Kanelsnegle — Print Recipe — The Culinary Codex

Spiraled pastries of buttery laminated dough swirled with cinnamon sugar and finished with a sweet glaze — Denmark's signature bakery treat.

Ingredients

1 Mix flour, yeast, sugar, cardamom, and salt. Add warm milk, egg, and butter. Knead 10 min until smooth.
2 Cover and let rise 1 hour until doubled.
3 Roll dough into a large rectangle (40x50cm). Spread with soft butter, sprinkle with brown sugar and cinnamon.
4 Roll up tightly from the long side. Cut into 12 equal pieces.
5 Place cut-side up on baking sheets, flatten slightly. Cover and let rise 30 min.
6 Bake at 200°C (400°F) for 12-15 min until golden. Mix glaze and drizzle over warm snails.

Did You Know?

Danish bakeries sell kanelsnegle so large they barely fit on a plate — the bigger, the better, according to Danish tradition.