Kanelsnurrer Recipe – when it comes to cinnamon in bread, a common dish is cinnamon rolls. Outside of cinnamon rolls, you’ll find that there are plenty of options for cinnamon-flavored bread. One of those options is kanelsnurrer. Kanelsnurrer is a Norwegian cinnamon bun. You can recognize it from its spiral twist design and the cardamom mixed in the cinnamon filling. It is also yeast bread and can come in different forms. While the classic recipe mainly features cardomom and cinnamon, you can also enjoy other added fillings like raisins. The snack is usually paired with highly strong coffee and eaten as an afternoon snack.
Similar to other yeast breads, the baking process of this snack mainly involves creating the right dough and filling. While you can easily make the dough by hand, you can also cut prep time with a stand mixer. If you want to try your hand at making the snack, this is one Kanelsnurrer Recipe you can test out:
Ingredients for the Filling
- 200 g butter
- 200 g sugar
- 1 tsp. crushed cinnamon (with top on)
Ingredients for the Dough
- 50 g yeast
- 5 dl cold milk (500 ml)
- 1 egg
- 1 kg wheat flour
- 150 g sugar
- 3 tsp. crushed cardamom (preferably with a little top on)
- 2½ tsp. salt
- 150 g cold butter (it is important that the butter is cold, otherwise, the dough will have a soft and greasy consistency that is not workable)
Ingredients for Egg wash
- 1 egg
- 2 tbsp. water
- 1 pinch salt
- Start by stirring all the ingredients for the remnant together to a uniform mass.
- Cover and leave at room temperature until needed.
- Dissolve the yeast completely in the cold milk.
- Add the egg and stir thoroughly.
- Add flour, sugar, cardamom, and salt, and stir with the dough hook for approx. 8 minutes at low speed. You can also knead by hand until it reaches the right consistency.
- Cut the butter into small cubes, add it, and stir again for approx. 8 minutes on low speed, until all the butter is kneaded evenly into the dough.
- Once the dough is ready, let it rest for 15-20 minutes.
- Sprinkle flour on the table and roll out the dough into a rectangle of approx. 60 x 30 cm.
- Spread the filling on the dough – all the way to the edge. It is easiest with a knife with a long blade.
- Fold one-third of the dough from the short side in over the rest of the dough.
- Fold the last third from the opposite side in over so you now have dough and remonce in three layers.
- Roll out the dough again to a square of approx. 30 x 30 cm, or so you have approx. 2 cm in thickness.
- Cut strips of approx. 2½ x 30 cm.
- Rotate each strip by holding one end with one hand and twisting the strip with the other hand so that the strip is twisted. Turn a 6-7 turns.
- Place the twisted strip a few times around your index and middle finger on one hand, and place the dough over the dough and in between your index and middle fingers, and pull it with your fingers down between your fingers so that the dough comes into the spin.
- Place the cinnamon roll on a baking sheet lined with parchment paper. There must be plenty of space between them.
- Cover the tray and let the dough pieces rise for 1-2 hours.
- Turn the oven to 200 ° C.
- Beat eggs, water, and salt together, and brush the cinnamon buns before putting them in the oven for approx. 10-15 minutes.
- Let the cinnamon buns cool and they're ready to serve.
Other Options with the Kanelsnurrer Recipe
One thing you’ll find with the kanelsnurrer recipe is by changing the dough shaping process you an end up with Kanelsnegle. Kanelsnurrer is Danish cinnamon rolls that’s known as cinnamon snails and also feature cardmom. While it might be tricky to get the twist for begginers, there are different ways you can enjoy the snack. As stated, you can add raisins, but if you’re not a fan, you can add in some chocolate. If you want try something new with cinnamon-flavored bread, this Norwegian cinnamon buns is the snack to try.