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!

Recipe Summary

prep:
1 hr
cook:
10 mins
additional:
30 mins
total:
1 hr 40 mins
Servings:
15
Yield:
15 rolls
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Dough:
Filling:

Directions

Instructions Checklist
  • 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.

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  • Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

301 calories; protein 6.3g 13% DV; carbohydrates 36.7g 12% DV; fat 14.6g 22% DV; cholesterol 58mg 19% DV; sodium 148mg 6% DV. Full Nutrition
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Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2011
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 sure you butter and eggs are at room temperature. Forgot to take them out of the fridge? Just pop them on top of a pre-heating oven for 30 min. Active dry yeast works just great if you don't have cake yeast. Made this spur of the moment when I just wanted to bake something quick and easy. Also: I will always substitute a light brown sugar for white granulated sugar in regards to dough . But thats just me. Read More
(95)

Most helpful critical review

Rating: 3 stars
03/06/2013
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. I thought something with 2 sticks of butter in it would taste a little richer... Read More
(2)
63 Ratings
  • 5 star values: 44
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/24/2011
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 sure you butter and eggs are at room temperature. Forgot to take them out of the fridge? Just pop them on top of a pre-heating oven for 30 min. Active dry yeast works just great if you don't have cake yeast. Made this spur of the moment when I just wanted to bake something quick and easy. Also: I will always substitute a light brown sugar for white granulated sugar in regards to dough . But thats just me. Read More
(95)
Rating: 5 stars
03/22/2011
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 when the rolls were cool. Next time will try spreading on the butter and sprinkle on the sugar and cinnamon. Read More
(60)
Rating: 5 stars
07/19/2011
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 third of the way in on each side and alternately folding each side to the middle. I also drizzled an orange glaze over the top of the bread after it was done baking: 2 Tbls 1/2 & 1/2, 2 Tbls orange juice, zest from 1 orange, and powdered sugar until desired consistency. The result is a blend of cardamom and orange heaven and a beautifully browned loaf that is sure to impress. Read More
(57)
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Rating: 5 stars
10/31/2013
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 impossible to find)and let that sit for about 15 minutes before adding to liquid ingredients. End result was a tender, fluffy crumb and delicate flavor. Oh! Also I doubled the filling, worked great! Read More
(26)
Rating: 4 stars
05/04/2011
verry good!!! double the filling, wasnt enough for me.. also, when u decrease the temp to 350, only bake for 8 more min..PERFECTION!! Read More
(24)
Rating: 5 stars
08/04/2011
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 is a bit expensive (first time I've purchased it) but well worth it; it makes the dough's texture distinct when biting into it. I've never bought a cinnamon roll/snail this good. Really. Read More
(23)
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Rating: 5 stars
03/17/2011
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 icing from warm milk and powered sugar. Everyone here really enjoyed them with hot tea. Read More
(22)
Rating: 5 stars
09/22/2011
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 was great! It was fun making them and they made the kitchen smell divine. Thanks for sharing this recipe! Read More
(11)
Rating: 5 stars
02/12/2012
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 didn't brown too fast. Drizzled some frosting on while still warm and they were delish!! Read More
(9)
Rating: 3 stars
03/06/2013
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. I thought something with 2 sticks of butter in it would taste a little richer... Read More
(2)
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