Icelandic Cinnamon Rolls Snúður Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g all-purpose flour</li> <li class="ingredients-single-item">80g granulated sugar</li> <li class="ingredients-single-item">7g active dry yeast (1 packet)</li> <li class="ingredients-single-item">80g unsalted butter, melted</li> <li class="ingredients-single-item">250ml whole milk, lukewarm</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tsp cardamom, ground</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">70g unsalted butter, softened</li> <li class="ingredients-single-item">100g brown sugar</li> <li class="ingredients-single-item">2 tbsp ground cinnamon</li> <li class="ingredients-single-item">For the chocolate glaze:</li> <li class="ingredients-single-item">150g dark chocolate, chopped</li> <li class="ingredients-single-item">50g unsalted butter</li> <li class="ingredients-single-item">2 tbsp honey</li> <li class="ingredients-single-item">2 tbsp milk</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with dough hook</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by warming the milk until it's lukewarm (about 38°C/100°F) – not hot, or it will kill the yeast. Add the active dry yeast to the milk along with 1 tablespoon of sugar from your measured amount. Stir gently and let sit for 5-10 minutes until foamy and active, which confirms your yeast is alive and ready to work magic in your dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In the bowl of your stand mixer, combine the flour, remaining sugar, salt, and ground cardamom. Make a well in the center and add the yeast mixture, melted butter, and egg. Using the dough hook attachment, mix on low speed until combined, then increase to medium speed and knead for 7-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl (adding a tablespoon of flour at a time if too sticky). </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and place in a warm, draft-free spot to rise until doubled in size, about 1 hour. The slow rise develops flavor and gluten structure, so don't rush this step – patience will reward you with exceptionally tender rolls. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough rises, prepare your filling by mixing the softened butter with brown sugar and cinnamon until completely combined into a smooth, spreadable paste. Set aside at room temperature so it remains easily spreadable. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Once doubled in size, gently punch down the dough to release air bubbles and transfer to a lightly floured surface. Roll out into a large rectangle approximately 35cm x 45cm (14" x 18") and about 5mm (¼ inch) thick. Aim for even thickness throughout for uniform baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Using a pastry brush or offset spatula, spread the cinnamon-sugar filling evenly across the entire surface of the dough, leaving a 1cm border along one long edge. The thin, even layer ensures the filling will be distributed properly throughout your baked snúður. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Starting from the long edge opposite the clean border, tightly roll the dough into a log shape, keeping the tension even as you roll to prevent gaps. Pinch the clean edge to seal the roll. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 3.5cm (1½ inches) thick. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Arrange the rolls on a parchment-lined baking sheet, placing them about 5cm (2 inches) apart to allow for expansion. Cover loosely with a clean kitchen towel and let rise for another 30-45 minutes until puffy but not quite doubled in size. Meanwhile, preheat your oven to 180°C (350°F). </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 14-16 minutes until golden brown. The internal temperature should reach 88-90°C (190-195°F) when done. Don't overbake – these rolls should remain soft. Transfer to a wire rack to cool while you prepare the chocolate glaze. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> For the chocolate glaze, combine chocolate, butter, honey, and milk in a heatproof bowl set over a pan of barely simmering water (ensuring the bottom of the bowl doesn't touch the water). Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly until the glaze thickens just enough to coat the back of a spoon but still remains pourable. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> While the rolls are still slightly warm but not hot, generously spoon the chocolate glaze over each snúður, allowing it to drip down the sides. The slight warmth will help the glaze distribute evenly. Traditional Icelandic snúður has a thick glaze that fully covers the top, so be generous with your application. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the glaze to set for about 15 minutes before serving. These snúður are best enjoyed fresh on the day they're made, ideally still slightly warm when the texture is at its peak—soft, fluffy and indulgent. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. </li> </ol>