Among the most beloved Danish desserts is the Danish Kanelsnegle, literally, ‘cinnamon snails.’

With spiraled layers of cinnamon sugar and soft, enriched dough, it’s a Scandinavian take on the cinnamon roll that’s both rustic and refined. Danish Kanelsnegle are more than just a pastry; they’re a warm hug on a plate.

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Denmark’s Love for Baked Comfort

Denmark is a land of fairy tales, bicycles, and that unmistakable sense of hygge: a word that captures the joy of cozy, comfortable living. From charming cobblestone streets to scenic coastlines, Danes share a national love for pastries and baked goods.

Danish desserts, especially kanelsnegle, reflect a culture that values craft, comfort, and quality. Whether enjoyed over coffee or at a candlelit brunch, this pastry is pure comfort food.

Why Danish Kanelsnegle Are So Irresistible

Baked fresh and served warm, Danish Kanelsnegle are like a cozy hug in pastry form. They strike the perfect balance of soft, sweet, and gently spiced, with just enough indulgence to feel special.

This small-batch version is ideal for couples or small households — less prep, less guilt, just enough joy.

Recipe: Danish Kanelsnegle

This Danish version of the classic cinnamon roll brings a warm, cozy atmosphere infused with a touch of flair. It’s the perfect sweet indulgence for anyone seeking a delightful experience!

Serves: 4
Prep + Bake Time: ~1.5 hours
Cooking Time: 10–15 minutes
Calories: 300
Recipe Cuisine: Danish, Nordic
Recipe Keywords: Danish kanelsnegle, Danish pastry, kanelsnegle, cinnamon rolls, Nordic dessert, Scandinavian baking, hygge food, easy cinnamon buns, sweet rolls, comfort baking, cozy dessert, fall baking, holiday treat, brunch pastry, homemade cinnamon rolls, yeast dough

Ingredients

Dough Ingredients (Makes 4–5 Rolls)

50 g soft butter
1¼ dl (125 ml) milk (lukewarm)
12.5 g fresh yeast (or 4 g dry yeast)
1 egg
300 g wheat flour (approx. 4¼ dl)
1 tsp ground cardamom
½ tsp coarse salt

Filling (Remonce)

100 g soft butter
100 g brown sugar
½ tbsp (1½ tsp) ground cinnamon

For Brushing

1 beaten egg (you’ll use most of it for glazing)

Glaze (Optional)

1 dl icing sugar (≈ 60 g)
1 tbsp water
Optional: a touch of cocoa powder

Instructions

1. Make the Dough

Warm the milk (not hot). Stir in the yeast to dissolve.
Add egg, softened butter, cardamom, and salt.
Mix in flour gradually and knead 7–10 minutes until soft and smooth.
Cover and let rise for ~1 hour until doubled in size.

2. Make the Remonce

Stir together the butter, brown sugar, and cinnamon into a soft paste.

3. Shape the Snails

Roll dough into a rectangle, about 20 × 35 cm.
Spread remonce evenly.
Roll it up tightly from the short side.
Slice into 8–10 equal pieces.
Place cut-side up on a lined baking sheet.
Let rise again for 15–20 minutes.

4. Bake

Preheat oven to 225°C (437°F).
Brush snails with beaten egg.
Bake 10–12 minutes, until golden and lightly crisp on top.

5. Glaze (Optional)

Mix icing sugar and water into a smooth glaze.
Add a pinch of cocoa for that classic Danish style.
Drizzle over slightly cooled rolls.

Enjoy With

Coffee, tea, soft lighting, and your favorite playlist create the perfect hygge atmosphere. Combine with wool socks and a good book for ultimate comfort.

Fun Tip:

For a delightful twist on tradition, try topping your Danish Kanelsnegle with some pearl sugar or slivered almonds before popping them in the oven. It adds a nice touch that you’ll definitely enjoy!

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Irresistible Danish Kanelsnegle Recipe: Cozy, Easy & Authentic!