Cinnamon filling:

  • 100 g Sugar
  • 100 g (Wal)nuts, finely chopped
  • 80 g Butter, soft for brushing
  • 5 g Cinnamon, ground



Place the ingredients for the yeast dough in a mixing bowl and knead with a hand mixer (dough hook) for 2 minutes slowly and 1 - 2 minutes quickly to form a smooth dough. Cover the dough with a cloth and leave to rest for 60 minutes.

Roll out the yeast dough on a floured work surface to approx. 30 x 40 cm.  For the cinnamon filling, spread the soft butter on the surface of the dough and sprinkle on the sugar, cinnamon and nuts.  

Roll up from the wider side to form a snail, working tension into the dough roll. Cut 12 snails from the dough and place 4 of each on a baking tray lined with baking paper. Cover the snails and leave to rest for about 45 minutes.

Preheat the oven to 200 °C (top/bottom heat). Bake each tray on the second shelf from the bottom for approx. 15 - 18 minutes.

Depending on your taste, brush the hot cinnamon buns with soft butter or cream or decorate with icing once they have cooled.

Please note: Every oven is different. Please adjust the required baking time and temperature accordingly.

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