These sweet German nut rolls called Nussschnecken are like flat cinnamon rolls filled with chopped nuts. The buns are super soft, swirled with a sticky caramelized filling. And a simple homemade glaze on top adds sweetness. For more German cinnamon roll recipes, try Franzbrötchen, Rosinenschnecken, Schoko Schnecken, and a cinnamon roll wreath!
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Nußschnecken translates to “nut snails” because the spiral in the rolled dough looks like a snail shell. And that B-looking letter in the word "Nußschnecken" is actually a double ss in German.
Other common fillings in Schnecken include raisins, cinnamon, marzipan, poppy seeds, and quark.
These German nut rolls are flatter than American cinnamon rolls. They’re baked on a baking sheet rather than in a baking dish, so they can spread and flatten. But don't worry, they still puff up and become super soft and pillowy!
Growing up in Germany, one of my favorite places to visit when my family would run errands was IKEA. My parents would drop us off at the play area while they shopped. After a while, they'd pick us up to grab a flat cinnamon roll similar to these Nussschnecken.
These popular German pastries are great for breakfast! Or serve them for Kaffee und Kuchen for an afternoon coffee break.
Ingredients and Notes
- Milk - You can use either dairy or non dairy milk to add a tender texture to the rolls and thin the glaze so it can be drizzled. I usually use oat milk or almond milk.
- All purpose flour - Provides the base structure for soft and fluffy rolls.
- Active dry yeast - While active dry yeast has a longer rising time than instant yeast, the quick 10 minute activation process lets you know if your yeast is alive.
- Granulated sugar - Sweetens the Nussschnecken dough. You could substitute half with brown sugar, but it'll add a little more moisture to the dough, so it could be stickier and difficult to knead.
- Salt - Enhances the flavors of the other ingredients. The measurement is for table salt or fine sea salt, not kosher salt.
- Eggs - Adds a rich flavor, helps the dough rise in the oven, and adds structure.
- Unsalted butter - Softened butter in the dough makes it easier to work with. And melted butter in the filling makes it easier to spread.
- Nuts - Finely chopped nuts like almonds or hazelnuts add a crunchy texture & delicious flavor to these German nut rolls. You could substitute pecans, walnuts, or other nuts.
- Brown sugar - Creates a caramel-like sweet texture in the filling. I don't recommend using granulated sugar, which won't add as much of a sticky texture.
- Ground cinnamon - Adds a warm, sweet flavor. You could also add ground nutmeg, allspice or cardamom.
- Powdered sugar - Adds sweetness and creates a really light texture in the glaze. Don't use granulated sugar, which will make your glaze grainy.
- Vanilla extract - Adds a little extra flavor to the simple glaze.
How to Make this Recipe
Below is the process to make Nussschnecken. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Mix the warm milk, yeast, and sugar. Set aside for 10 minutes until it becomes frothy.
2. In a mixing bowl, whisk the milk & yeast mixture with the salt, eggs, and softened butter.
3. Add the flour and mix until it forms a sticky dough.
5. Shape the dough into a ball and place it back in the mixing bowl.
7. Combine the chopped nuts, brown sugar, cinnamon, and melted butter in a bowl. Set aside.
9. Spread the nut filling in an even layer on the dough.
11. Place the rolls evenly spaced out on a baking sheet. Proof for 30 minutes.
13. Whisk the sifted powdered sugar, vanilla, and milk in a bowl.
4. Knead the dough until it's smooth and elastic.
6. Let it rest and rise in a warm place for 2 hours, until it doubles in size.
8. Roll out the dough with a rolling pin to a 1 cm-thick rectangle (roughly 30 cm by 45 cm).
10. Roll into a log, then slice into 12 even pieces.
12. Bake at 350°F for 20 to 25 minutes, until they’re puffed up and golden.
14. Drizzle the glaze onto the German nut rolls with a fork. Enjoy!!
Carissa's Kitchen Tip
I don't recommend slicing the log of dough with a knife, which can squish the spiral shape. Instead, use dental floss to cut the dough.
Place the dental floss under the dough, twist it around the log, then pull the two ends to create a clean cut for each piece.
Recipe Tips
- Smooth Glaze: Sift the powdered sugar for smoother glaze. When I don't sift the powdered sugar, I end up with clumps.
- Drizzle Consistency: Add just a tablespoon milk at a time to thin the glaze until it’s a drizzling consistency. If you add too much milk and it becomes thin, just sift in a little more powdered sugar.
- Chopped Nuts: I recommend chopping your nuts into small pieces, so they get distributed more evenly.
- Stand Mixer: I usually knead my dough by hand, but you can also knead it in a stand mixer with a dough hook attachment for about 5 minutes.
Variations
- Nuts: Feel free to use other nuts like walnuts, pecans, or cashews.
- Glaze: You can add a little lemon zest or orange zest to the glaze for a pop of citrus flavor.
- Spices: Add ground cardamom to the filling for a delicious Nordic flavor. Or add ground nutmeg and allspice to complement the warmth in the cinnamon.
Storage
Freshly baked Schnecken are always the best, but leftovers still taste great!
- Room Temperature: Store leftover Nussschnecken wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days.
- Reheat: I usually microwave leftover cinnamon rolls for about 15 seconds to warm and soften them.
- Freezer: Wrap each cooled roll individually in plastic cling wrap and then in aluminum foil. Freeze for up to 3 months.
Frequently Asked Questions
What is a nut roll made of?
A German nut roll is made of a yeasted dough filled with brown sugar, cinnamon, and chopped nuts like hazelnuts and almonds.
What is a Nussschnecke?
A Nusschnecke is a delicious German pastry similar to a cinnamon roll, filled with nuts.
Can I prepare these ahead of time?
You can prepare the rolls ahead of time, the night prior. After slicing the filled and rolled dough and arranging the buns in a baking sheet, store them in the fridge overnight, covered in plastic wrap.
Allow them to warm at room temperature for 1 to 2 hours before baking them.
Related Recipes
Looking for more delicious German breakfast recipes like this? Try these:
German Nut Rolls (Nuss Schnecken)
Equipment
- measuring cups and spoons
- Microwave Safe Bowl
- mixing bowls
- whisk
- Rolling Pin
Ingredients
Dough
- 1¼ cups milk (either dairy or non dairy)
- 4½ cups all purpose flour
- 2¼ teaspoons active dry yeast (one small packet)
- ⅓ cup granulated sugar
- 1 teaspoon salt (use table salt or fine sea salt)
- 2 large eggs
- 6 tablespoons unsalted butter (softened to room temperature)
Filling
- ½ cup finely chopped almonds or hazelnuts
- ⅔ cup dark brown sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter (melted)
Glaze
- 1 cup powdered sugar (sifted)
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk (either dairy or non-dairy milk)
Instructions
Make the Dough
- Warm the milk, either on the stove top, or in the microwave for about 1 minute, until it's like a warm bath when you put your finger in the milk.To the warm milk, mix in the active dry yeast and granulated sugar. Set aside for 10 minutes, until it becomes frothy on top.
- In a large mixing bowl, whisk to combine the milk & yeast mixture with the salt, eggs, and softened butter.Add the flour, and mix with a large spoon until it forms a sticky dough, and there’s no dry flour visible.
- Lightly dust a clean work surface with flour. Knead the dough by hand for about 8 minutes, until the dough is smooth and springs back to its original shape when you indent it with your finger. Shape the dough into a ball.
- Place the dough ball back in the mixing bowl, and cover with a kitchen towel. Let it rest and rise in a warm place (like an empty oven with the light turned on) for about 2 hours, until it doubles in size.
Make the Nut Filling
- Prepare the filling by combining the chopped almonds, brown sugar, cinnamon, and melted butter in a bowl. Set aside.
Shape the Rolls
- Line a baking sheet with parchment paper.
- Once the dough has doubled in size, place it on a lightly floured work surface. Roll out the dough with a rolling pin to a 1 cm-thick rectangle (roughly 30 cm by 45 cm).
- Use the back of a spoon or a spatula to gently spread out the filling in an even layer on the dough, leaving a one inch gap along the edges.
- Roll the dough into a log, starting at a long edge. Slice the dough log into 12 even pieces (see notes below for tips for slicing the dough).
- Place the rolls evenly spread out by at least 3 inches in all directions onto the prepared baking sheet. Leave any extra rolls on your counter, if you need to bake them in batches, or bake all the rolls on two separate baking sheets.
- Cover the rolls with a clean kitchen towel. Let them rest for 30 minutes.
Bake the Rolls
- Preheat the oven to 350°F.Bake for 20 to 25 minutes, until they’re puffed up and golden brown.Transfer the baked rolls to a cooling rack and bake the next batch (if needed).
Decorate with Glaze
- Prepare the glaze by whisking the sifted powdered sugar, vanilla, and one tablespoon of milk in a bowl. Add another tablespoon of milk if the glaze is too thick to drizzle.Drizzle the glaze with a fork onto the rolls,. Enjoy!!
Notes
- Slicing Dough: I don't recommend slicing the log of dough with a knife, which can squish the spiral shape. Instead, use dental floss to cut the dough.
- Smooth Glaze: Sift the powdered sugar for smoother glaze.
- Chopped Nuts: I recommend chopping your nuts into pretty small pieces, so you get nuts in each bite.
- Stand Mixer: I usually knead my dough by hand, but you can also knead it in a stand mixer with a dough hook attachment for about 5 minutes.
Lina
These turned out great! Goodbye Cinnabon, hello German rolls 😉
Yulan
Delicious, very tasty !!
Carissa Erzen
Thank you!!