"Recipe for Zimtschnecken (Cinnamon Rolls)" Top 5 Page for this destination Food and Drink Tip by JessH

Food and Drink, Heidelberg: 13 reviews and 44 photos

  My "Nigella" pose (and cinnamon rolls :-)
by JessH
  • My "Nigella" pose (and cinnamon rolls :-) - Heidelberg
      My "Nigella" pose (and cinnamon rolls :-)
    by JessH
  • My home-made cinnamon rolls (2011) - Heidelberg
      My home-made cinnamon rolls (2011)
    by JessH

Zimtschnecken literally translated means "cinnamon snails", and are a regular feature in the sweet section of any German bakery.

As there are no decent bakeries or patisseries where I live, I have been forced to learn how to make these myself... and they are delicious! Don't be put off by thinking these are complicated - they're very simple to make and they freeze remarkably well. I like to bake a big batch and keep some in the freezer for spontaneous visitors :-)

--> This recipe makes about 15 medium rolls.

You will need:
> 550 g flour
> 25 g fresh yeast (or 8.5 g dry yeast)
> 70 g melted butter
> 210 ml milk
> 75 g sugar
> 2 free-range eggs
> 1 pinch salt

For the Filling:
> 2 tbsp cinnamon
> 100 g brown sugar
> 100 g ground Hazelnuts or Walnuts
> 100 g butter kept at room temperature

For the Egg wash:
> 1 egg & 2 tbsp milk.

Warm up the milk slightly, add a little of the sugar and stir in your yeast. Leave for a few minutes to "activate": it will start to look frothy with bubbles on the surface.

Meanwhile add the flour, the remaining sugar, the salt, the eggs, and the butter into the mixer.
Mix all the ingredients on low for 5 minutes and add the yeasty milk until it becomes shiny.
Add about 2 tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.
Sprinkle some flour on your work table. Now knead the dough briefly. Return the dough to the bowl. Cover it and let it rise in a warm spot for about 1 hour or until it has doubled its size.

While the dough is rising bash or chop the walnuts into smaller pieces. In a bowl, mix the softened butter with the brown sugar and cinnamon until well combined. Keep both aside.

You can now set the oven to 185 degrees Celsius.

Punch the air out of the dough. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table (try to roll it out in a rectangular shape.)
Now spread the filling on the dough. Then sprinkle the walnuts onto the filling. Carefully roll the dough into a log and cut it into slices of about 5cm/2 inch in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.

Take your egg wash and brush each roll individually. Bake for 12-15 minutes.

Once baked and slightly cooled, mix some icing sugar with a little water and 1 tsp of cinnamon to make a thick but still slightly running icing. Drizzle this across the rolls - DONE!

--> Apologies for the out-of-focus picture... my camera wasn't happy for some reason!

Review Helpfulness: 3.5 out of 5 stars

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  • Updated Apr 11, 2012
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