Description
Sugar Snails are soft, fluffy, spiral-shaped pastries inspired by classic Scandinavian baking. Known as Kanelnegle in Denmark and closely related to Swedish cinnamon buns, these sweet snails feature tender yeast dough, a buttery cinnamon-sugar filling, and a light sugar glaze or crunchy pearl sugar topping. They are fragrant, comforting, and perfect with a cup of coffee or tea.
Introduction
These pastries are called “snails” because of their beautiful spiral shape, resembling a snail shell. Unlike sticky buns, Sugar Snails are lighter and less gooey, focusing on the delicate balance between soft dough, warm spices, and gentle sweetness. They’re a bakery favorite across Northern Europe and surprisingly easy to make at home.
Why You’ll Love This Recipe
Soft, fluffy texture with a rich buttery filling
Warm cinnamon flavor without being overly sweet
Perfect for breakfast, brunch, or afternoon coffee
Freezer-friendly and great for make-ahead baking
Classic, elegant pastry with simple ingredients
Ingredients
For the Dough
3 1/2 cups all-purpose flour
3/4 cup warm milk
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast (1 packet)
1/2 teaspoon salt
1 teaspoon ground cardamom (optional but traditional)
1 egg
1/4 cup unsalted butter, softened
For the Filling
1/3 cup unsalted butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
For the Topping
Pearl sugar or coarse sugar
or
Simple glaze made from powdered sugar and a little milk
Instructions
In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until slightly foamy.
Add the egg, softened butter, salt, and cardamom. Gradually mix in flour until a soft dough forms.
Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Roll the dough out into a rectangle on a lightly floured surface. Spread softened butter evenly over the dough.
Mix brown sugar and cinnamon together and sprinkle evenly over the butter.
Roll the dough tightly into a log. Slice into 1½-inch pieces.
Place the snails cut-side up on a lined baking sheet, leaving space between each. Cover and let rise for 30 minutes.
Preheat the oven to 375°F (190°C).
Brush lightly with milk or egg wash if desired, then sprinkle with pearl sugar.
Bake for 15–18 minutes until golden and fragrant.
Let cool slightly before glazing or serving.
Variations
Vanilla Sugar Snails
Replace cinnamon with vanilla sugar for a mild, elegant flavor.
Nut-Filled Snails
Add finely chopped walnuts or almonds to the filling.
Orange-Spiced Snails
Add orange zest to the filling or glaze for a fresh citrus note.
Tips for Best Results
Use room-temperature butter for easy spreading
Don’t overbake—snails should stay soft inside
Cardamom adds authentic Scandinavian flavor
Let dough rise fully for the fluffiest texture
Storage Tips
Store at room temperature for up to 2 days
Refrigerate for up to 5 days
Freeze baked snails for up to 2 months
Reheat gently in the oven before serving
Serving Suggestions
Serve warm with coffee or tea
Perfect for brunch tables or breakfast spreads
Delicious with butter and honey
Great as a homemade gift
FAQs
Are Sugar Snails the same as cinnamon rolls
They’re similar, but Sugar Snails are lighter, less sticky, and more bread-like.
Can I make them without cardamom
Yes, cardamom is optional, though traditional.
Can I prepare them the night before
Yes, shape and refrigerate overnight, then bake fresh.
Conclusion
Sugar Snails are a timeless pastry that brings warmth, comfort, and simple joy to any table. Soft, aromatic, and beautifully swirled, they’re a wonderful way to experience classic Scandinavian baking at home. Once you make them, they’re sure to become a favorite tradition in your kitchen.