Alsatian “Cinnamon Roll” Cake (Schneckekueche)
... but not your typical Cinnamon Roll.
Dearest friends,
Here we are, the first post and recipe of 2025!
Before diving into this recipe, I need to take a moment to say a heartfelt merci beaucoup for all the incredible feedback, suggestions and support you shared on my last post. Your insights and ideas are so incredibly valuable for me to craft my content for this upcoming year.
More than anything, your encouragement has filled my cup (and my pantry) with enough motivation to tackle 2025 with gusto. So, here’s to a year of delicious discoveries and a sprinkle of fun along the way!
As we dive headfirst into the new year, I thought I’d share something sweet and perfectly cozy for these Winter months. A treat that’s delightfully regional and a bit of a hidden gem outside of France.
Enter the Schneckekueche!
What is the Schneckekueche?
Literally translating to “Snail (Schnecke) Cake (Kueche)” (inspired by its snail-like shape), this Alsatian specialty is like the French cousin of cinnamon rolls—if cinnamon rolls had a love affair with butter! It hails from Alsace, a region in Eastern France famed for its unapologetic adoration of all things cinnamon and baked.
Although it is referred to as a cake, the Schneckekueche is made with a yeasted dough that resembles more of a brioche. It features quite a fair amount of butter (yum!) to create a billowy, rich and buttery dough. The filling is made from cinnamon, ground almonds, more butter and an egg - making for a much thicker consistency that the one in your classic American cinnamon rolls.
Unlike cinnamon rolls, Schneckekueche isn’t about individual servings: you enjoy it by the slice. Dense, buttery, and impossibly satisfying, one slice will quell even the fiercest of cravings. That said, if you find yourself going back for seconds, I’ll be the last person to judge.
Traditionally, Schneckekueche shines at breakfast, pairing perfectly with coffee or tea as an afternoon treat, or served as a comforting dessert. It’s a recipe I’ve lovingly made for years, and my hope is that it finds a special spot in your baking repertoire, too.
More French regional baked goods to try…
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