Cinnamon Sugar Swirl Buns

Sweet, soft and very tender pastries! These cinnamon snails are simply amazing! Soft buns with a crispy sweet crust and an incredible aroma that just drives you crazy! Warm, they are especially tasty. Ideal with tea or milk!
cook time: 2h 40 min
Ivy Ramsay
Cinnamon Sugar Swirl Buns

Nutrition Facts (per serving)

339
Calories
13g
Fat
45g
Carbs
7g
Protein

Ingredients (24 portions)

Basic:

Salt 0.5 tsp
Sugar 200 g
Wheat flour 750 g
Butter 220 g
Milk 400 ml
Chicken eggs 1 pc
Dry yeast 14 g
Cardamom 2 tsp
Ground cinnamon 2 tsp

Recipe instructions

Step 1

Step 1
How to make cinnamon snails? Prepare all the necessary ingredients. Immediately remove the butter until it softens; half of the butter indicated in the ingredients will be used soft during the cooking process).

Step 2

Step 2
Take a saucepan and put a piece of butter weighing 110 grams into it. Place a saucepan with butter over low heat and melt the butter. Then add milk and continue heating the butter-milk mixture.

Step 3

Step 3
When the mixture becomes warm (about body temperature), remove the saucepan from the heat and pour the yeast into this mass, stir the contents of the saucepan so that all the ingredients are evenly distributed among themselves. Set the saucepan aside for a while to allow the yeast to swell.

Step 4

Step 4
Take a large container, sift the flour into it, add 110 grams of sugar, as well as salt and ground cardamom. Next, push this mixture towards the walls of the container so that a so-called well is formed. Pour the previously prepared buttery milk mass into this well.

Step 5

Step 5
Start mixing the dough with a wooden spoon (while it is very sticky), then continue kneading the dough with your hands. It is most convenient to do this on a work surface. The dough needs to be kneaded for 6-8 minutes. As a result, it should become smooth, elastic and quite tight. If necessary, add flour during kneading (if it sticks to your hands). Place the prepared dough in a clean container and cover with a towel. Leave for 40-60 minutes in a warm place.

Step 6

Step 6
Now prepare the filling for future snails. To do this, use a fork to mix soft butter, the remaining sugar (90 grams) and ground cinnamon. The result should be a paste-like mass.

Step 7

Step 7
Sprinkle your work surface with flour. Now that the dough has risen, turn it out onto your prepared work surface. Divide the dough into 2 equal parts. Take a piece of dough and roll it out using a rolling pin, forming a rectangle 3 mm thick.

Step 8

Step 8
Spread the paste around the entire perimeter of the dough. Next, from the long side of the rectangle, roll the roll. Using a sharp knife, cut the roll into 12 pieces. Repeat with the second half of the dough.

Step 9

Step 9
Line a baking sheet with parchment paper. Place snail buns on it at a distance from each other. Cover them with a towel. Let them sit for a little while (30-40 minutes), then brush them with beaten egg. Preheat the oven to 220°C. After 40 minutes, place the baking sheet with the buns in the already preheated oven, while reducing the temperature to 190°C.

Step 10

Step 10
Bake the buns for 15-20 minutes, but since all ovens work differently, make sure that the buns do not burn, that is, bake them until they are golden brown and immediately remove from the oven. Let them cool slightly, after which they can be served.

Additional rubrics

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