Kanelsnegle Danish Cinnamon Roll
Light and fluffy Danish Cinnamon Roll.
Servings Prep Time
16servings 15min
Cook Time Passive Time
12-15min 60-90min
Servings Prep Time
16servings 15min
Cook Time Passive Time
12-15min 60-90min
Ingredients
Dough
Filling
Glaze
Instructions
Dough
  1. Brake cardamom pods, remove seeds and grind them in a mortar with pestle.
  2. In a medium size mixing bowl dissolve yeast in a cold milk. Gently stir in sugar, salt, oil and cardamom.
  3. Add flour to the bowl and mix with a spoon until is fully hydrated. Turn the dough over to a dusted counter and kneed for 3-5 min. It is a very wet, sticky dough and it is easier to kneed it with a help of a bench scraper. Don’t be concerned about sloppy, wet dough, it will become easier to work with after a rest.
  4. Put the dough into an oiled bowl and toss it around until is fully coated. Cover it with a plastic wrap and let the dough rise for 30-60 min. or until it doubles in size.
Filling
  1. Break marzipan into small pieces and using a fork, incorporate into a tempered soft butter.
  2. In a small bowl add sugar, cinnamon and butter mixture. Mix well until fully incorporated. The filling should have a texture of a soft spread. If it is not, heat it up for a few minutes on a stove, over medium heat. Stirring constantly, heat it up to no more than what is required to obtain a soft, paste like texture.
Assembly
  1. Butter a 30 cm (12″) round baking pan and dust with flour.
  2. Dust the counter with flour. Turn the dough to the counter, dust liberally, and roll it out into a rectangular shape 40 x 50 cm (~15″ x 19″).
  3. Using an offset spatula spread the cinnamon filling uniformly across the whole dough surface.
  4. Starting with a rectangle longer side, carefully roll the dough into a log.
  5. Using a sharp knife cut the dough first in half, then in quarters and keep dividing until you end up with 16 slices with even width.
  6. Place the slices into the baking pan arranged in concentric circles. Cover the baking pan with a clean kitchen towel, place in a warm location and let the rolls rise for 30 minutes.
  7. With the rack positioned in the middle preheat the oven to 220 ºC ( 425 ºF).
  8. Brush the cinnamon rolls with lightly beaten egg.
  9. Bake for 12-15 minutes. Let it cool off in the baking pan for 5-10 minutes before glazing.
  10. To make a glaze start with adding 1/2 tbsp of hot water to confectioners’ sugar. Mix it up and if it is too thick, keep adding water in 1/2 tsp increments until you’ve obtained the desired consistency. Spoon the glaze over the cinnamon rolls.