Simple recipes for snail cinnamon buns at home

Prepared by: Anton Soroka

11/14/2017 Cooking time: 2 hours 30 minutes

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Delicious homemade baked goods are a frequent guest in my home. What could be tastier than fragrant cinnamon rolls on a Sunday morning? I’ll tell you about a simple and tasty recipe for making “Snail” buns.

Snail buns with raisins and cinnamon

Cooking time – 2 hours 30 minutes.

Serves 5.

Ingredients:

1 PC. chicken egg;
For fondant:
145 g powdered sugar;
30 ml lemon juice;
1 PC. lemon zest.

Filling:

37 g butter;
2 tbsp. l. ground cinnamon;
50 g seedless raisins;
fresh milk to taste;
4 tbsp. l. powdered sugar.

Dough:

15 g raw yeast;
1 PC. eggs;
120 ml milk;
50 g butter;
55 g granulated sugar;
1 g vanillin;
250 g premium wheat flour.

Preparation:

Yeast and sugar are diluted in warm milk until dissolved. Then sifted flour, egg, vanillin, softened butter are added, after which the yeast dough is kneaded. Then it is transferred to a bowl and left to rise in a warm place for 60 minutes.

Cinnamon is mixed with raisins and powdered sugar. Raisins should be washed and dried in advance. Add a little milk to the mixture and stir until it becomes a paste. When the dough has increased in volume, roll it out into a rectangular layer, 0.5 cm thick.

Then grease it with melted butter and apply the prepared cinnamon and raisin filling in an even layer. The layer is rolled into a roll. Milk is applied along the edges of the layer with a brush to seal the roll well.

The roll is cut into 3 cm pieces. The products are laid out evenly on a baking sheet with parchment paper. Separately, place 1 egg in a plate and generously brush the snails with it, then allow them to rise, leaving them in a warm place for 15 minutes.

The oven is preheated to 190 C and baked until golden brown. To make fudge, zest the lemon and add it to powdered sugar. Squeeze out the juice from the lemon itself.

Gradually, adding lemon juice to the powder, make fondant. For a denser fudge, add less juice and vice versa. Warm snails are coated with fondant and allowed to harden. The top is decorated with white or dark raisins or dried berries.

Buns with sugar on active yeast “Rozochka”

Active yeast does not require the preparation of dough as such. They need to be soaked - pour warm, sweetish water and allow to swell or activate. This yeast greatly speeds up the baking process, and buns with sugar come out spongy and soft.

Ingredients for buns with sugar Rosette

Dough:

flour - 600 grams; milk - 1 glass (250 ml); yeast - 1 heaped tablespoon; sugar - 3 tablespoons; margarine - 80 grams; salt; eggs - 2 pieces; vanillin or vanilla sugar.

Filling:

sugar - 100 grams; refined vegetable oil - 2-3 tablespoons.

For lubrication:

yolk; milk.

Preparation of "Roses"

To activate the yeast, add 1-1.5 tablespoons of sugar and the entire portion of yeast to warm milk. Place in a warm place, cover with a napkin. Leave it alone for 15 minutes.

Beat the eggs with the rest of the sugar, pour in the cooled melted margarine. Pour the dough into the eggs and mix lightly until smooth.

Add salt and vanilla sugar. Add the sifted flour in parts so that the dough does not stick to your hands.

Knead the dough well. Transfer the dough into a bowl and place in a warm place for 1-1.5 hours. You should use a deep bowl, as the dough rises 1.5 times.

Knead the dough, separate part of the dough, cover the rest with a towel. Divide the dough into balls 4-5 cm in diameter. Roll out the dough or press it with your hand into a flat cake.

Grease the dough with butter and sprinkle generously with sugar. Next comes the most interesting part – the formation of the rosette.

Roll the dough into a tube. We roll the tube into a snail. Next, lay the snail on its side so that the seam is on the bottom.

We cut the snail almost to the end and lay it out like a book. A beautiful rose comes out.

Helping yourself with a knife, transfer the buns to a greased baking sheet. You can bake on a silicone mat - you also need to grease it a little with vegetable oil. Cover the buns with sugar with a towel and leave for 15-20 minutes to rise.

Stir the yolk and a little milk until the mixture becomes homogeneous. Grease the buns with sugar to create a beautiful, appetizing crust. Bake for 15-25 minutes until done. Cool and serve with milk, tea or cocoa.

Snail buns with apples, raisins and nuts

Ingredients:

for test:

95 ml cold water and 90 ml milk;
90 g butter;
27 g raw yeast;
2 tbsp. l. Roma;
3 tsp. granulated sugar;
salt;
556 g premium flour.

For the fruit filling:

30 g sugar;
67 g raisins and 15 ml rum;
1 medium apple;
50 g walnuts.

For the syrup:

3 tbsp. l. Sahara;
3 tbsp. l. water.

Step-by-step cooking recipe

Water and milk are mixed and heated until warm.
Then sugar is added, dissolved and yeast is added.
As soon as the yeast dissolves, add flour, salt, butter, rum and knead the elastic dough. Then it is placed in a warm place to rise, covered with a paper napkin for about an hour.
During this time, the dough must be kneaded once in order for the products made from it to turn out fluffy and tasty.

While the dough is rising, prepare the fruit filling.

The raisins are thoroughly washed in water, after which they are poured with boiling water for several minutes. Then the water is drained and the raisins are poured with rum.
The nuts are crushed into small pieces.
Peel the apple, remove the core and cut into small cubes.
Place chopped apples in a heated frying pan, sprinkle with sugar and heat until the sugar begins to caramelize.
Then add to apples, walnuts and raisins. Stir the filling all the time over low heat until the rum evaporates, then remove from heat.

Divide the yeast dough and filling into two equal parts. Each part is rolled out into rectangles approximately 0.5 cm thick. The filling is distributed over the area of the rectangle, rolled into a roll and cut into pieces 5 cm wide.

The buns are laid cut side up in a well-greased pan, leaving a small distance between the buns, because... They will increase in size during baking.

They are baked in an oven heated to 180C for about 20-25 minutes.

10 minutes before the end of baking, when the buns begin to turn golden brown, brush them with syrup made from sugar and water in equal proportions.

Remove the baking sheet with buns from the oven, place on a plate and allow to cool.

With tea, with coffee, with milk, for breakfast, for a small snack, such buns are always a welcome pastry on the table.

Step-by-step recipe with photos

Step 1. Prepare the ingredients

Food and containers for cooking should be at room temperature. It is recommended to remove the eggs from the refrigerator in advance. Sift the flour so that it is enriched with oxygen.

Step 2. Making the dough

To make a dough for yeast-free dough, add granulated sugar and yeast to 150 g of warm milk, approximately 30-40º. Stir everything well, cover with a kitchen towel and place in a warm place. After about 10-15 minutes, a “cap” will appear, which means the dough is ready. Add salt to the eggs and beat.

Step 3. Melt the butter

Heat the butter in the microwave until it becomes liquid. Once it has cooled a little, pour it into the eggs. Mix everything well.

Step 4. Add milk

Pour in the remaining warm milk, add the dough.

Step 5. Knead the dough

Gradually add flour. You shouldn't add a lot of it. As soon as the mass stops sticking to your hands, it’s enough. Knead the dough, put it in a deep plate, cover with a towel and place in a warm place. It should rise in 30-40 minutes.

Step 6. Roll out the layer

Divide the dough into 3-4 parts. Roll out the layer 3 cm thick, lightly coat with vegetable oil or melted butter with a brush. Sprinkle with sugar as shown in the recipe photo. Wrap in a roll and cut into pieces about 10 cm long.

Snail cinnamon puff pastry buns

The easiest way to make cinnamon snail buns is to use ready-made puff pastry.

To bake buns, it is advisable to use puff pastry. It is not recommended to defrost it in the microwave. It is defrosted at room temperature an hour before cooking.

Compound:

1 kg puff pastry dough;
10 g cinnamon;
3 tbsp. l. butter;
5 tbsp. l. Sahara.

Preparation

The finished dough is rolled out into a layer up to 0.5 cm, after which it is coated with softened butter using a brush, while lubricating the edges well.
The layer is sprinkled with an even layer of sugar and cinnamon, rolled into a roll, cut into pieces so that small snails are obtained.
The puff pastries are baked in a preheated oven at 180 C for about 25 minutes until done.

Buns with sugar without yeast

This is the fastest sugar bun recipe of all presented here.

Ingredients

flour - 700 grams; kefir - 600 ml; refined vegetable oil - 2 tablespoons; soda - 3-4 teaspoons without top; vanilla sugar; ½ cup sugar for dough and ½ cup for sprinkling.

Making buns with kefir sugar

Take kefir at room temperature, add refined vegetable oil. Sift the flour, combine with soda, regular and vanilla sugar.

Pour kefir into flour. First stir with a spoon, then with your hands. The dough comes out sticky. For convenience, lubricate your hands with vegetable oil. We tear off equal pieces of dough and form into balls. Sprinkle with sugar and transfer to a baking sheet. Bake the buns with sugar for 25 minutes at 200 degrees.

Snails with walnuts and cinnamon

For the recipe you will need:

1 PC. chicken egg;
190 g powdered sugar;
180 g butter;
190 g brown sugar;
210 ml milk;
0.5 tsp. salt;
5 tbsp. l. water;
850 g premium wheat flour;
2 tbsp. l. Sahara;
4 tsp. cinnamon;
2 tsp. dry yeast;
vanillin;
130 g walnuts;
110 g cream cheese.

Cooking instructions

Preparing the dough:

Pour warm water, warm milk, yeast, softened butter into the bowl, add 1 egg, 1 tbsp. l. sugar, 0.5 tsp. salt, sifted flour (4 cups), and knead the dough.
After kneading, cover it with a paper kitchen towel and let it rise to double its size.

To make the topping, combine brown sugar, cinnamon and nuts in a small bowl.

If desired, you can add completely chopped nuts, or half chopped nuts and pieces.

After the airy dough is ready, for convenience, divide it into two equal cakes.

One part is left to “rest”, and the second is rolled out into a rectangle, about a little less than a centimeter thick.

Grease the surface with a piece of butter at room temperature and sprinkle evenly with the cinnamon-nut mixture.

Sprinkle the remaining small pieces of nuts on top of everything.

The dough is rolled, starting from the larger side, into a roll.

Cut the resulting roll into equal pieces. Carefully transfer the resulting snails onto a prepared baking sheet, lined with baking paper and greased with oil.

Next, let them stand for a while in a warm place so that they increase in size.

While the buns are “rising,” preheat the oven to 200 g C. Place the baking sheet with the buns in the preheated oven and bake for 25 minutes.

While the buns are baking, prepare the glaze.

Using a blender, beat cream cheese, butter, powdered sugar and 1 g of vanillin.

The finished buns are decorated with glaze using a pastry syringe, allowed to harden and served with tea.

Snail curd buns with cinnamon

Another recipe from our school childhood - curd snail buns with cinnamon without yeast. Reminiscent of school breaks, when the pleasant smell of cottage cheese baking with cinnamon aromas could be heard in the corridor.

The recipe for these buns is not a classic one. It does not use yeast.

It is much easier and faster to work with curd dough. It is healthier, the buns rise perfectly when baked in the oven, acquire a juicy structure and a magical aroma.

Products:

410 g homemade cottage cheese;
67 g sugar and 40 g for filling;
350 g flour;
2 eggs;
85 g butter and 25 g for filling;
a pinch of salt;
2 tsp. baking powder;
1 tsp. ground cinnamon.

Step-by-step instruction

Place cottage cheese, sugar, eggs, softened butter and a pinch of salt in a bowl, mix the ingredients with a fork.
Sift flour together with baking powder into the resulting mass and knead the dough.
It should turn out very soft, elastic, slightly sticky to your hands.
Then it is wrapped in cling film and left for 20 minutes.
Sprinkle the table with flour, roll out the dough into a rectangular shape up to 5 mm, and grease it evenly with melted butter.
The layer is generously sprinkled with cinnamon and sugar, evenly distributed over the entire surface.
Then wrap the roll and cut into pieces of approximately 2 cm.
The buns are placed on a baking sheet covered with food paper. The dough rises a lot when baking, so the products need to be laid out at a distance of 3-4 cm from each other.

Yeast buns are baked in an oven preheated to 200 C for about 20-25 minutes until golden brown.

Snail bun with cinnamon and sugar

Making snail buns with cinnamon and sugar is quick and easy. The buns are made from unleavened yeast dough, which is kneaded in one go. When using fresh yeast, the dough does not need to be kneaded. This will speed up the dough preparation process.

Ingredients:

30 g raw yeast;
255 ml milk;
600 g premium wheat flour;
70 g butter;
85 g sugar;
3 g salt;
3 chicken yolks.

Cinnamon filling:

100 g sugar;
1 tbsp. l. ground cinnamon.
3 tbsp. l. powdered sugar for sprinkling;
100 g butter;
2 yolks for greasing.

Ingredients:

Flour - 0.6 Kilograms
Butter - 350 grams (200 grams for dough, 150 grams for filling)
Sugar - 50 grams
Yeast - 2 tbsp. spoons (dry fast-acting)
Eggs – 2 pieces
Milk – 200 Milliliters
Brown sugar – 250 grams
Cinnamon - 2 tbsp. spoons
Powdered sugar - 1.5-2 cups
Water - 3 tbsp. spoons
Chocolate – 100 grams
Cream - 50 Milliliters
Yogurt – 50 Milliliters

Number of servings: 16