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Nov 24, 2013

Kanel Snegle / Kanelbullar (Swedish Cinnamon Snails/Rolls)

For this Month's We Knead to Bake we are baking Kanel Snegel or Swedish Cinnamon Snails. This bread contains two spices - cardamom & cinnamon which gives amazing flavor and taste to the snails. Aparna suggested to try both Snail shaped rolls and the twisted buns, so I tried both but the last minute Baking did not helped me this time and everything was not to my satisfaction and also the snails got burnt. Somehow I managed to take few pictures with a snail for today's post and definitely will be making it sometime soon. Anyway thanks Aparna for suggesting this wonderful bread recipe. Even though it burnt we loved it :) Now off to the recipe..

Recipe Source : My Diverse Kitchen  Preparation Time : 12 hrs
Baking Time : 15 minutes
Yields : 20 snails/rolls
For Starter
  1. Bread Flour or All Purpose Flour     2 cups
  2. Yeast    2 tsp( i used Instant Yeast)
  3. Warm Milk    1 cup
For The Dough
  1. All Purpose Flour    2 cups
  2. Salt    1 and 1/2 tsp
  3. Caster sugar   1/3 cup
  4. Cardamom   6-8 pods(powdered)
  5. Butter, softened     4 tbsp
  6. Milk     1/2 cup (or as needed to make a soft dough)
For The Filling
  1. Butter,softened     5 tbsp
  2. Light Brown Sugar     1/2 cup
  3. Cinnamon powder     2 tsp
  4. Almond, coarsely ground    1/4 cup
For Brusing
1/4 cup milk or Egg wash

  • Mix starter ingredients to form a sticky dough. Place it in an oiled bowl, Cover loosely and keep it in refrigerator overnight. The dough will rise quite a bit.
For the Dough
  • About 30 minutes before making the dough the next day, remove the starter from the fridge and keep at room temperature. 
  • In  a medium sized bowl mix flour, caster sugar, cardamom powder, salt and mix well and keep aside.
  • Tear starter into pieces and take in a food processor or bowl. Add flour-sugar mixture, mix to combine. Next add softened butter and knead to form a soft dough. I felt the dough was dry so i had to add 1/2 cup milk and knead to a soft and smooth dough and keep it aside for 10 minutes.
  • Meanwhile Mix all the ingredients for filling & keep aside.
  • After that Turn the dough to a floured surface and roll it as a (20 x 12)rectangle shaped disc 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 400 F preheated oven for 15 minutes until they are golden brown and sound hollow when tapped.
  • Place on wire racks to cool. Serve it warm or at room temperature. 
  • You can also freeze the extras if needed.

This is off to Aparna's We Knead to Bake # 11 and to Priya & Veena's Lets Brunch on Sundays Event.


  1. Lovely recipe.want to try soon.cinnamon flavor,wow.bookmarked.thanks for sharing.beautiful clicks akka


  2. Hi,
    Looking at these pictures, I'm feeling to bake something.
    Thank you for reenergizing me. :)

  3. Wonderful rolls. Nice presentations.
    I have moved to a new blog. Do visit when you get time.

  4. pics r drool worthy .. never ever heard that such a dish existed. thanks for introducing to a new dish

  5. wow, luks yum, will try making these....

  6. wow, they look great sanghi.U have made it very well.loved its name :)

  7. Cinnamon rolls look absolutely stunning.

  8. snegal is new to know and looks absolute droolworthy...well explained

  9. Looks very cute, they look perfect to me Sangee, not burnt..

    1. I did not picture the burnt one Hema, luckily got one neat one ;)

  10. Very inviting and delicious looking rolls. Wonderfully taken pins as well.

  11. Beautifully one.. nice clicks too.. thanks for sharing :)

  12. my kids favorite breakfast. love it.

  13. looks very flaky and yumy sangee..

  14. delicious rolls with neat pictorials sangee!!!

  15. very tempting. I am in love with them ,, thanks for sharing a wonderful recipe dear Sangeetha ;)

  16. Perfect bakes :) rolls are so tempting and i love the stuffig

  17. Wow, seriously am in love with ur kanel snegle Sangee, they are just mindblowing with prefect crust... well done..


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