CINNAMON ROLL SNAIL RECIPES
GRANDS!™ CINNAMON ROLL SILLY SNAILS RECIPE - PILLSBURY.COM
These silly snails are sure to put smiles on everyone’s faces! Assemble these easy breakfast treats in a snap with the help of Pillsbury™ Grands™ cinnamon rolls, mini chocolate chips and mini marshmallows. Have your kiddos help you create the snails’ eyes to make them as cute (and creative) as can be.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 5
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray.
- Place rolls on cookie sheet about 3 inches apart. Unwrap end of each roll and pull away from roll slightly; roll end of strip under and firmly pinch to form head.
- Bake 20 to 25 minutes or until golden brown. Cool 5 minutes before removing to cooling rack. Frost warm rolls.
- Meanwhile, press 1 chocolate chip, point side down, into each miniature marshmallow. Break toothpicks to desired length. Insert 1 toothpick into each marshmallow. Insert 2 toothpicks into the head of each baked snail.
Nutrition Facts : Calories 320 , CarbohydrateContent 55 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 2 g, ServingSize 1 Roll, SodiumContent 650 mg, SugarContent 1 g, TransFatContent 2 1/2 g
DANISH CINNAMON SNAILS | ALLRECIPES
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
Total Time 1 hours 40 minutes
Prep Time 1 hours 0 minutes
Cook Time 10 minutes
Yield 15 rolls
Number Of Ingredients 11
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, CarbohydrateContent 36.7 g, CholesterolContent 58 mg, FatContent 14.6 g, FiberContent 1.7 g, ProteinContent 6.3 g, SaturatedFatContent 8.8 g, SodiumContent 148 mg, SugarContent 9.3 g
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- 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!
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CINNAMON SNAILS RECIPE - FOOD.COM
Make and share this Cinnamon Snails recipe from Food.com.
From food.com
Reviews 4.5
Total Time 11 minutes
Calories 16.2 per serving
From food.com
Reviews 4.5
Total Time 11 minutes
Calories 16.2 per serving
- Let your snail cool a bit before eating it.
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CINNAMON ROLL SNAIL RECIPE | EPICURIOUS.COM
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CINNAMON SNAILS | KING ARTHUR BAKING
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