Danish Kanelsnegle (Cinnamon Snails)
Danish kanelsnegle (cinnamon snails) are a sweet treat eaten all year round.
Ingredients
Dough
- 7 oz 200 g butter
- 2 cups ½ litre milk
- 3.5 oz 100 g yeast
- 3.5 oz 100 g sugar
- 2 eggs
- 28-32 oz 800-900 g flour
Filling
- 1.8 oz 50 g marzipan (optional)
- 4.4 oz 125 g soft butter
- 4.4 oz 125 g brown sugar
- 0.35 oz 10 g cinnamon
- 0.35 oz 10 g maple syrup
Glazing
- Powdered sugar
- Water
Instructions
Dough:
- Melt the butter and add the milk. Let it come to finger temperature.
- Add the yeast and combine.
- Mix the eggs together and add them along with the sugar.
- Add the flour and combine until you have a smooth dough.
- Let the dough rise in a warm spot for 30 min.
- Make the filling.
- Add the filling and use your preferred shaping method to create kanelsnegle or kanelsnurrer.
- Place them on a lined baking tray and let them proof for 10 min.
- Bake in a preheated oven at 400F (200C) for 12 min. or until crisp and golden.
- Let cool before glazing.
Filling:
- If you want to use marzipan, then add it to the brown sugar in a bowl and combine until there are no clumps left.
- Add the soft butter and mix until combined.
- Add the maple syrup and cinnamon.
- Don’t over-mix the filling or it will separate while baking.
Glazing:
- Mix powdered sugar with a tiny amount of water. Mix until combined.
- Add more water or powdered sugar until you have a consistency that is smooth but not too runny.
- Glaze the cooled kanelsnegle. Only glaze as many as you plan to eat.
Notes
Kanelsnegle taste the best on the day they are made and should be eaten in a couple of days. You can freeze both baked and unbaked kanelsnegle for a couple of months.