Kanelsnegl is the Danish cinnamon snail: a coiled bun of laminated dough swirled with butter, sugar and cinnamon, baked dark and glazed with a thin sugar syrup.
Kanelsnegl became a Copenhagen staple in the 20th century at neighbourhood bakeries; Sankt Peders Bageri codified the supersized Wednesday version, the onsdagssnegl, in 1988 and now sells around 4,000 a week. The modern viennoiserie wave has put Juno the Bakery's cardamom-leaning version alongside as the city's reference rolls.
4 editor picks for Kanelsnegl in Copenhagen, ranked by editorial score. All Copenhagen signature dishes · Kanelsnegl across every city.
Juno the Bakery ★ 4.9
Århusgade 48, 2100 København Ø
Juno the Bakery on Århusgade in Østerbro from former noma cook Emil Glaser bakes the cardamom bun that anchors the modern Copenhagen pastry conversation, plus sourdough and laminated pastries.
Hart Bageri ★ 4.8
Gammel Kongevej 109, 1850 Frederiksberg C
Hart Bageri on Gammel Kongevej in Frederiksberg was opened by former Tartine head baker Richard Hart and now runs ten locations across greater Copenhagen with naturally leavened breads and viennoiserie.
Sankt Peders Bageri ★ 4.7
Sankt Peders Stræde 29, 1453 København K
Sankt Peders Bageri in the Latin Quarter is Copenhagen's oldest working bakery; the giant Wednesday cinnamon roll, the onsdagssnegl, sells around 4,000 units every week.
Andersen & Maillard ★ 4.7
Nørrebrogade 62, 2200 København N
Andersen & Maillard on Nørrebrogade in Nørrebro is the city's pioneering bakery-roastery hybrid, opened in 2018 by former noma pastry chef Milton Abel and Hans Kristian Andersen.