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Danish Cinnamon Rolls – Snails (kanelsnegle)

Are you looking for the best recipe for the most soft and delicious danish cinnamon rolls? Then you are in the right place. These snail shaped buns are baked in a tray and they will impress everybody you serve them to. They are so soft, delicious and sticky, and they taste so good. We hope you feel like trying our recipe for these high cinnamom buns.

Cinnamon rolls baked in a tray - Easy recipe

Soft danish cinnamon rolls

Vi have baked lots of cinnamon rolls before, and some quite delicious ones. But these buns baked in a high baking tray beats every recipe we have tried previously. They are extra soft and sticky, and they can easily be saved for some days without going dry.

These cinnamon rolls are perfect for a cup of coffee in the afternoon or for your kids birthday party. If you serve them for kids, remember to bring extra napkins, because these are the sticky kind of cinnamon buns. Non the less, our kids love them, and so does the parents.

Soft cinnamon rolls baked in a tray

How to make danish cinnamon rolls?

It is actually not that hard to make this recipe for your family.

First you have to make the dough for the cinnamon buns. This is a nice yeast dough with butter, which gives us some really soft snails in the end. We use dry yeast for this recipe, but this can be substituted for fresh yeast as well.

For the dough you will need:

  • Milk
  • Sugar
  • Dry yeast
  • All purpose flour
  • Salt and sugar
  • Eggs
  • Butter
  • Vanilla, either a whole vanilla bean or vanilla paste.

The dough is a regular yeast dough. It has to be very weel kneaded, so we recommend using a electrical mixer if it is available. The dough has to be kneaded for a long time, approximatly 15 minutes until it releases from the sides of the bowl. It is definetly easier to do on a machine.

Afterwards the dough needs to prove. While the dough is proving, you can make the filling. The filling consists of brown sugar, soft butter and cinnamon. You make the filling by mixing it all together in a bowl, and let it rest untill the dough is ready.

When the dough is finished proving, you have to roll out the dough. It is important to have a lot of flour on the table, so that the dough want stick to the tabletop. The dough is pretty soft to work with. Roll out the dough as a square on approximatly 50×50 centimeters. Remember to use lots of flour on the tabletop and on the rolling pin.

Now you have to add the filling to the dough. After spreading it out on the dough, it has to be rolled fairly tight and cut out to delicious high snails. We use a piece of thread for cutting the cinnamon rolls, so we dont deform the roll while cutting it. If you prefer to cut with a knife, you can also do that.

We recommend you to place the cinnamon rolls in a baking tray with high edges with baking paper in it. Before baking, the snails have to prove once again. After that it is time for baking. Some of the filling will run out during the baking, but the buns will soak most of it up again, so dony worry.When the cinnamon rolls have been baked for 20-25 minuts, they are done and you can take them out to cool down. They have to be completely cold if you want to add icing, but they also taste nice when they are warm.

Delicious soft high danish cinnamon rolls with brown ising

Danish cinnamon rolls recipe

Here is our best recipe for the most soft and delicious sticky cinnamon buns. You can eat them just as they are or top them with sugar icing and sprinkle with almond flakes. Even tough these cinnamon rolls are easy to make, we think they are the best in the world. And both kids and adult loves to dig into a nice varm cinnamon snail.

Recipe for danish cinnamon buns with brown icing
5 from 1 vote

Danish cinnamon rolls recipe

Soft and sticky snails with cinnamon filling
Opskrift lavet af: Rasmus Juul Møller
Print Recipe Pin
Prep Time 30 mins
Cook Time 20 mins
Proving time 1 hr 30 mins
Total Time 2 hrs 20 mins
Ret Baking, Cake
Cuisine Danish
Servings 15 cinnamon rolls
Kalorier 389 kcal



  • 3,5 dl milk
  • 2 tbsp sugar
  • 6 g dry yeast, or 25 gram of fresh yeast
  • 560 g all purpose flour, maybe 10 gram extra if the dough is too wet.
  • 60 g sugar
  • 1/4 tsp salt
  • 2 eggs, m/l
  • 60 g butter, melted
  • 1 vanilla bean, the seeds, or 1 tsp of vanilla paste


  • 180 g butter
  • 2,5 dl brown sugar
  • 1 tbsp cinnamon

Sugar icing:

  • 1 dl powdered sugar
  • 2 tbsp cocoa
  • 2 tbsp water, boiling


  • 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, melted butter, 2 eggs and vanilla seeds in the bowl. Then knead the dough at medium speed until it releases the sides of the bowl. It is in this step that you can add extra flour if you think the dough looks too wet.
    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 lubricated with a little oil. Position it in a warm place and let it raise to double size. It usually takes an hour.
    The dough for the danish cinnamon rolls has to be very soft
  • 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 raised, 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.
    The filling on the rolled out dough
  • Gently roll the dough from one edge to the opposite into a cylinder shape.
    The dough with the filling rolled up
  • 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.
    Cinnamon rolls just put in the baking tray
  • Now the cinnamon rolls have to raise 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 raising, the oven is preheated to 190 degrees.
    Cinnamon buns after proving
  • Place the roasting pan in the middle of the preheated oven and bake the cinnamon rolls for 20 – 25 minutes until slightly golden.
  • 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.


Kalorier: 389kcalKulhydrater: 59gProtein: 6gFedt: 15gMættet fedt: 9gKolesterol: 59mgNatrium: 177mgKalium: 118mgFibre: 2gSukker: 30gA-vitamin: 469IUCalcium: 59mgJern: 2mg
Vilkår for beregning af ernæringsdata
KEYWORDS / SØGEORD Cinnamon Roll, Danish dessert, Traditional danish
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If you love danish food, you must also try: Danish rye bread and Danish lemon mousse

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Redaktionen består af:
Tina Westergaard Møller
Rasmus Juul Møller

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