Kanel snegle (cinnamon snails)

Discover the delightful aroma of traditional Danish Kanel Snegle (Cinnamon Snails) with this easy-to-follow recipe. Made with simple ingredients like milk, butter, and brown sugar, these sweet and spicy treats are perfect for breakfast or dessert. Indulge in the rich flavors of cinnamon and enjoy a warm, comforting pastry fresh from your oven.

19 Apr 2024
Cook time 10 min
Prep time 20 min
4 Servings
8 Ingredients

Kanel snegle, also known as cinnamon snails, are a delightful Danish pastry that pairs perfectly with a cup of coffee or tea. These sweet and aromatic treats are perfect for any occasion, whether as a breakfast pastry, a snack, or even a dessert. With a soft, buttery dough and a rich cinnamon filling, they are sure to become a favorite in your household. Follow this simple recipe to create your own batch of delicious kanel snegle.

Ingredients:

1/2 cup milk (1% fat)

120g

1/3 cup butter

70g

1/3 cup yeast

50g

1 tbsp sugar

16g

1 tsp salt

1 egg

50g

1/2 cup brown sugar

120g

2 tsp cinnamon

Instructions:

1. Prepare the Dough:
- Warm the Milk and Melt the Butter: In a small saucepan, gently heat the milk until it is warm (about 110°F or 43°C). Add the butter to the milk and stir until it is completely melted. Remove from heat and let it cool slightly until it is lukewarm.

2. Activate the Yeast:
- Combine Milk and Yeast: Pour the lukewarm milk and butter mixture into a large mixing bowl. Crumble the fresh yeast into the bowl and stir until the yeast is dissolved.

3. Mix the Dough:
- Add Sugar, Salt, and Egg: Mix in the sugar, salt, and the egg into the yeast mixture.
- Form the Dough: Gradually add in the flour, one cup at a time, mixing well after each addition until a smooth dough forms. The dough should be soft but not too sticky.

4. Knead the Dough:
- Knead: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

5. Prepare the Filling:
- Mix the Cinnamon Sugar: In a small bowl, combine the brown sugar and cinnamon. Mix well to create the filling.

6. Assemble the Cinnamon Snails:
- Roll Out the Dough: Once the dough has risen, punch it down to release the air. Roll the dough out on a lightly floured surface into a large rectangle, about 12x18 inches (30x45 cm).
- Add the Filling: Evenly sprinkle the cinnamon sugar mixture over the rolled-out dough, leaving a small border around the edges.

7. Shape the Snails:
- Roll and Cut: Starting from the long side, carefully roll the dough into a tight log. Pinch the seam to seal it. Using a sharp knife, cut the log into 1-inch (2.5 cm) slices.
- Place on Baking Sheet: Place the slices, cut side up, on a greased or parchment-lined baking sheet. Leave some space between each piece as they will expand during the second rise.

8. Second Rise:
- Cover and Let Rise: Cover the baking sheet with a damp cloth and let the cinnamon snails rise for about 30-45 minutes, or until they have doubled in size.

9. Bake:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake: Bake the cinnamon snails in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through.

10. Serve:
- Cool and Enjoy: Allow the cinnamon snails to cool slightly on a wire rack before serving. They are best enjoyed warm and can be iced or glazed if desired.

Tips:

- Ensure the milk is warm but not hot when mixing with yeast to activate it properly without killing the yeast.

- If possible, use freshly ground cinnamon to enhance the flavor of your cinnamon filling.

- Allow the dough to rise in a warm, draft-free place to ensure it doubles in size.

- For an extra touch of sweetness, consider drizzling a simple icing made of powdered sugar and milk over the top of the kanel snegle after they have cooled slightly.

- If you have any leftovers, store them in an airtight container or freeze them to maintain freshness. Reheat them in the oven or microwave before serving.

You've now successfully created a batch of wonderful kanel snegle. These pastries are best enjoyed fresh out of the oven when they are warm, soft, and fragrant. Whether you serve them for breakfast, as a midday snack, or even for dessert, they will surely be a hit. Enjoy these Danish delights with your favorite hot beverage and share them with family and friends to spread the joy!

Nutrition Facts
Serving Size	110 grams
Energy
Calories 330kcal	13%
Protein
Protein 8g	5%
Carbohydrates
Carbohydrates 40g	11%
Fiber 4.13g	11%
Sugar 33g	33%
Fat
Fat 18g	20%
Saturated 9g	30%
Cholesterol 100mg	-
Vitamins
Vitamin A 180ug	20%
Choline 54mg	10%
Vitamin B1 1.39mg	116%
Vitamin B2 0.59mg	45%
Vitamin B3 5mg	32%
Vitamin B6 0.23mg	13%
Vitamin B9 300ug	75%
Vitamin B12 0.32ug	13%
Vitamin C 0.09mg	0%
Vitamin E 0.17mg	1%
Vitamin K 1.86ug	2%
Minerals
Calcium, Ca 90mg	7%
Copper, Cu 0.07mg	0%
Iron, Fe 0.82mg	7%
Magnesium, Mg 16mg	4%
Phosphorus, P 140mg	11%
Potassium, K 230mg	7%
Selenium, Se 6ug	11%
Sodium, Na 530mg	35%
Zinc, Zn 1.32mg	12%
Water
Water 40g	-
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Kanel snegle (cinnamon snails)

Ingredients:

Instructions:

Tips:

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