Kanel Snegle/Kanelbullar (Swedish Cinnamon Snail Rolls)

This bread can be rolled as a coil (snails) or twisted into buns based on your preference. These rolls are widely popular in Europe and will be available in an alias with slight variation in the recipe. For example they are Franzbrotchen in Germany and Austria, Korvapuusti in Finland, Skillingsbollen in Norway and Brioche/ Pain a la Canella in France.

These breads are traditionally made on 4th October to celebrate “The Day of Cinnamon Bun” but are also available throughout the year. Initially I was more inclined to shape these rolls into snails by rolling the dough into Swiss roll style but taking it as a challenge I tried the twisted bun version. Its quite difficult to twist the dough to the desired shape and may require some practice.

Another important point to consider while making this bread is to plan well as they require a starter that needs overnight refrigeration. Though the process may seem lengthy the end results are worth the effort. These breads don’t have a long shelf life but they freeze well. Defreeze and warm them slightly before serving. Enjoy!!!

Step-by-Step Pictorial:

In a large bowl combine all the ingredients listed in the starter into a sticky dough. Place the starter dough in a well oiled bowl, toss to coat the oil on all sides. Loosely cover the bowl and refrigerate it overnight. Make sure the bowl has enough room for the dough to rise. Prior to making the dough, leave the starter at room temperature about 30 minutes. The dough can be kneaded either by hand or in a processor. I used my mixer, the method for making the dough doesn’t change much.Tear the starter into large chunks and place in the mixer.

In a separate bowl sift together flour, cardamom, and salt. Add the flour mixture along with lemon zest and sugar and mix well until everything is well incorporated.
Now add butter and knead till the dough is smooth and elastic. If the dough is dry add little milk or if the dough is wet add little flour to get the right consistency. Place the dough on a lightly floured work space. Roll the dough into a rectangle about 20″ by 12″. Either with a fork or spoon cream/mix butter, brown sugar, and cinnamon into a paste. Based on the shape of the buns that you are trying to make either spread the filling all over the dough or over half of it. Sprinkle coarsely ground almond powder over the filling and then either tightly roll the dough jelly/ Swiss roll style and cut it into 20 equal pieces with a sharp knife.Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases.
Otherwise fold the dough over in half and cut into 20 long strips with a sharp knife, twist and shape them as desired. Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases.

I shaped my buns using the instructions provided in link1. Let the buns rise for about 10 to 15 mins till they look slightly puffy. Brush the buns with milk or egg wash and sprinkle sugar crystals or brown sugar on top.
Bake the buns at 400F (200 c) for about 15 minutes until they are cooked and turns golden brown and should sound hollow when tapped. If the buns brown too quickly, turn down the oven temperature by 65F(20 c) and bake till done.Cool the buns on cooling racks and serve warm or at room temperature. They freeze well and should be thawed and served slightly warm. This recipe makes about 20 snails or buns. Enjoy!!!

Kanel Snegle/Kanelbullar (Swedish Cinnamon Snail Rolls)

Ingredients

• For the Starter:
  • Warm Milk — 1 cup
  • Instant Yeast — 2 tsp
  • All Purpose Flour — 2 cups

For the Dough:

• • All the Starter
  • All Purpose Flour — 2 cups
  • Salt — 1 1/2 tsp (3/4 tsp if using salted butter)
  • Cardamom — 6 to 8 pods (powdered)
  • Lemon Zest — 2 tsp
  • Caster Sugar — 1/3 cup
  • Butter (at room temperature) — 60gms

For the Filling:

• • Butter (at room temperature)– 75gms
  • Light Brown Sugar (loosely packed) — 1/2 cup (or 1/3 cup caster sugar)
  • Cinnamon — 2 tsp
  • Ground Almonds — 1/3 cup

For the Topping:

• Milk — 1/4 cup (or egg wash)
• Large Sugar Crystals — to sprinkle on top

Instructions

1. To make the Starter
   1. In a large bowl combine all the ingredients listed in the starter into a sticky dough. Place the starter dough in a well oiled bowl, toss to coat the oil on all sides. Loosely cover the bowl and refrigerate it overnight. Make sure the bowl has enough room for the dough to rise.

To make the Dough

1. Prior to making the dough, leave the starter at room temperature about 30 minutes. The dough can be kneaded either by hand or in a processor. I used my mixer, the method for making the dough doesn’t change much.
2. Tear the starter into large chunks and place in the mixer. In a separate bowl sift together flour, cardamom, and salt. Add the flour mixture along with lemon zest and sugar and mix well until everything is well incorporated.
3. Now add butter and knead till the dough is smooth and elastic. If the dough is dry add little milk or if the dough is wet add little flour to get the right consistency. Place the dough on a lightly floured work space. Roll the dough into a rectangle about 20″ by 12″.
4. Either with a fork or spoon cream/mix butter, brown sugar, and cinnamon into a paste. Based on the shape of the buns that you are trying to make either spread the filling all over the dough or over half of it. Sprinkle coarsely ground almond powder over the filling and then either tightly roll the dough jelly/ Swiss roll style and cut it into 20 equal pieces with a sharp knife. Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases.
5. Otherwise fold the dough over in half and cut into 20 long strips with a sharp knife, twist and shape them as desired. Place these, cut side down on a lightly greased baking sheet leaving space between them, or in white cupcake cases.
6. Let the buns rise for about 10 to 15 mins till they look slightly puffy. Brush the buns with milk or egg wash and sprinkle sugar crystals or brown sugar on top.
7. Bake the buns at 400F (200 c) for about 15 minutes until they are cooked and turns golden brown and should sound hollow when tapped. If the buns brown too quickly, turn down the oven temperature by 65F(20 c) and bake till done.
8. Cool the buns on cooling racks and serve warm or at room temperature. They freeze well and should be thawed and served slightly warm. This recipe makes about 20 snails or buns. Enjoy!!!