Flaky Cinnamon Danish Swirls
Indulge in these exquisite Flaky Cinnamon Danish Swirls, a luxurious blend of rich butter and aromatic cinnamon, perfect for any occasion. These rolls boast tender, flaky layers that practically dissolve upon biting, thanks to the unique Danish pastry dough technique. Each roll is filled with a generous mixture of buttery goodness, brown sugar, and crunchy pecans, delivering a delightful contrast of textures and flavors. Although this recipe requires patience and time, the impressive results are more than worth the effort, making it a perfect treat for brunch gatherings or festive celebrations. For convenience, break down the process by preparing the dough one day and rolling the cinnamon swirls the next. Savor the moment as your kitchen fills with the irresistible scent of cinnamon and freshly baked pastry — it's a baking experience you'll cherish.
N/A
Servings
100
Calories
18
Ingredients
Ingredients
cold butter
1 1/2 cups (cut into pieces)
flour
1/4 cup (for butter mixture)
active dry yeast
2 (1/4 ounce) packages (not rapid rise)
milk
1 cup (heated to about 110°F)
eggs
2 (at room temperature)
salt
2 teaspoons
sugar
1/4 cup
all-purpose flour
3 1/4 cups
butter
4 tablespoons (divided in half)
brown sugar
1 cup (divided in half)
cinnamon
4 teaspoons (divided in half)
flour
4 tablespoons (for filling, divided in half)
pecans
1 cup (finely chopped, divided in half)
egg
1 (beaten)
water
1 teaspoon
powdered sugar
3/4 lb
milk
5 tablespoons (more if needed for icing)
vanilla
2 teaspoons
Instructions
1
Begin by making the butter roll-in: In a bowl, cut together cold butter and 1/4 cup of flour using a pastry blender or two knives until evenly mixed; the butter should remain cold throughout.
2
Transfer the butter mixture onto a sheet of waxed paper and cover with another sheet. Roll it out gently with a rolling pin into a rectangle measuring approximately 7"x9", keeping it cool and pliable. Set aside in a cool spot or the refrigerator while you prepare the dough.
3
In a separate bowl, combine the active dry yeast and warm milk; let it sit for 5 minutes until softened.
4
Add the salt, sugar, and eggs to the yeast mixture and mix thoroughly.
5
Gradually add 3 1/4 cups flour to the wet ingredients and stir until a soft, sticky dough forms. Do not knead the dough; instead, chill it in the refrigerator for about 10 minutes.
6
Prepare to roll out the dough by generously flouring your work surface, using a flour shaker for even distribution.
7
Roll the dough into a rectangle about 11"x16" in size. Brush off excess flour to aid in layering.
8
Place the chilled butter block on one half of the dough, leaving a border around the edges. Fold the other half over the butter and pinch the seams to seal it in.
9
Turn the dough a quarter turn, ensuring the open side is on your right. Roll out into an 8"x20" rectangle. Brush off any excess flour.
10
Fold the dough in thirds, as you would a business letter, and roll it out again before folding in thirds once more. This completes the first two turns. Wrap the dough in plastic and chill for 1 hour.
11
Repeat the rolling and folding process two more times (turns 3 and 4), chilling for 1 hour between each turn. After the fourth turn, chill the dough for a minimum of 3 hours or overnight.
12
Once chilled, divide the dough in half, keeping one half refrigerated as you work with the other.
13
Roll the active half into a rectangle measuring 9"x16".
14
Prepare the cinnamon filling by mixing 2 tablespoons melted butter, 1/2 cup brown sugar, 2 teaspoons cinnamon, 2 tablespoons flour, and 1/2 cup finely chopped pecans. Sprinkle it evenly over the dough.
15
Roll the dough tightly into a log measuring 16" long, then slice it into 16 pieces, ensuring even thickness. If the dough is too soft, chill it briefly in the refrigerator.
16
Arrange the cinnamon rolls on ungreased baking sheets, leaving at least 3 inches between each to allow for rising.
17
Cover the rolls with towels and let them rise until almost doubled in size, approximately a few hours. Keep them in a cool place, avoiding direct heat.
18
Preheat your oven to 400°F. Brush the rolls with an egg wash for a golden finish and bake for 12 to 15 minutes, monitoring closely to prevent burning.
19
Prepare the icing by mixing 3/4 to 1 lb of powdered sugar with vanilla and enough milk to achieve a drizzling consistency.
20
Once out of the oven, drizzle the warm cinnamon rolls with icing and let them cool slightly before serving.
Nutrition Information
5
Fat
14
Carbs
1.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Flaky Cinnamon Danish Swirls?
They are an exquisite blend of rich butter and aromatic cinnamon, featuring tender, flaky layers created using a traditional Danish pastry dough technique.
How do these Danish swirls get their flaky texture?
The flakiness comes from the unique lamination process where a butter roll-in is folded into the dough and chilled multiple times.
What type of yeast is required for this recipe?
You should use active dry yeast; the recipe specifies not to use rapid rise yeast.
At what temperature should the milk be for the yeast?
The milk should be heated to approximately 110°F to properly activate the yeast.
How long should the yeast sit in the warm milk?
Let the yeast sit in the warm milk for 5 minutes until it has softened.
What is the butter roll-in?
The butter roll-in is a mixture of 1 1/2 cups cold butter and 1/4 cup flour, rolled into a 7"x9" rectangle.
Should I knead the dough?
No, do not knead the dough. Stir until a soft, sticky dough forms and then chill it for 10 minutes.
How many times should the dough be folded and rolled?
The dough requires a total of four turns (rolling and folding in thirds) to create the necessary layers.
How long should the dough chill between turns?
The dough should be chilled for 1 hour between sets of turns to keep the butter layers solid.
How long must the dough chill after the final fourth turn?
After the fourth turn, the dough needs to chill for a minimum of 3 hours, though overnight is recommended.
Can I make this recipe ahead of time?
Yes, you can break down the process by preparing the dough one day and rolling the cinnamon swirls the next.
What ingredients are in the cinnamon filling?
The filling consists of melted butter, brown sugar, cinnamon, flour, and finely chopped pecans.
Why is flour included in the cinnamon filling?
Flour is added to the filling mixture to help bind the ingredients and maintain consistency during baking.
How thick should the sliced cinnamon rolls be?
After rolling the dough into a 16" log, it should be sliced into 16 pieces of even thickness.
How much space should be left between rolls on the baking sheet?
Leave at least 3 inches between each roll to allow them enough room to rise and expand.
How long do the rolls need to rise before baking?
They should rise until almost doubled in size, which usually takes approximately a few hours in a cool place.
What is the baking temperature for these swirls?
Preheat your oven to 400°F for baking the cinnamon Danish swirls.
How long do they take to bake?
They typically bake for 12 to 15 minutes; monitor them closely to prevent burning.
What is used for the egg wash?
The egg wash is made by mixing one beaten egg with one teaspoon of water.
How do you prepare the icing?
Mix 3/4 to 1 lb of powdered sugar with vanilla and enough milk to achieve a drizzling consistency.
When should the icing be applied?
Drizzle the icing over the cinnamon rolls while they are still warm from the oven.
What are the nutritional values for one serving?
Each serving contains approximately 100 calories, 5g of fat, 14g of carbohydrates, and 1.25g of protein.
Can I omit the pecans?
Yes, you can omit the pecans if you prefer a nut-free version or if they are unavailable.
Why is it important to keep the butter cold?
Keeping the butter cold ensures that it creates distinct layers in the dough rather than melting into it, which is essential for flakiness.
What should I do if the dough becomes too soft while slicing?
If the dough becomes too soft, chill it briefly in the refrigerator before you continue slicing.
Are these swirls suitable for holidays?
Absolutely, these rolls are noted as being perfect for festive celebrations and brunch gatherings.
How many packages of yeast are needed?
You will need 2 packages (1/4 ounce each) of active dry yeast.
How much vanilla is in the icing?
The icing recipe uses 2 teaspoons of vanilla extract.
What type of flour is used for the dough?
The recipe calls for 3 1/4 cups of all-purpose flour for the dough.
What is the primary flavor profile of this pastry?
The primary flavor profile is rich and buttery with aromatic cinnamon and sweet brown sugar.