Cinnamon Danish pastries are a true masterpiece of culinary craftsmanship. These delightful pastries are known for their light and flaky layers, rich cinnamon flavor, and irresistible glaze or icing that crowns the top. Perfect for breakfast, brunch, or a coffee break, cinnamon Danish pastries are versatile enough to suit any occasion.
But what makes them so special? Beyond their delicious taste, cinnamon Danish pastries are steeped in a history of European baking tradition and crafted with techniques that elevate them beyond a typical baked good. In this guide, we’ll explore everything about cinnamon Danish pastries, from their history to tips for making your own at home.
Table of Contents
What is a Cinnamon Danish?
A cinnamon Danish is a type of pastry made with laminated dough, similar to croissants, which is layered with butter and rolled to create a light, flaky texture. The dough is enriched with a cinnamon sugar filling that infuses the pastry with its signature warm and slightly spicy flavor.
The hallmark of a cinnamon Danish is its spiral or swirl design, which comes from rolling the dough with the filling before shaping it into various forms, such as rounds, twists, or braided shapes. Once baked, it is often topped with a glaze or icing for an added touch of sweetness.
Unlike simpler cinnamon pastries, a cinnamon Danish is distinguished by its buttery, multi-layered texture and balance of flavors. While the cinnamon adds warmth, the sweetness of the filling and icing complements the richness of the dough perfectly.
Pro Tip: Consider experimenting with a cream cheese filling to elevate the classic cinnamon Danish with a creamy twist.
✨ Key Features of a Cinnamon Danish
- Flaky Layers: Achieved through the lamination process of folding and rolling butter into the dough.
- Cinnamon Sugar Filling: A mix of cinnamon, brown sugar, and sometimes a hint of vanilla or nutmeg for complexity.
- Icing or Glaze: Often drizzled on top for a visually appealing and sweet finish.
Explore how other recipes incorporate flaky textures, like this southern pineapple casserole, which also combines sweet and buttery elements.
The History of the Cinnamon Danish
The cinnamon Danish, while deeply associated with Denmark, has a fascinating history that reflects the exchange of culinary traditions across Europe. Let’s unravel how this delicious pastry became a global favorite.
The Danish Pastry’s Beginnings
The story of the Danish pastry, or wienerbrød (literally “Viennese bread”) in Danish, began in the 19th century. Surprisingly, the pastry’s roots are not entirely Danish. In 1850, Danish bakers went on strike, and bakery owners hired replacements from abroad, including Austria. These Austrian bakers brought with them their techniques for laminated dough, which was similar to what is used in croissants.
The Danes adopted and refined the process, incorporating their own rich, buttery style into the dough. Over time, this adaptation became a national favorite and was named after its foreign influence: the Viennese pastry.
The Introduction of Cinnamon
Cinnamon, a highly prized spice historically traded from Asia, became a common ingredient in European baking by the 18th and 19th centuries. Its warm and aromatic flavor perfectly complemented the richness of Danish pastry dough. Combining laminated dough with cinnamon filling was a natural evolution, giving rise to the beloved cinnamon Danish.
By the 20th century, the cinnamon Danish had become a bakery staple across Denmark and beyond. Immigrants brought their baking traditions to the United States and other parts of the world, where the pastry gained further popularity, often with regional twists like cream cheese filling or unique glazes.
For a similar rich and buttery baking inspiration, try a braided chocolate chip brioche, another favorite among pastry enthusiasts
Why “Danish”?
Although Denmark is credited with popularizing the pastry, its name stems from its global branding as a Danish specialty. In countries like the U.S. and the U.K., these pastries became synonymous with Denmark, cementing their reputation as one of the country’s most iconic exports.
A Global Favorite
Today, cinnamon Danish pastries are found in bakeries, cafes, and supermarkets worldwide. While the traditional recipe remains popular, modern variations have emerged, featuring ingredients like chocolate, nuts, or seasonal fruit. Despite these innovations, the classic cinnamon version remains timeless, offering a perfect balance of buttery layers and sweet, spiced filling.
Ingredients for Making a Cinnamon Danish
Making a cinnamon Danish at home requires precision, patience, and high-quality ingredients to achieve the perfect texture and flavor. Below, we’ll break down the essential components into two categories: the dough and the cinnamon filling (including glaze).
Essential Dough Ingredients
The dough for a cinnamon Danish is a laminated dough, similar to croissant dough. This means the dough is folded multiple times with butter to create flaky, airy layers. Here’s what you’ll need:
- All-Purpose Flour or Bread Flour
- Provides the structure for the pastry. Bread flour is preferred for its higher protein content, which supports the laminated layers.
- Unsalted Butter
- Essential for lamination, the butter should be cold and of high quality for a rich, buttery flavor. European-style butter is ideal due to its higher fat content.
- Milk
- Adds tenderness and a slightly richer taste to the dough. Whole milk works best.
- Sugar
- Provides a hint of sweetness to balance the savory richness of the butter.
- Salt
- Enhances flavor and balances the sweetness.
- Yeast
- Either active dry yeast or instant yeast can be used to help the dough rise.
- Eggs
- Add richness to the dough and help with binding.
Cinnamon Filling and Glaze
The filling is what gives the cinnamon Danish its signature flavor. A glaze or icing often completes the pastry, adding a touch of sweetness and visual appeal.
For the Cinnamon Filling
- Brown Sugar: Adds a deep, caramelized sweetness that pairs beautifully with cinnamon.
- Ground Cinnamon: The star ingredient, offering warmth and spice. Use fresh, high-quality cinnamon for the best flavor.
- Butter: Softened butter binds the filling and ensures it spreads evenly across the dough.
For the Glaze or Icing
- Powdered Sugar: The base for a light, sweet icing.
- Milk or Heavy Cream: Used to thin the powdered sugar into a glaze-like consistency.
- Vanilla Extract: Adds a touch of flavor to the icing.
Proportions for Perfect Results
To ensure your Danish pastries turn out perfectly, follow these approximate proportions:
- Dough: For every 3 cups of flour, use 1 cup of cold butter, 1/2 cup of milk, and 1 egg.
- Filling: Combine 1/2 cup of brown sugar with 2 tablespoons of ground cinnamon and 1/4 cup of softened butter.
- Glaze: Mix 1 cup of powdered sugar with 2-3 tablespoons of milk and 1/2 teaspoon of vanilla extract.
How to Make a Cinnamon Danish (Step-by-Step)
Making a cinnamon Danish requires attention to detail, especially during the lamination process, which creates the signature flaky layers. Here’s a detailed guide to crafting this delightful pastry at home.
1. Preparing the Dough
The dough is the foundation of a great cinnamon Danish. Follow these steps to prepare it perfectly:
- Activate the Yeast
- In a small bowl, combine warm milk (about 40°C/105°F) with a teaspoon of sugar and the yeast. Let it sit for 5-10 minutes until it becomes frothy.
- Mix the Dough
- In a large bowl, combine flour, sugar, and salt. Add the yeast mixture and a lightly beaten egg. Mix until the dough comes together.
- Knead the Dough
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Avoid over-kneading, as this can make the dough tough.
- Chill the Dough
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step makes it easier to handle during lamination.
2. Rolling and Layering the Pastry (Lamination)
Lamination is the process of folding butter into the dough to create the characteristic layers.
- Prepare the Butter Block
- Place cold butter between two sheets of parchment paper. Using a rolling pin, flatten it into a rectangular block about 1/4 inch thick. Chill the butter block until firm but pliable.
- Roll Out the Dough
- Roll the chilled dough into a rectangle twice the size of the butter block. Place the butter in the center, fold the dough over the butter, and seal the edges.
- First Fold
- Roll the dough out into a long rectangle. Fold it into thirds, like folding a letter. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Repeat the Process
- Perform the folding and rolling process two more times, chilling the dough for 30 minutes between each fold. This creates the layers needed for a flaky Danish.
Curious about dough techniques? Check out these tips for pappardelle pasta, which also rely on precision rolling for a perfect texture.
3. Adding the Cinnamon Filling
Once the dough is laminated, it’s time to add the delicious cinnamon filling.
- Roll Out the Dough
- Roll the laminated dough into a large rectangle, about 1/4 inch thick.
- Spread the Filling
- Mix softened butter, brown sugar, and cinnamon into a paste. Spread this mixture evenly over the surface of the dough, leaving a small border around the edges.
- Roll and Slice
- Roll the dough tightly into a log, starting from the long edge. Slice the log into even pieces, each about 1-2 inches thick.
4. Shaping and Baking the Danish
Now comes the final step: shaping and baking your cinnamon Danish pastries.
- Shape the Pastries
- Place the sliced rolls on a parchment-lined baking sheet. Alternatively, you can twist or braid the dough for creative shapes.
- Proof the Pastries
- Cover the pastries with a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until doubled in size.
- Bake
- Preheat your oven to 200°C (400°F). Bake the pastries for 15-18 minutes, or until golden brown and flaky.
- Add the Glaze
- While the pastries are still warm, drizzle them with a glaze made from powdered sugar, milk, and vanilla extract.
Baker’s Tips for Success
- Temperature Control: Keep the butter cold throughout the lamination process to maintain the integrity of the layers.
- Uniform Thickness: Roll the dough evenly to ensure even baking and consistent flakiness.
- Don’t Rush the Rise: Allow the pastries to proof properly to achieve the best texture.
Tips for Perfect Cinnamon Danish Pastries
Creating the perfect cinnamon Danish pastry requires attention to detail and a few key strategies to achieve that golden, flaky texture and rich flavor. Here are expert tips to help you master this classic pastry.
1. Master the Lamination Process
The lamination process is what gives Danish pastries their signature flaky layers. Here’s how to get it right:
- Use Cold Butter: Always keep the butter cold while rolling and folding the dough. If the butter softens too much, it will blend into the dough rather than forming distinct layers.
- Chill Between Folds: Allow the dough to rest in the refrigerator between each fold for at least 30 minutes. This prevents the butter from melting and helps maintain the structure of the layers.
- Avoid Overworking the Dough: Overworking the dough can lead to dense pastries. Roll and fold with care, avoiding excessive pressure.
2. Achieve the Perfect Cinnamon Filling
- Use High-Quality Cinnamon: Freshly ground cinnamon or high-quality pre-ground cinnamon makes a big difference in flavor.
- Spread Evenly: Apply the filling evenly across the dough to ensure consistent flavor in every bite. Use a spatula to spread the butter and sugar mixture smoothly.
- Adjust Sweetness: For a more balanced pastry, adjust the amount of sugar in the filling to suit your taste.
3. Shaping Techniques for Beautiful Pastries
- Classic Swirl: Roll the dough into a log and slice it into even pieces for the iconic spiral shape.
- Braided Danish: For a fancier look, cut the dough into strips and braid them together.
- Twists: Twist long strips of dough with filling for a visually appealing and easy-to-eat option.
4. Perfect the Baking Process
- Preheat Your Oven: Always preheat the oven to 200°C (400°F) for even baking. A hot oven is essential for creating puffed, flaky layers.
- Monitor Baking Time: Check the pastries after 15 minutes. They should be golden brown and slightly crisp on the edges but not overly dark.
- Rotate the Tray: To ensure even browning, rotate the baking sheet halfway through the baking time.
5. Make the Icing Stand Out
- Consistency is Key: The icing or glaze should be thick enough to drizzle without running off completely. Adjust the amount of milk to get the right texture.
- Flavor Boosters: Add a pinch of cinnamon or a drop of almond extract to the icing for a unique twist.
6. Experiment with Fillings and Toppings
While cinnamon is the star of the show, you can customize your Danish pastries with additional flavors:
- Add raisins, chopped nuts, or even a layer of cream cheese to the filling for extra richness.
- Sprinkle slivered almonds or pearl sugar on top before baking for added crunch and sweetness.
7. Troubleshooting Common Issues
- Flat Pastries: This may occur if the dough wasn’t proofed long enough or if the butter melted during lamination. Ensure proper resting time and keep the dough cold.
- Dry Texture: If the pastries turn out dry, they may have been overbaked. Reduce the baking time slightly and monitor closely.
- Uneven Layers: Uneven rolling or folding during lamination can lead to inconsistent layers. Roll the dough evenly and be precise with folds.
Popular Variations of Cinnamon Danish
While the classic cinnamon Danish remains a beloved pastry, bakers around the world have introduced creative variations to suit different tastes and preferences. Below are some popular twists on this timeless treat:
1. Cream Cheese Cinnamon Danish
Description:
This variation combines the classic cinnamon filling with a rich, tangy cream cheese layer, adding depth and creaminess to every bite.
How It’s Made:
- A mixture of softened cream cheese, powdered sugar, and vanilla extract is spread onto the dough before adding the cinnamon filling.
- Alternatively, dollops of cream cheese filling can be piped onto the center of each Danish after shaping.
- The pastries are then baked and finished with a drizzle of icing for extra sweetness.
Why It’s Popular:
The contrast between the tangy cream cheese and the warm, sweet cinnamon creates a perfect balance of flavors.
2. Almond and Cinnamon Danish
Description:
This variation incorporates the nutty flavor of almonds, either as a topping or within the filling.
How It’s Made:
- Finely chopped almonds or almond paste is added to the cinnamon sugar filling.
- After shaping the pastries, slivered almonds are sprinkled on top before baking.
- A light glaze of honey or almond-flavored icing is added after baking for a glossy finish.
Why It’s Popular:
Almonds add a delightful crunch and enhance the richness of the Danish, making it an elegant option for special occasions.
3. Maple-Glazed Cinnamon Danish
Description:
A Canadian-inspired twist, this variation replaces the traditional sugar glaze with a rich maple syrup glaze.
How It’s Made:
- The classic cinnamon filling remains the same, but the icing is made by combining powdered sugar, maple syrup, and a touch of butter for a smooth, flavorful glaze.
- The maple glaze is generously drizzled over the warm pastries.
Why It’s Popular:
The natural sweetness of maple syrup pairs beautifully with cinnamon, giving the pastry a cozy, autumnal flavor profile.
4. Chocolate Cinnamon Danish
Description:
For chocolate lovers, this variation incorporates cocoa or chocolate chips into the cinnamon filling.
How It’s Made:
- Semi-sweet or dark chocolate chips are sprinkled over the cinnamon filling before rolling the dough.
- A chocolate drizzle or ganache is used as a topping instead of traditional icing.
Why It’s Popular:
The rich chocolate flavor combined with the spiced sweetness of cinnamon creates a luxurious treat.
For a dairy-rich alternative, explore the healthiest dairy foods to enhance the richness of your filling.
5. Cardamom and Cinnamon Danish
Description:
This Scandinavian-inspired variation pairs cinnamon with cardamom, another warm and aromatic spice.
How It’s Made:
- Ground cardamom is mixed with the cinnamon sugar filling for an extra layer of complexity.
- The pastries are often shaped into intricate twists or braids to highlight their Nordic roots.
Why It’s Popular:
Cardamom adds a subtle citrusy and floral note, elevating the traditional cinnamon Danish into a more sophisticated dessert.
6. Fruit-Filled Cinnamon Danish
Description:
This variation incorporates fruit fillings such as apple, blueberry, or cherry alongside the cinnamon filling for added sweetness and texture.
How It’s Made:
- A layer of fruit preserves or fresh fruit is spread over the cinnamon filling before rolling the dough.
- After baking, the pastries are topped with a glaze and sometimes a dusting of powdered sugar.
Why It’s Popular:
The natural sweetness and tartness of the fruit balance the warm cinnamon flavors, making this a refreshing take on the classic Danish.
How to Store and Serve Cinnamon Danish Pastries
Proper storage and serving techniques can make all the difference in preserving the freshness and flavor of your cinnamon Danish pastries. Here’s how to ensure they remain as delicious as the moment they came out of the oven.
Storing Cinnamon Danish Pastries
1. Short-Term Storage (1-2 Days)
- Place the pastries in an airtight container at room temperature.
- If your kitchen is warm or humid, store them in the refrigerator to prevent the glaze or filling from spoiling.
2. Refrigeration (Up to 5 Days)
- Wrap each pastry individually in plastic wrap or aluminum foil to retain moisture.
- Store the wrapped pastries in an airtight container or a resealable plastic bag to keep them fresh.
3. Freezing for Long-Term Storage (Up to 3 Months)
- Before Freezing: Let the pastries cool completely after baking.
- How to Freeze: Wrap each pastry tightly in plastic wrap, then place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
- Thawing: Remove the pastries from the freezer and let them thaw at room temperature for 1-2 hours.
- Reheating: Warm them in a preheated oven at 180°C (350°F) for 5-10 minutes to restore their flaky texture. Avoid microwaving, as this can make the pastry soggy.
Serving Cinnamon Danish Pastries
1. Ideal Temperature
- Cinnamon Danish pastries are best enjoyed warm. A slightly reheated pastry enhances the buttery layers and aromatic cinnamon flavor.
2. Pairing Suggestions
- Coffee: A cup of freshly brewed coffee, whether black or with milk, complements the richness of the pastry perfectly.
- Tea: Pair the pastry with spiced chai, Earl Grey, or any tea with warm notes to enhance the cinnamon flavor.
- Milk: For a simpler option, a cold glass of milk balances the sweetness of the Danish.
3. Presentation Ideas
- Drizzle Glaze Freshly: If you’ve stored the pastries without glaze, drizzle fresh icing on top just before serving for a polished finish.
- Garnish: Add a sprinkle of powdered sugar or crushed nuts for an elegant touch when serving to guests.
Tips for Maintaining Freshness
- Avoid Overexposure to Air: Always store the pastries in an airtight container to prevent them from drying out.
- Reheat with Care: Use an oven or toaster oven for reheating to retain crispness. Microwaving should only be used as a last resort.
- Glaze After Storing: If you plan to freeze or refrigerate the pastries, wait to add the glaze until just before serving.
For a savory option to balance your sweet pastries, consider this air fryer chicken breast recipe.
Nutritional Facts and Considerations
A standard cinnamon Danish contains approximately 370-400 calories, making it an occasional indulgence. You can explore lower-calorie alternatives, such as healthy salad toppings, to complement a balanced diet.
Nutritional Breakdown of a Classic Cinnamon Danish
The nutritional content can vary depending on size, ingredients, and additional toppings like glaze or cream cheese. Below is an approximate guide for a standard-sized cinnamon Danish (100g):
- Calories: 370-400 kcal
- Fat: 20-24g (primarily from butter in the dough and filling)
- Carbohydrates: 40-45g (mainly from flour, sugar, and glaze)
- Protein: 5-7g (from flour, milk, and eggs)
- Sugar: 15-20g
- Fiber: 1-2g
Health Considerations
- Moderation is Key: Cinnamon Danish pastries are high in calories, sugar, and fat, so they’re best enjoyed occasionally as a treat.
- Allergy Alerts: They often contain gluten, dairy, and eggs, which may not suit individuals with specific dietary restrictions.
- Make Healthier Versions: Use whole wheat flour, less sugar, or plant-based substitutes to make a lighter version of the pastry.
Cinnamon Danish pastries are a timeless treat that reflects the artistry of baking. Whether you enjoy the classic version or a creative variation, these pastries are sure to delight. Try pairing them with unique toppings or integrating modern flavors, such as those inspired by vegan jalapeño casseroles, for an exciting twist.
FAQs About Cinnamon Danish Pastries
What is cinnamon Danish flavour?
The cinnamon Danish flavor is characterized by the warm, spicy aroma of cinnamon combined with the rich, buttery taste of laminated pastry dough. The sweetness of the sugar filling and the light glaze enhances this flavor profile, creating a perfect balance between spice and sweetness.
Some variations may include subtle hints of vanilla, nutmeg, or cardamom, adding complexity to the classic cinnamon Danish taste.
What’s the difference between a cinnamon roll and a Danish?
Although cinnamon rolls and cinnamon Danish pastries share some similarities, they are distinct in several ways:
- Dough: Cinnamon rolls are made with a softer, bread-like dough, while Danish pastries use a flaky, buttery laminated dough.
- Texture: Danish pastries are light and crisp, thanks to their multiple layers, whereas cinnamon rolls are dense and fluffy.
- Filling and Shape: Cinnamon rolls are typically rolled and cut into spirals, while Danish pastries can take on various shapes, including twists, braids, or pinwheels.
- Toppings: Danish pastries often feature a delicate glaze or icing drizzle, while cinnamon rolls may have a thick layer of cream cheese frosting.
What makes a pastry a Danish?
A pastry is classified as a Danish when it uses laminated dough, a technique that involves folding butter into the dough multiple times to create thin, flaky layers. Additionally, Danish pastries often have fillings, such as fruit, cream cheese, or cinnamon sugar, and may be shaped into intricate designs.
The key characteristic of a Danish is its airy, buttery texture, which sets it apart from other pastries like croissants or puff pastry.
Is a cinnamon swirl a Danish?
Not necessarily. A cinnamon swirl refers to a pastry made by rolling dough with a cinnamon sugar filling into a spiral shape. While some cinnamon swirls are made with laminated dough (qualifying them as Danish pastries), others use softer bread dough, similar to a cinnamon roll.
The distinction lies in the dough:
- If it’s flaky and layered, it’s a Danish.
- If it’s soft and bread-like, it’s closer to a cinnamon roll.
Why These Pastries Are So Popular
Cinnamon Danish pastries have earned their place as a bakery favorite worldwide for good reasons:
- Their versatility makes them suitable for breakfast, dessert, or a snack.
- The combination of buttery layers and warm cinnamon filling is universally appealing.
- They are customizable, with countless variations to suit any preference.
Conclusion: A Treat Worth Trying
Cinnamon Danish pastries are more than just a baked good—they’re a true testament to the artistry of pastry making. From their buttery, flaky layers to the warm and comforting flavor of cinnamon sugar, these pastries have captured hearts worldwide.
Whether you enjoy the classic version or one of the many delightful variations, such as cream cheese or maple-glazed, cinnamon Danish pastries offer a perfect balance of indulgence and sophistication. They’re a treat that can brighten a morning coffee break, elevate a brunch spread, or serve as a cozy afternoon pick-me-up.
Moreover, the versatility of these pastries makes them accessible to home bakers and adaptable for any occasion. With the tips and recipes provided in this guide, you can now create your own bakery-quality cinnamon Danish pastries at home, tailored to your taste and preferences.
So why not roll up your sleeves, dust off your rolling pin, and try your hand at making these delightful pastries? Whether you’re a seasoned baker or a beginner, the reward of biting into a homemade cinnamon Danish is well worth the effort.
Final Thoughts
Cinnamon Danish pastries are a universal symbol of comfort and indulgence. From their rich history rooted in Denmark to their global popularity today, they continue to be a beloved classic in bakeries and kitchens alike. Whether you’re savoring one fresh out of the oven or enjoying it with a cup of coffee, a cinnamon Danish is more than just a pastry—it’s a moment of pure delight.
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Cinnamon Danish Pastries
- Total Time: 2 hours 20 minutes
- Yield: 12 pastries 1x
- Diet: Vegetarian
Description
Cinnamon Danish pastries are a true masterpiece of culinary craftsmanship. These delightful pastries are known for their light and flaky layers, rich cinnamon flavor, and irresistible glaze or icing that crowns the top. Perfect for breakfast, brunch, or a coffee break, cinnamon Danish pastries are versatile enough to suit any occasion.
Ingredients
For the dough
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 packet active dry yeast (about 2 1/4 teaspoons)
1/2 cup warm milk (110°F/45°C)
1/4 cup warm water (110°F/45°C)
1 large egg
1 teaspoon vanilla extract
1 cup unsalted butter cold (for laminating)
For the cinnamon filling
1/2 cup unsalted butter softened
1/2 cup brown sugar
2 tablespoons ground cinnamon
For the glaze
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Prepare the Dough:
- In a mixing bowl, combine warm water and warm milk. Sprinkle the active dry yeast over the liquid and let it sit for about 5 minutes until it becomes frothy.
- In a separate large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Add the yeast mixture, large egg, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
- Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
Laminate the Dough:
- On a lightly floured surface, roll out the risen dough into a large rectangle, approximately 10×15 inches.
- Take the cold unsalted butter and cut it into thin slices. Arrange the butter slices evenly over two-thirds of the dough rectangle.
- Fold the unbuttered third of the dough over the middle third, then fold the remaining third over the top, similar to folding a letter.
- Rotate the dough 90 degrees, roll it out again into a 10×15 inch rectangle, and repeat the folding process.
- Wrap the folded dough in plastic wrap and refrigerate for at least 30 minutes. Repeat the rolling and folding process two more times, chilling between each fold.
Prepare the Cinnamon Filling:
- In a small bowl, mix together the softened unsalted butter, brown sugar, and ground cinnamon until well combined.
Assemble the Pastries:
- After the final chill, roll out the laminated dough into a rectangle about 1/4 inch thick.
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Starting from one long edge, roll the dough tightly into a log.
- Using a sharp knife, cut the log into 1-inch thick slices.
- Place the slices onto a baking sheet lined with parchment paper, spacing them apart to allow for expansion.
- Cover the pastries lightly and let them rise for about 30 minutes.
Bake:
- Preheat the oven to 375°F (190°C).
- Bake the risen pastries for 15-20 minutes, or until they are golden brown and flaky.
- Remove from the oven and let them cool slightly on a wire rack.
Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm pastries before serving.
Notes
- Ensure that the butter used for laminating is cold to achieve distinct flaky layers.
- The lamination process involves multiple folds to create the characteristic layers of the pastry.
- Allowing the dough to rest between folds helps relax the gluten and makes rolling easier.
- Prep Time: 2 hours (including rising and chilling times)
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Danish
Keywords: cinnamon Danish, laminated dough, flaky pastry, breakfast pastry