Kanelsnegle
I made my first Kanelsnegle (Cinnamon Buns) in Home-Ed class. Does any high schools offer Home Education classes anymore? The class gave me a basic knowledge of cooking and baking. It sparked an interest for baking in particular and I baked quite a bit when I was a teenager. This is still something that I truly enjoy. By the way, I also took woodworking, but no sparks came from that class ha ha 🙂
Rolling up dough
Kanelsnegle ready for baking
Just a note about yeast. In Europe the preferred type of yeast is Fresh Active Yeast as compared to the American preference of Dry Active Yeast. Fresh yeast (also called Cake yeast or Bakers compressed yeast) can sometimes be found in the dairy section of certain grocery stores. It has a short expiration date and so it’s very perishable but works faster and longer. Fresh yeast is dissolved in liquid 70-80 degrees F. Store it in the refrigerator or freeze for up to 4 months. Dry yeast on the other hand has a much longer expiration date and is more forgiving of mishandling. To activate it sprinkle on water that’s between 100-110 degrees F and wait to see small bubble (about 10 minutes). Note if your liquid is too warm you’ll kill the yeast and adding a teaspoon of sugar to the liquid will provide a little food for the yeast, encouraging it to “wake up”. Typically, 50 grams of Fresh yeast = 4 teaspoons Dry yeast (12 grams).
Fresh active yeast
Ingredients:
25 grams Fleischmann’s Fresh Active Yeast
2 1/2 deciliter milk (1 cup)
2 tablespoons vegetable oil
1 tablespoon sugar
1 teaspoon salt
1 teaspoon cardamom
400 grams flour (3 1/2 cups)
small amount of oil for the bowl
plus 1 egg for brushing cinnamon buns
Filling:
75 grams butter at room temperature (5 tablespoons)
75 grams sugar (1/2 cup)
2 tablespoons cinnamon
50 grams marzipan (about 1/4 cup) (optional)
Glaze:
1 cup confectioners sugar
1-2 tablespoons hot water
Directions:
Dissolve yeast in cold milk stirring gently. Add oil, sugar, salt and cardamom. Add flour a little at the time and knead until you have a firm dough. Place a small amount of oil in the bowl and turn the dough in the bowl. Cover bowl with plastic wrap and let dough rise to double in size (30-60 minutes).
Place room temperature butter, sugar and cinnamon in a small bowl. If you’re using marzipan, break it up into small pieces and mix into butter using a fork to help break it up a little.
Prepare two round 8 inch baking pans by placing a round piece of parchment paper in bottom of pan and spray with non-stick oil. Or you can place parchment paper on a baking sheet.
Sprinkle tabletop with flour and roll out dough to 40 x 50 centimeter (15 x 19 inches). Spread butter filling onto dough and roll into a log starting at the long edge. Cut dough into 14 even slices. If using round baking pans, place cinnamon slices in a circular fashion – 7 slices in each pan. If you using a baking sheet, place cinnamon slices right next to one another. By placing slices close to one another during baking is keeps the finished cinnamon buns moister. Cover baking pans or baking sheet with a dry kitchen towel, place in a warm location and allow to rise for another 30 minutes.
Preheat oven to 225 degrees Celsius (about 425 degrees Fahrenheit). Bake for 12 to 15 minutes. Let cool for 5-10 minutes before glazing. To make glaze, simply combine confectioners sugar and water until desired consistency. Enjoy!
Kanelsnegl
Source: Signes Mad
My Danish Kitchen 
[…] backe gerade für meine Geburtstagskuchenschlacht morgen. Die letzten Kanelsnegle nach dänischem Rezept (abgewandelt mit einer zusätzlichen Puddingfüllung wie ich es von meinem […]
After visiting beautiful Denmark last summer, I have been looking for the recipe for these. Made them yesterday and they were divine. My only hint would be to use the measurements rather than cup size. I usually prefer using cup measurements, but my first batch did not rise and I think it was because there was too much flour. Different countries have different texture, grain size etc, I would hesitate to guess. Anyway they were demolished by the family and well me mainly! Thanks for a great recipe!
I agree, using the weight measurements are more accurate. However, not everyone has a scale and I don’t want to exclude those individuals. So glad you enjoyed the Kanelsnegle 🙂
Made these a few hours ago! First time using compressed yeast, results were looking like in your fotos 🙂 i used 3/4 tbsp sugar and the rest of the sugar in your recipe was replaced by xylitol and stevia. Diabetic BF approves 🙂 think ill try this next time completely without sugar. Thanks for sharing the recipe, it’s hard to find recipes in ENG language that uses compressed yeast.
oh wow i cant believe there is marzipan in the filling!! this sounds so good! and im so excited about this i really cant wait to make some. thanks for sharing this.
Mmmm…these would be so good for my afternoon tea. Thanks very much for sharing.
I love Cinnamon Rolls and have been wanting to make them for a while now. Thank you for reminder. Also thank you so much for the conversion I often wondered about the fresh yeast I remember from Europe and have in my recipes, and how it compaires to instant.
I used some identical (down to the expiration date) fresh yeast to make my Christmas stollen. I had never worked with fresh yeast before and was really worried when proofing it didn’t seem to have any effect—but then the dough rose all the way out of the bowl, so I’m sold. 🙂 Your cinnamon rolls look fantastic… giving me ideas!
Beautiful dish. I love cinnamon buns…they are super high on my list of comfort foods. Hmmm….now I wonder if home ec still exists as well….extremely useful class…though I did learn to bake at Momma’s knee. 😉
These look so good! Thank you for the tips on fresh active yeast! I’ve only ever used the dry kind.
The Danish really know their sweets – I’ve never been disappointed by a Danish dessert! These cinnamon buns are making my mouth water. Thanks :).
I also had Home-Economics in High School – always cookiing or sewing – I loved it – couldn’t wait till my 3rd period class! 🙂
Cinnamon rolls are oft requested in our household, but I’m thinking that my family would prefer the size of your than the size of mine! We usually make small ones, but these are just so tempting! Lovely, lovely rolls!!
Awwww Kanelsnegle! Some of my favorites! I think you might enjoy this post as well, definitely a Danish Specialty!
http://tutusandtea.wordpress.com/2010/11/30/beauty-begins/
(click on “Midnight Snack” on the bottom for more!) Happy New Years!
I like how you added marzipan to the filling – sounds good and very Danish! 🙂