Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Schnecken (Sticky German Cinnamon Buns) Recipe
    Lost? Site Map

    Schnecken (Sticky German Cinnamon Buns)

    Schnecken (Sticky German Cinnamon Buns). Photo by GaylaJ

    1/14 Photos of Schnecken (Sticky German Cinnamon Buns)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    40 mins

    25 mins

    NcMysteryShopper's Note:

    Schnecken means “snails,” which is what these coiled buns resemble. They are much stickier, puffier, gooier and generally more over the top than ordinary Cinnamon Buns. These are just drop-dead good! I had them at a friend’s house and stopped on the way home and bought the cookbook that the recipe came out of: How to Be a Domestic Goddess, by Nigella Lawson. I liked these even better than the Cinnamon Buns we drove for over an hour to get (only to wait in very long lines) at Knaus Berry Farm in Florida! Preparation time does not include time for letting dough rise(One hour and 20 minutes).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Dough

    Syrup

    Glaze

    Filling

    Directions:

    1. 1
      Butter a 12-cup muffin pan.
    2. 2
      Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later)large enough to cover muffin pan.
    3. 3
      Combine flour, sugar, salt and yeast in a large mixing bowl.
    4. 4
      Melt butter in the milk over very low heat and beat in eggs.
    5. 5
      Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
    6. 6
      Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with walnuts (about a tablespoonful in each sticky-based waiting cup.).
    7. 7
      Preheat oven to 350.
    8. 8
      Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.
    9. 9
      Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
    10. 10
      Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
    11. 11
      Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden and cooked: crisp in parts, voluptuously gooey in others. You may want to put a baking sheet under pan to catch any falling goo.
    12. 12
      Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
    13. 13
      Leave to cool, then stuff your face -- as if you needed encouragement.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on October 30, 2007

      55

      I'm very picky about cinnamon rolls, most are either way too bready and dry, or gummy and undercooked ala cinnabon. These are perfect, nice and light with yummy, gooey goodness! They were a big hit at Tues. morning Bible study, and my car smelled like heaven all the way! I used regular yeast, and because of a recent problem with another recipe, I proofed it for 5 minutes with the milk warmed to 115 degrees along with one tablespoon of sugar. After it had proofed I added the melted butter and eggs then the rest of the sugar, the flour and salt. I mixed the whole thing in my Cuisinart it only took about 2 minutes to mix and the dough was perfect with the stated amount of flour. I subbed brown sugar for the turbinado, I also added a tsp of cinnamon to the syrup. My only complaint with this recipe is that I found it a confusing to follow, as it seems to jump around. I had to keep reading it over and over to make sure I was doing it right and still missed something. I wish the glaze was listed as part of the filling - I some how missed that it went on the dough before cooking. Usually glaze is added at the end of a recipe, my brain didn't register it after the rolling instructions. That aside not having the glaze didn't seem to make any difference that I could tell, everyone throughly enjoyed them. Wished I had put the pan on a bigger one as suggested - they did goo all over LOL. Instead of turning the pan over onto a platter when done, I lifted the rolls out with a fork turned them sticky side down and them spooned the goo out of the cups onto the tops of the rolls. Next time I might increase the syrup amount and cook the extra in a separate dish so they can be even gooeyier. Thanks Nc for another great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2014

      55

      I made these and they turned out great! Due to the humidity in Cancun it's always been a challenge to bake anything with Yeast and probably our water has an effect as well. These however turn out good in spite of everything. I posted Photos from the first time but forgot to review.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2013

      15

      I'm an experienced bread maker. I followed the recipe to the letter. My yeast was good, the dough looked good but by the time they were baked and cooled the crumb was extremely dry and the caramel was hard... Extremely disappointed in this one.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (29)

    Advertisement

    Nutritional Facts for Schnecken (Sticky German Cinnamon Buns)

    Serving Size: 1 (117 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 432.3
     
    Calories from Fat 200
    46%
    Total Fat 22.2 g
    34%
    Saturated Fat 10.1 g
    50%
    Cholesterol 85.0 mg
    28%
    Sodium 129.5 mg
    5%
    Total Carbohydrate 52.7 g
    17%
    Dietary Fiber 2.0 g
    8%
    Sugars 20.5 g
    82%
    Protein 7.5 g
    15%

    The following items or measurements are not included:

    turbinado sugar

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites