✨ New recipe: Danish Kanelsnegle - Cinnamon snails



Reader, the next in our Nordic bun recipe series is the delicious Danish treat: Kanelsnegle, the Cinnamon Snails.

These are quite similar in taste to Finnish Cinnamon buns but slightly simpler to shape.

Use my go-to basic sugar bun dough for this one! Roll the dough out and mix the filling:

  • 100 g soft butter (room temperature)
  • 150 g caster sugar
  • 1,5 tbsp ground cinnamon
  • pinch of salt (if you are using unsalted butter)

Mix together and spread on the outrolled dough.

Roll it, but not too tightly, so that layers have space to rise.

Cut with a sharp knife to keep the layers clear.

Set on the parchment paper lined oven tray and let them proof for about 15 minutes covered with a clean tea towel.

Then brush with egg wash and finish by sprinkling pearl sugar.

Bake in the oven for 8-10 minutes in 225°C (437°F) until golden brown.

Delicious and full of lovely atumn cinnamon flavour.

Cinnamon snails are best eaten same day, and they freeze up to 6 months.

When defrosting, as all the other Nordic buns that I have shared , just toss in the oven after making dinner in the oven and it is almost good as the baking day.

Check here the entire recipe (with dough and filling) for the Kanelsnegle including the step-by-step images too.

NORDIC BUNS SERIE
Waiting for the National Finnish Cinnamon roll day on 4.10. I'll share with you some of the best Nordic bun recipes so that you can enjoy homemade buns during the autumn chill.
ALREADY PUBLISHED

More Nordic recipes you can find here, and Nordic Lifestyle and Natural Wellness here.

Every day makes a difference. ♡

Sonja

Blue Tea Tile
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