READY IN ABOUT 1¾ hrs

Danish Cinnamon Snails

Read Reviews (11)

"Americans would call these cinnamon rolls--but this version is the original Danish version and it's absolutely wonderful. They are traditionally served with coffee or tea at Christmas time, and they are to die for!" — malene_2

Directions

Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling.
Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking.
Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.

Kitchen-Friendly View

PREP 1 hr
COOK 10 mins
READY IN 1 hr 40 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 24, 2011

Don't shy away from cardamom!!!! it's your friend. Not many people know its in the ginger family, it's strong! and earthy, and slightly citrus in taste. That 1/2 tea. really make these pop! Make sure you butter and eggs are at room temperature. Forgot to take them out of the fridge? Just pop them on top of a pre-heating oven for 30 min. Active dry yeast works just great if you don't have cake yeast. Made this spur of the moment when I just wanted to bake something quick and easy. Also: I will always substitute a light brown sugar for white granulated sugar in regards to dough . But thats just me.

—samclark

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Most Helpful Critical Review

Mar 06, 2013

I thought it would taste like a typical cinnamon roll but it wasn't very sweet and didn't have much cinnamon flavor either. The bread also was a little dense although I did like the cardamom. I thought something with 2 sticks of butter in it would taste a little richer...

—sweetpotata

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14 Ratings

Mar 22, 2011

Very good, fast and easy recipe. Substituted 2 packages of dry yeast instead of cake yeast. Definitely will make this recipe again. Did not use cardamom, as I did not have any. Added sugar glaze when the rolls were cool. Next time will try spreading on the butter and sprinkle on the sugar and cinnamon.

—Michele

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Jul 19, 2011

Instead of making rolls for this recipe, I decided to save a little time by rolling out the dough, adding the filling inside, and then braiding the bread by cutting the sides of the dough a third of the way in on each side and alternately folding each side to the middle. I also drizzled an orange glaze over the top of the bread after it was done baking: 2 Tbls 1/2 & 1/2, 2 Tbls orange juice, zest from 1 orange, and powdered sugar until desired consistency. The result is a blend of cardamom and orange heaven and a beautifully browned loaf that is sure to impress.

—angeladawn85

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Mar 17, 2011

I just baked these rolls and they are very nice. They were easy to prepare and came out very light and fluffy. I followed the recipe exactly, except I lessen the cinnamon a bit. I made a basic icing from warm milk and powered sugar. Everyone here really enjoyed them with hot tea.

—Huda

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Aug 04, 2011

This recipe is a keeper. The cardamom is there but subtle; there's not an overwhelming sweetness but a great balance of sweet combined with the softness of the breading/dough. Using cake yeast is a bit expensive (first time I've purchased it) but well worth it; it makes the dough's texture distinct when biting into it. I've never bought a cinnamon roll/snail this good. Really.

—Cliff

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May 04, 2011

verry good!!! double the filling, wasnt enough for me.. also, when u decrease the temp to 350, only bake for 8 more min..PERFECTION!!

—Billo

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Sep 22, 2011

Mine didn't come out quite so pretty, since I had a bit of trouble layering the two sheets of dough. Perhaps next time I'll simply roll them each on their own to get prettier results. The taste was great! It was fun making them, and they made the kitchen smell divine. Thanks for sharing this recipe!

—invierno_eterno

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Nutrition

Calories
289 kcal
14%

Carbohydrates
35.4 g
11%

Cholesterol
61 mg
20%

Fat
14.4 g
22%

Fiber
1.4 g
6%

Protein
4.9 g
10%

Sodium
148 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Danish Cinnamon Snails

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 289
** Calories from Fat: 130

% Daily Value *
** Total Fat 14.4g 22 %
** Saturated Fat 8.8g 44 %
** Cholesterol 61mg 20 %
** Sodium 148mg 6 %
** Potassium 77mg 2 %
** Total Carbohydrates 35.4g 11 %
** Dietary Fiber 1.4g 6 %
** Protein 4.9g 10 %
** Sugars 9.3g
** Vitamin A 9 %
** Vitamin C < 1 %
** Calcium 5 %
** Iron 17 %
** Thiamin 27 %
** Niacin 23 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.