Name: Kanelsnegle (Danish Cinnamon Rolls)
Prep time: PT-485221H10M17S
Cook time: 15 min
Cuisine: Danish
Ingredients: 3/4 cup of lukewarm milk; 2 tbsp of flour; 1/2 tbsp of dry yeast; 1 tbsp of brown sugar; 2 cups of flour; 1/2 tsp of cinnamon; 1 tsp of cardamom; 1/4 tsp of vanilla extract; 1/4 tsp of salt; 1/2 stick of unsalted butter (softened); 2/3 stick of unsalted butter (softened); 1/2 cup of brown sugar; 1 tbsp of cinnamon; 1 egg (beaten)

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Kanelsnegle (Danish cinnamon rolls, literally translates to cinnamon snails) are the tastiest, most satisfying sweet treat. Make these mouthwatering Danish pastries from scratch with milk, flour, dry yeast, brown sugar, cinnamon, cardamom, vanilla extract, salt, butter and egg.

Kanelsnegle Danish cinnamon rolls on a baking sheet

Table of Contents

What is kanelsnegle?

If you have visited Denmark, then you probably associate your visit with the sweet smell of cinnamon wafting through the air.

Kanelsnegle, or Danish cinnamon rolls, are a very popular Danish pastry, typically served with coffee or tea as dessert or as a mid-afternoon snack.

The literal translation of kanelsnegle is “cinnamon snails”. Kanel means cinnamon and Snegle means snails.

How to pronounce kanelsnegle

This is how you say it! kane-snail

Kanel snegle Ingredients

Milk
Flour
Dry yeast
Brown sugar
Cinnamon
Cardamom
Vanilla extract
Salt
Unsalted butter
Egg

rolled Kanelsnegle cinnamon snails on parchment paper

How to make kanelsnegle (Danish cinnamon rolls)

Prepare the dough

Step 1 – Mix the yeast with the sugar, 2 tablespoons of flour and a 1/4 cup of milk and leave to rest for 10 minutes.
Step 2 – Pour the rest of the flour into the bowl of your stand mixer with the cinnamon, cardamom and salt.
Step 3 – Add the yeast and mix in the bowl of the stand mixer, using the hook attachment.
Step 4 – Pour in the milk and vanilla extract slowly, while mixing.
Step 5 – Add the butter and mix for 10 minutes on medium speed.
Step 6 – Leave to rise for an hour covered with a towel or plastic wrap.

Prepare the filling

Step 7 – Mix all the filling ingredients in a bowl.

Assemble

Step 8 – Punch the air out of the dough.
Step 9 – Roll out the dough into a rectangle of roughly 12×18 inches.
Step 10 – Spread the filling over the dough.
Step 11 – Roll up the dough, being careful not to roll it too tightly, to obtain a 12 inches cylinder.
Step 12 – Cut into 12 parts.
Step 13 – Put on parchment paper, covered with a clean towel, and leave to rise for 30 to 45 minutes.

Bake

Step 14 – Preheat oven to 400°F (200°C).
Step 15 – Glaze the uncooked kanelsnegles with the beaten egg.
Step 16 – Bake for 12 to 15 minutes.
Step 17 – Remove from oven and leave to cool on a cookie cooler.

up close photo of Danish kanelsnegle rolls

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