Heavenly Sticky Cinnamon Swirls
These Heavenly Sticky Cinnamon Swirls, also known as Schnecken, are a delightful twist on traditional cinnamon buns, presenting an indulgent and decadent treat. Resembling snails in their coiled form, each bun is bursting with flavor and topped with a gooey caramel-like syrup, ensuring a delightful messiness that's all part of the charm. This recipe is inspired by the wonderful book 'How to Be a Domestic Goddess' by Nigella Lawson, and it delivers a luscious experience that surpasses the long lines and wait times of popular bakeries. Perfect for brunch or as a sweet surprise, these sticky swirls will leave everyone craving for more—and the wonderful smell wafting through your home will make it impossible to resist. Prep time does not include the 1 hour and 20 minutes needed for the dough to rise!
N/A
Servings
250
Calories
17
Ingredients
Ingredients
Bread flour
3 1/3 cups (Unbleached, for the dough.)
Sugar
3 tablespoons (Granulated, for the dough.)
Salt
1/2 teaspoon (Sea or kosher salt.)
Fast-rise yeast
1/4 ounce (Or 1 tablespoon of fresh yeast.)
Unsalted butter
1/3 cup (Melted, for the dough.)
Milk
1/2 cup (Plus 2 tablespoons for the egg wash.)
Eggs
2 large (For the dough.)
Unsalted butter
1/2 cup (Softened, for the syrup.)
Turbinado sugar
2 tablespoons (For syrup.)
Maple syrup
4 tablespoons (For syrup.)
Light corn syrup
3 tablespoons (For syrup.)
Walnut pieces
1 cup (Or pecan pieces.)
Egg
1 large (For egg wash.)
Milk
2 tablespoons (For egg wash.)
Sugar
3 tablespoons (Granulated, for the filling.)
Light brown sugar
1/2 cup (Demerara or turbinado, for the filling.)
Cinnamon
1 tablespoon (For the filling.)
Instructions
1
Begin by buttering a 12-cup muffin pan thoroughly to prevent sticking.
2
Line a roasting pan or a larger baking pan with parchment paper. Ensure it's large enough to accommodate the upside-down muffin pan for later.
3
In a large mixing bowl, combine the bread flour, sugar, salt, and fast-rise yeast. Stir the dry ingredients well to ensure even distribution.
4
Gently melt the unsalted butter in the milk over low heat until combined, then remove from heat. Beat in the eggs until fully incorporated.
5
Pour the milk and butter mixture into the dry ingredients and stir until a dough forms. Knead the dough on a floured surface for about 10 minutes (or 5 minutes if using a dough hook), until it is smooth, springy, and satiny.
6
Form the dough into a ball and place it in a greased bowl, turning to coat all sides. Cover with plastic wrap and let it rise in a warm place for 1 hour or until it doubles in size.
7
While the dough rises, prepare the syrup: In a bowl, cream the remaining unsalted butter using an electric mixer until smooth. Gradually add the sugars and mix until well combined. Beat in the maple syrup and corn syrup until the mixture is creamy and fluffy.
8
Distribute the syrup evenly among the prepared muffin cups. Sprinkle walnut or pecan pieces on top of the syrup, about a tablespoon per cup.
9
Once the dough has risen, preheat your oven to 350°F (175°C). Punch the dough down gently and knead it a couple of times to remove air bubbles.
10
Roll the dough out on a floured surface into a large rectangle, approximately 24 inches by 12 inches, with the long edge facing you. Beat a large egg and combine it with the 2 tablespoons of milk. Brush this egg wash onto the surface of the dough to give it a golden finish.
11
In a small bowl, mix the light brown sugar (or turbinado sugar) with the cinnamon. Evenly sprinkle this mixture over the dough, covering it from edge to edge.
12
Starting from the long side closest to you, roll the dough away from you into a tight log, keeping the shape steady but not overly tight. Once rolled, pinch the seam to seal it.
13
Using a sharp knife or a bench scraper, cut the log into 12 equal slices. Place each slice, cut-side up, into the prepared muffin cups over the syrup and nuts.
14
Cover the muffin pan lightly with a kitchen towel and let the swirls rise for about 20 minutes until puffed.
15
Bake in the preheated oven for 20 to 25 minutes until the tops are golden brown and the swirls feel cooked through. If needed, place a baking sheet underneath the muffin pan to catch any syrup that may overflow.
16
Once baked, take a roasting pan or baking sheet and cover the muffin pan. Carefully invert the entire arrangement so the swirls fall onto the parchment paper. If any nuts or syrup cling to the muffin tray, simply add them back to the swirls.
17
Allow the swirls to cool for a few minutes before indulging. Enjoy the sticky goodness!
Nutrition Information
34
Carbs
3.5
Protein
1.25
Fiber
13.5
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Sticky Cinnamon Swirls?
Also known as Schnecken, these are an indulgent twist on cinnamon buns with a coiled snail-like shape and a gooey caramel-like syrup.
What was the inspiration for this recipe?
This recipe is inspired by the book 'How to Be a Domestic Goddess' by Nigella Lawson.
How many swirls does this recipe make?
The recipe makes 12 equal cinnamon swirls.
What is the recommended flour for this dough?
The recipe calls for 3 1/3 cups of unbleached bread flour.
How much yeast is needed?
You need 1/4 ounce of fast-rise yeast or 1 tablespoon of fresh yeast.
How long should the dough rise initially?
The dough should rise in a warm place for 1 hour or until it doubles in size.
Is there a second rise period?
Yes, once placed in the muffin cups, the swirls should rise for another 20 minutes until puffed.
What temperature should the oven be preheated to?
Preheat the oven to 350°F (175°C).
How long do the cinnamon swirls bake?
Bake for 20 to 25 minutes until the tops are golden brown.
What ingredients are in the sticky syrup?
The syrup consists of softened unsalted butter, turbinado sugar, maple syrup, and light corn syrup.
Can I use different nuts in the recipe?
Yes, you can use either walnut pieces or pecan pieces.
How do I prevent the swirls from sticking to the pan?
Butter the 12-cup muffin pan thoroughly before adding any ingredients.
What are the dimensions for rolling out the dough?
Roll the dough into a large rectangle approximately 24 inches by 12 inches.
How many calories are in one cinnamon swirl?
There are 250 calories per serving.
What is the carbohydrate content?
Each swirl contains 34 grams of carbohydrates.
How much protein is in each swirl?
Each swirl provides 3.5 grams of protein.
What is the sugar content per serving?
There are 13.5 grams of sugar per swirl.
Is there any fiber in this recipe?
Yes, there is approximately 1.25 grams of fiber per swirl.
How do I remove the swirls from the muffin pan?
Carefully invert the muffin pan onto a parchment-lined roasting pan so the swirls fall out with the syrup on top.
How long should I knead the dough?
Knead for 10 minutes by hand or 5 minutes if using a dough hook.
What should the dough texture feel like after kneading?
The dough should be smooth, springy, and satiny.
What is used for the egg wash?
The egg wash is a combination of 1 large egg and 2 tablespoons of milk.
What kind of sugar is used in the cinnamon filling?
The filling uses a mix of granulated sugar and light brown sugar (demerara or turbinado).
How do I seal the dough once it is rolled?
Pinch the seam of the dough log to seal it before cutting.
What type of salt is recommended?
The recipe suggests 1/2 teaspoon of sea or kosher salt.
How do I distribute the syrup?
Divide the creamed syrup mixture evenly among the 12 buttered muffin cups.
What can I do to prevent syrup overflow in the oven?
Place a baking sheet underneath the muffin pan to catch any syrup that might bubble over.
Should I let them cool before serving?
Yes, allow the swirls to cool for a few minutes before indulging.
What if the nuts stay in the pan after inverting?
Simply pick them out of the tray and add them back onto the swirls.
Is this recipe suitable for brunch?
Yes, these sticky swirls are described as perfect for brunch or a sweet surprise.