We’ve shared many cinnamon roll recipes and variations on this blog, and we’re not stopping anytime soon. Today’s recipe is for kanelstang, which literally means “cinnamon stick.” In English it’s often called a cinnamon Danish — similar to the elongated, braided Danish pastries found in the U.S. This version has the same pull-apart appeal as a classic cinnamon loaf, but with a braided presentation that makes it extra special.
We love this kanelstang for its contrast of textures: a crisp, golden exterior and a soft, fluffy interior threaded with ribbons of cinnamon-sugar butter. The filling creates those beautiful swirls that give every slice plenty of flavor. Slice it for a group or enjoy a piece with an afternoon cup of coffee — either way it’s a crowd-pleaser. Just be sure to bake it through so the center isn’t overly gooey; the ideal loaf has a fully set center with that irresistible pull-apart crumb.
If you’ve worked with yeasted dough before, the method will feel familiar. You mix and knead until smooth, let the dough rise, roll it into a rectangle, spread on a rich cinnamon filling, and roll it into a log. The shaping is simple but satisfying: cut the log in half lengthwise, then use angled cuts and fold the strips to form the braided, swirled pattern. After a second rise, brush with egg wash and bake until golden. The instructions below walk you through each step.
Kanelstang (Cinnamon Danish)
IMPORTANT NOTE:
We develop and bake using a digital scale and the metric system (grams and milliliters) for consistency. Cup measurements are provided for convenience but may be less precise. We also test recipes in a convection (fan) oven; adjust times and temperatures if using a conventional oven.
Ingredients
DOUGH
- 150 ml milk (2/3 cup)
- 2 tsp instant yeast (or 2.25 tsp active dry yeast)
- 1 large egg
- 1 egg yolk
- 50 grams sugar (about 1/4 cup)
- 1/2 tsp vanilla extract
- 1/2 tsp cardamom (optional)
- 1/2 tsp salt
- 375 grams all-purpose flour (3 cups)
- 57 grams unsalted butter, softened (4 tbsp)
- 1 egg for egg wash
REMONCE (FILLING)
- 85 grams butter, softened (about 6 tbsp)
- 112 grams brown sugar (1/2 cup + 1 tbsp)
- 1 tbsp cinnamon
- Pinch of salt (omit if using salted butter)
Instructions
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Warm the milk until it is fingervarm — pleasantly warm to the touch but not hot. Stir in the yeast and let it sit 5–10 minutes until it begins to froth. If there’s no activity, your yeast may be expired.
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Whisk the egg, egg yolk, sugar, vanilla, cardamom (if using), and salt together in a large bowl until combined.
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Add the milk and yeast mixture to the egg mixture and whisk to combine.
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Slowly add the flour and softened butter, stirring until the dough starts to come together. When it’s cohesive, begin kneading.
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Knead until smooth and elastic, about 5–10 minutes by hand. Add a little flour if the dough is too sticky. A stand mixer can be used if you prefer. The dough should be soft and not dry before the first rise.
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Cover the bowl and let the dough rise until doubled, about 45 minutes.
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Make the remonce by stirring together the softened butter, brown sugar, cinnamon, and a pinch of salt until smooth.
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Roll the risen dough into a large rectangle about 0.5 cm (1/4 inch) thick.
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Spread the filling evenly over the dough.
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Roll the dough into a log along the long edge, then cut the log in half lengthwise.
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Place both logs seam-side down on a parchment-lined baking sheet. Using scissors, make angled cuts about 1 inch apart without cutting all the way through. Pull each cut strip to the side and alternate sides to create the braid-like swirl.
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The finished log should show distinct swirls and layers from the filling.
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Cover and let the shaped loaves rise another 45 minutes, or until nearly doubled and passing the poke test (it should spring back slightly and leave a shallow indentation). Meanwhile preheat the oven to 350°F (175°C).
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Brush the loaves with egg wash and bake for about 20 minutes, checking the center for doneness and adding time if needed. Remove from the oven when golden and baked through.
