Zimt Riesenschnecke

I like a lot of those videos by Tasty. Snappy music, nice videography. Makes for a fun viewing. But they are somewhat misleading: every thing you need to know fits into a two-minute video of theirs. The execution is nowhere near as straightforward as it seems in the video, and you are responsible for your own music. But still, this was a success. I got it from this YouTube video, which was inspired by her. I adapted the recipe for use with metric measurements and fresh yeast, which I prefer over instant or active dry yeast. I converted the yeast amount based on this yeast converter website, for which I am grateful. The instructions are mostly a straight lift — just be aware of the baking time notes in the instructions.

I didn’t have a round 9-inch cakepan or skillet, but my squarish 10-inch cast-iron skillet worked out just fine. The rolls of dough happily shapeshifted from circular to a rounded square.

Ingredients

Dough

100 g or ½ cup unsalted butter, melted
500 ml or 2 cups whole milk, warm to the touch
105 g or ½ cup granulated sugar
7 g fresh or 1 pack active dry yeast (0.5 oz)
690 g or 5 cups flour, divided
1 teaspoon baking powder
2 teaspoons salt

Filling

165 g or ¾ cup butter, softened
157 g or ¾ cup light brown sugar
2 tablespoons ground cinnamon

Frosting

113 g or 4 ounces cream cheese, softened
25 g or 2 tablespoons butter, melted
30 ml or 2 tablespoons whole milk
5 ml or 1 teaspoon vanilla extract
148 g or 1 cup powdered sugar

Mathy Thoughts

Area of a circle = πr²
Area of a 9-inch round pan1 = π×(4.5)² = 63.6 in²
Area of a 12-inch round pan = π×(6)² = 113 in²

So…going from a 9-inch pan to a 12-inch pan means doubling the ingredient amounts? Good to know for next time in case we need to make a bigger one.

Instructions

  1. Generously butter a 9-inch cast iron or cake pan.
  2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100–110°F (40°C). If hotter, allow to cool slightly.
  3. Whisk the yeast evenly into the warm mixture and let sit for 1 minute.
  4. Add 4 cups of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined. 2
  5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for an hour.3
  6. Preheat oven to 325°F (160°C).
  7. After 1 hour, the dough should have nearly doubled in size. Ours got bigger and gloopier, but I wouldn’t say it doubled. Remove the towel and add more flour — the original instructions suggest an additional ¾ cup of flour — the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  8. Knead the dough lightly, adding additional flour as necessary (about ½ cup), until the dough just loses its stickiness and does not stick to the surface. You’ve got to go by feel here.
  9. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even. Don’t make it too large. A bigger rectangle here means a doughier, breadier cinnamon roll at the end. And that detracts from the cinnamonitity.
  10. In a small bowl combine the filling ingredients and stir to combine. If your butter isn’t soft enough, you’ll need beaters to whip it into form. And it’ll still be difficult to spread onto the dough evenly without tearing it. Moral: get that butter nice and soft before you start.
  11. Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.
  12. Using a pizza cutter, being careful not to cut into your silicone rubber work surface, make three horizontal cuts to divide the dough into four long, evenly sized strips.
  13. Starting from the bottom, roll the first strip up right to left. Take the first roll and place it back on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining two strips until you have a giant cinnamon roll. 4
  14. Place the giant cinnamon roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time. Mine didn’t. The big expansion came during the baking, thanks to the baking powder. 5
  15. Bake for 45 minutes. Cover the cinnamon roll with foil to prevent the outside from burning, and bake for an additional 35 minutes, per the original instructions, if you like it to get a burnt, crusty bottom. That’s what I got. Next time I’ll try the second baking phase with just 15 or 20 minutes. Your nose is helpful here; when you smell a faint burning smell coming out of the office, take that pan outta there!
  16. While the cinnamon roll is baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth. Use an electric mixer here if you can, especially if your cheese or butter isn’t quite room temperature yet.
  17. Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from pan and drizzle frosting over the roll before serving.
  18. Slice and enjoy!
rolled
baked, but not frosted

finished


  1. The ingredients above assume a 9-inch round pan. []
  2. Actually, I did steps #2-4 in my Kitchen Aid stand mixer. []
  3. I just put the whole stand mixer bowl in our steam oven at 30°C for an hour. []
  4. Lefties: I strongly suspect it does not matter at all in which direction the rolling starts, as long as you are consistent in your direction for all four strips. []
  5. Learn more about single- vs. double-acting baking powder; perhaps AmiExpat’s conversion ratio will work for you if you didn’t smuggle American baking powder back with you on your most recent trip to the USA. But I suspect it won’t be an exact drop-in substitute. []

What's your take on it?