Cinnamon-Hazelnut Buns (Schnecke)
Today is National Cinnamon Bun Day (yes, that is a real day!), so what better way to celebrate than to show you how to make the Swiss version of cinnamon buns!
Ennis – “Hey wait a minute, aren’t they Swedish?”
Stimmt my bro! Most people associate them with Sweden because that is where people believe they originated. But they are also enjoyed in Germany, Austria, and drumroll … Switzerland, where we call them Schnecke, meaning snails. They are called this because of their swirled shape resembles a snail shell.
Schnecke are very similar to Swedish or American cinnamon buns, but what makes them special is the addition of hazelnuts. If you read my Grandmother’s Chocolate Cake post, you’d know that Swiss people love using nuts to flavor many Swiss baked treats.
Ennis – “If Swiss people eat so many nuts, how come they’re not crazy?”
Good question, to which I have no answer. Though it may explain why one of the most famous psychiatrists was a Swiss person named Carl Jung.
But now back to our nuttily delicious cinnamon buns.
Hazelnuts are generally cheaper in Switzerland than they are in America, so if you want to substitute something more economical like walnuts or pecans they work just as well. Just grind them up really fine. Or, if you are allergic to nuts, you can make this recipe without them. Either way these soft, delicious cinnamon buns are sure to change your family’s meaning of breakfast!
Bereit? Let’s get started.
Warm the milk in the microwave until it is about 100°. Pour it into a medium sized mixing bowl and sprinkle in the yeast and ¼ teaspoon of sugar. Stir with a fork and let it sit for about 5 minutes, or until it is foamy.
Whisk the egg yolk and vanilla into the yeast mixture.
In the bowl of a stand mixer, combine the flour, remaining ¼ cup of sugar, the salt, and the cardamon. If you do not have a stand mixer, you can also do this by hand. Once it is thoroughly mixed, make a well in the center
Pour the yeast mixture into the well, and mix at low speed until barely combined. While still mixing, slowly pour in the melted butter.
Mix the dough at the second setting until it becomes smooth. You may need to add more flour, one tablespoon at a time, if the dough is too sticky. The dough is right when it does not stick to the side of the bowl.
Cover the bowl with plastic wrap and allow the dough to rise for about an hour, or until doubled.
Make the filling when he dough is almost finished rising.
Soften the butter in the microwave. It needs to be completely soft, so if part of it melts that is okay.
Add in the granulated sugar, cinnamon, and finely ground hazelnuts.
Mix the filling with a spoon until it is a uniform brown color.
Back to the dough. When it is risen, turn it out onto a lightly floured work surface. Roll it out into a 12-by-14-inch rectangle with the long side facing you.
Evenly spread the filling on the dough, making sure to get all the edges and corners, EXCEPT on the side farthest from you. Leave about an inch of dough free of filling — this is so you can seal the dough log you are about to make.
The log is made by rolling up the dough, starting from the long side in front of you and working towards the long side on the opposite end.
Keep rolling until you reach the part without filling. Wet your finger and spread water on this area, then pull it over the roll and press it down, making sure the log is sealed.
Using a non-serrated knife, cut the log into 10 pieces, then arrange them onto two baking sheets, about two inches from each other.
Push down on each piece until they are about one inch thick, then cover them with plastic wrap. Let them rise until they are doubled, about 40 minutes. Or, if you want them warm for breakfast, you can let them rise overnight.
Preheat the oven to 325°.
When the Schnecke are finished rising, bake them for 20-25 minutes for softer, chewier buns, or 30-35 minutes for harder buns.
While they are baking, start making the glaze. Put the powdered sugar into a small bowl and add the heavy cream. You may need to add more heavy cream or powdered sugar depending on the consistency. The glaze is right when it is smooth and firm.
When the cinnamon buns are done baking, place them on a cooling rack and spread the glaze on top.
LECKER ALERT! It is important to do this while the buns are still warm because the glaze needs to melt over the top of the bun and run down the sides.
Now that your Schnecke are glazed they are ready to be devoured. Fröliche Nationale Schnecke Tag!
Cinnamon-Hazelnut Buns (Schnecke)
Ingredients
For the Dough
- 1 cup whole milk
- 2½ tsp active dry yeast
- ¼ cup plus ¼ teaspoon granulated sugar
- 1 large egg yolk
- 1½ tsp vanilla extract
- 2¾ cups all-purpose flour (plus more if needed)
- ¾ tsp salt
- ½ tsp cardamon
- 4 tbsp butter (melted)
For the Filling
- 6 tbsp unsalted butter (softened)
- ⅓ cup granulated sugar
- 2 tbsp cinnamon (3 tablespoons if you don't add the nuts)
- 2 tbsp finely ground hazelnuts
For the Frosting
- 1 cup powdered sugar
- 2 tbsp heavy cream
Instructions
- Warm the milk in the microwave until it is about 100° (or just warm enough that you can stick your finger in it and not get burned). Pour it into a medium-sized mixing bowl and sprinkle in the yeast and ¼ teaspoon of sugar. Froth with a fork and let it sit for about 5 minutes, or until it is foamy.
- Whisk the egg yolk and vanilla into the yeast mixture.
- In the bowl of a stand mixer, combine the flour, remaining ¼ cup of sugar, the salt, and the cardamon. If you do not have a stand mixer, you can also do this by hand. Once it is thoroughly mixed, make a well in the center.
- Pour the yeast mixture into the well, and mix at low speed until barely combined. While still mixing, slowly pour in the melted butter.
- Mix the dough at the second setting until it becomes smooth. You may need to add more flour, one tablespoon at a time, if the dough is too sticky. The dough is right when it no longer sticks to the side of the bowl.
- Cover the bowl with plastic wrap and allow the dough to rise for about 1 hour, or until doubled.
- Make the filling when he dough is almost finished rising. Soften the butter in the microwave. It needs to be completely soft, so if part of it melts that is okay. Add in the granulated sugar, cinnamon, and hazelnuts. Mix with a spoon until it is a uniform brown color.
- When the dough is completely risen, turn it out onto a lightly floured work surface. Roll it out into a 12-by-14-inch rectangle with the long side facing you.
- Evenly spread the filling on the dough, making sure to cover all the edges and corners EXCEPT on the long side farthest from you. Leave about an inch of dough free of filling.
- Now start rolling the dough from the long side in front of you, towards the long side opposite. Keep rolling until you reach the part without filling. Wet your finger and spread water on this area of the dough, then pull it over the roll, making sure it is secure.
- Using a non-serrated knife, cut the roll into 10 pieces, then arrange them onto two baking sheets, about two inches from each other. Push down on the rolls until they are about one inch thick, then cover them with plastic wrap. Let them rise until they are doubled, for about 40 minutes, or, if you want them warm for breakfast, you can let them rise overnight.
- Preheat the oven to 325°.
- When the rolls are finished rising, bake them for 20-25 minutes for softer, chewier buns. Or 30-35 minutes for crispier buns.
- While they are baking, make the glaze. Place the powdered sugar into a small bowl and add the heavy cream. You may need to add more heavy cream or powdered sugar depending on the consistency. The glaze is right when it is smooth and spreadable.
- When the cinnamon buns are done baking, place them on a wire cooling rack and spread the glaze on top. It is important to do this while the buns are still warm because the glaze needs to melt over the top of the bun and run down the sides.