Kanelsnegle Recipe – Kanelsnegle is a type of Danish cinnamon roll. A general name for this Danish treat is cinnamon snails. Compared to regular cinnamon rolls, cinnamon snails feature a combination of cardamom and cinnamon in their filling. Another name for this dish is “onsdagssnegle,” which translates to “Wednesday snails.” This is because, for some bakeries, the pastry is only sold on Wednesdays. Generally, you can enjoy cinnamon snails as an afternoon snack. It especially pairs well with either tea or coffee. When it comes to making this snack, the main component is the yeast dough. Here is one Kanelsnegle Recipe you can try out for yourself:
Kanelsnegle
Ingredients
- 2 dl milk (200 ml – preferrably whole milk)
- 50 g yeast (not dry yeast)
- 500 g flour
- 100 g soft butter
- 2 eggs
- ½ tsk. ground ginger (1 pinch
- 1 tsp. crushed cardamom
- ½ tsk. salt
- 3 tbsp. sugar
- 1 egg (for egg wash)
Ingredients for Filling
- For the filling you need remonce
- 150 g soft butter (room temperature)
- 100 g brown sugar (or powdered sugar)
- 2 tbsp. ground cinnamon
Ingredients for Icing (Optional)
- 200 g icing sugar
- 2-3 tablespoons water
Instructions
Instructions for the Dough
- Warm the milk until it's warm to the touch and stir the yeast into it.
- Add approx. half of the flour, and stir it together.
- Add the other ingredients and knead the dough together. You can use a mixer with a medium speed for 6-7 minutes. Knead/stir until the dough doesn't stick to the bowl. It should be soft and greasy, not hard and dry.
- Cover the dough and let it rise in a warm place for half an hour.
Instructions for the Filling and Prep
- Meanwhile, prepare the filling. Whisk the butter together with the brown sugar and cinnamon until the mixture is light and fluffy.
- Once the dough has doubled in size, roll it out into a rectangle shape on a floured table or surface, then spread the filling on it – all the way to the edge.
- Roll the dough into a log
- Cut the log into 18-20 equal pieces.
- Place the snails/dough rolls on baking sheets lined with baking paper. Make sure to tuck any loose ends on the dough pieces. This will prevent the dough from unfolding during baking.
Baking Process
- Now let the cinnamon snails rise for another half hour under a hard-wrung tea towel. This prevents the dough from drying out.
- Turn the oven to 225 ° C.
- Brush the cinnamon snails with egg wash and put them in the preheated oven for approx. 10 minutes, until golden.
- If you want icing on, you can make a icing of 200 g icing sugar mixed with a little water and possibly. a sweet rum or a little rum essence.
- Let the cinnamon rolls cool and apply the icing if you'd like before serving
Notes
What Makes the Kanelsnegle Recipe Different
When you compare the cinnamon snail to other Danish pastries, the first difference you’ll find is with the dough. As stated, the cinnamon snails use yeast dough. For most Danish pastries, you’ll find they use puff pastry dough. It is an option to make kanelsnegle with pastry dough, but it is trickier than the regular recipe. You’ll also find that kanelsnegle can be transformed into kanelsnurrer or twisted cinnamon buns if you know how to manipulate the dough. There are plenty of ways you can experiment with the pastry but the classic recipe is a good start for any beginner.
Try out even more Danish treats with our “Varme Hveder Recipe” and “Flødeboller Recipe.”
