The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


Cooky's picture


Anybody have a high-quality recipe for schnecken (a German cinnamon roll, sometimes made with nuts)? It's a huge favorite in this part of the world, and from my research, the best seem to be based on some kind of serious slow-rise formula. I'd love to give it a a try, if anybody has recipes or recommendations.


T hanks in advance!

dulke's picture

This is not a slowrise recipe and I did not run across one, but perhaps it will get you started. I imagine you could convert to a slow rise by reducing the amount of yeast and putting it in a cool place to rise overnight or for whatever period.