A laminated pastry swirl filled with cinnamon butter and topped with pearl sugar. The layers of the pastry should peel apart when eaten; the interior should be dense with caramelised cinnamon.

The kanelsnurre is the Danish version of the Nordic cinnamon bun tradition, distinct from the Swedish kanelbulle in its lamination technique and pearl sugar topping. The pastry arrived in Denmark through the 19th-century trade routes with Austria and Germany that shaped the wienerbrod tradition, when Austrian bakers were hired to staff the Copenhagen pastry shops during a baker strike of 1850. Aarhus bakeries carry the same lamination practice to this day.

Where to eat Kanelsnurre (Cinnamon Swirl) in Aarhus

3 editor picks for Kanelsnurre (Cinnamon Swirl) in Aarhus, ranked by editorial score. All Aarhus signature dishes · Kanelsnurre (Cinnamon Swirl) across every city.

Make it at home

Serves 1216 hrAdvanced

Ingredients

  • For the dough: 500g strong white flour
  • 80g caster sugar
  • 1 tsp fine salt
  • 10g instant yeast
  • 12g ground cardamom (freshly ground)
  • 1 egg
  • 280ml cold whole milk
  • 80g cold unsalted butter cubed
  • For lamination: 250g cold unsalted butter
  • beaten into a flat 18cm x 18cm square between baking paper
  • For the filling: 150g unsalted butter softened
  • 150g light brown sugar
  • 4 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • pinch of salt
  • For glazing: 1 egg beaten with 1 tbsp cream, pearl sugar

Method

  1. Make the dough: mix flour, sugar, salt, yeast, cardamom. Add egg, milk, and cubed butter. Knead 10 minutes until smooth.
  2. Chill the dough overnight in the fridge.
  3. Roll dough to 36cm x 18cm. Place the butter square on one half, fold the other half over, seal the edges.
  4. First fold: roll to 45cm x 15cm, fold in three like a letter. Chill 30 minutes. Repeat twice more (3 letter-folds total).
  5. Roll the laminated block to a 45cm x 25cm rectangle. Spread the filling evenly to the edges.
  6. Fold the dough in three lengthwise, then cut into 12 strips (each about 4cm wide).
  7. Twist each strip several times, then wrap into a tight knot. Place on a tray, prove 90 minutes.
  8. Heat oven to 220C. Brush with egg wash, shower with pearl sugar. Bake 15 to 18 minutes until deep amber and the layers are visibly separate.

Editor tip. Real lamination is what distinguishes a Danish kanelsnurre from a Swedish kanelbulle; if you skip the butter block and only use a soft enriched dough you have made a different pastry.

Common allergens: Gluten, Dairy, Eggs.