Danish Cinnamon Snails
Ingredients
For Dough:
- 1 cup warm 110°F milk
- 2 packages active dry yeast
- 6½ tablespoons butter at room temperature
- 2 eggs
- 3½ to 4 cups flour
- 2 tablespoons sugar
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
For Icing:
- 1 cup powdered sugar
- 4 teaspoons milk
- ½ teaspoon vanilla extract
For Filling:
- ⅔ cup butter at room temperature
- ½ cup sugar
- 2 tablespoons cinnamon
Instructions
For Dough:
- Stir together milk and yeast in a large bowl until the yeast dissolves.
- Mix in the butter, eggs, 3½ cups flour, sugar, cardamom, and salt with a wooden spoon.
- If the dough is very sticky, mix in up to ½ cup more flour.
- Cover the bowl with plastic wrap and let the dough rise for 30 minutes.
For Filling:
- Mix together butter, sugar, and cinnamon in a bowl until well combined.
- Assemble and Bake Rolls:
- Transfer the dough to a floured surface and knead until smooth, about 3 minutes.
- Divide the dough in half.
- Roll each half into an 8×10-inch rectangle that’s no more than ½ inch thick.
- Spread each rectangle with half of the filling.
- Stack one rectangle over the other, with the filling sides up.
- Starting with a long edge, roll up the dough to form a long log.
- Cut crosswise into 1-inch-thick slices.
- Arrange the rolls 3 inches apart on 2 parchment paper-lined baking sheets, setting uneven end pieces cut sides up.
- Let the rolls rise for 20 minutes.
- Preheat the oven to 425°F.
- Bake the rolls until they are golden brown, which usually takes about 10 to 12 minutes.
For Icing:
- Stir together powdered sugar, milk, and vanilla in a small bowl.
- Drizzle the icing over the warm rolls.
- Enjoy your Danish Cinnamon Snails!