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Easy Danish pastry Recipe

Cinnamon Danish Pastry Recipe (kanelsnegl)

Bincy Chris
This Cinnamon Danish Pastry Recipe will help you make the best Danish pastry with crispy flaky crust and soft and fluffy crumb inside, in a simple, easy method.
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Prep Time 30 minutes
Cook Time 22 minutes
Proofing time 2 hours 10 minutes
Total Time 3 hours 2 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Danish, French, Italian
Servings 15 Cinnamon Danish Pastry

Ingredients
  

For Danish pastry dough

  • 390 g Flour or 3 cups (loosely packed)
  • 251 ml Water or 1 cup + 1 tbsp
  • 3 g Yeast or 1 tsp
  • 1.7 g Salt or 1/4 tsp
  • 50 g Sugar or 4 tbsp
  • 113 g Soft Butter or 1 stick or 1/2 cup

For Cinnamon Danish Pastry Filling

  • 90 g Soft Brown Sugar 90-100 g or around 1/2 cup
  • 2.8 g Cinnamon Powder or 1 tsp ( or more according to preference)
  • 30 g Butter or 2 tbsp
  • 80 g Raisins or 1/2 cup (optional)

For egg wash

  • 1 Egg Lightly beaten

Instructions
 

Prepare the dough

  • Into a bowl, add in the water.
  • Add sugar, salt, yeast and stir to dissolve the ingredients in water.
    Then add the flour.
    Combine everything together to form a shaggy mass of dough.
  • Transfer the dough on to a clean work surface and knead the dough for about 4-5 minutes or until we get a soft and smooth dough.

Divide, shape into circles and layer them with butter

  • Divide the dough into 10 equal pieces.
    Shape them into round balls.
    Let them sit and rest for 10-15 minutes.
    I pressed the balls on top to flatten them.
  • Then cover them with a damp cloth so that they won’t get dry.
    After 10 minutes, roll out each of the portion to a circle of approximately 16-18 cm in diameter.
    Then smear butter( about 3/4 tbsp) on each layer.
  • Place it on a plastic film.
    Repeat the same with rest of the dough balls.
    Stack them one over the other until we are done with all of them.

Keep it in freezer /refrigerator until the butter is stiff

  • So keep the stack of layers covered in the freezer for 30-35 minutes.
    We can also keep it overnight in the refrigerator.
  • After 35 minutes in freezer, the butter is now more stiff and pliable.
    Place it on to a well floured work surface and roll out into a rectangle of approximately 34 cm x 54 cm.

Spread the Cinnamon Danish pastry dough with filling

  • Smear the pastry sheet with a thin layer of butter.
    Then with cinnamon sugar (a mix of sugar and cinnamon powder).
    Add some raisins on top (optional).
  • Fold and roll the sheet from the widest side to form a cylinder.
  • Divide the cylinder into 15-16 equal parts.
    To cut them smoothly, it is better to use a thread than a knife.
  • Place each of those pieces on to a parchment lined baking sheet.
  • Press and flatten each of them.

Proof the Danish pastry

  • Cover and let them proof for 90-120 minutes.
    In a warm environment, they will rise faster and in a colder environment they will rise slowly.
  • Before taking them into the oven for baking, give an egg wash.
    For egg wash, lightly beat one egg.

Bake the Cinnamon Danish Rolls

  • Bake the Cinnamon Danish Rolls at 400 F or 200 C for 22-25 minutes.

Video

Keyword Cinnamon Danish Pastry, Cinnamon Danish pastry recipe, cinnamon raisin pastry, easy danish pastry
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