These cinnamon filed bread snails are perfect for a mid-afternoon snack or lunchbox treat.
It would be fun to make this with your kids. Hurry up in the kitchen and bake these rolls! They are so good.
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You will need:
- 300 ml lukewarm water
- 11 grams instant dry yeast
- 600 grams bread or all-purpose flour
- 65 grams of sugar
- 150 grams softened butter
- 2 eggs
- 1/2 tsp salt
- 125 grams marzipan, optional
- 200 grams of sugar
- 15 grams cinnamon
- 250 grams softened butter
- Pour the water into a mixing bowl and stir the yeast into the water.
- Add eggs, soft butter, sugar, and salt. Bring flour in a little at a time and knead the dough at the lowest speed for approx. 8 minutes and at medium speed for 2 minutes until the dough is shiny and soften.
- Allow the dough to rise in a warm place for approx—1 hour.
- While you are waiting for your dough to rise, let’s make the remonce: mix marzipan, sugar, cinnamon, and soft butter to a uniform mass.
- Roll out the dough onto a flour sprinkled table to a square, 30x55cm. Divide the remonce with a spatula and roll the dough together.
- Cut the bar into 20 pieces and place the snails on a baking sheet with baking paper or in a greased baking dish, and leave them covered for 60 minutes at room temperature. 15 minutes before you bake cinnamon snails, preheat the oven to 200 degrees Celcius.
- Brush them with water or egg, and place the baking tray in the middle of your oven until golden.
- Allow the cinnamon snails to cool on a rack and decorate with glaze.