These little cinnamon buns will make the Advent kitchen smell delicious. With wholemeal flour, little sugar and a fluffy cream cheese topping, they are the perfect combination of indulgence and everyday suitability.
Anyone who likes the scent of cinnamon will love these mini buns. Unlike classic cinnamon buns, these use wholemeal flour and less sugar - without losing any of their flavor. The cream cheese topping gives them a particularly delicate flavor. They are easy to prepare, are suitable for freezing and look pretty on any gourmet plate. They are also ideal as a small gift from the kitchen. Ideal for baking with children - or as a delicious snack on cold days.
Recipe for approx. 20 mini snails
For the dough:
- 250 grams wholemeal flour (e.g. spelt or wheat)
- 1 pinch of salt
- 40 grams sugar
- ½ cube fresh yeast (approx. 20 grams)
- 150 millilitres lukewarm milk
- 40 grams soft butter
- 1 egg
For the filling:
- 40 grams of soft butter
- 2 tablespoons of sugar
- 1 teaspoon of cinnamon
For the topping:
- 100 grams of cream cheese
- 1 tablespoon of powdered sugar
- A few drops of lemon juice
This is how it works:
1. prepare the dough
Dissolve the yeast in the lukewarm milk. Mix the flour, salt and sugar in a bowl. Add the egg, butter and yeast milk. Knead everything into a smooth dough - by hand or using a food processor. Cover the bowl with a damp cloth and leave the dough to rise in a warm place for about an hour.
2. prepare the filling
Mix the butter, sugar and cinnamon into a spreadable mixture.
3. roll out the dough and fill
Roll out the dough on some flour into a rectangle (approx. 30 x 40 centimetres). Spread it evenly with the cinnamon mixture. Roll up the dough from the long side and cut it into slices about two centimetres thick.
4. baking
Place the snails on a baking tray lined with baking paper. Cover them again for 20 minutes and leave them to rest. In the meantime, preheat the oven to 180 degrees Celsius. Bake the snails in the middle of the oven for 15 to 20 minutes until golden brown.
5. apply the topping
Mix the cream cheese, powdered sugar and lemon juice to form a smooth cream. Spread the topping on the warm snails.
Tip: If you want to freeze the snails, omit the topping and freeze them well wrapped after baking. The topping can be prepared fresh and applied just before serving.
Have fun baking and enjoying!
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