Delicious Zimtschnecken Recipe!

Oct 31, 2025 by Admin 32 views

Let's dive into making some super yummy Zimtschnecken, also known as cinnamon scrolls or buns! This recipe is all about creating those soft, sweet, and perfectly spiced treats that everyone loves. Get ready for a baking adventure that will fill your kitchen with the warm, inviting aroma of cinnamon and freshly baked dough. Whether you're a seasoned baker or just starting, this guide will walk you through each step to ensure your Zimtschnecken turn out amazing every time. These delightful pastries are perfect for breakfast, brunch, or even a cozy afternoon snack. So, gather your ingredients, put on your favorite apron, and let's get baking! The combination of the soft dough, the sweet and spicy filling, and the optional creamy glaze makes these cinnamon treats irresistible. Trust me, your friends and family will be begging for more! Let's not waste any more time, these Zimtschnecken are calling our name!

Ingredients You'll Need

Before we start, let's make sure we have all the necessary ingredients. Having everything prepped and ready will make the baking process smoother and more enjoyable. Here’s a detailed list to guide you:

For the Dough:

All-Purpose Flour: 500g (about 4 cups). This forms the base of our dough, providing structure and texture. Make sure it's fresh for the best results.
Granulated Sugar: 75g (about 1/3 cup). Sugar not only adds sweetness but also helps activate the yeast and gives the dough a lovely golden color.
Instant Yeast: 7g (or 1 packet). This is what makes our dough rise and become light and fluffy. Ensure it's not expired!
Salt: 1 teaspoon. A pinch of salt enhances the flavors and controls the yeast activity. Don't skip it!
Milk: 240ml (about 1 cup), lukewarm. Lukewarm milk is the perfect temperature for activating the yeast without killing it. Too hot or too cold can hinder the rising process.
Eggs: 2 large. Eggs add richness, moisture, and help bind the dough together.
Unsalted Butter: 75g (about 1/3 cup), melted. Melted butter adds flavor and tenderness to the dough, making it soft and pliable.

For the Filling:

Unsalted Butter: 75g (about 1/3 cup), softened. Softened butter is essential for spreading evenly over the dough. Make sure it's not melted, just soft.
Brown Sugar: 100g (about 1/2 cup), packed. Brown sugar adds a caramel-like flavor and moisture to the filling, making it extra delicious.
Ground Cinnamon: 2 tablespoons. Cinnamon is the star of the show! It provides that warm, spicy flavor we all love in Zimtschnecken. Use good quality cinnamon for the best taste.

Optional Glaze:

Powdered Sugar: 150g (about 1 1/4 cups). Powdered sugar creates a smooth, sweet glaze that adds a touch of elegance to our Zimtschnecken.
Milk: 2-3 tablespoons. A little milk helps to thin the powdered sugar into a drizzling consistency. Add more or less to achieve your desired thickness.
Vanilla Extract: 1/2 teaspoon. Vanilla extract enhances the flavor of the glaze, making it even more delightful.

Having all these ingredients ready will ensure a smooth and enjoyable baking experience. Let's move on to the step-by-step instructions!

Step-by-Step Instructions

Alright, let's get down to the nitty-gritty and bake these amazing Zimtschnecken! Follow these steps carefully, and you’ll be enjoying warm, delicious cinnamon buns in no time. Baking can be a bit of a science, so precision is key. But don't worry, I’m here to guide you through every step. Grab your apron, and let's get started!

Preparing the Dough

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt. Make sure everything is well combined to ensure even distribution of the yeast and other ingredients.
Add Wet Ingredients: In a separate bowl, whisk together the lukewarm milk, eggs, and melted butter. The milk should be warm to the touch but not hot, to avoid killing the yeast.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. It's okay if it looks a bit rough at this stage; we'll knead it smooth in the next step.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook attachment for about 6-8 minutes. The dough should be soft and slightly tacky but not sticky.
First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This is a crucial step, so make sure the dough has enough time to rise. The warmer the environment, the faster it will rise.

Making the Filling and Shaping the Buns

Prepare the Filling: While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix well until it forms a smooth paste. This fragrant mixture is what will make our Zimtschnecken so irresistible.
Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12x18 inches. The thinner you roll the dough, the more layers your buns will have.
Spread the Filling: Spread the prepared cinnamon filling evenly over the rolled-out dough, leaving a small border along one of the long edges. This will help seal the buns when we roll them up. Make sure the filling is spread evenly for consistent flavor in every bite.
Roll Up the Dough: Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal it closed. A tight roll is important for creating those beautiful swirls in the final product.
Cut the Buns: Using a sharp knife or dental floss, cut the log into 12 equal slices. Dental floss can create cleaner cuts without squishing the dough. Each slice will be a Zimtschnecke!
Second Rise: Place the cut buns into a greased 9x13 inch baking dish, leaving a little space between each one. Cover with plastic wrap or a clean kitchen towel and let them rise again for about 30-45 minutes, or until they have puffed up slightly. This second rise will make the buns even softer and lighter.

Baking the Zimtschnecken

Preheat Oven: Preheat your oven to 350°F (175°C). Make sure your oven is properly preheated for even baking.
Bake: Bake the Zimtschnecken for 20-25 minutes, or until they are golden brown on top. Keep an eye on them to prevent burning. If they start to brown too quickly, you can loosely cover them with foil.
Cool Slightly: Remove the baking dish from the oven and let the Zimtschnecken cool slightly in the pan before glazing. This will prevent the glaze from melting completely.

Glazing (Optional)

Prepare the Glaze: While the buns are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. The glaze should be thick enough to coat the buns but thin enough to drizzle.
Glaze the Buns: Drizzle the glaze over the slightly cooled Zimtschnecken. You can also spread the glaze evenly over the buns for a more uniform look.

Tips and Tricks for Perfect Zimtschnecken

To ensure your Zimtschnecken turn out perfect every time, here are some extra tips and tricks:

Use Fresh Yeast: Always check the expiration date of your yeast. Expired yeast won't activate properly, and your dough won't rise. If you're unsure, you can test the yeast by mixing it with warm water and a little sugar. If it foams up after a few minutes, it's good to use.
Lukewarm Milk: The temperature of the milk is crucial. It should be lukewarm, around 105-115°F (40-46°C). Too hot, and it will kill the yeast; too cold, and it won't activate it.
Don't Over-Knead: Over-kneading can result in tough buns. Knead until the dough is smooth and elastic, but not longer.
Warm Place for Rising: Find a warm, draft-free place for the dough to rise. A slightly warm oven (turned off) or a sunny spot in your kitchen works well.
Evenly Spread Filling: Make sure the cinnamon filling is spread evenly over the dough for consistent flavor in every bite.
Sharp Knife or Dental Floss: Use a sharp knife or dental floss to cut the buns. This will prevent the dough from being squished and ensure clean cuts.
Don't Over-Bake: Over-baking can result in dry buns. Bake until they are golden brown on top, but still soft in the middle.
Cool Slightly Before Glazing: Let the buns cool slightly before glazing to prevent the glaze from melting completely.
Experiment with Flavors: Feel free to add other spices to the filling, such as nutmeg or cardamom. You can also add chopped nuts or dried fruit for extra texture and flavor.

Serving Suggestions

Zimtschnecken are incredibly versatile and can be enjoyed in various ways. Here are a few serving suggestions to elevate your experience:

Warm with Coffee: Serve warm Zimtschnecken with a cup of freshly brewed coffee for a classic and comforting combination. The warmth of the buns complements the richness of the coffee perfectly.
With a Glass of Milk: Enjoy Zimtschnecken with a cold glass of milk for a delightful treat. This is especially popular with kids (and adults who are kids at heart!).
As a Dessert: Zimtschnecken make a fantastic dessert after a meal. Their sweet and spicy flavor profile is a perfect ending to any dinner.
For Brunch: Include Zimtschnecken as part of a brunch spread. They pair well with other breakfast items like eggs, bacon, and fruit.
Special Occasions: Zimtschnecken are perfect for special occasions like holidays, birthdays, or family gatherings. They’re always a crowd-pleaser!

Storage Tips

If you happen to have any leftover Zimtschnecken (which is unlikely!), here’s how to store them to keep them fresh:

Room Temperature: Store the Zimtschnecken in an airtight container at room temperature for up to 2 days. They may dry out slightly, but they’ll still be delicious.
Refrigerator: For longer storage, keep the Zimtschnecken in an airtight container in the refrigerator for up to 5 days. Reheat them slightly before serving for the best taste and texture.
Freezer: To freeze Zimtschnecken, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator or reheat them directly from frozen in a low oven.

Conclusion

And there you have it! A complete guide to making delicious homemade Zimtschnecken. I hope you enjoyed this baking journey as much as I enjoyed sharing it with you. Remember, baking is all about practice and patience, so don't be discouraged if your first batch isn't perfect. With a little practice, you'll be making bakery-worthy cinnamon buns in no time. So, go ahead, give this recipe a try, and impress your friends and family with your amazing baking skills. Happy baking, guys!