danish cinnamon rolls (kanelsnegle) Recipe

danish cinnamon rolls (kanelsnegle)



  • 50 g. butter (melted and cooled)
  • 300 ml. warm milk
  • 25 g. fresh yeast
  • 1 egg
  • 2 tablespoons sugar
  • pinch of salt
  • 1 sachet custard powder (kagecreme)
  • 500 g. plain flour


  • 150 g. brown sugar
  • 100 g. soft butter
  • 2 teaspoons cinnamon

How to make danish cinnamon rolls (kanelsnegle)

this is a danish version of aberwegers cinnamon rolls
- a tribute to a truly delicious treat!

Make the dough and let it set for 30 min.:
  1. warm milk and mix with yeast (careful with the temperature)
  2. add egg and melted butter
  3. add sugar and salt
  4. mix with flour and custard powder
  5. give it a good 5 min. mix
Mix the ingredients for the filling.

  1. Roll out a big rectangular shape - you might need to use a little more flour for this.
  2. Spread the filling and roll it up, nice and easy.
  3. Cut out 2 cm pieces and put on baking sheet. Let them rest (and rise) while you wait for the oven to reach 200 degrees c - or 30 min. 
  4. Brush them with a whisked egg before you bake them 10-15 minutes until golden.
  5. Use regular frosting (icing sugar and water, thick) to create a swirl on top as they are cooling off.

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