Just the smell of freshly baked cinnamon snails makes me happy all the way down to my stomach. Airy and light dough, snazzy, sweet and cinnamon-rich – then it will not get much better! I prefer to eat cinnamon snails for a long and cozy breakfast. But they just taste best when they are completely freshly baked. Therefore, it is ingenious that the cinnamon snails can be cold-raised and baked just before serving.
The dough is great to work with. I have made the remnant even more flavorful with cardamom and crushed ginger, which just highlights the cinnamon’s lovely taste. Let your cinnamon snails develop flavours in the fridge overnight, and bake them just before serving – whatever it is for breakfast or afternoon fun.
INGREDIENTS
225 g milk
10 g of yeast
50 g sugar
1 egg
500 g wheat flour
4 g salt
75 grams unsalted butter – room temp
CINNAMON FILLING
125 g butter
125 g brown sugar
2 tbsp. cinnamon
1 large tablespoon. almond flour (can be omitted, but gives a good taste and helps the remnant stay in the cinnamon snails)
½ tsk. crushed cardamom (can be omitted)
½ tsk. crushed ginger (can be omitted)
55 grms Dark chocolate
CREAM CHEESE CREAM
200 g natural cream cheese
60 g icing sugar
HOW TO BAKE SOFT, COLD-RAISED CINNAMON SNAILS:
Put milk, yeast and sugar in a bowl and stir until the yeast is dissolved. Put the egg in and stir out. Add flour and salt and knead the dough until it is gathered. It is a fairly firm dough before the butter comes in. Add the soft butter and knead the dough until it is smooth and releases the edges of the bowl or the table. The dough is easy to work with, so it can be kneaded both on a mixer and by hand.
Cover the bowl with cling film and then a tea towel and let the dough rise for 60 minutes at room temperature. The remake is being made in the meantime. Put all the ingredients for the remnant in a bowl and stir it together with a fork. Set it aside.
Sprinkle the table with flour and turn the dough out. Roll the dough into a rectangle of 60 x 30 cm. Spread with remonce all over and roll the dough into a sausage on the long joint. Put baking paper in a baking pan – I use a large baking pan of 25 x 35 cm and a smaller one of 15×20 cm. Cut the cinnamon snails out to approx. 2 cm. It’s easiest to cut them out with a bread knife, which you get a little flour on along the way. Place the cinnamon snails in the frying pan at a distance in between. Put a bag around the cinnamon snails and let them rise for 45 minutes at room temperature. Refrigerate overnight.
The next day, the cinnamon snails are taken out of the refrigerator and they are allowed to wake up at room temperature while the oven heats up to 220 degrees hot air. Bake the cinnamon snails for approx. 12-15 minutes until lightly golden.
Let the cinnamon snails cool completely while you make the cream cheese. Stir cream cheese and icing sugar together and butter on the cinnamon snails.
