Yeast Less Cinnamon Snails Food

DANISH CINNAMON SNAILS

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.

CINNAMON SNAILS

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

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

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.

EASY NO-YEAST CINNAMON ROLLS

Steps:

• Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
• Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
• Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That's OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
• Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
• Bake for 20 to 25 minutes, or until golden.
• While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners' sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
• Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.

CINNAMON BUN SNAIL

Steps:

• Coffee Cake:.
• Grease one 10X10 baking pan and heat oven to 350 degrees F.
• In a mixing bowl make your streusel by combining brown sugar cinnamon and melted margarine. Mix until crumbs form. Cover and set aside.
• In a separate mixing bowl combine flour, baking powder and salt. In a stand mixer fitted with a paddle attachment add oil, eggs, vanilla, milk and sugar. Beat until well combined then add flour mixture.
• Pour half of batter into prepared baking dish then coat with half of streusel. Pour in and spread out remaining half and top with remaining streusel.
• Bake 25 minutes or until inserted toothpick comes out clean. Cool and remove from pan after ten minutes. Cover and chill in fridge until ready to use.
• Cinnamon Roll Dough & Filling:.
• In a glass bowl mix warm water (100 degrees F), sugar and yeast. Allow to activate at least five minutes. In a stand mixer fitted with a dough hook; add warm milk, egg, room temp butter. Mix and slowly add yeast mixture. Finish by adding flour and salt. Mix roughly five minutes unit dough forms. Place in greased bowl and cover with damp cloth for at least one hour.
• Mix filling by combining melted butter, sugar and cinnamon. Cover and set aside.
• Heat oven to 350 degrees F.
• Once dough has risen, punch down and roll out to about 1/4-inch thickness. Cut into angled triangle that's roughly 8-inches wide at the bottom and 4-inches at the top total length should be about 20 inches. Using an offset spatula spread out 1/2 cup of filling evenly onto the top of the dough. Begin rolling at the 8" base and roll smoothly up to the top making sure the edge is covered underneath. Bend the tail inward slightly and cover with a large mixing bowl and allow to rise for 40 minutes.
• Once risen remove the bowl and place in oven for 35 minutes or until desired coloring is reached. I followed this method three different times (using brown food coloring on two attempts) to get the shape I wanted and actually borrowed a large piece from one of the duds to use as the top shell band on my snail. If I were to do this over, I would make one larger piece all one color instead of Frankenstein-esque ones you see here. That said, you're in charge of how you do this, and I say; make it however you like!
• Buttercream:.
• In a stand mixer beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt.
• Royal Icing:.
• In a stand mixer beat egg whites till frothy. Add sugar until desired consistency is reached. Once mixed I split this batch in half and used the brown gel food color on half. This was used to create the wavy lines on the shell and coat the underside of the snail.
• Decorative Direction:.
• Once your batch of buttercream, royal icing, cinnamon buns and coffee cake are made, you're ready to start assembling! As you can see in the photo this takes some patchwork and there's really no right or wrong way to stack and frost it. I did use two wooden dowel rods down the neck to support the weight while building, but I removed them once the cake had been crumb-coated and chilled. I used white and brown royal icing to create the final coat and for the long eyes I piped several strips of thick royal icing on parchment and allowed it to dry, then gently pierced the cakes head with them and did a royal icing flooding over top with a watered-down batch. The final product was really fun to look at and really didn't take that long!

YEAST-LESS CINNAMON SNAILS

Steps:

• Grate or cut the butter and freeze until needed. In a sm-med bowl, whisk all of the wet ingredients (egg included) together and refrigerate until needed. In a separate bowl, add all of the dry ingredients from the "dough section".
• Rub the grated butter into the dry ingredients until well-incorporated. Using a rubber spatula, add the wet ingredients to the dry; stir until a dough forms.On a generously floured surface, lay out the dough mound and roll to a large square; about a 1/2 to a 1/4 inch thickness (you may need to add quite a bit of flour to reach the proper consistency during this process. The consistency should be somewhere in between a pizza dough and a biscuit).
• Meanwhile; in a small bowl, melt the butter for the filling and add the cinnamon, half of the brown sugar, the nutmeg, allspice, and half of the sugar. Brush onto the square. Sprinkle with the remaining filling ingredients and roll into a log (I'd recommend using saran wrap to keep it from splooshing out) and freeze for 5-7 minutes. Cut the log horizontally into 8 medium-small rolls and place in a lined rectangular pan.
• Bake at 425 for 20-25 minutes,(spinning the individual rolls occasionally to prevent soggy middles if you choose to bake in close contact) until a light golden brown and firm enough to lift without it glopping out onto your hands.
• Eat warm or at room temperature; I didn't glaze them, but feel free to for an extra touch of sweetness.