Recipe Background
You'll be moving way faster than a snail's pace when Breakfast Snails come out of the oven! This warm, gooey, cinnamon-infused pastry is the best take on a cinnamon roll you'll ever have. The spiral of sweet delight is positively hypnotic! They're kind of fun too because they're made from scratch in under 2 hours–doesn't that sound easy? You'll feel pretty accomplished as these delicious Breakfast Snails melt in your mouth!
You'll be moving way faster than a snail's pace when Breakfast Snails come out of the oven! This warm, gooey, cinnamon-infused pastry is the best take on a cinnamon roll you'll ever have. The spiral of sweet delight is positively hypnotic! They're kind of fun too because they're made from scratch in under 2 hours–doesn't that sound easy? You'll feel pretty accomplished as these delicious Breakfast Snails melt in your mouth!
Ingredients
For the dough:
- 1 cup warm milk 110 degrees F
- 3 (0.6-ounce) packs of cake yeast
- 6 1/2 tablespoons butter room temperature
- 2 eggs
- 1/2 teaspoon ground cardamom
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 4 cups all-purpose flour or as needed
For the filling:
- 2/3 cup butter softened
- 1/2 cup white sugar
- 2 tablespoons ground cinnamon
For optional topping:
- vanilla icing to taste
Directions
- In a mixing bowl, pour the warm milk and mash in the cake yeast.
- Mix in 6 1/2 tablespoons of butter with the eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups flour.
- Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour.
- Cover the bowl and let the dough rise for 30 minutes.
- In a small bowl, cream together the remaining butter, remaining sugar, and ground cinnamon.
- Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
- Transfer the dough to a flat, floured surface and knead it until it's firm, for about 3 minutes.
- Divide the dough in half and roll each half into a rectangle no more than 1/2 inch thick.
- Spread the top of each rectangle of dough with the cinnamon filling.
- Stack one layer of cinnamon-filling-filled rectangles on top of the other, filling-side up.
- Roll the stacked dough up, starting with the edge closest to you, to form a long log.
- Cut the log into 1-inch-thick slices.
- Place the rolls on the prepared baking sheet, spacing them about 3 inches apart.
- If you like pull-apart rolls, arrange them in a greased baking dish or cake pan, spacing the rolls about 1 inch apart.
- Place the uneven end piece on the baking sheet cut-side up for the best presentation.
- Let the rolls rest for 20 minutes before baking.
- Preheat the oven to 425 degrees F.
- Bake the rolls until golden brown, about 10 minutes.
- Pull apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F and bake the rolls until the sides are fully set, about 10 more minutes. Cover the baking dish with foil if the rolls begin to get too brown.
- Serve.
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