My family has made these schnecken for most every holiday for as long as I can remember. Schnecken, which means “snails” in German, are basically pecan cinnamon buns. Once the schnecken were turned out hot from the pan and the top of the buns covered with gooey pecan caramel, the real struggle began—fighting my seven siblings for first crack at our favorite piece. It might have been the first time I realized that my rotundness and arm length gave me a distinct advantage over my sisters as I groped for the warm center of this classic pull-apart bun with cinnamon. After the center pieces were gone, I went for the ultra-caramelized golden brown corners.
It’s convenient to prepare the schnecken to the point of forming the rolls and setting them into the prepared pan a day ahead. Cover the pan with plastic wrap and store them, unbaked, in the refrigerator overnight. When you’re ready to bake the schnecken, remove the pan from the refrigerator and set it in a warm place for about an hour. Then bake as directed in the recipe.–Tom Douglas
LC When The Schnecken Beckons... Note
If you’ve yet to see the comedy flick The Birdcage, the phrase “When the schnecken beckons” will mean nothing to you. If, on the other hand, you’re quite well versed in the cult classic, the following video clip will require no introduction or explanation.
Pecan Cinnamon Buns Recipe
- Quick Glance
- 30 M
- 4 H
- Makes 12 to 14 schnecken
- For the dough
- 1 stick (4 ounces) unsalted butter, plus more for the bowl and pan
- 1 cup (8 1/2 ounces) whole milk
- 5 tablespoons (2 1/4 ounces) granulated sugar
- 1 tablespoons active dry yeast
- 1 1/2 teaspoons kosher salt (or substitute 3/4 teaspoon table salt)
- 1 large egg
- 1 large egg yolk
- 3 to 3 1/2 cups (13 1/2 to 15 1/2 ounces) all-purpose flour, plus more for the work surface
- For the pecan topping
- 1 1/2 sticks (6 ounces) unsalted butter
- 3/4 cup (4 1/2 ounces) packed brown sugar (light or dark)
- 1/4 cup (3 ounces) light corn syrup
- 3/4 cup (3 ounces) chopped pecans
- For the cinnamon sugar filling
- 4 tablespoons (2 ounces) unsalted butter
- 1 cup (7 ounces) granulated sugar
- 1 tablespoon ground cinnamon
- Make the dough
- 1. Melt the butter in a small saucepan over medium-low heat. Add the milk and sugar and heat, stirring to dissolve the sugar, just until the mixture is lukewarm [about 110°F (43°C)]. Pour the warm milk mixture into a bowl and stir in the yeast. Allow the mixture to rest for 10 minutes.
- 2. Stir the salt into the yeast mixture. Beat the whole egg and egg yolk together and add it to the yeast mixture. Stir in the flour, 1 cup at a time, until you have a sticky dough. Scrape the dough out onto a floured work surface and knead for about 5 minutes, until you have a nice, smooth dough. Butter a large bowl and gently plop the dough in the bowl. Cover the bowl with plastic wrap and place it in a warm place to allow the dough to rise for 2 hours, until tripled in volume.
- 3. Meanwhile, brush a 9-by-13-inch baking pan with some melted butter.
- Make the pecan topping
- 4. Melt the butter with the brown sugar and corn syrup in a small saucepan over medium-low heat, stirring to combine. Remove the pan from the heat and pour the mixture in the bottom of the pan, spreading it evenly. Sprinkle with the chopped pecans.
- Make the cinnamon sugar filling and assemble the rolls
- 5. Gently punch down the dough and turn it onto a lightly floured work surface. Knead for 1 minute. Use a lightly floured rolling pin to roll the dough into a rectangle about 15 by 12 inches and an 1/8 inch thick.
- 6. Melt the butter in a small saucepan over medium-low heat. Let it cool slightly and then brush the butter over the surface of the dough. In a bowl, mix together the sugar and cinnamon. Sprinkle the cinnamon mixture evenly over the melted butter. Roll the rectangle up like a jelly roll, beginning at one long edge.
- 7. Slice the rolled dough into 1-inch-thick slices and arrange them in the prepared pan, laying the slices flat on a cut side. Cover the pan with a piece of plastic wrap and let it rest in a warm place for about 40 minutes.
- 8. Preheat the oven to 350°F (176°C).
- 9. Bake the schnecken until golden brown, 35 to 40 minutes, rotating the pan halfway through the baking time. Check the rolls occasionally during the baking time, and if they seem to be browning too quickly, loosely cover them with aluminum foil.
- 10. Place the pan on a wire rack to cool for 5 to 10 minutes. While the rolls are still warm, invert the pan onto a large platter or baking sheet. If any of the ooey gooey pecan caramel topping sticks to the pan, simply scrape it onto the tops of the rolls. Serve warm.
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Testers ChoiceTesters Choice
Dec 13, 2012
At my house, we all love cinnamon buns. Who doesn’t? This recipe is another delicious addition to my repertoire. Decidedly buttery, almost brioche-like, the schnecken were as tender as could be, yet rich and substantial enough to hold up to the gooey caramel. The only slight issue is that they’re best eaten warm, as the caramel got just a little too firm when the schnecken cooled to room temperature. I find that is a common problem with sticky buns; rewarming the schnecken softened it up again. All the neighbors were delighted to taste test this recipe for me. Everyone gave it a thumbs up.
Dec 13, 2012
These cinnamon rolls, as with any yeast product, do require a certain investment of time. However, a lot of that is hands-off time, and if you’ve some experience working with dough, these come together quite easily in between bouts of resting and rising. The end result is *very* gooey and extraordinarily sweet—next time I might knock back the amount of pecan caramel, but that is just my own preference. We served them warm with cream and ate them with a spoon, which sidelined the problem (benefit?) of getting covered in caramel. This is down to your own discretion. The next time I make these schnecken, I’m going to try and get some apple in there somewhere—maybe slices in between the rolls, or maybe grated and pressed dry, then rolled right up inside.
Dec 13, 2012
When the schnecken beckons, this is the recipe I’ll go to. They’re buttery, tender, and very rich and cinnamony—everything one could want in a cinnamon bun. I was transported back to my mum’s own cinnamon raisin buns when eating these (I cheated somewhat and subbed raisins into the filling instead of using pecans in the topping). The overnight rise in the fridge really helped not only with time, but also with flavor, as the buns had a more complex depth of flavor than buns that are made immediately tend to have. As I eat gluten-free, I used a gluten-free flour blend, and this recipe still worked quite well. I’m planning on making this on Christmas Eve to have for Christmas morning.
Dec 13, 2012
I make cinnamon buns quite often in my house, but never with the sugary pecan topping, so I thought I’d make these. That, and the fact that I’ve been waiting for the opportunity to say, “When the schnecken beckons.”
The dough is absolutely beautiful. It’s soft and supple and bakes up fluffy and rich. The topping comes together with ease and clings perfectly to the buns when they’re unmolded. As the recipe suggested, I made the buns and the topping, assembled them all in the pan, and left it in the fridge overnight. The next morning I let it proof on the counter while the oven preheated and with barely any effort we had beautiful, fresh sticky buns. These are so far superior to anything one could buy. They’re well worth the effort.
Dec 13, 2012
Every now and again you come across a recipe that you know will be with you for life, one to be enjoyed over the years and then taught to your kids before they leave home. This is just such a recipe. This is a crave-worthy treat.
Pecan Cinnamon Buns Recipe © 2012 Tom Douglas. Photo © 2012 Ed Anderson. All rights reserved.