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Danish Cinnamon Snails

Rated as 4.47 out of 5 Stars

"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 Christmas time, and they are to die for!"
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1 h 40 m servings 289
Original recipe yields 15 servings (15 rolls)


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  1. Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
  2. Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
  3. Transfer the dough to a floured surface and knead it until it's 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 half the filling.
  4. Stack one layer of dough and filling on top of the other rectangle of dough, 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.
  5. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
  6. Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking.
  7. Bake the snails 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 bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 289 calories; 14.4 35.4 4.9 58 148 Full nutrition

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Read all reviews 44
  1. 58 Ratings

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Most helpful positive review

Don't shy away from cardamom!!!! it's your friend. Not many people know its in the ginger family, it's strong! and earthy, and slightly citrus in taste. That 1/2 tea. really make these pop! Make...

Most helpful critical review

I thought it would taste like a typical cinnamon roll but it wasn't very sweet and didn't have much cinnamon flavor either. The bread also was a little dense although I did like the cardamom. ...

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Don't shy away from cardamom!!!! it's your friend. Not many people know its in the ginger family, it's strong! and earthy, and slightly citrus in taste. That 1/2 tea. really make these pop! Make...

Very good, fast and easy recipe. Substituted 2 packages of dry yeast instead of cake yeast. Definitely will make this recipe again. Did not use cardamom, as I did not have any. Added sugar glaze...

Instead of making rolls for this recipe, I decided to save a little time by rolling out the dough, adding the filling inside, and then braiding the bread by cutting the sides of the dough a thir...

Delicious! Turned out delightfully fluffy. Creamed the liquid ingredients, including the butter, before adding flour. Used two packets of instant yeast in place of cake yeast (cake is near impo...

verry good!!! double the filling, wasnt enough for me.. also, when u decrease the temp to 350, only bake for 8 more min..PERFECTION!!

This recipe is a keeper. The cardamom is there but subtle; there's not an overwhelming sweetness but a great balance of sweet combined with the softness of the breading/dough. Using cake yeast...

I just baked these rolls and they are very nice. They were easy to prepare and came out very light and fluffy. I followed the recipe exactly, except I lessen the cinnamon a bit. I made a basic...

Mine didn't come out quite so pretty, since I had a bit of trouble layering the two sheets of dough. Perhaps next time I'll simply roll them each on their own to get prettier results. The taste ...

Easy to make and yummy! I just rolled the dough thinly into one big rectangle and cut it into 16 slices. I baked them as pull-aparts in 2 round cake pans and turned the oven down to 400 so they...