Cardamom Twisters are probably my favourite pastry. Although I also have a huge love for cinnamon spinners, cardamom spinners still sting them many times. I really love this intense cardamom flavor combined with marzipan and a lightly salted buttery yeast bun. Get here my very best recipe for cardamom spinners.

Cardamom twister with marzipan

Cardamom spinners are simply so cosy, neat and insanely delicious in taste and texture. They are a bit reminiscent of cinnamon rolls, but in my remonce I have used marzipan, and then,, of course, cinnamon has been replaced with cardamom. Not just crushed cardamom, but real capsules – it definitely gives the best and most authentic taste. See my cinnamon swirls here, if it’s more you – here you can also lurk in this rolling method. These spins are absolutely amazing, they are crispy, greasy and snazzy. This cardamom spinner recipe is right in the cupboard, and I hope you feel like baking now.

INGREDIENTS

DOUGH

250 ml milk
55 g unsalted butter
20 g yeast
1 small tsp. salt
50 g sugar or brown sugar
500 g wheat flour
1 tsp. cardamom (just use crushed cardamom here)

REMONCE

130 g soft butter
60 g sugar or brown sugar
100 g marzipan
2 tbsp. cardamom (I even crushed the capsules and ended up with 2 tbsp.)
1 tbsp. cinnamon
1 pinch of salt

BRUSHING

50 ml boiling water
50 g brown sugar
1 tbsp. sugar (for sprinkles)
1/2 tsp. crushed cardamom capsules (for sprinkles)

HERE’S HOW YOU DO IT

DOUGH

• Start by making your dough: lukewarm milk and butter in a pan or in the microwave until the butter is melted. It should only be warm and not hot. In fact, I usually just warm half of the milk with the butter until it melts and then I mix it with the other half of cold milk – then it ends up being lukewarm.
• Put it in a bowl or mixer with the yeast and stir around at low speed (so it does not spray all over) until the yeast is dissolved.
• Put salt, sugar, flour and crushed cardamom in the bowl and stir, starting at low speed so it does not squirt. Gradually turn up and see if you can give the machine full throttle for 5 minutes until your dough releases the edges and is completely soft and smooth.
• Place a cloth over the bowl and let the dough rise on the kitchen table for 60 minutes

REMONCE

• In the meantime, you can make your remonce. Start by fixing these whole cardamom capsules – fix 1 tsp. more than the 2 tbsp. one must use for his remonce. The last tbsp. must be used for brushing. The green shell must peel off and the small black grains inside must be crushed. It is easiest to use a mortar. Both at the beginning to squeeze the shell off, – sort it away and give the little black grains a go again.
• Come 2 tbsp. of the grains down into a bowl along with butter, sugar, marzipan, cinnamon and salt and stir it together. Save the last crushed cardamom capsules for the top

ROLL-SPINNING METHOD

• Once the dough has risen, roll it up on a table. In a square, as thin as possible without it cracking. Just use a little extra flour for this.
• Then spread the remnant all over
• Fold it into 3 layers
• Cut a lot of strips (mine were about 2 cm wide). Cut them through, but not all the way through. Stop so that there is 2 cm left at the end (see picture)
• Then they need to be twisted, twist them around as many times as you can without them breaking. Hold with one hand the end that is not split up. Twist around two fingers, gently pull the fingers out and fold the end under and up in the middle of the spin.
• Place all the spinners on a baking sheet lined with parchment paper and let them rise for 30 minutes. Meanwhile, you can turn on the oven at 200 degrees

BRUSHING

• While they are rising and the oven is getting hot, you can do your brushing. Mix the boiling water with brown sugar in a bowl so that the sugar dissolves
• Mix In another bowl sugar together with crushed cardamom capsules

BAG

• Now they need to be baked. Put the plate with a spinner in the oven and give them 8-9 minutes (ovens are quite different, but give them until they are golden)
• Take the plate out and immediately brush the spinners with this brown sugar-water mixture
• Sprinkle with the cardamom sugar

Cinnamon spinner is just the most enjoyable project. Both to bake and definitely also to eat. This is my very best recipe for snazzy and greasy spinners. They are easy to make and perfect for afternoon coffee. Hope you can use my cinnamon spinner recipe.

Recipe of the cinnamon spinner

Cinnamon spinner with lots of greasy filling. Okay, these are really the best cinnamon snails in the world, they are at least the best I have ever tasted and made. If you are also completely crazy about cinnamon spinner, I would recommend you to try the recipe here. Then I promise you will not be disappointed. You can also bake yourself a cinnamon snail cake, by putting them in a mould – so they grow together into the most delicious cake.

Here, 2 plates were filled with delicious cinnamon snails, a total of 30 pieces. They can easily be frozen and just reheated a little when they are to be eaten. They are absolutely perfect for afternoon coffee or as part of the breakfast table.

INGREDIENTS

DOUGH:

300 ml of full-fat milk
65 g butter
20 g yeast
1 tsp. salt
1 tsp. crushed cardamom
50 g sugar
550 g wheat flour

Filling:

130 g soft butter
3 tbsp. cinnamon (with top)
100 g brown sugar

Garnishes

150 g cream cheese
100 g icing sugar
1/2 eco lemon

HERE’S HOW YOU DO IT

• Warm milk and butter in a pan or in the microwave, not so that it boils – but just so that it becomes lukewarm and the butter melts
• Put it in a mixer together with yeast, salt, cardamom, sugar and flour and stir well. I gave it 6-7 minutes on fairly high speed so the dough eventually let go of all edges
• Place a piece of dough sheet over the bowl and let the dough rise for an hour
• After one hour, turn the oven to 200 degrees
• Now make the filling by getting all the things in a bowl and stirring it together
• Now roll out the dough on a floured table, as thin as possible without it breaking
• Spread the filling all over it
• Roll into a sausage and cut off thin slices (mine measured approx. 1.5 cm)
• Place them on a baking sheet lined with parchment paper (I had 16 on each tray)
• Brush with a beaten egg
• Bake in the middle of the oven for a little over 15 minutes
• Make your icing by grating lemon peel and mixing this with the juice, cream cheese and icing sugar.

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How to make cinnamon snails?

It is very easy to bake cinnamon snails as the rolling method is super simple. If, on the other hand, you want a slightly more time-consuming version of your snail, which in turn will be really nice – you should take a look at the recipe here: cinnamon rolls.

Dough for cinnamon snails

The dough is made on my mixer, which makes it super elastic and easy to work with. I also have a lot of butter in the dough, which also gives a dough that is super delicious. I also have a little cardamom in my dough, which also gives a delicious taste. You can replace some of the wheat flour with graham flour or spelt flour if your snails want a little coarser.

Remonce to the snails

The filling is a classic remonce with butter, cinnamon, sugar and also a little salt. Salt highlights the flavour of the other cases and it is really good. Here you can easily add a little extra flavour if you like. Eg. grated apple, finely chopped nuts or chocolate or a bit of cardamom and crushed ginger. You can also replace sugar with brown sugar, or coconut sugar. It could also be quite delicious to make cinnamon snails with marzipan. A little grated marzipan in the remnant, then I will omit some of the sugar in return.

How do I store the snails?

If you want to eat them in the morning, they can be baked the night before and simply stored in a closed bag on the kitchen table overnight. If you want them warm, put them back in the oven or put them on a toaster

Can cinnamon snails be frozen?

They certainly can. I always get the snails we do not get to eat right away in a freezer bag. It is best when you find a delicious snail in the freezer another good time. I reheat them in the oven or give them 30 seconds in the microwave before putting them on the toaster.

Can you make cold-raised cinnamon snails?

I have not actually tried, as we often feel like the snails when we start baking. But I’m actually quite sure that it can easily be done. Just use cold milk for the dough and smaller yeast, maybe about 10 grams. Then let the dough rise in the fridge. You can also make the remnant in the evening and then first spread it on the dough, roll and bake them the next day.

Have you tried cardamom spinners?

If you also love cinnamon snails, then I would just recommend these cardamom spinners as well. They are made with the same dough as the snails here. It’s generally the dough I use for all the sweet pastries. But the spinners are with a delicious cardamom filling, and then they are brushed with a delicious sugar marinade after they are baked. A method I will definitely try for these cinnamon snails someday

Other great recipes for sweet pastries

If you love cinnamon snails, then you are definitely also crazy about these chocolate buns, which are crispy on the outside and nice soft and light inside. Or how about a banana bread completely without sugar.

My cinnamon snails are made on the mixer, Kitchenaid.

I myself have noticed that they are always the ones who are in various baking programs on television. It is probably no coincidence that the professionals use this particular machine, because for hulan it is delicious. The day I picked it up at the post office, I smoked straight home and tested it with a round of chocolate buns. I was completely up to speed.

The machine is extremely powerful, yet almost completely silent. It has a huge bowl, which is covered with a plastic lid. The lid prevents it from spraying flour all over it (and it prevents little arrow fingers from getting damaged). It stands still even when running at full throttle. I was used to in my old machine that it jumps and dances and that you have to stand and hold on to it. Furthermore, we tend not to be able to talk to each other when the old machine was running. Here you can barely hear it running, it’s so delicious!

The machine is really user-friendly, even I understand it. And I never read any manuals before use. It also does not have all sorts of small crumbs that are impossible to clean afterwards. Includes whisk, a mixing hook (which I have on here) and a spatula. The whole thing is extremely robust and I refuse to think it can break or that there is a dough it strikes against. Speaking of strikes, it takes an improbable amount of time before the machine’s engine shuts down due to overheating. It is almost impossible to overload the machine, and what I have heard – then it can not burn together.