Delicious Danish Cinnamon Snails Recipe

Danish Cinnamon Snails, also known as Kanelsnegle, are a delectable treat that combines the warm, comforting flavors of cinnamon with a soft, buttery dough. Originating from Denmark, these delightful pastries are known for their rich, sweet aroma and tender, flaky texture. They’re perfect for breakfast, brunch, or as a sweet snack any time of day.

Making Danish Cinnamon Snails at home might seem like a challenge, but with a bit of patience and the right techniques, you can achieve bakery-quality results. The dough is enriched with butter, milk, and eggs, which makes it wonderfully soft and easy to work with. The cinnamon filling, combined with a touch of sugar and butter, creates a delightful swirl that’s simply irresistible. Top them off with a sweet glaze for an extra touch of indulgence.

Whether you’re an experienced baker or a novice, this recipe will guide you through each step to ensure your cinnamon snails turn out perfectly. Let’s dive into how you can create these delicious pastries from scratch!

Ingredients for Danish Cinnamon Snails

For the Dough:

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup whole milk, warmed
• 1/2 cup unsalted butter, melted
• 2 large eggs

For the Cinnamon Filling:

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

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

How to Make Danish Cinnamon Snails

Step 1: Prepare the Dough

1. In a large bowl, combine the flour, sugar, and salt. In a small bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes, or until it becomes frothy.
2. Add the yeast mixture and melted butter to the dry ingredients. Mix until a dough forms.
3. Add the eggs, one at a time, mixing well after each addition. Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Step 2: Prepare the Cinnamon Filling

1. In a medium bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined. The mixture should be spreadable and slightly creamy.

Step 3: Roll Out the Dough

1. Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle, about 1/4-inch thick.
2. Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.

Step 4: Form the Snails

1. Starting from one edge of the rectangle, carefully roll the dough into a tight log.
2. Slice the rolled dough into 1-inch wide pieces and place them cut side up on a baking sheet lined with parchment paper.

Step 5: Proof and Bake

1. Cover the snails with a damp cloth and let them rise for about 30 minutes, or until they have puffed up.
2. Preheat your oven to 375°F (190°C).
3. Bake the snails for 15-20 minutes, or until they are golden brown and cooked through.

Step 6: Add the Glaze

1. While the snails are baking, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
2. Once the snails are out of the oven and have cooled slightly, drizzle the glaze over the top of each pastry.

About the Main Ingredients

Flour: The foundation of the dough, all-purpose flour provides the necessary structure and texture. It helps create a tender yet sturdy base for the cinnamon snails.

Yeast: Active dry yeast is used to leaven the dough, giving it a light and airy texture. It helps the dough rise and achieve the desired fluffiness.

Butter: Both the dough and filling include butter, which adds richness and a delicious, buttery flavor. It also helps make the dough soft and pliable.

Brown Sugar and Cinnamon: The combination of brown sugar and cinnamon creates the signature sweet and spicy filling. Brown sugar adds a deeper, caramel-like sweetness that complements the warm cinnamon.

Powdered Sugar: Used in the glaze, powdered sugar dissolves easily to create a smooth, sweet topping that adds a touch of elegance to the finished pastries.

Making Danish Cinnamon Snails from scratch is a rewarding process that fills your kitchen with the irresistible aroma of freshly baked pastries. With this recipe, you can enjoy the delicious taste of these classic Danish treats anytime you like. Enjoy the process and the delightful result!