Kanelsnurrer

Kanelsnurrer are a traditional Scandinavian pastry made from a yeasted, enriched dough rolled with a cinnamon–butter filling, cut into spirals and baked until golden. The name combines kanel, meaning cinnamon, with snurr, meaning swirl or twist, reflecting their distinctive spiral shape. They are common in Sweden, Norway, and Denmark and are often enjoyed as part of fika or coffee breaks, though variations exist across the region.

The dough is typically made from flour, milk, butter, sugar, yeast, and a pinch of salt, sometimes with eggs. The filling is a mixture of softened butter, sugar, and ground cinnamon, occasionally enhanced with cardamom or a touch of vanilla. After the dough is risen, it is rolled into a rectangle, spread with the filling, rolled up lengthwise, and sliced into individual spirals. The spirals are placed on a baking sheet, given a final proof, and baked at about 180–200°C (350–400°F) for roughly 12–15 minutes until lightly golden. A glaze or powdered sugar dusting may be applied after cooling.

Variations include using brown sugar or a mix of white and brown sugar in the filling, adding raisins, almonds, or a light icing. Some recipes shape the pastries as knots or twists rather than perfect spirals. Kanelsnurrer are typically served warm or at room temperature and pair well with coffee, milk, or tea.