Kanelsnegle (Danish Cinnamon Swirls)
In short: Flaky laminated yeast dough rolled with cinnamon sugar and butter into swirls, baked until golden and drizzled with icing, a Danish bakery classic. It takes about 1 h 38 min in total and makes 12 servings.
- Prep
- 1 h 20 min
- Cook
- 18 min
- Resting
- 4 h 10 min
- Total
- 1 h 38 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 420 kcal
Kanelsnegle, cinnamon snails, are the Danish bakery swirl: a yeast dough layered with butter in the way of Danish pastry, so it bakes into crisp, flaky layers, then rolled up with cinnamon sugar. Unlike soft Swedish cinnamon buns, the dough is laminated, which takes patience but rewards it. The result is buttery, light and glossy with icing.
Instructions
- Mix the flour, sugar, salt, yeast and cardamom. Add the egg, cold milk and soft butter and knead for 8 minutes, until smooth. Shape into a square, wrap and chill for 30 minutes.
- Put the cold butter between two sheets of parchment and pound and roll it into an 18 cm (7 in) square. Chill until firm but still flexible, about 20 minutes.
- Roll the dough into a 28 cm (11 in) square. Set the butter on it like a diamond, fold the dough corners over to meet in the middle and pinch the seams closed.
- Roll the dough into a 25 x 60 cm (10 x 24 in) rectangle, dusting lightly with flour. Fold it in thirds like a letter, wrap and chill for 30 minutes.
- Roll and fold twice more, chilling for 30 minutes after each fold. After the third fold, chill for at least 1 hour, or overnight.
- Roll the dough into a 30 x 50 cm (12 x 20 in) rectangle about 5 mm (1/4 in) thick. Spread with the soft butter and scatter the brown sugar and cinnamon over it, leaving a 1 cm (1/2 in) border along one long edge.
- Roll up tightly from the opposite long edge. Chill the log for 15 minutes, then cut it into 12 slices about 4 cm (1 1/2 in) thick.
- Set the swirls cut side up on two parchment-lined baking sheets. Cover loosely and leave at cool room temperature for 45 to 60 minutes, until puffy.
- Heat the oven to 200°C (400°F). Brush the swirls with the egg wash and bake for 15 to 18 minutes, until deep golden.
- Cool for 10 minutes. Whisk the powdered sugar with the water into a thick icing and drizzle it over the warm swirls.
Tips
- Keep everything cold. Butter that softens while you roll melts into the dough instead of forming layers, so if it warms up, stop and chill the dough for 20 minutes.
- Make the dough through the third fold a day ahead and chill it overnight, then roll, fill and bake the next morning for fresh pastry at breakfast.
Questions and answers
How are kanelsnegle different from Swedish cinnamon buns?
Danish kanelsnegle use laminated dough, layered with butter like Danish pastry, so they bake into flaky, crisp layers. Swedish kanelbullar use a soft enriched dough with cardamom and are chewier and more bread-like.
Can I freeze them?
Yes. Freeze the shaped, unbaked swirls on a tray, then bag them for up to 1 month. Thaw them overnight in the fridge, proof for an hour and bake as usual.
Why did the butter leak out while baking?
Usually the dough was too warm when proofed or the oven was too cool. Proof at cool room temperature and bake at a full 200°C (400°F), so the layers set before the butter melts out.
How long does it take to make Kanelsnegle (Danish Cinnamon Swirls)?
About 1 h 38 min in total: 1 h 20 min of preparation and 18 min of cooking.
How many calories are in Kanelsnegle (Danish Cinnamon Swirls)?
About 420 kcal per serving, with 5 g of protein, 48 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 48 g |
| Fat | 23 g |
| Fiber | 2 g |
| Sugar | 26 g |
| Sodium | 210 mg |
Estimated values, calculated from the ingredients.
