Danish Kanel snegle
Kanel snegle (cinnamon rolls) are one of my favourite Danish pastries, and they have a lovely taste of orange in both the dough and frosting.
I tried this recipe a few times, and in the beginning, I baked them with cornflour, which was the original method used, but I often realised that cornflour makes bread/cakes dry. Therefore, I decided to used sorghum, rice flour and potato starch. The result is much better if you ask me!
My advice
Danish Kanel Snegle With Orange are best newly baked, and I recommend freezing the leftovers for another time.
The frozen ones, you can heat in the microwave for a few seconds and spread icing on top, making them taste freshly baked!
I hope you like the Danish Kanel Snegle!
Danish Kanel Snegle With Orange (Low FODMAP & Gluten-Free)
- Yield: 20 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
5 dl Luke-warm Water
6g Dry yeast
2 tbsp Fiber HUSK
1 tsp Salt
1 tbsp Sugar
2 Eggs
75g Melted butter
100g Potato starch
250g Rice flour
200g Sorghum
1 Organic Orange
Filling
150g Butter
200g Brown sugar
1 tbsp Cinnamon
1 tsp Vanilla powder
Frosting
Powdered sugar
0,5 Organic Orange
Instructions
Grate, press the orange and put it aside.
Melt the butter and put it aside for later use.
Pour water and dry yeast into a mixing bowl and whisk by hand.
The Fibre HUSK powder comes in a bowl with water and dry yeast. It would be best to be whisked fast and hard until you get a smooth gel texture. Then mix it at high speed in a kitchen machine or hand-held mixer for 5 -10 minutes. Let the gel texture rest while you mix the other ingredients.
Add the melted butter, one egg, and grated orange zest juice and mix at high speed until well-knitted.
Put the flour in little by little ( I usually take 4 tbsp), and the powder must be well combined in the dough before adding more. I typically let the speed be medium at the beginning and high speed at the end. When adding flour, let the mixture run at a high rate for a minimum of 10 minutes.
Let the dough rise for 20 minutes or longer.
Now to the fun part, the filling. Mix the soft butter, brown sugar, cinnamon and raw vanilla powder in a bowl. Wisk with a hand-held mixer until well combined.
Roll the dough out to a square and come the filling on. Try to roll it as tight as possible. To get a beautiful look lay the ends under each cinnamon so they don’t roll up in the oven. You can press them a tiny bit flat with your hand. Brush the cinnamon rolls with egg to get a beautiful colour and let them rise for 30 minutes.
Heat the oven to 230C and bake the cinnamon roll for about 15-20 minutes until they are lightly golden on the edges. Decorate the cinnamon roll when they are cooled down.
Frosting
Come powdered sugar, a pinch of grated skin and juice from an organic orange and mix to your liking.
Serve the cinnamon rolls on a plate and decorate with the Frosting.
Notes
Eat & Enjoy!
