Little Snail Rolls Recipes

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DANISH CINNAMON SNAILS



Danish Cinnamon Snails image

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

1 cup warm milk (110 degrees F/45 degrees C)
3 (0.6 ounce) cakes cake yeast
6 ½ tablespoons butter, room temperature
2 eggs
½ teaspoon ground cardamom
2 tablespoons white sugar
¼ teaspoon salt
4 cups all-purpose flour, or as needed
⅔ cup butter, softened
½ cup white sugar
2 tablespoons ground cinnamon

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

LITTLE SNAIL ROLLS



Little Snail Rolls image

Snails aren't always slow. My daughter and I made these fun coiled rolls together in a half hour. Later, at the party, they disappeared even faster!

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 5

2 tubes (11 ounces each) refrigerated breadsticks
12 pretzel sticks, broken into fourths
1 egg yolk
1 tablespoon water
Poppy seeds or sesame seeds, optional

Steps:

  • Separate dough into 24 breadsticks. For each snail, gently roll one breadstick into an 8-in. rope. Place on an ungreased baking sheet; coil 6-1/2 in. of the rope. Slightly separate remaining portion of dough from the coil and curl upward; add two pretzel pieces for antennae., In a small bowl, beat egg yolk and water. Brush over dough. Sprinkle with poppy or sesame seeds if desired. Bake at 375° for 10-13 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 81 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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