Swedish Cinnamon Snails
12 servings
110 minutes
Swedish cinnamon buns are the true embodiment of comfort and warmth in Scandinavian cuisine. Their history is rooted in the tradition of 'fika' – a Swedish ritual of enjoying coffee with pastries that brings people together in friendly conversations. These buns have an airy texture and a rich aroma of cinnamon and cardamom, creating a perfect balance of sweetness and spice. They are especially good fresh from the oven, with a crispy golden crust and a soft, tender center. Suitable for family breakfasts, cozy tea times, or special festive treats. They can be served with milk, coffee, or hot chocolate, savoring every bite. The combination of cinnamon and sugar gives the buns a warm, slightly caramel flavor that makes them truly unforgettable.
1
In a medium saucepan, melt 110 grams of butter over low heat, then add milk. When the mixture is warm, about body temperature (can be touched with a pinky), remove the saucepan from heat, add dry yeast, and mix until evenly distributed. Set aside.
- Butter: 220 g
- Milk: 400 ml
- Dry yeast: 14 g
2
Mix flour, 110 grams of sugar, salt and cardamom in a large bowl. Make a well in the center and pour in the warm butter-milk mixture. Using a wooden spoon, mix until the dough starts to form. When the dough is no longer sticky, place it on a floured clean surface and knead for 6–8 minutes until you have a firm, smooth elastic dough. If you feel the dough is still sticking to your hands during kneading, add a little flour. Transfer the dough to a clean floured bowl, cover with a clean towel and let it rise in a warm draft-free place for 45–60 minutes. Take the remaining 110 grams of butter out of the fridge and let it soften.
- Wheat flour: 750 g
- Fine white sugar: 200 g
- Salt: 0.5 teaspoon
- Ground cardamom: 2 teaspoons
- Butter: 220 g
3
Preheat the oven to 220 degrees. Prepare the filling: mix butter, 90 grams of sugar, and cinnamon with a fork until it forms a 'paste'.
- Butter: 220 g
- Fine white sugar: 200 g
- Ground cinnamon: 2 teaspoons
4
When the dough rises, transfer it to a floured surface, divide it into 2 parts (this will be more convenient), and roll it out into a rectangle 3 mm thick. Spread the filling over the surface. Then, starting from the long side of the rectangle, begin to roll it into a log. Cut the log into about 12 pieces with a sharp knife.
5
You can bake individual rolls, using wide muffin pans or simply on a baking sheet lined with parchment paper. Alternatively, you can use a pie or cake pan, placing the rolls at some distance apart, letting them rise, and then baking. This is especially convenient if you're expecting guests, as everyone can tear off a piece of the roll, bringing them closer together!
6
In general, place the dough in the molds, brush with beaten egg for good browning. Lower the oven temperature to 190 degrees. Bake the buns for 15-20 minutes or until they turn golden brown.
- Chicken egg: 1 piece
7
Repeat the process with the second half of the test. These buns are magical when warm! And with a glass of milk!