Delicious German Cinnamon Rolls (Schnecken)
Indulge in the delightful experience of making and sharing these Homemade German Schnecken, a traditional sweet roll filled with a rich mixture of pecans, brown sugar, and cinnamon. These scrumptious rolls are soft and fluffy, perfect for breakfast or dessert. With a warm, gooey filling and a glaze from melted butter, each bite is an explosion of flavor. Ideal for gatherings, these cinnamon rolls can be easily reheated for a heavenly treat any time of day. Make two dozen of these irresistible pastries and watch them disappear quickly!
24
Servings
280
Calories
14
Ingredients
Ingredients
Active dry yeast
1 (1 tablespoon (1 packet), softened in warm water)
Warm water
1/4 (cup)
Milk or cream
1 (cup, scalded)
Sugar
1/2 (cup)
Salt
1 (teaspoon)
All-purpose flour
5 (cups, divided)
Eggs
2 (well beaten)
Butter or margarine
1/2 (cup, softened for dough)
Butter or margarine
2/3 (cup, melted for filling and brushing)
Pecan pieces
1 (cup, coarsely chopped)
Brown sugar
1 (cup, packed)
Currants
1/4 (cup)
Ground cinnamon
1 (tablespoon)
Pecan halves
1 (cup, small)
Instructions
1
1. In a small bowl, dissolve the active dry yeast in the warm water and let it soften for about 5 minutes.
2
2. In a large mixing bowl, pour the scalded milk over the sugar and salt, stirring until the sugar is completely dissolved. Allow the mixture to cool to lukewarm.
3
3. Blend in 1 cup of all-purpose flour, mixing until smooth. Stir in the softened yeast mixture, and then add half of the remaining flour. Beat vigorously until very smooth.
4
4. Incorporate the well-beaten eggs into the dough. Gradually mix in the 1/2 cup of softened butter, adding it in 2 to 3 tablespoon increments until fully incorporated. Then, add enough remaining flour to form a soft dough.
5
5. Turn the dough onto a lightly floured surface, knead it for about 10 minutes until smooth and elastic, then let it rest, covered, for 10 minutes.
6
6. Form the dough into a ball and place it in a greased deep bowl, turning to grease the top. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.
7
7. After the first rise, punch the dough down, fold the edges toward the center, and turn the dough over in the bowl. Cover and allow it to rise again until nearly doubled, about 45 minutes.
8
8. Preheat your oven to 375°F (190°C). Lightly grease twenty-four 2 1/2 inch muffin pan wells. Place about 1 teaspoon of melted butter in each well, reserving the remaining melted butter.
9
9. In a separate bowl, mix together the chopped pecans, brown sugar, currants, and cinnamon. Spoon about 2 teaspoons of this mixture into each muffin well, pressing 3 or 4 pecan halves gently into the mixture.
10
10. Punch the dough down once more and divide it into two equal pieces. Roll one piece into a rectangle about 1/4 to 1/3 inch thick and 6 to 8 inches wide by 12 inches long.
11
11. Brush the top surface of the rolled dough with half of the remaining melted butter, then sprinkle evenly with half of the brown sugar mixture. Starting from the longer side, roll the dough tightly into a log. Cut the log into 12 even slices.
12
12. Place each slice, cut side down, into the prepared muffin wells. Repeat the rolling and slicing with the second ball of dough. Cover the pans and allow them to rise again until doubled, approximately 45 minutes.
13
13. Bake the rolls in the preheated oven for 15 to 20 minutes until golden brown. Invert the muffin pans onto wire racks set on waxed paper or aluminum foil, allowing the Schnecken to sit for 5 minutes before removing them from the pans. Cool on racks with the glazed side facing up.
14
14. Store any leftovers tightly wrapped in foil and reheat before serving.
Nutrition Information
12g
Fat
40g
Carbs
5g
Protein
12g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are German Schnecken?
German Schnecken are traditional sweet rolls filled with a rich mixture of pecans, brown sugar, and cinnamon, known for being soft and fluffy.
How many rolls does this recipe make?
This recipe yields 24 delicious cinnamon rolls.
How long should I let the yeast soften?
The active dry yeast should be dissolved in warm water and allowed to soften for about 5 minutes.
What should I do with the milk before adding it to the dough?
The milk should be scalded and then poured over the sugar and salt, allowing it to cool to lukewarm before proceeding.
How much all-purpose flour is required?
The recipe requires 5 cups of all-purpose flour, which is added in stages during the mixing process.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine for both the dough and the filling.
How many eggs are needed for the dough?
You will need 2 well-beaten eggs to incorporate into the dough.
How long should the dough be kneaded?
The dough should be kneaded on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
How long is the first rising period?
The dough should rise in a warm place until it has doubled in size, which takes approximately 1 hour.
Is there a second rise required?
Yes, after punching the dough down, it should rise a second time for about 45 minutes until nearly doubled.
What temperature should the oven be?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How do I prepare the muffin pans for the rolls?
Grease twenty-four 2.5-inch muffin wells and place 1 teaspoon of melted butter in each well before adding the sugar and pecan mixture.
What ingredients go into the muffin well mixture?
Each well gets about 2 teaspoons of a mixture of chopped pecans, brown sugar, currants, and cinnamon, topped with 3 or 4 pecan halves.
How thick should I roll the dough?
The dough should be rolled into a rectangle that is approximately 1/4 to 1/3 inch thick.
How many slices should each dough log produce?
Each of the two dough logs should be cut into 12 even slices for a total of 24 rolls.
How long do the rolls rise after being placed in the muffin pans?
The rolls should rise in the pans for approximately 45 minutes until they have doubled in size.
How long should the Schnecken bake?
Bake the rolls for 15 to 20 minutes until they are golden brown.
How do I remove the rolls from the pan?
Invert the muffin pans onto wire racks, let them sit for 5 minutes, and then remove the pans to let the rolls cool with the glazed side up.
Can these cinnamon rolls be reheated?
Yes, they can be easily reheated and are recommended to be served warm.
How should I store leftover rolls?
Store leftovers tightly wrapped in aluminum foil to maintain freshness.
What is the calorie count for one roll?
Each roll contains approximately 280 calories.
Does this recipe include nuts?
Yes, the recipe uses both coarsely chopped pecan pieces and whole pecan halves.
Are there fruits in the filling?
Yes, the recipe calls for 1/4 cup of currants in the filling mixture.
How much brown sugar is used in the recipe?
One cup of packed brown sugar is used for the filling and the muffin pan mixture.
Can I use cream instead of milk?
Yes, the recipe allows for either milk or cream to be used.
How much cinnamon is needed?
The recipe uses 1 tablespoon of ground cinnamon.
What is the protein content per serving?
Each roll provides about 5 grams of protein.
How much fat is in one roll?
There are 12 grams of fat per serving.
Is salt used in the dough?
Yes, 1 teaspoon of salt is stirred into the scalded milk and sugar mixture.
What type of yeast is best for this recipe?
Active dry yeast is specified for this recipe, either 1 tablespoon or one packet.