Danish Cinnamon Snails Recipes

DANISH CINNAMON SNAILS

Steps:

• 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.
• 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.

CINNAMON SNAILS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter or margarine and brown sugar until smooth. Mix in 1 teaspoon of cinnamon, baking powder, egg, and vanilla. Stir in flour by hand using a wooden spoon, as the dough will be stiff.
• Roll out tablespoon sized pieces of dough into 6 inch long ropes. Curl up one end slightly to make the head, then curl the rest of the rope towards the head in a spiral shape to make the snail shell. Place cookies 2 inches apart on the prepared cookie sheets. Brush cookies with egg white. Mix together the remaining cinnamon and superfine sugar in a small cup. Sprinkle this over the snails. Use chocolate chips to make eyes on the heads.
• Bake cookies for 8 minutes in the preheated oven, or until the bottoms are lightly browned. Let cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

DANISH CINNAMON ROLLS (SNAILS)

Steps:

• Heat the milk up to approx. 30 degrees. Add the 2 tablespoons of sugar and the dry yeast. Whisk it thoroughly and place it in a warm spot until it bubbles up. It usually takes 10 - 15 minutes. Then the yeast will be activated.
• I assume you knead the dough on the machine. Add flour, sugar, the mixture of milk and yeast from step one, salt, cooled melted butter, eggs and vanilla seeds to the bowl. Then knead the dough at medium speed until it releases from the sides of the bowl. It is in this step that you can add extra flour if you think the dough looks too soft.
• I usually knead the dough for about 10 - 15 minutes before it is ready.
• When the dough starts to release from the sides of the bowl, pick it up and transfer to a second bowl greased with a little oil. Position it in a warm place and let it raise to double size. It usually takes an hour.
• As the dough raises, prepare the filling for the cinnamon snails. Mix brown sugar, soft butter and cinnamon in a bowl. Mix it thoroughly and set it aside.
• When the dough is rised, transfer it to a table sprinkled with flour. The dough may seem a bit sticky, so it is important with the flour. Sprinkle flour on the dough and roll it out to a square of approx. 50 x 50 cm with a rolling pin. Then spread the filling gently into an even layer on the dough.
• Gently roll the dough from one edge to the opposite into a cylinder shape.
• Find a roasting pan approx. 22 x 33 x 5 cm and cover it with baking paper. Now cut the cylinder into 15 equal sized snails and place them in the roasting pan. It doesn't matter they are a bit close. We want them to raise upwards during baking. It is a good idea to use a piece of sewing thread to cut the pieces. This avoids pressing the dough flat. You make a loop around the dough and tighten.
• Now the cinnamon rolls have to rise again. Place them in a warm space and cover them with a cloth. Let them rise to double size. It should take 30 - 40 minutes depending on the temperature. While the buns are rising, the oven is preheated to 190 degrees celcius.
• Place the roasting pan in the middle of the preheated oven and bake the cinnamon rolls for 20 - 25 minutes until slightly golden on top.
• Allow the snails to cool and mix the powdered sugar, cocoa and boiling water to make the icing. Decorate the snails with sugar icing and enjoy them with someone you love.