SCHNECKEN (STICKY CINNAMON BUNS)
Author: 
Recipe type: Breakfast
Cuisine: German
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Gooey, sticky, cinnamon buns covered in delicious maple pecan or walnut caramel sauce. Amazing!
What You'll Need
  • For The Dough
  • 500g Bread Flour
  • 50g Caster Sugar
  • ½ tsp Salt
  • 7g Active Dried Yeast
  • 150ml Milk
  • 75g Unsalted Butter
  • 2 Large Eggs
  • For The Syrup
  • 125g Unsalted Butter
  • 2 tbsp Demerara Sugar
  • 4 tbsp Maple Syrup
  • 3 tbsp Golden Syrup
  • 60g Walnut or Pecan Pieces
  • For The Filling
  • 100g Demerara Sugar
  • 50g Caster Sugar
  • 1 tsp Cinnamon
How to Make It
  1. Add the flour, sugar, salt, yeast, warm milk, melted butter and beaten eggs into a large bowl and stir everything together to make a dough. When it has all come together, get your hands in and mix until everything is incorporated.
  2. Take the dough out of the bowl and knead for 10 minutes on a clean, flat surface. When it’s smooth and springy, shape it into a ball and put it back into the large bowl. Cover with cling film and leave in a warm place for an hour or until it has doubled in size.
  3. Making the syrup is much easier with an electric whisk. Whisk the butter until it is soft. Add the sugar and whisk until mixed. Whisk in the maple syrup and golden syrup. Put spoonfuls of the mixture in each cup of a 12 muffin baking tray. Top the mixture with the walnut or pecan pieces.
  4. When the dough has doubled in size, knock it back and knead it a little in the bowl.
  5. Roll out the dough on a clean flat surface. You want to roll it into a large rectangle approximately 60cm by 30cm. The long edge needs to be nearest to you.
  6. To make the filling, mix the demarera sugar, caster sugar and cinnamon in a small bowl. Sprinkle all over your rolled out dough until it is completely covered.
  7. Roll up the dough into a sausage shape and cut into 12 equal pieces.
  8. Lie each piece on it's side (spiral facing upwards) in the 12 muffin cups on top of the pecan/walnut butter mixture.
  9. Cover with a tea towel for 20 minutes. Preheat the oven to 180ºC/350°F
  10. Bake for 25-30 minutes or until golden brown.
  11. Take out of the oven and place a shallow baking tray on top of the buns. Quickly turn the two trays over.  Carefully take away the muffin tray and scoop out any leftover pecans/walnuts and sauce and pour over the cooked buns.
  12. Leave to cool a little and then eat them all up. Best served warm.
Recipe by Gilded Gingerbread at https://www.gildedgingerbread.com/schnecken-sticky-cinnamon-buns/