Cinnamon Snail Rolls

  • Cinnamon Snail Rolls

Cinnamon Snail Rolls



(makes 16 rolls)




125g butter (cubed)

plus extra for greasing baking tray


250ml (1 cup) milk

14g {3 + ½ tsp} dried yeast granules

60ml (1/4 cup) lukewarm water

560g (4 cups) flour plus extra for rolling

50g (1/4 cup) castor sugar

1/8 tsp salt

2 eggs (lightly beaten)

50g (1/3 cup) currants

50g (1/3 cup) sultanas


80g butter (melted)

150g (3/4 cup) brown sugar

12g (3 tbsp) ground cinnamon

20g butter (melted) for brushing tops

Lemon Drizzle {optional}

150g (1 cup) icing sugar

20ml (1 tbsp + 1 tsp) lemon juicer

1/4 tsp pure vanilla extract




· Place butter and milk into a medium saucepan. Heat till butter is melted then cool till lukewarm.


· Place yeast in a small bowl with warm water. Stir to dissolve and cover with plastic wrap. Leave to sit in a warm room for 5 minutes or till yeast mixture becomes bubbly.


· Sift flour, sugar and salt into bowl of electric mixer fitted with a dough hook. With mixer operating slowly add eggs and milk mixture followed by yeast mixture. Mix till a dough forms, scraping sides of bowl as necessary.


· Continue to mix dough in bowl of electric mixture fitted with the dough hook for another five to six minutes or till dough feels smooth yet slightly tacky. Add currants and sultanas during the last two minutes of mixing.


· Place dough into a large, lightly-greased bowl, cover with plastic wrap, leave in ambient room temperature and allow to prove for approximately 40 minutes or till double in size.

· Punch dough down and turn out onto a lightly floured bench. Divide into two pieces and roughly shape into a rectangle. On a lightly floured bench roll dough into a rectangle approximately 50cm x 23cm.


· Brush dough generously with half of the melted butter. Sprinkle half of the brown sugar and cinnamon evenly on top of the butter. Roll dough up from the short side, Swiss-roll style, to make a cob. Place seam-side down and cut into 8 even slices (approximately 2cm thick). Place on lightly buttered baking trays, leaving 1.5cm between each slice. Repeat with remaining dough.


· Brush tops of rolls with remaining butter. Cover loosely with plastic wrap and leave to rise till doubled (approximately 30 minutes). To test make a small indentation in the dough with your finger and if dough stays where it is it is ready. If the indentation disappears leave for another 10 minutes and repeat the test.


· Preheat oven to 175°C.


· Place trays of rolls into oven and bake for 12-14 minutes or till golden brown and cooked through.


· Remove from oven and before serving allow to cool for 10 minutes. If you wish drizzle with Lemon Drizzle.


· To make Lemon Drizzle: Sieve icing sugar into a mixing bowl. Add lemon juice and vanilla extract and stir till smooth (add a little water if drizzle is too thick to drizzle).