Anything homemade is happiness. And for the Danes, baking at home is synonymous to hygge—a love for life’s simple pleasures. Give this cinnamon scrolls recipe a go and let your family feel warm, cosy, and happy the Danish way.
Kanelsnegle, which also translates to cinnamon snail, is a popular baked treat found in most Danish bakeries and supermarkets. These are often eaten as a snack or dessert after breakfast and best enjoyed with a cup of coffee. In Copenhagen, Sankt Peders Bageri (St. Peter’s Bakery) is the oldest bakery in the capital and famous for its cinnamon scrolls sold every Wednesday.
While you can always enjoy store-bought scrolls, filling your kitchen with the smell of cinnamon and biting onto freshly baked sweet scrolls are hygge moments worth experiencing. Plan one weekend for baking with the kids and make 12 yummy cinnamon scrolls using this recipe. Try doubling it for more scrolls to share, topped with chocolate glaze or your favourite nuts.
From cinnamon scrolls to vanilla cookies, rum balls to honey cake, taste and learn the baking favourites from Denmark’s family kitchens at our workshop. Learn more here.
- Digital weighing scale
- Measuring spoons
- Measuring cups
- Mixing bowls
- Silicone spatula
- Stand mixer with dough hook
- Pastry brush
- Cling wrap
- Rolling pin
- Offset spatula
- Chef’s knife
- Cast iron skillet, baking pan, or 12-cup muffin tin
- 235ml warm milk (45C)
- 2½ tsp instant yeast
- 75g butter, melted and cooled
- 2 eggs, beaten and at room temperature
- 615g bread flour plus extra for dusting
- 1 tsp salt
- 100g white sugar
- Vegetable oil for greasing
- 220g brown sugar
- 2 tbsp ground cinnamon
- 75g butter, softened
- 55g cream cheese, softened
- 190g icing sugar
- ½ tsp vanilla extract
- ⅛ tsp salt
- In your mixer bowl, mix the warm milk and instant yeast together then stir in the melted butter and beaten eggs.
- Add the dry ingredients to the milk mixture and combine using a silicone spatula. Use the stand mixer to knead the dough at medium speed until smooth and elastic.
- Turn your dough onto a floured work surface then form it into a ball. Transfer it into an oiled mixing bowl, cover with cling wrap, then set aside to rise for an hour or until doubled in size.
- While waiting, you can combine the sugar and ground cinnamon for the filling then set aside. In a separate bowl, mix the cream cheese, icing sugar, vanilla, and salt together then cover the bowl with cling wrap.
- When your dough is ready, roll it out into a 40cm x 55cm rectangle on a floured bench. Spread the softened butter onto your dough then sprinkle the cinnamon and sugar mixture on top.
- Roll up your dough into a log then slice it into 12 rolls. Place the rolls into a lightly greased cast iron skillet, baking pan, or muffin tin. Cover with cling wrap then allow to rise for about 30 minutes.
- Preheat your oven to 200C then bake your rolls for 15 minutes or until golden.
- Let your baked rolls cool at room temperature before topping each with glaze.