Kanelsnegle (Danish Cinnamon Rolls) - Soft and Fragrant with Cinnamon
🧂 Ingredients
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- 500 grams medium-protein all-purpose flour
- 200 ml warm milk
- 7 grams instant yeast
- 60 grams granulated sugar
- 1 egg
- 100 grams unsalted butter (melt part of it, save the rest for brushing)
- 1/2 tsp salt
- 2 tbsp ground cinnamon
- 80 grams brown sugar for the filling
- 50 grams softened butter for the filling
- 1 egg yolk for brushing
- 100 grams powdered sugar for the glaze (optional)
- 2 tbsp cooled boiled water for the glaze
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👩🍳 Instructions
- 1 Combine the warm milk, instant yeast, and 1 tsp of granulated sugar in a small bowl. Let it sit for 5-10 minutes until foamy to make sure the yeast is active.
- 2 In a large bowl, mix the flour, remaining sugar, and salt. Make a well in the center, then add the yeast mixture, egg, and melted butter.
- 3 Knead the dough for 10-15 minutes until smooth, elastic, and no longer sticky to the touch. You can use a stand mixer with a dough hook for faster results.
- 4 Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a clean cloth. Let it rest in a warm spot for 60-90 minutes until doubled in size.
- 5 Once risen, punch down the dough and roll it out on a floured surface into a rectangle about 0.5 cm (1/4 inch) thick.
- 6 Spread the softened butter evenly over the entire surface of the dough, then sprinkle evenly with the brown sugar and ground cinnamon mixture.
- 7 Roll the dough up tightly from the long side into a log shape, like a lontong (rice roll).
- 8 Cut the log into 12-14 pieces, each about 2.5 cm (1 inch) thick, and place them on a baking sheet lined with parchment paper, leaving space between the pieces.
- 9 Cover again with a clean cloth and let rest for 30-40 minutes until slightly puffed up (second proofing).
- 10 Preheat the oven to 180°C (350°F). Brush the top of each roll with egg yolk before baking for a shiny, golden color.
- 11 Bake for 15-18 minutes until the tops are golden brown and the inside is fully cooked.
- 12 Remove from the oven and let cool slightly. If you like, drizzle with a glaze made from powdered sugar mixed with cooled boiled water for an extra touch of sweetness. Serve warm.
💡 Tips
• Make sure the warm milk isn't too hot (around 37-40°C/99-104°F), as excess heat can kill the yeast and prevent the dough from rising properly.
• For neatly shaped rolls, use unwaxed thread or string to slice the dough instead of a knife, so the rolls keep their round shape instead of flattening out.
• The dough can be prepared the night before and stored in the refrigerator overnight (cold proofing) for a more complex flavor and easier baking the next morning.
• Store the pastries in an airtight container at room temperature for up to 2 days, or freeze the cut, unproofed rolls before the second rise to have dough ready to bake anytime.
📊 Nutrition Facts / serving
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