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Kanelsnurror

Kanelsnurror

adapted from That Oven Feeling

For the Dough:

  • 2 tsp yeast
  • 3 oz butter, room temperature
  • 1 cup milk
  • 1/4 cup sugar
  • 2 1/2 – 3 cups flour
  • 1/2 tsp salt

For the Filling:

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 3 tsp cinnamon

Glaze:

  • 1 egg, lightly beaten

Directions:

Warm the milk to about 100°F. Pour into a mixer bowl and add yeast and sugar. Proof about 5 minutes.

Add 2 cups flour, salt,  and softened butter and mix, adding up to another cup of flour. You want a soft dough, so don’t add it all if you don’t need to.

Let rise about 30 minutes.

Meanwhile, make the filling:

Cream the butter, sugar, and cinnamon together and set aside.

Roll the dough out to a 10″ x 20″ rectangle. Spread the filling on the dough and fold lengthwise into thirds, bringing the top down and the bottom up.

Pat down and roll to about an 8″ x 20″ rectangle.

Use a pizza cutter or sharp knife to cut into 3/4″ strips.

Lightly stretch the strips and twist the ends of each slice in opposite directions a few times. Tuck the ends under and seal. Cover and let rise for another 30 minutes.

Place on parchment-lined sheet pans and let rise another 30 minutes. Brush with lightly beaten egg.

Bake at 375°F about 12-15 minutes or until golden brown.

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