Danish Cinnamon Snails

Ingredients

• 1 cup warm milk , 110 degrees F/45 degrees C
• 3 blockss fresh yeast , 0.6 ounce
• 6.5 tablespoons butter , room temperature
• 2 large eggs
• 2 tablespoons white sugar
• 0.5 teaspoons ground cardamom
• 0.25 teaspoons salt
• 4 cups all-purpose flour , or as needed

Instructions

1. 1

   Pour warm milk into a bowl; mash in yeast cakes. Mix in butter, eggs, sugar, cardamom, salt, and 3 1/2 cups flour. Use a wooden spoon to mix dough together. If very sticky, add remaining 1/2 cup flour. Cover the bowl; let dough rise for 30 minutes.

2. 2

   Beat together butter and sugar in a medium bowl until filling is creamy. Stir in cinnamon until combined. Set aside.

3. 3

   Transfer dough to a floured surface; knead until firm, about 3 minutes. Divide dough in half; roll each half into a 1/2-inch thick rectangle. Spread each rectangle with 1/2 of the filling.

4. 4

   Stack dough rectangles on top each other, filling-side up. Roll dough into a log starting with edge closest to you. Cut log into 1-inch-thick slices.

5. 5

   Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Alternatively, grease a baking dish or 2 cake pans if you prefer pull-apart rolls.

6. 6

   Place rolls on the prepared baking sheet about 3 inches apart. If baking pull-apart rolls, arrange in the prepared baking dish or cake pans about 1 inch apart. Let rolls rest at room temperature for 20 minutes.

7. 7

   Bake rolls in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until sides are fully set, about 10 minutes more. Cover rolls with foil if browning too quickly.