Published: · Modified: · About 3 minutes to read this article. · By Kim Nielsen
Traditional recipe for Danish Cinnamon Twist also known as Kanelstang. This recipe is is an old fashion recipe which has been made in Denmark for many years. Simple, easy-to-make and very delicious.
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This is a recipe for a traditional Danish cinnamon twist which we in Denmark call Kanelstang - directly translated Kanelstang means cinnamon rod. A Kanelstang is a famous, old and very traditional part of the Danish pastry cuisine and can be bought in most bakeries and some super markets in Denmark.
Read also: Recipe for Danish Cinnamon Crumble Apple Pie
They are typically served together with a cup of coffee or sometimes as "dessert" after breakfast. Most people buy the cinnamon twists from the bakeries which actually are pretty good. However, making your homemade Kanelstang is actually relatively easy and it taste delicious - especially the smell, when the cinnamon twist is in the oven, is wonderful.
A cinnamon twist is actually pretty similar to a cinnamon bun - a cinnamon twist is just larger, elongated and has two types of filling, vanilla cream and cinnamon filling.
A cinnamon twist is just wonderful!
Serve the cinnamon twist together with a cup of coffee, tea or some homemade hot cocoa.
This recipe gives you two cinnamon twists - if you cannot eat them both you can put one in the freezer, and then reheat it later. This way you always have something delicious to serve when having unexpected guests.
Danish Cinnamon Twist (Kanelstang)
Traditional recipe for Danish Cinnamon Twist also known as Kanelstang. This recipe is is an old fashion recipe which has been made in Denmark for many years. Simple, easy-to-make and very delicious.
Print Recipe Rate Recipe
Prep Time: 45 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 45 minutes minutes
Course: Danish Pastry, Dessert
Cuisine: Danish
Keyword: Nordic dessert
Servings: 10 people
Author: NordicFoodLiving.com
Ingredients
Metric - US Customary
Dough:
- 50 g fresh yeast
- 3 dl milk
- 2 eggs
- 3 tbsp sugar
- 1 tsp salt
- 1 tsp ground cardamom
- 500 g all-purpose flour
Vanilla Cream:
- 1 portion vanilla cream
Filling:
- 200 g butter, soft
- 200 g brown sugar
- 4 tbsp ground cinnamon
Decoration:
- 1 egg (beaten)
- some sugar icing
- 100 g chopped hazelnuts
Instructions
Vanilla Cream:
Start by making a portion of vanilla cream. You can use the powder vanilla cream from the super market which only needs to be mixed with milk. However, I strongly recommend to make your own and homemade vanilla cream. You can follow my recipe for vanilla cream which is super easy. You can find the recipe on NordicFoodLiving.com
Dough:
Warm the milk and pour it in a large bowl. Dissolve the yeast in the lukewarm milk. If you are using dry/active yeast, add this later together with the flour.
In the milk; add sugar, salt, cardamom, and the eggs. Stir well.
Add the flour stepwise and knead well. Continue adding flour until the dough does not stick to your fingers anymore. The same applied to dough mixed using a stand mixer.
Cover the bowl with a clean dishcloth and set aside some place warm. Let it rise for about 30 minutes.
Filling:
While the dough is rising; In a bowl, mix together all the ingredients for the filling. Set aside.
The Danish Cinnamon Twist (Kanelstang):
Knead the risen dough a little and divide it into two equally sized pieces.
Using a rolling pin; roll out the two dough pieces into two rectangles (35x45 cm - 14x18 inch).
Equally distribute the filling and the vanilla cream on the two rectangles. Start with the filling.
Roll the dough together into two logs.
Use a pair of scissors; snip half way through the logs and fold the dough to one side. Continue snipping and folding the dough with a distances between each snip of about 2 cm (3/4 inch). See the picture in this recipe for better understanding.
Beat an egg and brush the cinnamon twists with it. Sprinkle the twists with chopped hazelnuts.
Preheat the oven to 200 C (400 F) and bake the twists one-by-one for about 20 minutes.
When the twists are baked and cooled off; decorate them with icing.
Reader Interactions
Comments
Susan Weaver
Hello!
I just made your recipe for Kanelstang for my Danish partner Helle.. They are cooling now and they look just beautiful!
Thank you so much for having all these recipes available to everyone online.Here are some additions for your recipe to make it easier for folks in the USA to follow (I don't have a baking scale)
18oz flour = 4 Cups of flour
50 grams yeast = Three 1/4 oz packs of active dry yeast (we don't have yeast in the cold section of the grocery store)
200 g of brown sugar = 1 Cup of brown sugarAlso, I found the baking time to be a little too long. I baked the first one for 20 mins and it is a little overcooked. I baked the second one for 15 minutes at 400*F and it looks just right. We will try a few bites without the icing first, as my partner says she never had it with icing before.
You ladies don't have a great recipe for Danish handwerker rolls do you???
Thanks again!
Fabulous website......:)
SusanSee Also20 Weight Watchers Snack RecipesBack to School: 21 Portable Allergy-Friendly Snack Recipes! Vegan, Gluten-free, with Nut-free options – Oh She Glows60 of the Best Christmas Cookie Recipes - 5 Star Holiday Cookies that are Easy to Make.Tortillas, salsa, mushroom barbacoa and ricotta fritters with cajeta: Yotam Ottolenghi’s recipes for a Mexican feastReply
Louise Dam
Hi Susan,
I am so happy that you could use the recipe. I would love a piece of this cake right now :-) Thanks for your help in converting to cups.
Actually Kim is my boyfriend.. :-) It is a common Danish name for a guy, and not a girl.I am not quite sure what you mean by handwerker rolls - is it what we also call 'rundstykker'? You can try this recipe: https://nordicfoodliving.com/danish-breakfast-buns-rundstykker/
Reply
Vickie
500 grams or 18 oz equals 2 cups 2 oz
Not 4 cupsReply
Louise Dam
I'm not sure what ingredient you are referring to?
Reply
Mike
I think she is referring to the flour. 1 cup is indeed 8 ounces of volume and 2 cups 2 oz is the same as 18 ounces of liquid (volume) measure. In this case the 500g four is a easure of weight, not volume. So 500g of all purpose flour is about the same as 4 cups in weight.
Reply
Cinzia
For best results use a kitchen scale that reads either kg or lbs. These are inexpensive and reliable.
Bolette
I have a recipe for Danish morning-birches. We love these in Denmark.
50 gram margarine/butter
4 dl milk
25 gram yeast
2 tbsp salt
500 gram wheat flour
Eggwhite and blue birchesMelt margarine or butter, add milk - when it's lukewarm add salt and crumble the yeast in and stir it around till it's melted.
Add gradually flour for a soft dough. Let it rise for an hour.
Knead it and split it in two.
Roll it in a rectangle and fold it
lengthwise and put the dough on a baking sheet. Now use a knife and cut it nine rolls - but don't cut it all way through.
Let it rise half an hour and brush it with the egg white and put the birches on.
Baking heat is 225°c for 25 minutes.
EnjoyReply
plasterers bristol
I love cinnamon twists.
Reply
Kim Nielsen
Yes I also love them :-) Regards Kim
Reply
Gitte
Hej Kim,
Dejlig blog du har her og jeg følger også lige med i hvad der kommer af opskrifter. Jeg kan rigtig godt lide dine movies, er det billeder som du har sat sammen til en film?
MVH GitteReply
Kim Nielsen
Hej Gitte
Tak :-)
Ja det er en række af billeder, der er sat sammen til en .gif fil. Det er rimeligt simpelt at lave. Vh KimReply
Abby Larson
Just made and they are beautiful. My only question is that a lot of the filling seemed to spill out onto the pan during the baking process. I'm a newbie so I could have easily formed the roll improperly. Any idea what happened or if this is normal?
Reply
Kim Nielsen
Hi Abby. It is normal that some of the filling will spill out during the baking process. It is very difficult to avoid this.
Reply
Marcus
Shouldn’t there be a second proof after slicing?
Reply
Kim Nielsen
Hi. It shouldn't be necessary to have a second proof after slicing. However, you can let it proof for about 30 minutes after slicing if you prefer a little more airy final result
Reply
Kylie
Hi, I am a little confused at the amount of yeast, it seems like a heck of a lot, compared to putting just one 8g packet in a large loaf of bread, unless this is for sure then awesome!
Also the flour. Is it 2 cups or 4 cups?
I am from Canada, and we seem to gravitate towards using the cups and teaspoons system, but then switch to mL and grams.
I was wondering if anyone can tell me how much yeast in teaspoons?
Thanks!Reply
Kim Nielsen
Hi. I understand that it can be a little confusing. The correct amount of fresh yeast is 50 g (about 2 Oz) which is quite normal for this type of 'bread'. The rye bread recipes I have is a different store.
I always try to give the amount of flour in grams and ounces as this gives the most precise result. Converting 500 grams of flour to cups gives about 4 cups. I hope this helps you :-)Reply
Kylie Nielsen
Thank you! This helps! forgot about how we use dry yeast more here in Canada rather than fresh yeast.
Thanks!Reply
Hazel Peterson
I have struggled with the conversion from fresh to dry yeast. To make it worse, there is a difference between instant yeast and active dry yeast. I finally found this info:
🔸️1 teaspoon instant yeast (3 grams) = 1/2 block (0.6 ounce size) fresh yeast
🔸️1 teaspoon active dry yeast = 1/3 block (0.6-ounce size) of fresh yeast.Reply
Charles Helmuth
Hi Kim: ;I just; made your Kanelstang recipe for the third time, and have tried variations on your recipe' again! It's a great recipe', and the flavor of the finished product is always superb. I had some trouble with getting the vanilla creme the right texture, and finally cooked it until it was a very thick custard; I then had no trouble with 'spilling filling'. It stayed put! I let the dough proof overnight in the fridge, and ground cardamom seeds myself. The dough was redolent with wonderful.fragrance in the morning. I added both walnuts & pecans to the interior of the mix, and sliced the 'logs' in to individual buns. I proofed these for 45 mins or so, and baked them in a glass baking dish at 365 F. I didn't bother with an egg glaze or a final drizzle on top...,seemed like gilding the lily! The final product is delicious, and still tastes like the ones I found in the good bakeries of Copenhagen! Success to you, and keep smiling!
Reply
Kim Nielsen
I'm happy that you enjoy the recipe. :-) It's also one of my favorite
Reply
Ginger
Please help. I just made the dough with 2 oz of Active Dry Yeast. It was half of the jar, seems like a lot. Our store does not have fresh yeast. Please tell me how much dry yeast I should use. I greatly appreciate it!
Reply
Kim Nielsen
This recipe calls for 50 grams of fresh yeast. If you only have dry yeast then use 1 oz active dry yeast
- or
1/2 oz instant dry yeast. I hope this helps :-)
Reply
Lynne Lewis
Hi, My granddaughter loves these from the danish bakery here and is keen to make them herself.. I want to give her this recipe but don’t understand instruction 5 about snipping halfway through the logs and folding to one side. Is there anyway you could explain this a bit more clearly? Thank you.
Reply
Lynne Lewis
Just found a YouTube video! Got it now. Thank you.
Reply
Josh
I just made them and they came out very flat and the butter all oozed out - any idea what went wrong?
Reply
Kim Nielsen
It is difficult to say for sure. That could be because of too low heat in the oven. Next time you could try to preheat the oven and make sure the temperature is 400 F (200 C). Thanks for telling me this issue. I've added the pre-heating step to the recipe. Hopefully this will prevent this issue.
Reply
John
This was a great recipe, it tasted and looked amazing . Thanks a million Kim,
JohnReply
Kim Nielsen
You are welcome - I'm happy that you like the recipe :-)
Reply
Marion
Thanks for the recipe. I’m not sure if that’s normal, but despite mixing for maybe 15 minutes the dough never really formed a ball. It became less sticky and more elastic though, not sure that’s what we are looking for here?
Reply
Kim Nielsen
After 15 minutes of kneading the dough should be ready. When ready the dough should be a little sticky and elastic. According to your description it sounds like your dough had the right consistency.
Reply
Claudia
Hi Kim!
I felt in love with the Danish Cinnamon Twist when I tried for the first time in a bakery in London/ I have just a question: the amount of vanilla cream. If I want to do it following your recipe (vanilla cream 1/2 liter (2 cups) should I halve the ingredients or not? As you mentioned in this recipe we need 1 portion of vanilla crea.Super thanks for your help! Can't wait to try it!
ClaudiaReply
Kim Nielsen
Hi Claudia. I'm happy that you like the Danish cinnamon twist - it is good :-) One portion (1/2 liter / 2 cups) of the homemade vanilla cream should be a good amount for the cinnamon twist. You can also buy the premade powder mixtures from the supermarket where you just need to add milk. We are looking for about 1/2 litre / 2 cups of cream. I hope this answers your question. Regards Kim (NordicFoodLiving.com)
Reply
Bryan Gogal
If I might make a suggestion... do Step 5 first before putting the filling on the dough - "Use a pair of scissors; snip half way through the logs and fold the dough to one side". In other words, fold the dough in half lengthwise first and make your snips. I use to do this by placing my hand on the dough and using my fingers for spacing and using a sharp paring knife - cutting from the outside edge about half way towards the folded edge. Anyways, once you have the strips cut, unfold the dough then place your filling down the centre. Now you can take the strips, fold them over the filling and make a nice braid by overlapping each one and closing up the pastry. Hope that makes sense!Reply
Kim Nielsen
It totally makes sense - I'll try this technique the next time I make a Cinnamon twist. Regards Kim (NordicFoodLiving.com)
Reply
Kim Estella
Been looking for an authentic recipe for this as I got addicted to Ole and Steen’s Cinnamon Social! Thank you very much for sharing. Will try this in the weekend! 😄Reply
Kim Nielsen
You are welcome. I hope that you will like the recipe. Regards Kim (NordicFoodLiving.com)
Reply
Kim
Hi Kim! I think I nailed it but now I realised that I don’t know how to make the sugar icing. Haha. How do you make that sugar icing? 😄
Reply
Kim Nielsen
Hi. I'm happy to hear that you nailed the recipe for Danish cinnamon twist :-) Sugar icing is very simple to make. You simple just mix powdered sugar with a few drops of water and mix it. Remember only to use very few drops. Regards Kim (NordicFoodLiving.com)
Reply
Allyn
I’m planning on making this for my partner who loves Kanelstang.
Just wanted to check about the yeast. I have dried yeast, should I put 50g of dried yeast or should it be less as it’s not fresh?
Also what type of sugar do you use in the dough?
Reply
Kim Nielsen
The recipe is prepared for fresh yeast. If you are using dry yeast then you should convert the amount on Google. Just search for "fresh yeast to dry yeast". Regards Kim (NordicFoodLiving.com)
Reply
Carla
Hej Gitte
Hvordan vidste du, at Kim laver film?Reply
Kim Nielsen
Hej. Jeg tror Gitte tænker på dette billede her i opskfirten på Kanelstang.
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