Danish Cinnamon Snails: A Sweet, Spiced Pastry Recipe

Introduction

There's something undeniably irresistible about the aroma of freshly baked pastries filling the kitchen, and Danish cinnamon snails, or kanelsnegle, are no exception. Growing up, these delightful, spiraled pastries were always a treat in my household. I remember eagerly waiting as the scent of cinnamon and sugar wafted through the air, counting down the minutes until I could finally sink my teeth into one of those fluffy, sweet rolls.

Danish cinnamon snails are a traditional pastry that has become a beloved favorite worldwide. These sweet buns are made from a light dough rolled with cinnamon and sugar, then baked to perfection. The name "snails" comes from their spiral shape, reminiscent of a snail's shell. While they look impressive, they’re surprisingly simple to make, and this recipe will guide you through the steps to create the perfect batch of kanelsnegle in your own kitchen.

Whether you're looking to impress guests at brunch, add a sweet treat to your afternoon tea, or simply enjoy a cozy baking project, this Danish cinnamon snail recipe is sure to become a favorite. Let’s dive in!

Recipe Overview

Name of the Recipe

Danish Cinnamon Snails (Kanelsnegle)

Brief Description

These traditional Danish pastries are light and fluffy, filled with a sweet cinnamon-sugar mixture, and baked into a perfect spiral shape. Enjoy them fresh out of the oven or with a drizzle of icing for extra sweetness.

Ingredients List

For the Dough:

• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1 cup warm milk (110°F/43°C)
• 1/4 cup unsalted butter, melted
• 1 egg

For the Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 tbsp ground cinnamon

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Substitutions:

If you're dairy-free, you can substitute the butter with a dairy-free alternative, such as coconut oil or plant-based butter. The milk can also be replaced with almond milk or oat milk. For a gluten-free version, simply use gluten-free all-purpose flour in place of regular flour.

Step-by-Step Instructions

1. Prepare the dough: In a large bowl, mix the flour, sugar, yeast, and salt. In a separate bowl, combine the warm milk, melted butter, and egg. Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or using a stand mixer fitted with a dough hook. Knead the dough for about 5-7 minutes, until it becomes smooth and elastic.
2. Let the dough rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
3. Make the filling: While the dough is rising, prepare the cinnamon filling. In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a smooth paste.
4. Roll and fill the dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12x18 inches). Spread the cinnamon filling evenly across the dough, leaving a small border around the edges.
5. Shape the cinnamon snails: Starting from one of the longer edges, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 equal slices. Place the slices onto a greased or lined baking sheet, spacing them slightly apart.
6. Let them rise again: Cover the cinnamon snails with a kitchen towel and let them rise for an additional 30 minutes.
7. Bake: Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for 15-18 minutes, or until they are golden brown on top and the filling is bubbling.
8. Glaze (optional): If you’d like to add a glaze, mix the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm cinnamon snails before serving.
9. Serve: Enjoy the cinnamon snails warm or at room temperature with a cup of coffee or tea.

Cooking Times

• Preparation Time: 20 minutes
• Rising Time: 1 hour 30 minutes
• Baking Time: 15-18 minutes
• Total Time: Approximately 2 hours 30 minutes

Serving Suggestions

Danish cinnamon snails are perfect for breakfast or as a sweet treat with your afternoon tea. Serve them warm, straight from the oven, or at room temperature. For a more indulgent touch, add a cream cheese frosting, or pair them with a hot cup of cocoa or freshly brewed coffee. These pastries also make a delightful addition to a weekend brunch spread.

Nutritional Information (Per Serving)

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Protein: 4g
• Sugar: 12g

Storage and Reheating

Storage: Store leftover cinnamon snails in an airtight container at room temperature for up to 2 days. For longer storage, they can be refrigerated for up to 5 days or frozen for up to 2 months. To freeze, wrap each roll tightly in plastic wrap and store them in a freezer-safe bag.

Reheating: To reheat, simply microwave a cinnamon snail for 10-15 seconds or warm them in the oven at 350°F (175°C) for 5-7 minutes. If frozen, allow them to thaw in the refrigerator overnight before reheating.

Frequently Asked Questions (FAQs)

Why did my cinnamon snails turn out dense?

Dense cinnamon rolls usually occur if the dough wasn't allowed to rise enough. Make sure the dough has doubled in size during the first rise and has a soft, airy texture before shaping the snails.

Can I make the dough ahead of time?

Yes! You can prepare the dough and let it rise in the refrigerator overnight. In the morning, let the dough come to room temperature, shape the snails, and bake as directed.

How do I prevent the filling from leaking?

Be sure to roll the dough tightly to prevent gaps where the filling could escape. It’s normal for some of the filling to bubble out, but rolling tightly helps minimize this.

Conclusion

Danish cinnamon snails, or kanelsnegle, are a delightful treat for any time of the day. Their sweet, spiced filling combined with the fluffy, light dough creates the perfect pastry experience. Whether you're baking them for a special breakfast, brunch, or just to satisfy your sweet tooth, these pastries are sure to impress. Give this traditional Danish recipe a try, and don’t forget to share your results with me in the comments below!

Happy baking!