The word 'Schneckennudeln' in English literally means 'snail noodles'. That would probably gross most people out! But no worries, this traditional south-west German pastry does not have any snails in it or has anything to do with noodles for that matter. It was named so as it resembles the spirals of a snail's shell. It is actually the equivalent of a cinnamon roll which is commonly served at afternoon 'Kaffe und Kuchen' (coffee and cake). There are different kinds of Schneckennudeln, depending on what kind of filling they have like poppy seeds, ground almonds or hazelnuts and raisins as examples.
This recipe is with ground nuts filling, which is my favorite! It is a traditional Swabian recipe that my mother-in-law shared with me! I have to say that after tasting her self-baked Schneckennudeln, I am no longer satisfied with the ones we get from the bakeries around and that says a lot as bakeries in Germany make really good bread and pastries.
Printable Recipe
Schneckennudeln (German Cinnamon Rolls)
Ingredients
DOUGH
- 4 cups flour
- 1 cup milk
- ½ cup butter
- 4 tablespoons sugar
- pinch of salt
- 1 pack (7 grams or 0.25 oz) instant dry yeast
- 1 tablespoon lemon peel powder (Zitronenschalen Aroma)
- 1 egg
FILLING
- 2 cups ground Hazelnuts or Almonds
- 2 tablespoons sugar
- 3 drops butter-rum flavor (rum aroma) or 1 shot of dark rum
- 1 cup all-purpose cream or heavy cream
GLAZE
- 3 tablespoons all -purpose cream
- 1 cup powdered sugar
Instructions
- Warm butter in milk in the microwave for about 10-15 seconds. Mix all dry ingredients together in a bowl and make a well in the middle. Add the milk with butter and egg. Mix well to form a dough. Transfer dough on the countertop and knead until smooth for about 3-5 minutes. Place dough back in the bowl and cover with a cloth. Let it rise for at least 30 minutes or until almost double in size.
- While waiting, prepare the filling. Whip cream until stiff. Add the other ingredients and fold until well incorporated.
- Roll out dough on top of a baking paper or baking mat forming a rectangle about 12"x15" in size. Spread the filling evenly on top of the dough. Roll up the dough from the long side. Once completely rolled, cut the log into pieces about 2-3 cm thick. Lay each piece flat and slightly press them against the counter with your palm. Place them on a baking sheet lined with baking paper or mat with at least 3 inches of space in between each piece. Let them rise again for at least 20 minutes. Bake in a preheated oven at 190°C/375°F for 15-20 minutes or until golden brown.
- While waiting, prepare the glaze by mixing the powder sugar and cream together. Add more powder sugar if too runny or cream if too stiff. Place the baked Schneckennudeln on a cooling rack and let them cool down a bit before glazing them. To glaze, just spoon some of the mixtures and sprinkle on top and let it the excess drip.
Notes
Nutrition
James says
A lot of work but easily doable. Turned out very delicious
Bebs says
Yup, it is all worth the trouble, that I am sure.
Grace says
Hi Bebs. What can I substitute to butter rum or dark rum?? Coz I don’t have that both on hand. Thank you
Esperanza Yett says
First time visiting your website, I really like it!
Bebs says
Hi Esperanza, welcome and hope you enjoy reading and following our recipes.
Keri says
These were nice and light, not too sweet -delicious! Definitely will make again. I did add a package of vanilla sugar to the filling And used vanilla extract as I did not have rum. Next time I think I would substitute almond extract. These are a nice alternative to my usual nut roll which is a more dense dough. Thanks for sharing.
Armin says
Hi Keri, thanks for letting me know...almond extract can not be wrong as well 😉
Keri says
Made these today and they turned out well. We like that they are not too sweet. I did add vanilla and a package of vanilla sugar to the filling as I did not have rum. They are soft, tender and great with a cup of tea. If I make them again I think I might add cocoa to the filling, that would make them outstanding. Thanks for sharing😊
Sarah says
Hello Bebs,
I love your recipes and it is always a hit. I would like to make this cinnamon rolls but I cant find lemon peel powder. Can I just use lemon zest ?
Thank you in advance.
Bebs says
Yes, you can Sarah. I only also find it in Germany.
Najla Sahyoun says
Bebs, thank you for sharing this recipe. I have lived in Germany for 2 years and used to absolutely love their cinnamon walnut rolls. Since then I have been looking for the authentic recipe and today, I just found out yours while searching on internet. I will try it very soon as it seems the one I am looking for. Thank you again!
Bebs says
Hallo Najla, dankeschön für deinen netten Kommentar. I got this recipe from my German mother-in-law so it is 100% authentic Swabian/German cinnamon rolls! Happy baking then! 🙂
Suz says
This sounds almost perfect for what I have looking for, thank you so much for sharing. Quick question, the ones I used to get had a crunchy exterior, any idea of how they got that?
Bebs says
Hi Suz, I am not actually sure since I have not tried it before with this recipe but maybe you can try egg washing them before baking and reducing the butter and baking at higher temperature (but these changes may alter the taste).
I also read some tips about getting a crispy bread crust here: http://www.saidels.com/articles/perfectcrust.htm.
But adding chunks of Hazelnuts and the sugar glaze gives them a bit of crunch as well.Hope I am able to help and thanks for visiting! Let me know how it goes...
Bibs @ Tasteometer says
Oh my, yes please.
Bebs says
I am glad you like it!Thanks for dropping by!