We have baked for you the best original recipe for irresistible Danish cinnamon rolls called “Danske Kanelsnegle”. They are one of the most classic pastries in Denmark and are characterized by their delicate cardamom note and a fluffy center.
You’ll find the ingredient list and easy step-by-step instructions further down in the post.
Ingredients for the “Danske Kanelsnegle”
Yeast dough
- 500 g white flour (type 550)
- 70 g sugar
- 70 g soft butter
- 220 ml lukewarm milk
- 1 egg + 1 egg for coating
- 1 tsp. salt
- 1 pck. dry yeast (7g)
- ½ tsp ground cardamom
- 1 handful of hail sugar for sprinkling
Filling
- 100 g soft butter
- 70 g sugar
- 2 tsp. cinnamon
From the given amount you can bake about 8 big Danish cinnamon buns.
Our tip for you
If you don’t like cardamom, you can simply leave it out. It provides the special flavor, but the cinnamon buns taste heavenly even without it.
Step by Step Preparation Guide for the Danish Cinnamon Buns
Step 1: Preparation
For the yeast dough to rise well and quickly, all ingredients must be at least at room temperature.
Therefore, take all cold ingredients for the yeast dough, as well as the butter for the filling out of the refrigerator at least one hour before preparation.
Put the butter on the heat or briefly in the microwave, so that it becomes nice and soft (not liquid!).
You can heat the milk very briefly on the stove. It should be at most lukewarm and in no case hot, otherwise the yeast will die.
Step 2: Yeast Dough for the Cinnamon Rolls
Put all the dry ingredients for the yeast dough in the mixing bowl and mix them. Add the butter and egg and start to knead the dough on low speed with the dough hook.
Pour the milk but add it slowly. Knead the dough with the dough hook for about 8 minutes.
If the dough still sticks to the sides of the bowl, add more flour.
Knead the dough again with your hands. This will give you a good feel for the dough. The dough should be soft and smooth but no longer stick to the work surface or to your hands.
Form the dough into a ball and place it in a bowl. Cover the bowl with a lid or a slightly damp kitchen towel airtight and dark. Now let the dough rise in a warm place for an hour.
Step 3: Fill and Shape the Danish Cinnamon Rolls
For the filling, it is important that the butter is very soft (not runny!) Mix the butter thoroughly with the sugar and cinnamon.
Roll out the yeast dough into a large rectangle on a lightly floured work surface. Spread the filling evenly over the bottom, short side of the rectangle, leaving some space around the edge.
Now fold the top half of the dough onto the side coated with filling. Go again carefully with the rolling pin over the dough, so that everything is nice and even. Cut the short side of the dough into eight strips.
Cut the strips into two strands but do not cut them completely.
Intertwine the strands together, making sure that the ends are well pressed together and hidden down.
Then form a snail or a loose knot from this.
Place the cinnamon buns on a baking sheet lined with parchment paper, spacing them out sufficiently.
Cover the tray with a kitchen towel and let the cinnamon buns rise for another 30 minutes in a warm place. During this time, preheat the oven to 392 °F (200 °C) top/bottom heat.
Step 4: Last Steps with your Danish Cinnamon Rolls
Put the egg in a small bowl and beat it with a fork. Brush the Danish cinnamon buns with the egg and then sprinkle with the hail sugar.
Step 5: Baking the Rolls
Place the tray on the middle shelf in the preheated oven and bake the cinnamon buns from Denmark (in Danish “Kanelsnegle”) at 392 °F (200 °C) top/bottom heat for approx. 15 – 20 minutes.
The cinnamon buns are ready when they have a nice golden brown color.
Step 6: After baking
Take the danish cinnamon rolls out of the oven and let them cool briefly. We recommend that you enjoy the cinnamon buns lukewarm.
If you want to eat them the next day, wrap them loosely in a plastic bag and store them in a dark place.
If you are not going to eat them right away, you should freeze the Danish cinnamon buns. If you take them out of the freezer later and bake them again, they will taste just like fresh from the oven.