Danish Twists or Snails

Roll out the dough into a rectangle 16 inches (40 cm) wide and less than ¼ inch (5 mm) thick. (The length of the rectangle depends on the quantity of dough.) Brush the dough with melted butter. Sprinkle half of it with cinnamon sugar (a).

Fold the unsugared half over the sugared half. You now have a rectangle 8 inches (20 cm) wide. Roll the dough very gently with a rolling pin to press the layers together (b).

Cut the dough into strips ½ inch (1 cm) wide (c).

Place one strip crosswise in front of you on the bench (d).

With the palms of your hands on the ends of the strip, roll one end toward you and the other end away from you, so the strip twists. Stretch the strip slightly as you twist it (e).

Curl the strip into a spiral shape on the baking sheet. Tuck the end underneath and pinch it against the roll to seal it in place (f). If desired, press a hollow in the center of the roll and place a spoonful of filling in it.