Kanelsnurrer, Norwegian Cinnamon Twists.

Munich is ever so slowly transitioning in Spring, lots and lots of rain but everything is definitely greening up a bit.

The first week of Sommersemester is officially done.  Classes went well and it should be a pretty laid back semester- just four courses at the university and an internship.  After e-mailing a bit with Nicky from the Munich based blog Delicious Days I have gotten in touch with a few chefs in the area and have started to work as an assistant at a cooking school!! It’s a lot of fun and is certainly good practice for my German as well.  I am really looking forward to a bit of cooking in a real kitchen and of course meeting chefs, writers and the like!

I started taking Norwegian last semester, mostly just to see what it would be like to learn a foreign language in a foreign language.  The course was very intensive and quite challenging.  I started to follow a Norwegian food blog, Trines Matblogg, to improve my language skills and of course to get a glimpse of another food culture.  Although I can’t understand all of the Norwegian, I’m definitely learning, and the recipes and photography are great!



This is a recipe for Kanelsnurrer, a cinnamon Boller, or sweet bun.  The base is a yeast dough, laced with butter,only slightly sweet, and has a hint of cardamon.  After the first rise, it’s rolled out, brushed with a generous amount of melted butter and cinnamon sugar and tied into knots.  I love the pearl sugar on these rolls, it looks fun and brings just the right amount of sweetness.  Pearl sugar is, however, somewhat difficult to find in the States (it is available online, at Ikea, or possibly a gourmet grocery store like Whole Foods), and can be substituted with a simple powder sugar/cream glaze or a cream cheese icing.

Kanelsnurrer are somewhat comparable to an American cinnamon roll, only not as messy and not as sweet.  They are perfect alongside a coffee or tea or as a breakfast, snack, or dessert.  They are best the day they are made, if you want to save some, stick them in the freezer and re-heat them in the oven for a few minutes when you’re ready for them again.


Source: Trines Matblogg, translated


475-500 g all purpose flour (about 3 1/2 – 3 3/4 c)

2.5 dL milk (1 1/4 c), warmed to about 80C/170 F

12 g fresh yeast, 1 1/2 tsp dry yeast

75 g sugar (a bit more that 1/3 c) 

1/2 tsp ground cardamon 

1/8 -1/4 tsp salt

1/2 egg (beat the egg then eye-ball half, or just go ahead and use the whole egg)

75g butter, cubed


50 g melted butter (half stick)

1 T cinnamon

2.5 T brown sugar  


1 egg, beaten (just use the other half) 

pearl sugar 

  • Prepare the dough by mixing all ingredients except for the butter preferably with a stand mixer fitted with the dough hook, those of us without the luxury of a Kitchen-Aide, mixing by hand does the job just as well.  
  • Let it mix/knead it for 10-15 minutes, until soft and elastic.  
  • Incorporate the butter and knead another 5-10 minutes (this is where it gets pretty icky when kneading by hand- it takes time but the dough comes back together; add a bit of flour if it needs it).  
  • Put the dough in bowl, cover, and allow to rise for about an hour, until it’s double the original size.  
  • Melt the butter and prepare the cinnamon sugar mixture.  (you can combine them all but separate is a little less messy)
  • Give it a quick kneading and divide the dough in half.  
  • Roll each half into a 25 x 30 cm/ 10 x 12 in rectangle 
  • brush half of each rectangle with butter and sprinkle with cinnamon sugar.  
  • Fold the dough in half and cut each into 6 strips.  
  • Twist the strips of dough and tie into knots.  
  • Place on a baking sheet lined with parchment paper. 
  • Allow to rise for another 30-60 minutes covered on the baking sheet. 
  • Brush with egg and sprinkle with pearl sugar.
  • Bake at 225C/440F for 10-12 minutes  




Filed under Breads, Recipes

3 Responses to Kanelsnurrer, Norwegian Cinnamon Twists.

  1. This website is very good! How was it made !?

  2. Pingback: Scandi baking – Kanelkrans » Two Burners and a Mini-Fridge

  3. Karen

    Looking forward to trying your version. The websites posting recipes from Morton Schakenda’s im Lom seem to have way too much fresh yeast (50 gm, which converts to 2-1/2 TBSP active dry or 5.88 tsp instant for 1 kgm flour. I’ve been making 1/2 recipe, with 500 gm flour and a generous 1-1/4 tsp instant yeast (based on other sweet rolls I’ve made), and they turn out fine with an overnight refrigerator proof of either dough or shaped rolls. Your calculations seem more correct.

Leave a Reply