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Kanel Snegle aka. Danish Cinnamon Rolls

  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 18
  • Total Time: 220
  • Yield: 24 1x



For the butter layer

  • 8.8 oz. (250g) cold butter, diced
  • 1/3 cup (40g) all-purpose flour

For the dough

  • (500g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 1 1/2 tsp. salt
  • 1.5 oz. (42g) fresh yeast
  • 1 oz. (30g) butter, at room temperature
  • 1 egg
  • 2 egg yolks
  • 6 oz. (170g) cold milk

For the filling

  • 1/3 cup (75g) butter, melted
  • 1/2 cup (100g sugar)
  • 2 tbsp. ground cinnamon

For the glaze

  • 1 cup (130g) confectioner’s sugar
  • 1/2 tsp. vanilla extract
  • 68 tbsp. heavy cream


  1. Cut the cold butter into pieces and mix with the flour. Knead until well combined – do this quickly, so the butter does not get warm. Place between two pieces of plastic wrap or baking parchment and form into a square with a thickness of about 0.4 inch (1cm) – works best with a rolling pin. Cover and place in the fridge until needed.
  2. For the dough add flour, sugar and salt to a large bowl and mix. Crumble the fresh yeast into pieces and add together with the butter, egg, egg yolks and the cold milk to the bowl. Knead until you get a nice smooth dough. Wrap loosely in plastic wrap and place in the fridge for at lest 1 hour.
  3. Take the dough out of the fridge and roll out on a floured surface to a square – about double the size of the butter square. Add the butter (without the plastic wrap) on top of the dough – the edges should point to the sides of the dough square (45° rotation). Fold the dough edges over the butter so it looks like an envelope. Press the seams together so the butter is completely sealed in. Roll out to a rectangle with triple the length of the square before. Fold the ends towards the center on top of each other so you get a square again with three layers. Wrap in plastic wrap and place in the fridge for about 30 minutes. Take the dough out of the fridge and repeat the process. Roll out again (let the open side of the package face you when rolling out) and fold again. Place in the fridge for another 30 minutes.
  4. Prepare baking sheets with baking parchment and set aside. In a small bowl mix sugar with cinnamon for the filling. Roll out the dough on a floured surface to a rectangle with a thickness of about 0.2 inch (5mm) – one side should have a length of about 12 inches (30cm). Brush the dough with the melted butter, leave about 0.5 inch (1,3cm) free on the edge of a long side – this is the direction you are going to roll up the rolls. Sprinkle the sugar-cinnamon mix on top of the melted butter and start rolling up to the side you left without filling – try to get a tight roll. Brush the end you kept free from the filling with some water and roll the roll on top, so that part sticks well to the rest – this will keep the rolls sealed. Cut the roll into 1 inch (2,5cm) thick slices and place those rolls on the baking sheets – leave enough space in between. Cover loosely with plastic wrap and let rise for 30-40 minutes.
  5. Preheat the oven to 390˚F (200°C). Place the snegle in the the oven and bake for about 16-18 minutes – they should get a nice golden color. Take out of the oven and let cool down on a wire rack.
  6. For the glaze mix the confectioner’s sugar with milk and vanilla extract until you get a nice thick glaze. Drizzle on top of the still a bit warm snegls and let dry.


  • Enjoy baking!