Kanelsnurre (Cinnamon Swirl)
Photo: Kritzolina · CC BY-SA 4.0

History

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.

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Common allergens: Gluten, Dairy, Eggs

Make it at home

Yield 12Hands-on 1 hrTotal 16 hrDifficulty Advanced

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.

Tip from the editors. 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.

Where to eat kanelsnurre (cinnamon swirl)

Kanelsnurre (Cinnamon Swirl) in Aarhus

Schweizerbageriet ★ 4.5

$ Bakery

The oldest bakery in Aarhus, founded 1898, charges less than most specialty cafes for a kanelsnurre that is genuinely better. At M.P. Bruuns Gade 56.

TryKanelsnurre and dark coffee

Directions

La Cabra Bakery ★ 4.7

$ BakerySourdough and Scandinavian pastryWalk-in only

The cafe counter and bakery operation of La Cabra in the Latin Quarter. Open mon-fri 07:30-17:00, sat-sun 08:00-15:00. Reservations advised.

Worth the queueCardamom bun

Directions

Emmerys Store Torv ★ 4.1

$ BakeryOrganic sourdough and pastryWalk-in only

Copenhagen's organic bakehouse chain has its most prominent Aarhus branch on Store Torv. Open mon-fri 07:00-19:00, sat-sun 08:00-17:00. At Store Torv 4.

Worth the queueSpeltloaf and organic wienerbrød

Directions

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