Danish Cinnamon Snails

Danish Cinnamon Snails

12 Reviews 4 Pics
  • Prep

    1 h
  • Cook

    10 m
  • Ready In

    1 h 40 m
malene_2
Recipe by  malene_2

“Americans would call these cinnamon rolls--but this version is the original Danish version and it's absolutely wonderful. They are traditionally served with coffee or tea at Christmas time, and they are to die for!”

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Ingredients

Adjust Servings

Original recipe yields 15 rolls

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Directions

  1. Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
  2. Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
  3. Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling.
  4. Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
  5. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
  6. Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking.
  7. Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.

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Reviews (12)

Rate This Recipe
samclark
44

samclark

Don't shy away from cardamom!!!! it's your friend. Not many people know its in the ginger family, it's strong! and earthy, and slightly citrus in taste. That 1/2 tea. really make these pop! Make sure you butter and eggs are at room temperature. Forgot to take them out of the fridge? Just pop them on top of a pre-heating oven for 30 min. Active dry yeast works just great if you don't have cake yeast. Made this spur of the moment when I just wanted to bake something quick and easy. Also: I will always substitute a light brown sugar for white granulated sugar in regards to dough . But thats just me.

Michele
33

Michele

Very good, fast and easy recipe. Substituted 2 packages of dry yeast instead of cake yeast. Definitely will make this recipe again. Did not use cardamom, as I did not have any. Added sugar glaze when the rolls were cool. Next time will try spreading on the butter and sprinkle on the sugar and cinnamon.

angeladawn85
19

angeladawn85

Instead of making rolls for this recipe, I decided to save a little time by rolling out the dough, adding the filling inside, and then braiding the bread by cutting the sides of the dough a third of the way in on each side and alternately folding each side to the middle. I also drizzled an orange glaze over the top of the bread after it was done baking: 2 Tbls 1/2 & 1/2, 2 Tbls orange juice, zest from 1 orange, and powdered sugar until desired consistency. The result is a blend of cardamom and orange heaven and a beautifully browned loaf that is sure to impress.

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 35.4 g
  • 11%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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