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I just got a copy of Classic German Baking (!!). Some of the recipes contain a good amount of cinnamon, a favorite flavor of mine.  The author doesn't talk about cassia cinnamon vs. true cinnamon/Ceylon cinnamon, so I'm thinking she meant the choice to be baker's-preference.  I'm curious, though, whether one type's preferentially used for traditional (or non-traditional) German baked goods - does anyone have a sense of this?  I poked around on the internet a bit (including the author's Wednesday Chef blog) but didn't uncover much.

I grew up in Germany and the packaging in the supermarket (where we would buy our spices) would only state cinnamon ("Zimt"). Considering the pricing I am sure it wasn't Ceylon. However I found an article that implies that sometimes also a mixture might be sold. 
cinnamon mixed with sugar is also very popular to sprinkle over a variety of baked goods/desserts. 

Thanks so much, Simonemonika12345!! Very interesting that a blend of the two is another possibility.