Snegle/ Danish cinnamon rolls

Some desserts are just so good you can find them in any country in the world. Cinnamon rolls we all know and love them, in my country we like the nice and bready and to load them up with berries, raisins, or nuts and lets not forget tons of frosting.

In Denmark they are a bit smaller them in America and they like to keep them simple with a cinnamon sugar filling and  powdered sugar glaze. Enough talk for now here is the recipe.

Snegle/ Danish cinnamon rolls By David Green

For the dough you will need:

25 g of butter
¼ liter of milk
25 g fresh yeast ( One pack of active dry yeast )
2 teaspoons sugar
¾ tsp salt
400 g of white flour

For the filling:

70 g butter softened
35 g white sugar
40 gr brown sugar
1 tbsp cinnamon
1/4 tsp vanilla extract

Melt the butter in the milk, you can do this with the microwave or on the stove top. Mix in the yeast and sugar let stand for 2 minutes. Add the salt, flour and mix well.

Snegle Dough after mixed

This is a sticky dough, you want it that way, if you add too much flour they will be dense when they are finished cooking. Now put a light coat of flour on the counter and turn the dough out onto the counter, dust the dough with a light coating of flour so the dough will not stick to your hands.

Notice there are not mounds of flour on the countertop, less is better

Knead for 5 to 10 minutes until the dough comes together and is elastic to the touch. Grease the bowl you mixed the dough in and return it to the bowl, cover and place in a warm spot for an hour or until it has doubled in size.

Dust your counter with flour, you are going to roll this out so make sure you cover enough of the counter with flour so your dough won’t stick.

I have covered a large area of the counter with flour.

Roll the dough out but not to thin or you wont have those nice layers. Combine the butter sugars and vanilla and mix it very well. Spoon the mixture out on the dough and then spread it out.

Ensure the mixture covers the entire surface or you will not have cinnamon in every layer.

Now you want to roll the dough into a snake, you my need something to scrape any dough that sticks to the counter. Once you have rolled the dough cut it into 2 cm circles, place 2 cm apart in a baking pan with sides.

(  If you like em big them cut them bigger).

Snegle when cut

After you have cut them place in a warm spot and cover for an hour so they can double in size. Bake in a preheated 190C oven and bake for 15 minutes or until golden brown.

Snegle with vanilla and chocolate glaze

Before they cool you want to frost them with your favorite Icing. I use a simple powdered sugar milk and vanilla mixture but they are equally nice with cream cheese frosting.

This recipe is Danish but it is a simple thing to put your own spin on it. Cut them larger, add raisins, cranberries, nuts, or any other topping or filling you like. As long as you don’t adjust the dough recipe you can be as creative as you like without effecting the final product.

Give it a try and Enjoy.