Danish cinnamon snails — A classic Scandinavian pastry: tender, cardamom-scented dough rolled with a buttery cinnamon filling. These Danish cinnamon snails (Danish-style cinnamon rolls) are perfect for holiday coffee hours or a Sunday brunch when you crave authentic Nordic baking.
Prep Time: 30 mins • Cook Time: 10 mins • Additional Time: 50 mins (rises & rests) • Total Time: 1 hr 30 mins • Servings: 15
Ingredients
Dough
- 1 cup warm milk (110°F / 45°C)
- 3 blocks fresh yeast (0.6 oz total) or substitute 2¼ tsp active dry yeast
- 6½ tablespoons unsalted butter, room temperature
- 2 large eggs
- 2 tablespoons granulated sugar
- ½ teaspoon ground cardamom (high-impact Scandinavian spice)
- ¼ teaspoon salt
- 3½–4 cups all-purpose flour (add more if dough is sticky)
Filling
- ⅔ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
Directions
Step 1
Warm & proof yeast: Pour warm milk into a mixing bowl and crumble in fresh yeast (or sprinkle active dry yeast). Stir gently and let sit 3–5 minutes until fragrant.
Step 2
Make dough: Stir in 6½ tablespoons butter, eggs, sugar, cardamom, salt and 3½ cups flour. Mix with a wooden spoon until a cohesive dough forms; add remaining ½ cup flour only if dough is very sticky.
Step 3
First rise: Cover the bowl with plastic wrap or a clean towel and let dough rise in a warm spot for 30 minutes until slightly puffed.
Step 4
Prepare filling: In a medium bowl, beat together ⅔ cup softened butter and ½ cup sugar until smooth. Stir in 2 tablespoons cinnamon until evenly blended.
Step 5
Roll and fill: Turn dough onto a lightly floured surface and knead briefly (about 3 minutes). Divide dough in half and roll each half into a ½-inch-thick rectangle. Spread half the filling on each rectangle.
Step 6
Stacking & shaping (traditional Danish method): Stack the two filled rectangles (filling side up), then roll the stacked dough from the edge nearest you into a tight log.
Step 7
Slice & rest: Cut the log into 1-inch-thick slices to form “snails.” Place them on parchment-lined baking sheets about 3 inches apart (or arrange closer in pans for pull-apart style). Cover and let rest 20 minutes.
Step 8
Bake high heat then lower: Preheat oven to 425°F (220°C). Bake 10 minutes until tops set and just golden. If making pull-apart in pans, reduce heat to 350°F (175°C) and continue baking about 10 minutes more until sides are set; tent with foil if browning too fast.
Step 9
Cool & serve: Remove from oven, cool slightly, and serve warm with coffee or tea. Optional: dust with powdered sugar or brush with a light sugar glaze.
Cook’s Note
Cardamom is the secret to authentic Danish flavor—don’t skip it. If you prefer a softer, sweeter finish, brush warm snails with melted butter and sprinkle with granulated sugar immediately after baking.
Nutrition Facts (per serving)
Calories 301 • Total Fat 15g • Saturated Fat 9g • Cholesterol 58mg • Sodium 148mg • Total Carbohydrate 37g • Dietary Fiber 2g • Total Sugars 9g • Protein 6g