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.
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
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.
More Danish Desserts
More Desserts on AHK
- Chocolate Dipped Madeleines
- Happy Marriage Cake
- Fig Sorbet
- Tunisian Cake
- Brown Butter Financiers
- Moelleux au Chocolat
- Orange Chocolate Fudge
- Thai Coconut Ice Cream
- Orange Meringue Cookies
Kanelsnegle Danish Cinnamon Rolls
Enjoy these amazing kanelsnegle!
If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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PrintKanelsnegle (Danish Cinnamon Rolls)
- Total Time: 0 hours
- Yield: For 12 1x
Description
Kanelsnegle (Danish Cinnamon Rolls) are the perfect dessert or tasty snack straight from Denmark!
Ingredients
For the dough
- 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)
For the filling
- 2/3 stick of unsalted butter (softened)
- 1/2 cup of brown sugar
- 1 tbsp of cinnamon
Topping
- 1 egg (beaten)
Instructions
Prepare the dough
- Mix the yeast with the sugar, 2 tablespoons of flour and a 1/4 cup of milk and leave to rest for 10 minutes.
- Pour the rest of the flour into the bowl of your stand mixer with the cinnamon, cardamom and salt.
- Add the yeast and mix in the bowl of the stand mixer, using the hook attachment.
- Pour in the milk and vanilla extract slowly, while mixing.
- Add the butter and mix for 10 minutes on medium speed.
- Leave to rise for an hour covered with a towel or plastic wrap.
Prepare the filling
- Mix all the filling ingredients in a bowl.
Assemble
- Punch the air out of the dough.
- Roll out the dough into a rectangle of roughly 12×18 inches.
- Spread the filling over the dough.
- Roll up the dough, being careful not to roll it too tightly, to obtain a 12 inches cylinder.
- Cut into 12 parts.
- Put on parchment paper, covered with a clean towel, and leave to rise for 30 to 45 minutes.
Bake
- Preheat oven to 400°F (200°C).
- Glaze the uncooked kanelsnegles with the beaten egg.
- Bake for 12 to 15 minutes.
- Remove from oven and leave to cool on a cookie cooler.
- Prep Time: 45 mins prep + 1h45 rest
- Cook Time: 15 minutes
- Category: Desserts
- Cuisine: Danish
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