Description
Sugar Snails are soft, sweet, spiral-shaped pastries inspired by Scandinavian baking. They’re made from a fluffy cardamom dough rolled with a buttery sugar-cinnamon filling, then baked until golden and brushed with glaze or sprinkled with pearl sugar.
Introduction
These pastries—known as Kanelnegle in Denmark or Kanelbullar in Sweden—are beloved for their light texture and warm spice aroma. Sugar Snails are perfect for breakfast, brunch, or an afternoon treat. Their snail-shell shape not only looks beautiful but makes every bite layered, buttery, and sweet.
Why You’ll Love This Recipe
- Soft, fluffy dough with a hint of cardamom
- Classic cinnamon-sugar filling that melts beautifully
- Fun spiral shape that looks like a tiny snail shell
- Perfect for holidays, weekends, or gifting
- Make-ahead option for overnight proofing
Ingredients
For the Dough:
- 3½ cups all-purpose flour (420g)
- ½ cup warm milk (120ml)
- ½ cup warm water (120ml)
- ¼ cup granulated sugar
- 1 large egg
- 2¼ tsp active dry yeast (1 packet)
- 6 tbsp unsalted butter, softened
- 1 tsp ground cardamom
- ½ tsp salt
For the Filling:
- 6 tbsp unsalted butter, softened
- ½ cup brown sugar
- 2 tsp ground cinnamon
- Optional: 2 tbsp crushed nuts (hazelnuts or pecans)
For the Topping:
- 1 egg (for egg wash)
- Pearl sugar or coarse sugar
- Optional glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions (Step by Step)
- Activate the Yeast
In a bowl, mix warm water, warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy. - Make the Dough
Add egg, softened butter, cardamom, and salt. Mix well. Add flour gradually and knead until soft and slightly sticky—about 8 minutes. - First Rise
Cover bowl with a towel and let rise 1–1½ hours, or until doubled. - Prepare Filling
In a small bowl, mix butter, brown sugar, cinnamon, and nuts (if using). - Shape the Snails
Roll dough into a rectangle (about 40×30 cm).
Spread filling evenly over the surface.
Roll into a tight log and slice into 12–15 pieces.
Place swirls cut-side up on a baking sheet. - Second Rise
Cover and let rise for 30 minutes until slightly puffy. - Bake
Preheat oven to 375°F (190°C).
Brush rolls with egg wash.
Sprinkle pearl sugar if using.
Bake 12–15 minutes until golden. - Glaze (Optional)
Mix powdered sugar, milk, and vanilla.
Drizzle over warm snails.
Variations
- Vanilla Sugar Snails: Replace cinnamon with vanilla sugar inside.
- Cardamom Snails: Increase cardamom and skip cinnamon for a Swedish twist.
- Chocolate Snails: Add mini chocolate chips to the filling.
- Orange Sugar Snails: Add orange zest to the filling and glaze.
Tips for the Best Results
- Warm liquids should be not too hot—or they can kill the yeast.
- A soft dough makes fluffier pastries; avoid adding too much flour.
- For perfect spirals, chill the dough for 10 minutes before slicing.
- For extra shine, brush with simple syrup when hot.
Storage Tips
- Store at room temperature in an airtight container for 2–3 days.
- Freeze baked snails up to 2 months; warm in the oven before serving.
- Dough can be prepared the night before and chilled overnight.
Serving Suggestions
- Serve warm with coffee, hot chocolate, or tea.
- Add fresh fruit on the side for a brunch platter.
- Enjoy as a sweet afternoon snack or dessert.
FAQs
Q: Can I make the dough without cardamom?
Yes! You’ll get a more classic cinnamon-roll flavor.
Q: Can I use instant yeast?
Yes—no need to activate it. Add directly to flour.
Q: Why did my snails spread too much?
Your dough may have been too warm or too soft—chill briefly before baking.
Conclusion
Sugar Snails combine all the comfort of a cinnamon bun with the elegance of Scandinavian pastries. Soft, sweet, fragrant, and stunningly shaped, they’re sure to become a favorite in your kitchen.