SCHNECKEN (STICKY CINNAMON BUNS)
Easy Sticky Cinnamon Buns (Schnecken) 시나몬롤
Gooey, sticky, Schnecken cinnamon buns covered in delicious maple pecan or walnut caramel sauce. Amazing!
Watch My Easy Sticky Cinnamon Bun (Schnecken) Recipe Video (5s 40m)
Over the last 4 or 5 years I have been to Abu Dhabi a few times with my family. I love Abu Dhabi! Abu Dhabi is one of my favourite cities in the world without any doubt. It is always sunny and dry (dry weather is a crucial point of going on holiday if you live in the UK), food is amazing, shopping malls are big, convenient and fully air-conditioned. And there are beautiful beaches and you get top service wherever you go.
We usually stay in the Beach Rotana Hotel. This hotel is connected to a big shopping mall, which is excellent for us with a pushchair and two small kids.
There are plenty of shops, play centres, restaurants and coffee shops. There was a shop called Cinnabon selling cinnamon rolls. I have seen them before in German Christmas markets. The smell was amazing and there were lots of people queuing to get them.
Of course, I went into the shop and queued. I got a cappuccino and 3 cinnabons. The sizes are huge and they were super tasty!
You can see Cinnabon is definitely American. The taste of cinnamon is a bit overwhelming. I think they would taste better with less cinnamon. I mean, I am not complaining.
After having a fantastic holiday, I had a go at making some cinnamon buns. The best recipe I have tried is for Schnecken. A German sticky cinnamon bun that is just soooooooo delicious. Actually, it is super easy to make. You don’t need to complain of not living near to Cinnabon!
Schnecken is German for snail, which explains the rolled up shape of this bun. The bread needs proving for an hour, but, other than that, it doesn’t take long at all. These buns are perfect for Christmas, birthday parties or afternoon teas. Germans eat them for Saturday breakfast with coffee or tea. How wonderful! Make yourself an extra special Christmas breakfast with these delicious buns. There’s still time!
I hope you have a lovely time with friends and family. Merry Christmas Everyone!
- 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
- 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.
- 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.
- 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.
- When the dough has doubled in size, knock it back and knead it a little in the bowl.
- 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.
- 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.
- Roll up the dough into a sausage shape and cut into 12 equal pieces.
- Lie each piece on it's side (spiral facing upwards) in the 12 muffin cups on top of the pecan/walnut butter mixture.
- Cover with a tea towel for 20 minutes. Preheat the oven to 180ºC/350°F
- Bake for 25-30 minutes or until golden brown.
- 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.
- Leave to cool a little and then eat them all up. Best served warm.