Schnecken
Submitted by helen71425
Schnecken are German-style cinnamon pecan rolls made from a soft yeasted dough filled with brown sugar, raisins, pecans, and cinnamon, then baked in muffin tins until golden.
YIELD
32 rollsPREP
20 minCOOK
20 minREADY
1 hrsSchnecken, which means “snails” in German, are rich cinnamon rolls baked in muffin cups so each one gets its own golden, buttery crust. The soft yeast dough is rolled around a filling of brown sugar, pecans, raisins, and plenty of cinnamon, then sliced into individual spirals.
The dough is enriched with butter, milk, and eggs, which makes it tender and slightly sweet on its own. Knead it until it feels smooth and springs back when you poke it. If it stays sticky after a few minutes of kneading, add flour a tablespoon at a time rather than dumping it all in.
Baking in muffin cups gives each schnecken a defined shape with crisp edges on the outside and a soft, swirled center. They puff up to fill the cups during the second rise, so don’t pack the dough in tight.
Serve these warm, straight from the oven, when the filling is still gooey and the raisins are plump.
Chef Tips
- The water for the yeast must be between 105-110°F (40-43°C). Too hot kills the yeast; too cool and it won’t activate.
- Roll the dough into a tight spiral starting from the long edge. A loose roll unravels during baking and the filling leaks out.
- Grease the muffin cups well. The brown sugar filling caramelizes and sticks aggressively to ungreased pans.
- Let the rolls cool in the pan for just two minutes, then flip them out. Wait longer and the sugar glues them permanently.
Variations
- Sticky bun style: Add a spoonful of corn syrup and extra pecans to each muffin cup before placing the dough.
- Chocolate schnecken: Replace cinnamon filling with cocoa powder, sugar, and mini chocolate chips.
- Orange pecan: Add fresh orange zest to the dough and filling for a citrus twist.
Ingredients
Directions
For the dough: stir yeast into warm water with ½ teaspoons sugar. Let stand for 10 minutes.
Melt butter in small sauce pan. Stir in milk, remaining sugar, and salt. Heat until luke warm.
Pour into a large bowl. Stir in dissolved yeast and eggs.
Stir flour in with a wooden spoon until a soft dough forms.
Turn dough out onto floured surface and knead until smooth and elastic.
Put dough into a greased bowl and cover. Let rise for 1 hour or until doubled in size.
Grease 32 muffin cups (2½ inches).
For the filling: mix pecans, raisins, brown sugar and cinnamon in a small bowl.
Punch down dough and divide in half.
On a lightly floured surface, roll on half the dough out to a 14 x 10 inch rectangle.
Brush with half the melted butter and sprinkle with half the filling mix.
Roll up jelly roll style, starting from the long side.
Cut into 16 pieces. Place cut side down in greased muffin cups. Repeat for other half of dough. Cover muffin cups and let rise for 1 hour or until almost doubled in size. Bake, in preheated 375℉ (190℃) oven for 20 to 25 minutes. Serve warm.
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