Yeast Less Cinnamon Snails
Sink your teeth into these irresistibly soft and buttery *Yeast Less Cinnamon Snails*, a quick and easy twist on traditional cinnamon rolls that skips the wait for dough to rise. Perfectly spiced and sweetened with a classic blend of brown sugar and cinnamon, this no-yeast recipe comes together in just 20 minutes of prep time. A melt-in-your-mouth combination of tender, baking-powder-leavened dough and a gooey cinnamon-sugar filling offers all the indulgence without the fuss. Ideal for a cozy weekend breakfast or an effortless dessert, these cinnamon snails bake to golden perfection in under half an hour and are best enjoyed warm. Say goodbye to long baking times and hello to instant comfort with this crowd-pleasing treat!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 75 grams Unsalted butter
- 120 milliliters Milk
- 100 grams Brown sugar
- 2 teaspoons Ground cinnamon
- 40 grams Unsalted butter (melted, for filling)
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Add the unsalted butter (75 grams) to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the milk (120 milliliters) to the mixture, stirring lightly until a soft dough forms. Be careful not to overmix.
On a lightly floured surface, roll out the dough into a rectangle approximately 30 cm x 20 cm (12 inches x 8 inches).
In a small bowl, combine the brown sugar and ground cinnamon for the filling.
Brush the melted butter (40 grams) over the rolled-out dough, leaving a 1 cm (½ inch) border around the edges.
Evenly sprinkle the cinnamon-sugar mixture over the buttered surface.
Starting from the longer side, gently roll the dough into a tight log. Pinch the seam to seal it.
Use a sharp knife to slice the log into 8 equal pieces.
Arrange the pieces cut-side up on the prepared baking sheet, leaving some space between each to allow for spreading.
Bake in the preheated oven for 20 to 25 minutes, or until golden brown and fully cooked.
Remove from the oven and let the cinnamon snails cool slightly. Serve warm and enjoy!
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2172 mg | 94% | |
| Total Carbohydrate | 353.2 g | 128% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 153.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 348 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 641 mg | 14% | |
*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.
