Danish Kanelsnegle Recipe

Among the most beloved Danish desserts is the kanelsnegle—literally, ‘cinnamon snails.’ With its spiraled layers of cinnamon sugar and soft, enriched dough, it’s a Scandinavian take on the cinnamon roll that’s both rustic and refined.

Denmark is a land of fairy tales, bicycles, and an unmistakable sense of hygge—that warm, cozy feeling evoked by life’s simple pleasures. Alongside scenic coastlines and charming cobblestone streets, Danes share a deep love for baked goods. From buttery pastries to cardamom-laced cakes, Danish desserts reflect a culture that celebrates comfort, craft, and quality.

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What Makes Kanelsnegle So Irresistible

Baked fresh and served warm, kanelsnegle are like a cozy hug in pastry form. Whether you’re sharing them over coffee or treating yourself to a little midday luxury, these rolls strike a perfect balance: soft, sweet, and gently spiced. This small-batch version means less prep, less guilt, and just enough indulgence for two.

Kanelsnegle Recipe

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 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

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, candles, cozy socks—go full hygge!

Enjoy your meal! Velbekomme!

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