Sugar-free cinnamon snails that taste really great and are easy to make. In this recipe, I have replaced sugar with Sukrin, which is a sugar substitute.
Sugar-free cinnamon snails are complete without sugar. I have made cinnamon snails, where I have replaced sugar with dates. But in this edition, I have completely omitted the sugar and replaced it with a sweetener called Sukrin Gold. This sweetener has a caramelized taste and is therefore well suited for baked goods. My mother is diabetic and has long demanded cinnamon snails completely without sugar – so here you get the recipe.
It is important to bake the cinnamon snails in a dish, as the filling may well flow out a little during baking.
Ingredients
Cinnamon snail dough
25 g yeast
2 dl lukewarm whole milk
50 g Sukrin (gold)
1 small tsp. salt
2 pcs. egg
1 tsp. cardamom
520-550 g wheat flour maybe more, there is a difference in flour
100 g soft butter
Cinnamon snail filling
200 g soft butter
200 g Sukrin Gold
2 tbsp. wheat flour
2 tbsp. cinnamon
Brushing
1 piece. beaten egg
Here’s how you do it
Dough
- Start by warming the milk until it is finger-warm.
- Put milk in a bowl and add yeast. I use my mixer. Stir the yeast into the milk.
- Now add Sukrin, salt, eggs and cardamom. Stir it together.
- Add wheat flour and knead it together. Then add butter in smaller pieces.
- Knead the dough until it is smooth and pliable – it must be kneaded well together for the best result.
- Place a damp tea towel over the bowl and let the dough rise for 1 hour in a warm place.
Fill
- While the dough rises, make the filling.
- In a bowl, mix softened butter, Sukrin, wheat flour and cinnamon. Mix it well with a fork.
- Baking
- When the dough has risen, add a little flour to the kitchen table. Finally, do not add too much flour, as the cinnamon snails may become dry.
- Turn the dough out and roll it into a rectangle. The dough should be rolled out thinly, but of course not break.
- Apply the filling and spread it with a dough scraper.
- Roll the dough together and then cut pieces of 2-3 cm. Place them in a dish lined with parchment paper. There should be approximately 1.5-2 cm between each cinnamon snail. If you do not have a large enough dish, then put them in two dishes. Now let them rise for 40-45 minutes with a damp cloth over.
- Turn the oven to 200 degrees (ordinary oven, ie top and bottom heat).
- Brush the cinnamon snails with beaten egg.
- Bake the cinnamon snails in the middle of the oven for about 15-20 minutes. They must be golden. Keep an eye out for those that are different on ovens.
- Let them cool a bit and then eat them.
Notes
Tip: the cinnamon snails can easily be frozen. Put them in a bag when they are baked. Then they can be easily thawed when the delicious hunger strikes.
