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Kanelsnegle (Danish Cinnamon Rolls)

The Quirky Foodster Team

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30 min (plus rising)
Prep
18 min
Cook

Ingredients

  • 500 g (4 cups) plain flour
  • 75 g (1/3 cup) sugar
  • 10 g (2 tsp) salt
  • 10 g (2 1/4 tsp) instant yeast
  • 250 ml (1 cup) whole milk, lukewarm
  • 1 egg
  • 100 g (7 tbsp) butter, softened
  • 100 g (7 tbsp) butter, softened, for filling
  • 100 g (1/2 cup) brown sugar, for filling
  • 2 tbsp (15 g) ground cinnamon, for filling
  • 1 egg, beaten, for egg wash

Method

  1. In a large bowl, combine flour, sugar, salt and yeast, then mix in the lukewarm milk, egg and softened butter to form a soft dough.
  2. Knead for 8-10 minutes until smooth and elastic, then cover and let rise for 1 hour until doubled.
  3. Roll the dough out into a large rectangle on a floured surface.
  4. Spread the softened butter for the filling evenly over the dough, then sprinkle with brown sugar and cinnamon.
  5. Roll the dough tightly into a log from the long edge, then slice into 12 even rounds.
  6. Place the rounds on a lined baking tray, cover and let rise for 30-40 minutes until puffy.
  7. Brush with beaten egg and bake at 200°C (400°F) for 15-18 minutes until golden brown.

Introduction: Literally 'cinnamon snails', kanelsnegle are Denmark's beloved buttery, spiral-shaped cinnamon pastries found in every bakery window.

Cultural Background: Literally 'cinnamon snails', kanelsnegle are Denmark's beloved buttery, spiral-shaped cinnamon pastries found in every bakery window. They're a daily treat with afternoon coffee and a common feature of Danish 'hygge' culture.

Tips: Chilling the rolled log for 10 minutes before slicing makes for cleaner, neater spirals. Don't skip the second rise — it's what gives the rolls their light, fluffy texture.

Variations: Drizzle with a simple icing sugar glaze once cooled for extra sweetness. Add chopped pecans to the cinnamon filling for crunch. Naturally vegetarian; use plant-based milk, butter and an egg replacer for a vegan version.

Storage: Store in an airtight container at room temperature for up to 3 days, or freeze baked rolls for up to 2 months.

Reheating: Warm briefly in a low oven or microwave to restore softness before serving.

Nutrition: Approx. 320 kcal, 6g protein, 14g fat, 44g carbohydrates per roll.

FAQs

Q: Why didn't my rolls rise properly?
A: This usually means the yeast was old or the dough was left somewhere too cold; a warm, draft-free spot helps the dough rise well.

Q: Can I prepare these the night before?
A: Yes, shape the rolls and refrigerate overnight, then let them come to room temperature and finish rising before baking.

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