Cinnamon Snail Cake (Schneckenkuchen)
Schneckenkuchen Say it: SHNEK-en-koo-khen
Schneckenkuchen is a German sweet yeast cake built from spiraled rolls, much like a large batch of cinnamon snails baked together in one pan. The soft, buttery dough is spread with cinnamon sugar and raisins, rolled, sliced, and arranged so the cut sides turn golden and crisp while the center stays tender. It is a classic afternoon coffee cake, served in generous wedges when friends gather for Kaffee und Kuchen. The contrast between caramelized edges and fluffy crumb makes it irresistible.
Cinnamon Snail Cake (Schneckenkuchen)
Schneckenkuchen
Pronounced SHNEK-en-koo-khen
- Serves
- 8
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For finishing
Method
Warm the milk to lukewarm, about 110°F (43°C). In a large bowl, whisk the flour, sugar, yeast, and salt; add the milk, melted butter, and egg and stir until a rough dough forms.
Knead on a floured surface for 8 to 10 minutes, until smooth, elastic, and only slightly tacky, dusting with extra flour only if needed. Shape into a ball, cover, and let rise in a warm place for 1 to 1 1/2 hours, until doubled.
For the filling, mash the softened butter with the sugar, cinnamon, and raisins until evenly combined.
Punch down the dough and roll it on a floured surface into a 16 x 12 inch (40 x 30 cm) rectangle. Spread the filling over the dough, leaving a 1 inch (2.5 cm) border, then roll up tightly from one long side and cut into 12 equal slices.
Grease a 9 inch (23 cm) springform pan and line the base with parchment. Arrange the slices cut-side up in the pan, leaving a little space between them, cover, and let rise for 30 to 40 minutes, until puffy and nearly filling the pan.
Heat the oven to 350°F (175°C). Bake for 35 to 40 minutes, until the top is deep golden and the center springs back when pressed; cover loosely with foil if the edges brown too quickly.
Cool in the pan for 10 minutes, then release the ring and cool for another 15 minutes. Dust with powdered sugar and serve warm or at room temperature.
Regional variants
Some bakers replace the raisins with finely chopped apple or add a pinch of cardamom to the cinnamon sugar. A thin vanilla glaze can be drizzled over the cooled cake instead of dusting it with powdered sugar.
Cook's notes
- Keep the milk only lukewarm; if it is too hot, it can weaken the yeast and slow the rise.
- Leave small gaps between the rolls so the edges can turn crisp and caramelized as they bake.
- Set the springform pan on a baking sheet to catch any buttery drips.
Serve with
Serve with strong coffee, tea, or a glass of cold milk.
Make ahead and storage
Bake up to 1 day ahead; wrap well and reheat at 300°F (150°C) for 10 minutes. Freeze slices for up to 2 months.
