Snurr …..its Norwegian for twist…among other things.  So hence the name Cinnamon Snurrs.  This recipe is from The Transplanted Baker, Siri in Norway.



7 cups flour

2 cups milk…I took the chill off

3/4 cup sugar

1 1/2 tsp salt

1 Tbsp cardamon…she used half cinnamon

1 large room temp egg

2 1/2 Tbsp dry active yeast

10 Tbsp butter cut very small  or grated

Throw everything but the butter in your kitchen aid mixer with dough hook and mix and knead for 10 min, add a little more flour if dough is sticky.  Slowly add the chilled butter and knead for 10 to 15 more minutes.  Place in greased bowl, cover and let rise for 1 1/2 hrs.  Roll dough on a floured surface to a 15″X20″ rectangle


1 stick softened butter

2/3 cup sugar

2 Tbsp cinnamon

Smear butter evenly on dough then cover with sugar and cinnamon.  Fold 1/3 of dough towards center, then other 1/3 over it.  Roll to a 12″X20″ rectangle and then cut about 18 – 24 strips.  Twist the strips, then hold one end between thumb and first finger, wrap around your two fingers and tuck ends underneath.  Place on greased cookie sheet and let rise another hour.  Brush with eggs wash and sprinkle with sugar.  Bake at 350 for about 15 – 20 minutes, until brown.

They are pretty, aren’t they??  I do have a couple of tips.   DO NOT attempt this if you have to mix the dough by hand.  I just don’t think one would survive trying to mix and knead this by hand.  And if you don’t have powdered  cardamon, don’t bother to try to “powder” the pods unless you have a spare coffee grinder.  I tried and didn’t work.

and although these look very pretty, I don’t know that they are worth the trouble.  I have made much better cinnamon rolls and I think next time I will add a bit of cinnamon to my favorite dough. I found them doughy and heavy…of course…it might have been me.

Well, I am going to post this before my internet goes down again.  Snowing here and it’s sticking and getting slick.  And of course, I have to go to town in the morning


2 Responses to “CINNAMON SNURRS”

  1. Shoy Nelson Says:

    I know, I’m a sucker for anything with cinnamon in the title. And they are pretty..!!! REALLY good cinnamon rolls with or without maple icing–over at Pioneer Woman. Makes a ton so you can share or cut recipe in half and still have plenty. If you use the disposable foil pans like she recommends, it’s easy to give a pan away and not have to bother with asking for your pan back. Very tender and not dough-y. Promise.

  2. justgrams Says:

    I have tried those and they are the best!!! And a ton, it does make>

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