Danish Spirals

Appears in

Published 2008

Roll out Danish dough into a rectangle as for cinnamon rolls. The width of the roll may vary, depending on the desired size of the finished units. A wider rectangle will produce a thicker roll and, therefore, larger finished units.
Spread or sprinkle the rectangle with the desired filling. For example:
- Butter, cinnamon sugar, chopped nuts, and cake crumbs
- Butter, cinnamon sugar, and raisins
- Almond filling
- Prune filling
- Chocolate filling
Loose fillings, such as chopped nuts, should be pressed on gently with a rolling pin.
Roll up like a jelly roll.
Slice to desired size.
Place the rolls on paper-lined pans and tuck the loose ends underneath.
Proof, egg wash, and bake at 400°F(200°C).

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

The licensor does not allow printing of this title