With cinamon roll dough

1396452592 Denmark 1396452598 United KingdomGreat Britain

With cinamon roll dough

With SR Food Cinnamon roll dough, it is easy to bake fresh cinnamon rolls. The dough is furthermore suitable for cream buns and filled horns - see recipes for inspiration.

Kanelsnegle

cinnamon snails


Ingredients for 12 snails:


1 roll SR Food’s cinnamon snail dough


Cake filling:


75 g butter


75 g sugar


1 1/2 tsp cinnamon


Roll out the cinnamon snail dough on the baking parchment. Stir the butter, sugar and cinnamon into a firm mass. Add the filling to the dough. Carefully roll the dough together lengthways, and cut into approx. 12 snails. Place the cinnamon snails on a baking tray on baking parchment and press till flat. Glaze with egg or water and bake the snail in a pre-heated fan-assisted oven at 180°C for approx. 8 minutes until they are golden.

 

Fyldte horn med syltetøj

 

Ingredients for 12 pastries: 

1 roll SR Food’s cinnamon snail dough


Jam of your choice


Roll out the dough on the baking parchment. The dough is split in the middle and each half is cut into 6 triangles. On each triangle put a teaspoon of jam on the broad end. Carefully roll together the dough into “horns”, which are then glazed with egg or water. The pastries are baked in a pre-heated fan-assisted oven at approx. 180°C for approx. 8 minutes until they are golden.


Decorate the filled pastries with icing sugar or chopped almonds/nuts.

 

Fyldte horn med marcipan og nougat

 

Ingredients for 12 pastries:


1 roll SR Food’s cinnamon snail dough


60 g marzipan


95 g nougat


Roll out the dough on baking parchment. The dough is split in the middle and each half is cut into 6 triangles. On the wide end of each triangle place a piece of marzipan and a piece of nougat. Carefully roll together the dough into “horns”, which are then glazed with egg or water. The pastries are baked in a pre-heated, fan-assisted oven at approx. 180°C in for approx. 8 minutes until they are golden.


Decorate the filled pastries with icing sugar.

Cremeboller

 

Cream buns
 

Ingredients for 12 cream buns:


1 roll SR Food’s cinnamon snail dough


½ cake cream


Prepare the cake cream as per instructions on the packet. Roll out the dough on baking parchment. Cut the dough into 12 pieces (4 lengthways and 3 breadthways). Add a teaspoon of cake cream in the middle of each piece. Carefully gather the four corners over the cake cream. Place the buns facing downwards on a baking tray covered in baking parchment and glaze with egg. Bake the cream buns at 175°C in a fan-assisted oven for approx. 15 minutes until the cakes are golden. Decorate with icing sugar.

 

kanel marcipan syltetoj small

 

Ingredients for 12 snails:


1 roll SR Food cinnamon dough


200 g raw marzipan


50 ml jam of your choice, such as apricot or strawberry


50 g raisins

30 g finely chopped almonds

1 egg

Sugar


Roll out the dough on the baking parchment. Spread the jam all over the dough, but keep 3 cm from the edge. Add the marzipan over the jam and sprinkle with raisins and the finely chopped almonds. Roll the dough lengthways and cut into 12 slices.  Put on a baking tray and glaze with lightly whisked egg. Sprinkle with sugar. Bake for 16-18 minutes in the oven at 200°C then serve with tea or coffee!