Bread & dough · Original adaptation
Cinnamon Snail Buns Recipe
Soft cinnamon coils with simple dough heads and a light vanilla glaze, shaped for a playful home-baking version of Bread Day's technical.
Inspired by Junior Bake Off, Season 9, Episode 3
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Bake it at home
Cinnamon Snail Buns
- Prep
- 35 min
- Bake
- 22 min
- Total
- 57 min
- Makes
- 8 buns
Ingredients
- 350 g strong white bread flour
- 35 g caster sugar
- 7 g fast-action dried yeast
- 1/2 teaspoon fine salt
- 180 ml whole milk, lukewarm
- 1 egg
- 55 g unsalted butter, softened
- 60 g light brown sugar
- 2 teaspoons ground cinnamon
- 75 g icing sugar, sifted
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 16 currants
Method
Mix the flour, caster sugar, yeast, and salt in a large bowl. Add the warm milk, egg, and 30 g of the butter, then mix to a soft dough.
Knead for 8 to 10 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and leave to rise until doubled, about 60 to 90 minutes depending on room temperature.
Mix the remaining 25 g butter with the brown sugar and cinnamon. Set aside one quarter of the dough, then roll the rest into a 28 x 32 cm rectangle. Spread with the cinnamon mixture and cut into eight long strips.
Roll each strip into a loose coil and place on two lined trays. Divide the reserved dough into eight heads and sixteen small feelers, attaching them to the coils with a little water. Add currants for eyes. Cover and prove for 30 to 40 minutes.
Heat the oven to 190 C, or 170 C fan. Bake for 18 to 22 minutes until golden and cooked through. Cool for 15 minutes, then stir the icing sugar, milk, and vanilla into a thin glaze and drizzle it over the shells.
Before you start
- This is an original Baking Show Guide home adaptation inspired by the challenge brief, not a contestant recipe or an official show recipe.
- The shaping and glaze are simplified for ordinary baking trays and do not reproduce the technical's exact design.
- Leave a small gap in each coil so the expanding dough has room to rise without unrolling.
From the episode
Bread Day
This adaptation starts from the episode's bread brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
