Cinnamon swirls baked with cream – A recipe for extra spongy and gooey cinnamon swirls baked with cream.
The dough itself is made without eggs, so the recipe can be made in a vegan version by using vegan butter and vegan cream. Instead of the cream cheese frosting, the swirls can be topped with icing. Enjoy!
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Kanelsnegle bagt med fløde
50 g yeast
500 ml milk, lukewarm
150 g sugar
1 large tsp. cardamom
1 tsp. salt
150 g butter, softened
Ca. 800 g all-purpose flour
250 g butter, room temperature
3-4 tbsp. ground cinnamon
75 g sugar
135 g brown sugar
2 tbsp. potato flour
Cream cheese frosting
150 g butter, room temperature
200 ml confectioner’s sugar
200 g cream cheese, room temperature
200 ml cream
Dissolve the yeast in the lukewarm milk in a mixing bowl. Add the sugar, cardamom, salt, and about half of the flour. Knead the dough with the dough hook. Add the butter. Add more flour and knead the dough until it releases from the sides of the bowl and becomes shiny and stretchy. It will take 5-10 minutes, depending on how powerful your mixer is. Cover the dough with a damp dish towel and let it rise in the bowl for 1 hour.
Mix all the ingredients well with a fork and set the filling aside until ready to use.
Cream cheese frosting
Whisk the ingredients together into an even frosting.
How to assemble the swirls
Roll out the dough to a square of 60×45 cm on a floured surface. Spread the filling on the dough and roll the dough into a “sausage.” Cut a total of 16 swirls and put them in a dish or roasting pan (my dish is 28×35 cm). I used a dish that didn’t need baking paper, but feel free to line it with baking paper. Let the swirls rest for 20 min.
Heat the oven to 200 C convection.
Pour the cream over the swirls and bake them for 20-25 min. Allow the swirls to cool and spread the frosting on them. Serve immediately. Enjoy!