Discover the secrets to making perfect Icelandic Snúður at home with this comprehensive guide to Iceland's beloved cinnamon rolls
If you've ever wandered through the charming streets of Reykjavik or explored Iceland's cozy bakeries, you've likely encountered the irresistible aroma of freshly baked Snúður (pronounced "SNOO-thur"). These traditional Icelandic cinnamon rolls have captured hearts worldwide with their unique cardamom-spiced dough and signature chocolate glaze that sets them apart from any other pastry.
Unlike their American counterparts, Icelandic Snúður represent the perfect marriage of Nordic baking traditions and modern indulgence. Today, I'm sharing the authentic recipe that will transport your kitchen straight to the land of fire and ice, complete with professional tips that guarantee bakery-quality results every time.
What Makes Icelandic Snúður Special?
Snúður aren't just another cinnamon roll variation – they're a cultural icon in Iceland. What distinguishes these Nordic pastries from other cinnamon rolls is their distinctive cardamom-infused dough, which adds a warm, aromatic complexity that's quintessentially Scandinavian. The rich chocolate glaze replaces the typical cream cheese frosting found on American versions, creating a more sophisticated flavor profile that's less cloying and more balanced.
The texture is another defining characteristic. While American cinnamon rolls tend to be fluffy and cake-like, authentic Icelandic Snúður have a denser, chewier consistency that's incredibly satisfying. They're enjoyed as everyday treats in Iceland, often paired with strong coffee during the traditional afternoon coffee break known as "kaffi."
Essential Ingredients for Authentic Snúður
Creating perfect Icelandic cinnamon rolls requires specific ingredients that contribute to their unique character:
For the Dough:
- 500g all-purpose flour - provides structure
- 80g granulated sugar - adds sweetness and feeds the yeast
- 7g active dry yeast - creates the characteristic texture
- 80g unsalted butter, melted - enriches the dough
- 250ml whole milk, lukewarm - creates tenderness
- 1 large egg - adds richness and color
- 1 tsp salt - balances flavors
- 1 tsp ground cardamom - the signature Nordic spice
For the Filling:
- 70g unsalted butter, softened - creates spreadable consistency
- 100g brown sugar - provides caramel notes
- 2 tbsp ground cinnamon - the classic warming spice
For the Chocolate Glaze:
- 150g dark chocolate, chopped - creates the signature topping
- 50g unsalted butter - adds richness and shine
- 2 tbsp honey - balances the chocolate's bitterness
- 2 tbsp milk - creates proper consistency
Step-by-Step Snúður Baking Guide
Preparing the Dough (Steps 1-3)
Start by activating your yeast properly – this is crucial for achieving the perfect texture. Warm your milk to exactly 38°C (100°F); too hot will kill the yeast, too cool won't activate it. Mix the yeast with lukewarm milk and a tablespoon of sugar, then wait 5-10 minutes for that telltale foamy layer that confirms your yeast is alive and ready.
Using a stand mixer with a dough hook, combine your dry ingredients, then gradually add the yeast mixture, melted butter, and egg. Knead for 7-8 minutes until the dough becomes smooth and elastic – this develops the gluten structure that gives Snúður their characteristic chew.
The first rise is critical for flavor development. Place your dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free location for about an hour until doubled in size. This slow fermentation creates the complex flavors that distinguish homemade Snúður from quick alternatives.
Shaping and Filling (Steps 4-7)
While your dough rises, prepare the cinnamon-sugar filling by combining softened butter with brown sugar and cinnamon until smooth. This mixture should be spreadable but not runny – the perfect consistency ensures even distribution throughout each roll.
Once your dough has doubled, gently punch it down and roll it into a rectangle approximately 35cm x 45cm. Even thickness is key – aim for about 5mm throughout to ensure uniform baking. Spread your filling evenly, leaving a clean border along one edge for sealing.
Rolling technique matters: start from the long edge opposite your clean border and roll tightly, maintaining even tension to prevent gaps. Use a sharp knife or unflavored dental floss to cut 12 equal pieces, each about 3.5cm thick.
Baking to Perfection (Steps 8-9)
Arrange your shaped rolls on a parchment-lined baking sheet with adequate spacing – they'll expand during the second rise. Cover loosely and let them rise for 30-45 minutes until puffy but not quite doubled.
Bake at 180°C (350°F) for 14-16 minutes until golden brown. The internal temperature should reach 88-90°C (190-195°F) when properly done. Resist the temptation to overbake – Snúður should remain soft and tender.
The Signature Chocolate Glaze (Steps 10-11)
The chocolate glaze is what truly makes Snúður special. Use a double boiler method, combining chocolate, butter, honey, and milk in a heatproof bowl over barely simmering water. Stir until completely smooth, then let it cool slightly until it thickens to coat the back of a spoon while remaining pourable.
Apply the glaze while the rolls are still slightly warm – this helps it distribute evenly and creates that authentic, generous coating that Icelandic bakeries are famous for.
Professional Tips for Perfect Snúður
Temperature Control: Use a kitchen thermometer to ensure your milk and internal baking temperatures are precise. This eliminates guesswork and guarantees consistent results.
Dough Texture: If your dough feels too sticky, add flour one tablespoon at a time. If it's too dry, add milk gradually. The perfect dough should be slightly tacky but not sticky.
Rising Environment: Create an ideal rising environment by placing your dough near (not on) a warm oven or in a slightly warmed oven that's been turned off.
Storage: Fresh Snúður are best enjoyed the day they're made, but you can store them in an airtight container for up to 2 days or freeze unglazed rolls for up to a month.
Nutritional Information
Each Snúður contains approximately:
- 320 calories
- 14g fat (8g saturated)
- 45g carbohydrates (22g sugar)
- 5g protein
- 180mg sodium
Why This Recipe Works
This authentic Icelandic Snúður recipe succeeds because it respects traditional techniques while providing modern precision. The cardamom-spiced dough creates complexity, the proper fermentation develops flavor, and the chocolate glaze provides the signature finish that makes these Nordic pastries so beloved.
Whether you're exploring Scandinavian baking traditions or simply want to create something extraordinary for your next coffee break, these Icelandic cinnamon rolls deliver an authentic taste of Nordic culture that's impossible to resist.
Ready to bring Iceland's most beloved pastry to your kitchen? This intermediate-level recipe serves 12 and takes about 2 hours from start to finish, but the results are worth every minute of preparation.
Have you tried making Snúður before? Share your experience and any tips in the comments below – let's celebrate the art of Nordic baking together!