Danish Cinnamon Snails

01Method

1. 1

   Combine warm milk and crumbled yeast in a large bowl, stirring until dissolved. Add butter, eggs, sugar, cardamom, salt, and most of the flour; mix with a wooden spoon until a dough forms. If the dough is very sticky, incorporate the remaining flour. Cover the bowl and allow the dough to rise for 30 minutes.

2. 2

   In a medium bowl, whip together butter and sugar until the mixture is smooth and creamy, then blend in the cinnamon. Set the filling aside.

3. 3

   Turn the dough out onto a lightly floured surface and knead until it feels firm, about 3 minutes. Cut the dough into two equal pieces and roll each into a rectangle about 1/2 inch thick. Spread half the filling evenly over each rectangle.

4. 4

   Stack the two rectangles on top of each other with the filling sides facing up. Starting from the edge closest to you, roll the layered dough into a tight log. Slice the log into rounds approximately 1 inch thick.

5. 5

   Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans if you prefer pull-apart style rolls.

6. 6

   Arrange the individual rolls on the lined baking sheet with about 3 inches between them. For pull-apart rolls, place them roughly 1 inch apart in the prepared dish or pans. Let the rolls rest at room temperature for 20 minutes before baking.

7. 7

   Bake in the hot oven until the tops turn golden brown, about 10 minutes. Pull-apart rolls will require additional time. Lower the oven temperature to 350°F (175°C) and continue baking until the sides are fully set, approximately 10 more minutes. If the rolls are browning too fast, tent them loosely with foil.