Kanelsnegle (Danish Cinnamon Buns)
Kanelsnegle, also called onsdagssnegle or "Wednesday snails," are a staple in Denmark. This recipe lets you bake them to your own preference, whether you like them American-style (aka super gooey) or crispy.
Ingredients
Dough
- 150 ml milk
- 2 tsp instant yeast (2.25 tsp active-dry yeast, 17.5g fresh yeast)
- 1 large egg
- 1 egg yolk
- 50 grams sugar
- 1/2 tsp vanilla extract (or vaniljesukker, if you happen to have it!)
- 1/2 tsp cardamom (optional)
- 1/2 tsp salt
- 375 grams all-purpose flour
- 57 grams unsalted butter, softened
- 1 egg for egg wash
Remonce (Filling)
- 113 grams unsalted or salted butter, softened
- 150 grams brown sugar
- 1 1/2 tbsp cinnamon
- Pinch of salt (if using salted butter, don't add this)
Icing
- Powdered sugar
- Water or milk
Instructions
- Heat up the milk, either in the microwave or in a saucepan, until it is "fingervarm" (finger warm), meaning it should feel warm to the touch but not hot. You don't want to kill the yeast. Measure out the sugar you will need for the dough in this recipe. If you're using active dry or fresh yeast, add the yeast along with a few teaspoons of the sugar you measured out (you can eyeball this!) into the warm milk and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. (If your yeast doesn't do anything, it may be expired. Check the expiration date on the package and start over with new yeast!). If you're using instant yeast, you do not usually need to bloom it ahead of time and can add it right into a mixing bowl with all your other ingredients. If in doubt, check the package directions!
- Combine the egg, egg yolk, remaining sugar, vanilla extract, cardamom, and salt in a large bowl or the bowl of a stand mixer. Mix well - we tend to just whisk it with a fork at this stage.
- Add the milk and yeast mixture to the egg mixture and mix together.
- Slowly add the flour, stirring with a wooden spoon, or using the dough hook on your mixer. Once the dough starts to come together, you can start kneading, either by hand on a clean work surface, or using the dough hook on the stand mixer (and turning up the speed a little bit). Note: you may not need to add all of the flour, which is why we recommend adding it slowly and gauging how dry the dough appears. You can always add more flour as you knead, but it's very difficult to get moisture back into the dough once it is too dry.
- After the flour has been added, add the softened butter and knead until smooth and elastic, probably around 5-10 minutes. Add a bit of flour if the dough sticks to your hands or the surface. If you're using a stand mixer and notice the dough sticking to the sides, be sure to add a little bit more flour as well. The texture of your dough before its first rise should be soft and smooth, not sticky and not too dry. If the dough is feeling greasy in any way from the butter, it has likely not been kneaded enough - keep kneading and adding flour if you think it needs it!
- Place your dough in a bowl (or keep it in the stand mixer bowl/bowl you mixed the ingredients in), cover with a damp dishtowel or plastic wrap and let it rise in a warm place (such as a turned off oven with the light on, or a spot in your kitchen that doesn't get any drafts) for about 45 minutes or until doubled in size. You can use the "poke" test to check whether your dough is done rising; if you poke the dough and it leaves an indentation and doesn't spring back immediately, it should be ready! Depending on the conditions in your kitchen, it could take up to twice as long to rise.
- While the dough is rising, make the filling. Combine softened butter, brown sugar, cinnamon, and salt and stir together until you get a smooth paste.
- Once your dough has doubled in size, roll it out into a rectangle on a clean work surface that is about a quarter of an inch (0.5cm) thick (should be about 11" by 16" or 12" by 17" in size). We don't usually need to add any extra flour, as it shouldn't be too sticky for the table, but you can sprinkle a bit of flour on the work surface if your dough is sticky.
- Spread your filling evenly over the top using a knife or an offset spatula and roll it up into a log. You'll want to roll from the shorter edge of the rectangle, so that your buns have more swirls. (TO MAKE TWISTS: Instead of rolling up your dough, fold it in half from the bottom - then cut into about 12 equal sized strips. Start twisting the strips, then wrap around itself twice and tuck the end of the strip through the middle.)
- Cut the log into 1-1.5 inch (3cm) thick pieces; we cut ours into 12 pieces. It helps to measure this out before cutting by making a mark using your knife halfway across the log, then making a mark halfway on each half, and then marking each of the quarters into thirds. That way you should be left with 12 equal pieces!
- Here is where you can customize the recipe: place the pieces (swirl side up!) close together in a buttered baking dish for gooey, American-style cinnamon buns, or separate them (plenty of space in between!) on two baking sheets lined with parchment paper for more of a crispy, Danish-style cinnamon snail.
- Cover the buns loosely with cling film or a clean dishtowel and let them rise another 45 minutes somewhere warm in your kitchen. In the meantime, preheat your oven to 350 degrees F (175 degrees C).
- You can use the "poke" test to check whether your dough is done rising; if you poke the dough and it leaves an indentation and doesn't spring back immediately, it should be ready to bake.
- Make your egg wash (1 egg whisked together with a splash of water until there are no more gloopy streaks of egg white), then brush over the buns.
- Bake for about 12-15 minutes, until golden. Once they are done, transfer them to a cooling rack and let them cool.
- Combine powdered sugar and water/milk until you reach your desired icing consistency. Remember, a little bit of liquid goes a long way, so start with a cup of powdered sugar and a tiny bit of water or milk! Pour or drizzle over the kanelsnegle and enjoy!