nice - this turned out quite delicious. I think the recipe has mistake, though, since 1/4 cup of baking powder is a LOT!! I used only 1 tsp. I also accidentally used too little of the cream cheese and the dough felt like it needed more stickiness - either more cream cheese or an egg. Also, didn't have the plum butter so I used home made pear-sauce (like apple sauce). It was a lot of work - rolling it up is not easy and in the future, I would use baking paper underneath to help support it. All and all, though, lot of fun and a good recipe. Thanks!



We like to try German recipes and enjoyed this one. A few thoughts about it: 1) I figured that the typo for 1/4 cup baking powder probably meant 1/4 tsp. 2) Next time I would beat the cream cheese with the sugar and cinnamon before adding the oil and milk to get a smoother mixture. 3) I was trying to be authentic to this German recipe and searched for plum butter, but could not find it. I used a 9 oz jar of organic plum fruit spread from Italy--next time I would use a more economical choice like a common jam or even apple jelly. The plum spread kind of disappeared among all the diced plums anyway. 4) Since I don't have much experience cooking with plums, I peel them as I would if cooking with pears or apples...I'm not sure if this is necessary. 5) Usually I don't add extra sweetness or a glaze to recipes, but I felt that a glaze made these rustic rolls much more attractive and added a tiny bit of sweetness just on the outside. 6) This needed to bake much longer...about 75 minutes total. 7) The dough was not very tender even though I did not overwork it. I would not add the full 4 cups of flour right away next time. Another reviewer thought adding an egg would help make the dough stickier and that may also help tenderize and rise the dough.



It's really delicious!

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Amount Per Serving (12 total)

  • Calories
  • 499 cal
  • 25%
  • Fat
  • 24.9 g
  • 38%
  • Carbs
  • 62.7 g
  • 20%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 618 mg
  • 25%

Based on a 2,000 calorie diet



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German Brotchen Rolls


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My Plum Crisp