Schnecken, The German-Jewish Cinnamon Rolls
Jewish German cinnamon rolls topped with sticky honey pecan caramel.
Servings 24 Pastries
Ingredients
- 1 Recipe Babka dough
- 1 Large Egg yolk, for brushing
Cinnamon Filling
- 3/4 Cup Soft butter (150g)
- 1 Cup Dark brown sugar (200g)
- 2 teaspoons Cinnamon
Honey Pecan Topping
- 1/2 Cup Honey (120ml)
- 1/2 Cup Dark brown (100g)
- 1/2 Cup Unsalted butter (113g)
- 1 Cup Chopped pecans (100g)
Instructions
Make The Filling
- Mix the butter, cinnamon, and dark brown sugar until smooth.
Make The Topping
- Over medium heat, cook the butter, sugar, and honey until the butter is melted and the sugar dissolves.
- Mix in the pecans and set aside.
Assemble The Babka
- Divide the chilled dough into two equal portions, approximately 480 g each. Keep one portion in the refrigerator while working with the other.
- On a lightly floured surface, roll out the dough into a large 12x16-inch rectangle.
- Spread half of the filling over the top half of the dough and sprinkle the chopped raisins evenly over it.
- Fold the bottom half of the dough over the top half to enclose the filling.
- Roll the folded dough again into a 12x16-inch rectangle.
- Using a pizza cutter or a sharp knife, cut the dough into 12 strips, each about 1 inch wide.
- Roll each strip into a loose snail shape, careful not to roll too tightly.
- Place the rolled pastries on a parchment-lined baking sheet, arranging them in rows of three with two staggered between the gaps. Do not place them too close to each other.
- Repeat the process with the second portion of the dough.
- Brush the pastries with egg wash using a pastry brush. Let them rise for 90 minutes before baking.
Bake The Pastries
- Bake at 350F (180C) for 15 minutes.
- Remove from the oven and top each pastry with the honey pecan topping.
- Bake for an additional 5 minutes.
- Remove from the oven and allow to cool for 10-15 minutes. Serve.
Notes
- Store at room temperature in an airtight container for up to two days.
- To freeze: place in a plastic bag for up to four weeks. When ready, remove from the bag and thaw.
- This recipe makes 24 schneckens.
- Don't skip chilling the dough. If not, it will bounce back and be hard to work with.
- When rolling the dough, flour your rolling pin and the work surface.
- Lightly flour your work surface. Roll the pin as needed to prevent the dough from sticking, moving it as you go.
- Allow the pastries to cool in the sheet pan; no need to transfer to a cooling rack.