Danish cinnamon rolls are a bit crispy on the outside, but most of all, they are soft, sweet, and irresistible. Enjoy these easy, snail shell-shaped treats!
(About 16 “snails”)
200 g butter
2 dl milk
50 g fresh yeast
10 dl wheat flour
0,5 dl sugar
1 tsp. ground cinnamon (optional)
150 soft butter
4 dl brown sugar
2 tbsp. ground cinnamon
4 dl icing sugar
3 tbsp. water 1 tbsp. cocoa powder (optional)
Melt the butter in the microwave oven or in a pot on the stovetop, add cold water and mix in the yeast.
In another bowl, mix flour and sugar. Add the butter mixture and eggs.
Knead - and add flour if necessary - until the dough is firm enough to knead by hand, but at the same time soft and smooth.
Let the dough rise to double size under a cloth. It takes about half an hour.
While the dough rises, you can prepare the filling by mixing soft butter, brown sugar, and cinnamon.
Pour the risen dough out on the table and roll it out into an about half a centimetre thick rectangle.
Spread the filling onto the dough diss. Leave a bit of space at the edges.
Roll into a wrap.
Cut the roll into pieces of about two fingers’ (2,5 cm.) width.
Place the snail rolls on an oven tray lined with baking paper.
Turn on the oven: 200C (normal oven (convection oven: 175C)), and let the buns rise until the oven is warm.
Flatten the rolls, by lightly pressing your hand down on each, and brush with whisked egg.
Bake at 200C for about 15-20 minutes, or until the cinnamon snails are deliciously golden.
Let them cool.
Mix icing sugar and water and decorate the rolls by pouring the mixture over them in a thin line.
If you fancy chocolate icing too, then add a bit of cocoa powder to the icing.