For this month’s “We Knead to Bake” we are baking Swedish Cinnamon Snails. Cinnamon rolls have been on my list forever because the family loves them. I have not tasted them and while baking these I had the weird doubt of whether these are supposed to be on the crunchy side or soft side. I know, it sounds silly 
. 
Anyway the snails were actually perfect and I was confused thinking that they should have been on the crunchy side . We can never go wrong with cinnamon and these snails are no exception. A keeper recipe and will be baking these again. Off to the recipe.
Kanel Snegle/ Kanelbullar (Swedish Cinnamon Snails)
Cinnamon Rolls.
Ingredients:
- For Starter
- bread flour - 2 cups (all purpose flour can also be used)
- yeast - 2 tsp (instant yeast)
- milk - 1 cup (warm)
- For Dough
- bread flour - 2 cups
- salt - 1 1/2 tsp
- cardamom - 3 - 6 pods (seeds powdered)
- sugar - 1/3 cup
- butter - 4 tbsp (softened)
- milk - as needed (optional)
- For Filling
- butter - 5 tbsp
- brown sugar - 1/2 cup (light brown sugar - loosely packed)
- cinnamon - 2 tsp
- For Topping
- milk - as needed (or eggs if you want to do egg wash)
Instructions:
Starter
Mix starter ingredients to form a sticky dough. Cover loosely and place in refrigerator overnight. The dough will rise quite a bit.
Filling
Mix the filling ingredients together.
Dough
About 30 minutes before making the dough the next day, remove the starter from the fridge and keep at room temperature. Powder cardamom and sugar.
Tear starter into pieces and take in a food processor. Add flour, salt and sugar-cardamom mixture; mix to combine. Next add softened butter and knead to form a soft dough. I had to add less than 1/4 cup milk to get the dough together. Allow dough to rest for 10 minutes.
Roll the dough into a 20 x 12 inch rectangle roughly and spread the filling over it. Tightly roll the dough and then slice into 20 pieces using a sharp knife.
Place the pieces on a greased baking sheet and allow to rise for about 10 - 15 minutes until they are puffed up, but not swollen. Brush with milk and bake in a 400F preheated oven for 15 minutes until they are golden brown and sound hollow when tapped.
Place on wire racks to cool. You can freeze the extras if needed.
Food processor is not needed. You can knead the dough by hand also.
1 year ago: Homemade Ginger Garlic Paste
2 years ago: Roasted Chickpeas
PLEASE CLICK ON COLLAGES TO VIEW BIGGER IMAGES.
Pictorial
1. Prepare the starter by mixing milk, yeast and flour.
2. Form a sticky dough. Cover loosely and refrigerate it.
3. The dough will rise overnight. This is how it looked the next day morning. About 30 minutes before making the dough, keep the starter out in room temperature.
4. Blend sugar and cardamom.
5. Tear the starter into pieces and take in a food processor. Add flour, salt, sugar-cardamom mixtureMix to combine. Next add the softened butter.
6. Knead until you have a soft dough. The mixture looked very dry and crumbly for me. So I added a little less than 1/4 cup milk to bring the dough together.
7. Dough ready.
8. Allow to rest for 10 minutes.
9. Prepare filling by mixing butter, brown sugar and cinnamon.
10. Roll the dough into a 20 x 12 inch rectangle roughly. Spread the filling over it and tightly roll the dough.
11. Cut the roll into 20 equal pieces using a sharp knife.
12. Place on a greased baking sheet and allow to rise for about 10 - 15 minutes until they look a bit puffy but not swollen.
13. Brush tops with milk and bake in a preheated 400F oven for about 15 minutes till they are golden brown and sound hollow when tapped.
14. Out of the oven, cool on wire racks.
Yummm
.
Enjoy!
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These look divine. I love cinnamon rolls and what I wouldn’t do for one now – I really shouldn’t look at food blogs on a fast day!
lovely snail rolls.. so tempting
lovely rolls , can imagine the aroma in your house while baking