Schnecken — cinnamon snail rolls
Schnecken — "snails" — are German cinnamon swirl pastries, made from an enriched yeast dough rolled with cinnamon-sugar butter, sliced into rounds, and baked with their spiral cross-sections showing. They are the canonical German breakfast pastry.
i. Origin & history
Schnecken date from medieval German baking and are the ancestor of the American cinnamon roll. The simpler German version uses a less-rich dough and a less-sweet glaze than the American cousin.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 500 g strong flour
- 60 g sugar
- 7 g instant yeast
- Pinch salt
- 250 ml warm milk
- 2 eggs
- 80 g unsalted butter, soft
- 100 g unsalted butter, soft
- 100 g muscovado sugar
- 2 tbsp cinnamon
- 60 g raisins or chopped walnuts
- 200 g icing sugar
- 2-3 tbsp milk
iii. Method
- Make dough; prove 90 min.
- Roll into a 40 × 30 cm rectangle. Spread with soft butter; sprinkle with sugar, cinnamon and raisins/walnuts.
- Roll up tightly from the long edge. Slice into 12 rounds. Place cut-side-up in a 23 cm tin.
- Prove 30 min. Bake at 180 °C for 25-30 min until golden. Cool.
- Mix icing sugar with milk; drizzle over.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Pecan schnecken add toasted pecans. Apple schnecken add diced apple. Classic American cinnamon rolls use a richer dough and cream-cheese frosting.
vi. Common questions
What is schnecken?
Schnecken is cinnamon snail rolls, from austrian & german cuisine. They are the canonical German breakfast pastry
Where is schnecken from?
Schnecken is from the austrian & german dessert tradition; the recipe and history are detailed above.
How long does schnecken keep?
See the storage note in the Quick facts panel: 2 days at room temperature.