Cinnamon Snails from Scratch for Kids Lunchbox

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.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! You can also follow me on PinterestInstagramFacebook, and YouTube to see what I am getting up to.

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


  1. Pour the water into a mixing bowl and stir the yeast into the water.
  2. 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.
  3. Allow the dough to rise in a warm place for approx—1 hour.
  4. 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.
  5. Roll out the dough onto a flour sprinkled table to a square, 30x55cm. Divide the remonce with a spatula and roll the dough together.
  6. 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.
  7. Brush them with water or egg, and place the baking tray in the middle of your oven until golden.
  8. Allow the cinnamon snails to cool on a rack and decorate with glaze.

Notify when new recipes are published


Leave a Comment

Your email address will not be published. Required fields are marked *