CINNAMON SNAILS
This recipe is a family tradition for holidays or just for fun! These cinnamon snails taste delicious and are fun to make!!
Provided by Alexa
Categories Desserts Cookies Spice Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter or margarine and brown sugar until smooth. Mix in 1 teaspoon of cinnamon, baking powder, egg, and vanilla. Stir in flour by hand using a wooden spoon, as the dough will be stiff.
- Roll out tablespoon sized pieces of dough into 6 inch long ropes. Curl up one end slightly to make the head, then curl the rest of the rope towards the head in a spiral shape to make the snail shell. Place cookies 2 inches apart on the prepared cookie sheets. Brush cookies with egg white. Mix together the remaining cinnamon and superfine sugar in a small cup. Sprinkle this over the snails. Use chocolate chips to make eyes on the heads.
- Bake cookies for 8 minutes in the preheated oven, or until the bottoms are lightly browned. Let cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 8.1 g, Cholesterol 9 mg, Fat 2.3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 19.9 mg, Sugar 4 g
DANISH CINNAMON SNAILS
Americans would call these cinnamon rolls--but this version is the original Danish version and it's absolutely wonderful. They are traditionally served with coffee or tea at Christmas time, and they are to die for!
Provided by malene_2
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 15
Number Of Ingredients 11
Steps:
- Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the 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.
- Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
- Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling.
- Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
- 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 pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking.
- Bake the snails in the preheated oven 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 (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 36.7 g, Cholesterol 58 mg, Fat 14.6 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 148 mg, Sugar 9.3 g
CINNAMON SNAILS
These lovely treats remind us of spiced cinnamon buns.... so good, light, tender and delicious. The buns aren't overly sweet and the spice is very subtle. Perfect with a cup of tea or strong coffee, will keep 3 or 4 days...
Provided by Baby Kato
Categories Other Desserts
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Line a baking sheet with parchment paper and set aside until needed.
- 2. To make the dough: Into a large bowl, add the warm milk and yeast and mix to dissolve. Add the soft butter, eggs, cardamom powder, sugar, salt and 3 1/2 cups of the flour, mix gently with a wooden spoon. If the dough is sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise in a warm place for 30 - 40 minutes.
- 3. To make the filling: In a small bowl add the butter and sugar and mix together, then add the ground cinnamon and mix well.
- 4. Preheat oven to 425 degrees F.
- 5. To assemble the snail: On a lightly floured surface, knead the dough until firm. ( 3-5 minutes) Divide the dough in half: rolling each half into a 1/2 " thick rectangle. Spread half the filling on each rectangle. Now, you want to stack one layer of dough with filling on top of the other rectangle of dough. The filling side needs to be up. Start by rolling the edge closest to you, to form a long log. (when it is finished it should look like a swiss roll) Cut the log into 1 inch slices and place on your prepared baking sheet. ( 2 - 3 inches apart) Place in a warm spot and let them rise for 20 minutes or so.
- 6. Bake in a preheated 425F oven for 10 minutes, until they turn a beautiful golden brown. Enjoy!
CINNAMON SNAILS
Make and share this Cinnamon Snails recipe from Food.com.
Provided by alexis91 in kentuck
Categories Lunch/Snacks
Time 11m
Yield 23 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the toaster or oven at 350 degrees.
- Flattin the bread with rolling pin.
- Spread a thin layer of cream cheese over the flattin bread.
- roll up the bread with more cream cheese.
- Slice the roll into three pices.
- Dip each piece into melted butter and the cinnamon and sugar.
- Put them on a cookie sheet coverd with aluinum foil.
- Let it cook for about 6 minutes.
- Let your snail cool a bit before eating it.
CINNAMON SNAILS
Kids will love to help decorate these cinnamony critters almost as much as they will love to eat them!!
Provided by Chef mariajane
Categories Dessert
Time 8m
Yield 48 snails
Number Of Ingredients 11
Steps:
- In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, 1 teaspoons cinnamon, and baking powder; beat till combined. Beat in the egg and vanilla.
- Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half.
- In a small mixing bowl stir together the granulated sugar and 1/2 teaspoons cinnamon. Set aside.
- On a lightly floured surface, shape each half of the dough into a 12-inch log. Cut each log into twenty-four 1/2 -inch pieces.
- Roll each piece into a 6-inch rope. Coil each rope into a snail shape; using one end to make a small coil for the eye, and coiling the other end in the opposite direction to make the body.
- Place the cookies 2-inches apart on lightly greased cookie sheets. Brush each cookie with egg white. Sprinkle with sugar/cinnamon mixture. If desired, insert 2 chocolate pieces in the small coiled end for the eyes.
- Bake in a preheated 375F for 8 minutes, or till edges of the cookies are firm and the bottoms are lightly browned. Remove cookies from pan and cool on a rack.
Nutrition Facts : Calories 60.7, Fat 3, SaturatedFat 1.9, Cholesterol 12, Sodium 26.4, Carbohydrate 7.7, Fiber 0.2, Sugar 3.6, Protein 0.8
DANISH SNAILS
These buttery, jam-filled cinnamon rolls are an ideal way to use up leftover pastry from making Danish. Martha made this recipe on Martha Bakes episode 502.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Place sugar and cinnamon in a small bowl and stir to combine. Set aside.
- On a lightly floured work surface roll out dough 1/8-inch thick rectangle. Brush surface all over with egg. Sprinkle with cinnamon sugar mixture in an even layer to cover. Any remaining cinnamon sugar may be reserved for another use. Fold dough in half lengthwise to enclose cinnamon sugar. Trim edges, discarding scraps. Cut lengthwise strips 3/4-inch-wide. Twist each strip and roll into a spiral. Let rest in a warm place until dough is doubled in bulk, about 45 minutes.
- Preheat the oven to 375 degrees. Fill the center of each spiral with a small dollop of apricot jam. Brush dough with the remaining beaten egg. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Snails are best eaten the same day they are made.
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