Kanel Snegle Aka Danish Cinnamon Rolls Recipes

KANEL SNEGLE AKA. DANISH CINNAMON ROLLS

Steps:

• Cut the cold butter into pieces and mix with the flour. Knead until well combined - do this quickly, so the butter does not get warm. Place between two pieces of plastic wrap or baking parchment and form into a square with a thickness of about 0.4 inch (1cm) - works best with a rolling pin. Cover and place in the fridge until needed. For the dough add flour, sugar and salt to a large bowl and mix. Crumble the fresh yeast into pieces and add together with the butter, egg, egg yolks and the cold milk to the bowl. Knead until you get a nice smooth dough. Wrap loosely in plastic wrap and place in the fridge for at lest 1 hour. Take the dough out of the fridge and roll out on a floured surface to a square - about double the size of the butter square. Add the butter (without the plastic wrap) on top of the dough - the edges should point to the sides of the dough square (45° rotation). Fold the dough edges over the butter so it looks like an envelope. Press the seams together so the butter is completely sealed in. Roll out to a rectangle with triple the length of the square before. Fold the ends towards the center on top of each other so you get a square again with three layers. Wrap in plastic wrap and place in the fridge for about 30 minutes. Take the dough out of the fridge and repeat the process. Roll out again (let the open side of the package face you when rolling out) and fold again. Place in the fridge for another 30 minutes. Prepare baking sheets with baking parchment and set aside. In a small bowl mix sugar with cinnamon for the filling. Roll out the dough on a floured surface to a rectangle with a thickness of about 0.2 inch (5mm) - one side should have a length of about 12 inches (30cm). Brush the dough with the melted butter, leave about 0.5 inch (1,3cm) free on the edge of a long side - this is the direction you are going to roll up the rolls. Sprinkle the sugar-cinnamon mix on top of the melted butter and start rolling up to the side you left without filling - try to get a tight roll. Brush the end you kept free from the filling with some water and roll the roll on top, so that part sticks well to the rest - this will keep the rolls sealed. Cut the roll into 1 inch (2,5cm) thick slices and place those rolls on the baking sheets - leave enough space in between. Cover loosely with plastic wrap and let rise for 30-40 minutes. Preheat the oven to 390˚F (200°C). Place the snegle in the the oven and bake for about 16-18 minutes - they should get a nice golden color. Take out of the oven and let cool down on a wire rack. For the glaze mix the confectioner's sugar with milk and vanilla extract until you get a nice thick glaze. Drizzle on top of the still a bit warm snegls and let dry.

DANISH CINNAMON ROLLS (SNAILS)

Steps:

• Heat the milk up to approx. 30 degrees. Add the 2 tablespoons of sugar and the dry yeast. Whisk it thoroughly and place it in a warm spot until it bubbles up. It usually takes 10 - 15 minutes. Then the yeast will be activated.
• I assume you knead the dough on the machine. Add flour, sugar, the mixture of milk and yeast from step one, salt, cooled melted butter, eggs and vanilla seeds to the bowl. Then knead the dough at medium speed until it releases from the sides of the bowl. It is in this step that you can add extra flour if you think the dough looks too soft.
• I usually knead the dough for about 10 - 15 minutes before it is ready.
• When the dough starts to release from the sides of the bowl, pick it up and transfer to a second bowl greased with a little oil. Position it in a warm place and let it raise to double size. It usually takes an hour.
• As the dough raises, prepare the filling for the cinnamon snails. Mix brown sugar, soft butter and cinnamon in a bowl. Mix it thoroughly and set it aside.
• When the dough is rised, transfer it to a table sprinkled with flour. The dough may seem a bit sticky, so it is important with the flour. Sprinkle flour on the dough and roll it out to a square of approx. 50 x 50 cm with a rolling pin. Then spread the filling gently into an even layer on the dough.
• Gently roll the dough from one edge to the opposite into a cylinder shape.
• Find a roasting pan approx. 22 x 33 x 5 cm and cover it with baking paper. Now cut the cylinder into 15 equal sized snails and place them in the roasting pan. It doesn't matter they are a bit close. We want them to raise upwards during baking. It is a good idea to use a piece of sewing thread to cut the pieces. This avoids pressing the dough flat. You make a loop around the dough and tighten.
• Now the cinnamon rolls have to rise again. Place them in a warm space and cover them with a cloth. Let them rise to double size. It should take 30 - 40 minutes depending on the temperature. While the buns are rising, the oven is preheated to 190 degrees celcius.
• Place the roasting pan in the middle of the preheated oven and bake the cinnamon rolls for 20 - 25 minutes until slightly golden on top.
• Allow the snails to cool and mix the powdered sugar, cocoa and boiling water to make the icing. Decorate the snails with sugar icing and enjoy them with someone you love.

KANELSNEGLE (DANISH CINNAMON ROLLS)

Steps:

• Mix the yeast with the sugar, 2 tablespoons of flour and a 1/4 cup of milk and leave to rest for 10 minutes.
• Pour the rest of the flour into the bowl of your stand mixer with the cinnamon, cardamom and salt.
• Add the yeast and mix in the bowl of the stand mixer, using the hook attachment.
• Pour in the milk and vanilla extract slowly, while mixing.
• Add the butter and mix for 10 minutes on medium speed.
• Leave to rise for an hour covered with a towel or plastic wrap.
• Mix all the filling ingredients in a bowl.
• Punch the air out of the dough.
• Roll out the dough into a rectangle of roughly 12×18 inches.
• Spread the filling over the dough.
• Roll up the dough, being careful not to roll it too tightly, to obtain a 12 inches cylinder.
• Cut into 12 parts.
• Put on parchment paper, covered with a clean towel, and leave to rise for 30 to 45 minutes.
• Preheat oven to 400°F (200°C).
• Glaze the uncooked kanelsnegles with the beaten egg.
• Bake for 12 to 15 minutes.
• Remove from oven and leave to cool on a cookie cooler.

DANISH CINNAMON SNAILS

Steps:

• 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.