Kanelsnegle (With Wienerbrødsdej)
Made with yeasted and laminated dough, this version of our cinnamon snails are buttery, flaky, and cinnamon-y! Top them with a simple icing or just enjoy them as they are!
Ingredients
PASTRY DOUGH
- 1 portion wienerbrødsdej *or you can use the easier recipe below! You only need one portion, so choose one to use!!
- OR 1 portion "easier" wienerbrødsdej (danish pastry dough)
REMONCE (FILLING)
- 113 grams (1 stick) unsalted or salted butter, softened
- 150 grams (3/4 cup) brown sugar
- 1.5 tbsp cinnamon
- Pinch of salt (if using salted butter, don’t add this)
ICING (OPTIONAL)
- Powdered sugar
- Water or milk
Instructions
- The night before baking, begin preparing the pastry dough by following the steps in our wienerbrødsdej recipe. Or if using our easier dough recipe, you can begin the same day!
- The next day, continue the steps to laminate the dough from the danish pastry dough recipe.
- While the dough is resting between folds, make your filling by combining softened butter, brown sugar, cinnamon, and salt and stir together until you get a smooth paste.
- Once you have completed all the laminations according to the danish pastry dough recipe up to the shaping part and the dough has rested, roll out half of your dough into a flat rectangle that is about 1/4″ thick. By starting with half, it is a lot easier to work with. Trim off the edges if needed to make an even rectangle.
- Spread half of the remonce over the dough, making sure to spread it out in an even layer.
- Roll it up into a log, starting from the shorter end of the rectangle. This will give your rolls more of a swirl.
- Then, cut into either 6 or 8 pastries, depending on how thick you want them to be (it really doesn't matter!).
- Place this first batch on a baking sheet and cover to let them start proofing. Then repeat these steps with the second half of the dough, using up the second half of the remonce.
- Leave your shaped pastries to rise for at least 2 hours, perhaps longer (we have waited up to three and a half hours for this step!). This is a very important step, because under-proofing these means major butter leakage (we are speaking from experience!) You’ll know the pastries are ready when they feel super light and airy (almost wobbly when you touch them) and have doubled in size. Another test is to poke the dough, and if it leaves an impression and doesn’t spring back immediately, it should be ready.
- Towards the end of the rising time, preheat your oven to 375 degrees F (190 C).
- Once your pastries have risen, egg wash them. You can then either sprinkle them with some turbinado/pearl sugar or leave them with just the egg wash.
- Bake for about 15 minutes or until golden brown. You can either bake both baking sheets at the same time if you adjust the oven racks, or bake one at a time on a center oven rack. Baking one at a time will help ensure even baking if your oven tends to have uneven heat on the upper and lower racks.
- 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!