Kanel is Danish for “cinnamon” and snegle is Danish for “snails”. These are my homemade kanelsnegle or simply cinnamon rolls. Here’s what’s in ‘em:
Dough
- 50 grams melted butter
- 1 dl. milk
- 35 grams yeast
- 3.5 dl. flour
Filling
- 30 grams soft butter
- 50 grams brown sugar*
- 1 tablespoon cinnamon
How to
- Mix the melted butter and milk to start up the dough.
- Make sure the liquid is luke warm not hot before you add the yeast.
- Blend together and add the flour little by little.
- Then you roll out the dough on a flour-covered table and make a nice rectangle about 1 cm thick.
- Make the filling by throwing together all the ingredients.
- Spread the filling evenly on the dough rectangle.
- Roll it up on the long side so you get a nice long roll with the cinnamon swirl on both ends.
- Cut the roll up in 1.5 cm thick slices and put them on a cookie sheet on an oven tray.
- Let it rise for 15 mins and start the oven at 200°C.
- Bake for 12 mins.
- Enjoy!
I thought these would be nice for a bento. They have a distinct look and a nice flavour. I actually got some store-bought ones I wanted to use for bentos but I accidentally ate them all before I had the chance. So it was actually a sense of guilt (and a sense of wanting to eat more!) that inspired this baking session.
*Not sure about the name for that in English. But it’s basically white sugar that’s been covered in molasses.
