Recipes Bread Yeast Bread Recipes Danish Cinnamon Snails 4.7 (61) 47 Reviews 23 Photos Americans would call these cinnamon rolls, but this version is the original Danish version, and it's absolutely wonderful. They are traditionally served with coffee or tea at Christmastime and are delicious! Submitted by malene_2 Updated on July 1, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 23 23 23 23 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 50 mins Total Time: 1 hr 30 mins Servings: 15 Yield: 15 rolls Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 15 servings 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 ½ teaspoon ground cardamom 2 tablespoons white sugar ¼ teaspoon salt 4 cups all-purpose flour, or as needed Filling: ⅔ cup butter, softened ½ cup white sugar 2 tablespoons ground cinnamon Directions To make the dough: Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in butter, eggs, cardamom, sugar, salt, and 3 1/2 cups flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup flour. Cover the bowl and let the dough rise for 30 minutes. Meanwhile, make the filling: Beat together the butter and sugar in a medium bowl until creamy. Stir in the cinnamon until incorporated. Set aside. Transfer the dough to a floured surface and knead until firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle, no more than 1/2-inch thick. Spread each rectangle with 1/2 of the filling. Stack 1 dough rectangle on top of the other dough rectangle, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1-inch-thick slices. 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 if you prefer pull-apart rolls. Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If baking pull-apart rolls, arrange them in the greased baking dish or cake pans, spacing them about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest at room temperature for 20 minutes. Bake the rolls in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: After 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the sides are fully set, about 10 minutes more. Cover the baking dish with foil if the rolls get too brown. Owlett I Made It Print 882 home cooks made it! Nutrition Facts (per serving) 301 Calories 15g Fat 37g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 301 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 44% Cholesterol 58mg 19% Sodium 148mg 6% Total Carbohydrate 37g 13% Dietary Fiber 2g 6% Total Sugars 9g Protein 6g 13% Vitamin C 0mg 0% Calcium 41mg 3% Iron 2mg 9% Potassium 77mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.