Danish Cinnamon Rolls - aka ¨Kanelsnegle¨

 - Danish Recipe

Directions:

1. Prepare the custard and marzipan the day before using this custard and marzipan recipes. 

2. In a mixing bowl, combine all of the dough ingredient and mix with a dough hook on low speed for 6 minutes. 
3. Increase the speed to medium, and mix for another 8 minutes. 

4. Let the dough rest in the bowl for 15 minutes, covered with a tea towel.

5. While the dough rests, make the marzipan spread.

6. Whip together the marzipan and sugar on medium speed (a hand mixer is best for this small amount).

7. Gradually add the butter until the mixture is smooth. If needed, use a spoon to flatten the marzipan and eliminate any clumps.

8. Whip the marzipan mixture on high until it becomes light and airy. 

9. Remove the dough from the bowl and divide it in half. 

10. Shape each half into logs and set them to rest on a floured surface for 5 minutes. 

11. Using a rolling pin, roll each log into a rectangle of your desired size (I usually aim for about 40x30 cm OR 16x12 inches), with the shorter side closest to you.

12. Spread 1/2 of the marzipan spread evenly onto the surface of your dough. 

13. With 1/3 - 1/2 (about 80 - 100g) of the custard, spread it over the marzipan layer.  

14. Sprinkle your desired amount of cinnamon on top of the spread out custard. 

15. Roll the dough width-wise into a long log. 

16. Cut the log into about 10 pieces (about 2 fingers thick). 

17. Sligthtly stretch the tail end of each roll and tuck it under the bottom. 

18. Place the rolls onto a greased baking sheet, about 5 cm (2 inches) apart OR you can have them closer and they will look more like American cinnamon rolls. 

19. Repeat with the second half of dough. 

20. Flatten each roll slightly using 2-3 fingers from each hand and pressing from the center and out to ensure even baking. 

21. Let them raise in a warm place for 30 minutes.

22. Brush the rolls with a whipped egg. 

23. Preheat your oven to 200*C (400 *F). 

24. Bake for about 13-15 minutes or until golden brown.  

*(Optional) Icing:

- Mix the ingredients together with a spoon (using hot water ensures the icing will not run down the cinnamon rolls after you put it on). 

- Using a plastic bag or piping bag, drizzle the icing on in your desired pattern. 

Notes:

- You might have about 1/3 of the custard remaining; this is simply because this recipe is the smallest amount I am comfortable making in a small saucepan. You can eat the custard as is, or you can use it for other recipes like: Danish Strawberry Pie, Danish Cinnamon Braid, Danish Brown Sugar Bread, Danish Cinnamon Twists, or other recipes that you desire! 

- If you prefer to make a larger portion of the marzipan spread to store for later or use in the recipes mentioned, it's easy to do with a mixer using a spatula (cake) attachment.

- Butter can be substituted with margarine or oil in the dough recipe or a solid fat (margarine or lard) in the marzipan spread and custard recipe. 

- Sugar can substituted with honey. 

- Milk can substituted with plant based milk. 

- The marzipan spread lasts 2-3 days at room temp, 2-3 weeks in the fridge, or 6-12 months in the freezer when stored airtight.

- The custard lasts 2-3 days in the fridge; I do not recommend freezing it.

- The unbaked pastries can be frozen for 2-3 months; thaw in the fridge for 6-8 hours, then proof at room temp. for 30-60 minutes before baking.

- The baked pastries last 2-4 days at room temp, 6-10 days in the fridge, or 4-6 months in the freezer when stored airtight.