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Danish Cinnamon Snails

Danish Cinnamon Snails

Cost $12, save $20

Source: Recommended by CookPal

  • 56 Min
  • 15 Servings
  • $12

INGREDIENTS

  • Dough

    • 🥛 1 cup warm milk (110 degrees F/45 degrees C)
    • 3 (0.6 ounce) blocks fresh yeast
    • 🧈 6 ½ tablespoons butter, room temperature
    • 🥚 2 large eggs
    • 🍬 2 tablespoons white sugar
    • ½ teaspoon ground cardamom
    • 🧂 ¼ teaspoon salt
    • 4 cups all-purpose flour

  • Filling

    • 🧈 ⅔ cup butter, softened
    • 🍬 ½ cup white sugar
    • 2 tablespoons ground cinnamon

STEPS

1

Pour warm milk into a bowl; mash in yeast cakes. Mix in butter, eggs, sugar, cardamom, salt, and 3 1/2 cups flour. Use a wooden spoon to mix dough together. If very sticky, add remaining 1/2 cup flour. Cover the bowl; let dough rise for 30 minutes.

2

Beat together butter and sugar in a medium bowl until filling is creamy. Stir in cinnamon until combined. Set aside.

3

Transfer dough to a floured surface; knead until firm, about 3 minutes. Divide dough in half; roll each half into a 1/2-inch thick rectangle. Spread each rectangle with 1/2 of the filling.

4

Stack dough rectangles on top each other, filling-side up. Roll dough into a log starting with edge closest to you. Cut log into 1-inch-thick slices.

5

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Alternatively, grease a baking dish or 2 cake pans.

6

Place rolls on the prepared baking sheet about 3 inches apart. If baking pull-apart rolls, arrange in the prepared baking dish or cake pans about 1 inch apart. Let rolls rest at room temperature for 20 minutes.

7

Bake rolls in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until sides are fully set, about 10 minutes more. Cover rolls with foil if browning too quickly.

NUTRIENTS

Per 1 serving

🔥

301

Calories

  • 6
    Protein
  • 37
    Carbs
  • 15
    Fats

💡 Ensure the milk is warm, not hot, to activate the yeast effectively.Use room-temperature butter for smoother mixing and to achieve a creamier filling texture.Cover rolls with foil if they start browning too quickly during baking.Serve cinnamon snails warm with tea or coffee for the best experience.