The Cinnamon Snail is/was the most wonderful food truck in all of NYC. It was also 100% vegan. The line was reliably an hour long at lunch time, and it drew folks from every dietary predilection.
A few months ago, Adam Sobel (founder and head chef) and his wife finally called it quits on food truck life, which basically made me want to end my life. Fortunately, they’ve come out with a shiny new cookbook, so I can relive the glory days by trying my best to make anything as well as they did. I’ll definitely be getting to donuts and lemongrass five-spice seitan, but the first order of business HAD to be making the namesake cinnamon snails.
I won’t lie to you, these weren’t easy (Adam, no idea how you guys did this every day), but I’m also a newbie to breads and things that have to rise. The instructions are super straightforward, it just took a lot of steps and process to get there.
These were 100% worth the effort. Recipe tip: next time I’d bake them a few minutes less than called for in the recipe, but mostly because I like my cinnamon buns a little gooey in the middle