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Schneckennudeln (German Cinnamon Rolls)

Get ready to be addicted to these traditional south-west German pastry, equivalent to cinnamon rolls but also so much different as it has ground hazelnuts or almonds for fillings! | wordpress-152313-459899.cloudwaysapps.comThe word ‘Schneckennudeln’ in English  literally mean ‘snail noodles’. That would probably gross most people out! But no worries, this traditional south-west German pastry  does not have any snails in it or has anything to do with noodles for that matter. It was named so as it resembles the spirals of a snail’s shell. It is actually the equivalent of a cinnamon roll which are commonly served at afternoon ‘Kaffe und Kuchen‘ (coffee and cake). There are different kinds of Schneckennudeln, depending on what kind of filling they have like poppy seeds, ground almonds or hazelnuts and raisins as examples.

schneckennudelnThis recipe is with ground nuts filling, which is my favorite! It is a traditional Swabian recipe that my mother-in-law shared with me! I have to say that after tasting her self-baked Schneckennudeln, I am no longer satisfied with the ones we get from the bakeries around and that says a lot as bakeries in Germany make really good bread and pastries.

5.0 from 2 reviews
Schneckennudeln (German Cinnamon Rolls)
Prep time: 
Cook time: 
Total time: 
Serves: 16-20
  • DOUGH:
  • 600g flour
  • 250ml milk
  • 125g butter
  • 4 Tbsp sugar
  • pinch of salt
  • 1 pack instant dry yeast (7 grams)
  • 1 Tbsp lemon peel powder (Zitronenschalen Aroma)
  • 1 egg
  • 200g ground Hazelnuts or Almonds
  • 2 Tbsp sugar
  • 3 drops butter-rum flavor (rum aroma) or 1 shot of dark rum
  • 200 ml all-purpose or heavy cream
  • 3 Tbsp all -purpose cream
  • 100g powdered sugar
  1. Warm butter in milk in the microwave for about 10-15 seconds. Mix all dry ingredients together in a bowl and make a well in the middle. Add the milk with butter and egg. Mix well to form a dough. Transfer dough on countertop and knead until smooth for about 3-5 minutes. Place dough back in the bowl and cover with cloth. Let it rise for at least 30 minutes or until almost double in size.
  2. While waiting, prepare the filling. Whip cream until stiff. Add the other ingredients and fold until well incorporated.
  3. Roll out dough on top of a baking paper or baking mat forming a rectangle about 12"x15" in size. Spread the filling evenly on top of the dough. Roll up dough from the long side. Once completely rolled, cut the log into pieces about 2-3 cm thick. Lay each piece flat and slightly press them against the counter with your palm . Place them in a baking sheet lined with baking paper or mat with at least 3 inches of space in between each piece. Let them rise again for at least 20 minutes. Bake on preheated oven at 190°C/375°F for 15-20 minutes or until golden brown.
  4. While waiting, prepare glaze by mixing the powder sugar and cream together. Add more powder sugar if too runny or cream if too stiff. Place the baked Schneckennudeln on a cooling rack and let them cool down a bit before glazing them. To glaze, just spoon some of the mixture and sprinkle on top and let it the excess drip.
If you find it difficult to cut as dough can be a bit soft and sticky, place it in the fridge for some minutes before cutting.

Chunks of almonds or Hazelnut can be sprinkled on top before glazing.

You may also add half a cup of raisins and/or 2 tsp of cinnamon and/or 2 tsp of cocoa powder and on the filling mixture if desired.

 schneckennudeln (5)



Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 6 Comments
  1. Bebs, thank you for sharing this recipe. I have lived in Germany for 2 years and used to absolutely love their cinnamon walnut rolls. Since then I have been looking for the authentic recipe and today, I just found out yours while searching on internet. I will try it very soon as it seems the one I am looking for. Thank you again!

    1. Hallo Najla, dankeschön für deinen netten Kommentar. I got this recipe from my German mother-in-law so it is 100% authentic Swabian/German cinnamon rolls! Happy baking then! 🙂

  2. This sounds almost perfect for what I have looking for, thank you so much for sharing. Quick question, the ones I used to get had a crunchy exterior, any idea of how they got that?

    1. Hi Suz, I am not actually sure since I have not tried it before with this recipe but maybe you can try egg washing them before baking and reducing the butter and baking at higher temperature (but these changes may alter the taste).
      I also read some tips about getting a crispy bread crust here:

      But adding chunks of Hazelnuts and the sugar glaze gives them a bit of crunch as well.Hope I am able to help and thanks for visiting! Let me know how it goes…

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