Snails with cinnamon

Cookinero 10 Apr 2025

This recipe will be a lifesaver if you have guests and there is nothing to go with your tea. One pack of puff yeast dough, 10 minutes, and the treat is ready. The snails are crispy, moderately sweet, and the smell of cinnamon spreads throughout the house. By the way, eating cinnamon strengthens the immune system, improves visual memory and helps with concentration. Try baking snails with cinnamon according to this recipe, and you will no longer want to buy store-bought sweets.

How to cook Snails with cinnamon

Step 1

Snails with cinnamon

Lightly sprinkle a sheet of parchment paper with flour to prevent the dough from sticking to it. Roll the dough into a thin layer 0.5 cm wide.

Step 2

Snails with cinnamon

Sprinkle the dough generously with sugar and cinnamon. Roll over the sprinkles with a rolling pin to compact them into the dough a little.

Step 3

Snails with cinnamon

Roll the dough tightly into a roll and cut into portioned buns 1.5-2 cm wide.

Step 4

Snails with cinnamon

Place the snails on the parchment paper so that there is enough space between them. They will increase in size considerably when heated.

Step 5

Snails with cinnamon

Brush the snails with egg yolk to give them a nice golden brown color.

Step 6

Snails with cinnamon

Bake the snails in an oven preheated to 180 degrees for about 15 minutes. Sprinkle the finished dessert with powdered sugar, garnish with a mint leaf and serve with your favorite berries.

Snails with cinnamon - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute cinnamon with pumpkin spice, cardamom, or even cocoa powder for a different flavor profile.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly in the oven to restore crispness.
Yes, replace regular flour with a gluten-free all-purpose blend for the dough and ensure all other ingredients are gluten-free certified.
Lightly flour the surface and rolling pin, or roll the dough between two sheets of parchment paper for easier handling.
Use a plant-based milk or a mix of maple syrup and oil for a similar golden finish without eggs.
Yes, freeze the cut snails on a tray before transferring to a bag. Bake from frozen, adding a few extra minutes to the cooking time.
Adjust the width of the slices: 1 cm for smaller bites, up to 3 cm for larger rolls, adapting baking time slightly as needed.
Serve with a dollop of whipped cream, a drizzle of caramel, or a side of vanilla ice cream for an extra indulgent dessert.

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