These cinnamon rolls or snegle are a classic in many countries. And for good reason. They taste fantastic. Sweet, soft with the right amount of cinnamon, Yum yum yum.

In Denmark this type of cinnamon rolls are called Onsdagssnegle (Wednesday Snails) if they are made in size XXL. Acutely they are often bigger than a DVD. Personally I like the smaller ones, they have a better cinnamon to bread ratio. The snail part might not sound particularly delicious, but it is referring to the shape of the cake, the swirl of the snails shell.

Makes 20-24.

Ingredients:

50 g live yeast ( 4 teaspoons dry yeast)
175 g butter, salted
500 ml milk
175 g sugar
2 teaspoons cardamom
1 teaspoon salt
200 g whole wheat flour
600-650 g all-purpose flour

filling:

150 g butter, salted, room temperature
100 g brown sugar
2 tablespoons cinnamon

Frosting:

confectionary sugar
water or lemon juice

Directions:

Mix the dry ingredients in a bowl and set aside.

Warm the milk in a saucepan until finger-warm, remove pan from the heat. Melt the butter in the warm milk. Crumble the yeast into the warm milk and stir to dissolve.

Add the liquid to the dry ingredients, and knead the dough for 3 minutes, to form an elastic dough.

Let the dough rise for 30-40 minutes until doubled in size. .

Mix the filling and set aside.

Turn the dough out onto a lightly floured surface, and roll it to a large rectangle (16x16 inches/40x40 cm).

Spread the filling in a thin layer onto the dough, leaving a thin edge closest to your self, without filling.

Roll the dough into a large log, pinching edges together to seal. Cut the log into 20-24 slices. Grease sides and bottom of a baking pan.

Place the slices fairly close together. Cover and leave to rise for another 40-50 minutes.

Preheat the oven to 425℉ (220℃).

Bake the rolls for 10-14 minutes until golden brown.

Leave them to cool in the pan.

Frost the cinnamon rolls before serving.

Enjoy!