Schnecken Sticky German Cinnamon Buns
Indulge in the irresistible charm of Schnecken Sticky German Cinnamon Buns, a decadent treat that combines soft, pillowy dough with a luscious caramel glaze and a spicy-sweet cinnamon filling. This traditional German pastry gets its name from the word "schnecken," meaning "snails," inspired by the shape of the rolled buns. Made with rich ingredients like whole milk, brown sugar, and a touch of vanilla, these buns are baked atop a buttery caramel glaze that soaks into every layer. Optional chopped pecans or walnuts add a delightful crunch, while the yeasted dough ensures a perfectly tender texture. Ideal for festive breakfasts or weekend baking projects, these sticky buns are a guaranteed crowd-pleaser when served warm with coffee or tea.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cups Whole milk
- 4 tablespoons Unsalted butter (for dough)
- 2 units Large eggs
- 0.75 cups Light brown sugar
- 2 teaspoons Ground cinnamon
- 4 tablespoons Unsalted butter (for filling)
- 0.5 cups Chopped pecans or walnuts (optional)
- 0.5 cups Unsalted butter (for caramel glaze)
- 0.75 cups Brown sugar (for caramel glaze)
- 0.25 cups Heavy cream
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine flour, sugar, salt, and yeast. Mix well.
In a small saucepan, heat the milk and butter until warm but not hot. The butter should just melt. Remove from heat.
Add the warmed milk mixture and eggs to the dry ingredients. Mix until a soft dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise for 1 hour, or until doubled in size.
While the dough is rising, prepare the caramel glaze. In a small saucepan, melt the butter for the glaze over medium heat. Stir in the brown sugar and heavy cream. Bring to a gentle boil, then remove from heat and stir in the vanilla extract. Pour the glaze into the bottom of a greased 9x13-inch baking dish.
Once the dough has risen, punch it down and roll it out on a floured surface into a 12x18-inch rectangle.
Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture over the butter, followed by the chopped nuts, if using.
Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal.
Using a sharp knife or dental floss, cut the log into 12 equal slices.
Place the slices cut-side up in the prepared baking dish on top of the caramel glaze. Cover and let rise for another 30-45 minutes, until puffy.
Preheat your oven to 350°F (175°C). Bake the Schnecken for 25-30 minutes, or until golden brown and cooked through.
Remove the baking dish from the oven and let the buns cool for 5 minutes. Then, carefully invert the dish onto a serving platter to let the caramel glaze drip over the buns.
Serve warm and enjoy!
Nutrition Facts
Calories |
5796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.2 g | 352% | |
| Saturated Fat | 145.2 g | 726% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 769.5 g | 280% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 387.7 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 810 mg | 62% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
