Danish Cinnamon Swirls // Kanelsnegle


I have wanted to come up with a good recipe for vegan cinnamon swirls for a while. The taste and texture of the original Danish kanelsnegl is what I wanted to aim for. Here’s my first attempt. I have tested them on my girlfriend and she’s already had 6 of them. Today. I’m thinking that they’re quite alright.

The Dough (12 pieces)

  • 25 g live yeast
  • 25 ml lukewarm water
  • 80 ml soy milk (any non-dairy milk will do)
  • 1/2 teaspoon salt
  • 1 teaspoon No Egg
  • 1 tablespoon cane sugar
  • 40 g vegetable margarine
  • 125 g white flour, sieved
  • 125 g spelt flour, sieved

The Filling

  • 110 g vegetable margarine
  • 80 g cane sugar
  • 2 tablespoons ground cinnamon

The Glaze (Optional)

  • 5 tablespoons of powdered cane sugar
  • Water added a tiny bit at a time


The Directions

  • Crumble yeast and mix with the water until absorbed. Add soy milk, No Egg, cane sugar and salt
  • In a seperate bowl, rub vegetable margarine and the 2 flours together until a crumbly consistency is achieved
  • Add the margarine & flour mix to the yeast mix. Knead until smooth + a few minutes for added air
  • Cover with a damp tea towel and leave for 1 hour


  • Mix soft vegetable margarine, cane sugar and cinnamon
  • Roll out the dough into a square
  • Spread the margarine mixture all over the square


  • Roll up the dough ’til it forms a roulade type shape
  • Cut into slices of approximately 2 cm
  • Place on baking tray with parchment paper
  • Cover with damp tea towel and leave for 15 minutes
  • Brush* the swirls and bake for about 15 minutes at 200°C / 390°F

*You can use a mix of No Egg and water, your favourite non-dairy milk, plain water, anything. Even black coffee will do the trick.

When the swirls are done, place them on a cooling rack. Add a glaze if desired. I recommend mixing 5 tablespoons of powdered cane sugar with a bit of water as it gives you a soft glaze that hardens just enough to stay in place. Enjoy!


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