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In page Hamburg:

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A regional dessert pastry called "Franzbrötchen" is similar in preparation to a croissant, but includes a cinnamon and sugar filling, often with raisins or brown sugar streusel. Ordinary bread rolls tend to be oval-shaped and of the French bread variety. The local name is Schrippe (scored lengthways) for the oval kind and, for the round kind, Rundstück ("round piece" rather than mainstream German Brötchen, diminutive form of Brot "bread"),[7] a relative of Denmark's rundstykke. The cuisines of Hamburg and Denmark, especially of Copenhagen, have a lot in common. This also includes a predilection for open-faced sandwiches of all sorts, especially topped with cold-smoked or pickled fish.[citation needed]