Kanelstang (Danish Cinnamon Twist)
What's better than a Danish cinnamon roll? How about a dozen cinnamon rolls connected together in one big kanelstang, or cinnamon twist?
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Servings: 2 kanelstang
Equipment
- Rolling Pin
- mortar and pestal (for grinding cardamom seeds)
Ingredients
Dough
- 1 cup milk (lukewarm)
- 2 tsp instant yeast (or 25 g fresh yeast)
- 1 tsp cardamom seeds
- 1/2 cup granulated sugar
- 9 tbsp butter (room temperature)
- 3 and 1/2 cups all purpose flour
- 1 tsp salt
Cinnamon filling
- 7 tbsp butter (room temperature)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 3 tsp cinnamon
- 2 tsp corn starch
Decoration
- 1 egg
- 6 tbsp powdered sugar
Instructions
Dough
- Dissolve the yeast in the lukewarm milk.
- Grind the cardamom seeds into a powder with a mortar and pestle. Add the sugar and ground cardamom to the milk and stir until dissolved.
- Add the butter and about half of the flour and mix until smooth. Slowly add the rest of the flour and the salt, until you can knead the dough without it sticking (you may need less flour). Knead the dough on a floured surface for about 10 minutes, until it's elastic.
- Cover and let the dough rise until double in size, about one hour.
Cinnamon filling
- Combine the softened butter, sugars, cinnamon, and cornstarch, mixing until smooth.
- Roll out the dough into a large square.
- Spread the cinnamon filling evenly across the square of dough, leaving a couple inches free from filling at the top. Then slowly roll the square up from the bottom to the top.
- Cut the long roll in half and place both halves on a baking sheet lined with baking paper.
- Cut about ten evenly space slits in each roll, cutting almost down to the bottom of the roll but not all the way through. Twist the first section of dough to the right, the next to the left, then to the right, and so on, alternating each section (see video).
- Cover with plastic wrap and let rise again for about 30 minutes.
- Preheat oven to 200°C (390°F). Whisk the egg with a splash of water and gently brush onto the top of kanelstang.
- Bake the kanelstang for 15-20 minutes in the lower section of the oven (I bake mine in the row between the middle and bottom row) until golden brown.
Decoration
- Mix powdered sugar with a bit of water until you get a thick glaze. Spoon it into a plastic bag or in a bit of plastic wrap and cut a small hole. Drizzle the glaze over the kanelstang.