What are the ingredients in cinnamon Danish?

Cinnamon Danishes include flour, sugar, milk, butter, yeast, salt, and cinnamon. A glaze made from powdered sugar and milk is added after baking.

What is the Danish tradition of cinnamon?

Cinnamon pastries, known as kanelsnegle , are part of daily life in Denmark. They reflect the country’s love for comforting, spiced treats and tie into the idea of hygge —cozy contentment.

What makes a pastry a Danish?

A true Danish pastry is made from laminated dough, which involves layering butter through multiple folds. This creates a flaky, crisp texture that sets it apart from standard doughs.

What is the difference between cinnamon Danish and cinnamon roll?

Cinnamon rolls use enriched dough that’s soft and fluffy. Meanwhile, cinnamon Danishes are crisp and flaky due to their laminated structure. Additionally, Danishes bake individually, not in a cluster.

Can I use store-bought dough for cinnamon Danish?

Yes, puff pastry can work in a pinch. However, homemade laminated dough offers better flavor and texture. Store-bought dough also tends to be thinner, so adjust bake times.

How should I store leftover cinnamon Danishes?

Store cooled pastries in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 4 days or freeze for up to a month.

Can I make cinnamon Danishes ahead of time?

Absolutely. Shape them, freeze them before proofing, and then bake when ready. This is a great way to enjoy fresh pastries without starting from scratch every time.

Why didn’t my pastries rise in the oven?

This could be due to under-proofing or expired yeast. Always test your yeast first and let the dough rise properly before baking.

Cinnamon Danish: 7 Irresistible Reasons This Pastry Wins Every Time

Description

Flaky, buttery, and filled with warm cinnamon sugar, these homemade Cinnamon Danish pastries are a bakery-style treat made right in your own kitchen. Each golden swirl boasts delicate laminated layers, rich flavor, and a sweet vanilla glaze on top. Ideal for cozy mornings or impressing guests at brunch, this recipe walks you through the entire process step-by-step—from dough to drizzle.

Ingredients

3 cups all-purpose flour – Provides structure and tenderness
2¼ tsp active dry yeast – Must be fresh and active
1 cup whole milk – Warmed to 105–110°F
¼ cup granulated sugar – Adds subtle sweetness
½ tsp salt – Balances the flavor
1 cup cold unsalted butter – Crucial for flaky lamination
⅓ cup brown sugar – Used for the cinnamon filling
2 tbsp ground cinnamon – The signature flavor
1 egg – Brushed on top for golden color
1 tsp vanilla extract (optional) – Enhances the filling aroma
½ cup powdered sugar – For the icing glaze

2 tbsp milk or cream – Adjust for glaze consistency

Instructions

Activate the Yeast: Warm milk to 105–110°F. In a bowl, mix with granulated sugar and yeast. Let sit for 5–10 minutes until foamy.
Make the Dough: Stir in flour and salt until combined. Knead on a floured surface for 5–6 minutes, or use a stand mixer. Wrap and chill dough for 1 hour.
Laminate the Dough: Flatten chilled dough into a rectangle. Layer cold butter slabs in the center. Fold dough over butter. Roll out and fold like a letter. Chill 30 minutes. Repeat this folding and chilling process two more times.
Add Filling & Shape: Roll dough to ¼-inch thickness. Mix brown sugar, cinnamon, and vanilla (if using). Sprinkle over dough. Roll into a log and slice into 1-inch rounds. Place on a parchment-lined baking sheet. Press centers gently and proof 45–60 minutes until puffy.
Bake: Preheat oven to 375°F (190°C). Beat the egg with 1 tbsp water and brush over pastries. Bake 20–25 minutes, rotating halfway through, until golden and crisp.

Glaze: Mix powdered sugar and milk or cream. Drizzle over warm pastries. Optional: Add a pinch of cinnamon for extra depth.

Notes

For the flakiest results, use high-fat European-style butter.
Always chill the dough between folds to prevent the butter from melting prematurely.
You can prep the dough the night before and bake fresh in the morning.
Add chopped pecans or raisins inside the filling for a twist.
Store leftovers in an airtight container for up to 2 days; reheat in the oven for best texture.

Prep Time: 60 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: Danish / European

Nutrition

Calories: 320
Fat: 18g
Carbohydrates: 35g
Protein: 5g