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The most delicious cinnamon snails

September 13, 2010

I found this recipe for cinnamon snails (or buns as you might call them) here, where Newyorkerbyheart calls them the best ones EVER, and I had to try them out. And she was right; they are so fluffy and gooey and buttery and everything else that is good in the world, that you have to try this recipe. Preferably today!

Here’s what you need to make about 25 big snails:

For the dough:

1/2 l/2,1 cups milk

125 g/4,4 oz powdered sugar

60 g/2,1 oz butter

25 g/0,9 oz fresh yeast

1 1/2 eggs

1 teaspoon ground cardamom

850 g/30 oz flour

For the cinnamon filling:

250 g/2 sticks soft butter

250 g/8,8 oz sugar

2 tablespoons ground cinnamon

Let’s start making these beauties:

Dump the milk and the butter into a small pot and heat it up until the butter has melted. Then take it off the heat and add the powdered sugar. Let it cool, until it is luke warm. Then add the yeast to the milky mixture and stir until there are no chunks of yeast left. Mix in the eggs and the cardamon. A tip is to use the leftover half egg to brush onto the snails right before they go in the oven, for nice and brown snails. Then add the flour little by little, and knead it until it has a silky texture, and it doesn’t stick to your counter top. It might need som more flour than the recipe calls for, so just add it until it is silky and smooth.

Leave the dough to rest for 1 hour, covered with a dish towel. While it is sleeping, mix the ingredients for the filling either with a spoon or if you are as freaky as me, with your hands.

Then the fun part starts! Roll out the dough until it is an about 1 cm/half an inch thick rectangle. Smear the gooey cinnamon/butter/sugar mixture all over the dough, and roll it up lengthwise. Then cut the long, huge-hotdog-looking dough into 2,5 cm/1 inch thick slices. Place them on baking papered baking sheets, and let them rest for another 45 minutes. Turn the oven to 200C/390F.

When the 45 minutes have passed, brush them with the egg and bake them for about 12 minutes (or until they are golden). Eat some while they are warm, cause that’s as good as it gets!

These snails are absolutely amazing and earth moving the day they are baked. A tip though (if you don’t manage to eat all of them in one day) is to heat them for 5 seconds in the microwave, whick makes them really nice and fluffy even after a few days.

5 Comments leave one →
  1. September 14, 2010 9:10 am

    Uhmm, jeg bliver helt sulten 😀 Jeg er vild med den smag af smør og at de bliver sådan lidt sprøde i det.
    Det er vist ved at være for længe siden jeg har bagt dem……

    Mange hilsner

    • September 14, 2010 7:35 pm

      Hej Birthe. Ja, du må tage at lave en portion. Især nu hvor det regner og blæser passer sneglene lige ind. Og tak igen for opskriften Birthe. Kh Kristina

  2. September 15, 2010 9:22 am

    Det er jo faktisk Caroline Fleming du skal takke, det er hendes opskrift 😉

    Mange hilsner


  1. The most delicious cinnamon snails | Madbevægelsen -- danske madblogs
  2. The most delicious cinnamon snails | Madbevægelsen -- danske madblogs

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