Snegle

These pastries fill the house with aromas of yeast and butter and cinnamon. What more could you want? Serve them with hot chocolate or a good coffee on a cold Sunday afternoon, and snuggle up with a good book. Heaven!
In Danish, they're called "snails" and they're probably the easiest Danish pastry to make at home.
The spice in them isn't actually cinnamon - it's ground cassia, also known as Dutch Cinnamon or Baking Cinnamon. It's a slightly stronger flavour than cinnamon.

You need -

For the pastry-
300g plain flour
1 1/2 tablespoons dry yeast
25g caster sugar
100g butter
1/2 teaspoon salt
1 egg (plus another one for glazing the pastries)
100 mls milk

For the filling-
100g softened butter
100g soft brown sugar
2 teaspoons ground cassia or cinnamon

Icing -
100g icing sugar
1 tablespoon hot water
1 teaspoon vanilla

Warm the milk to lukewarm and add the yeast to dissolve. Mix together the flour, salt and sugar. Rub in the butter with your fingers. Add the egg, along with the yeast and milk misture. Mix to a soft dough. Allow to rise in the bowl until double in size. Divide the dough in two. Roll each piece out to a 30cm square. Spread with half the filling and roll up. Cut into 12 slices and put them onto a baking tray lined with baking paper. Slightly flatten each snegl, then cover the tray with a teatowel and allow them to rise for about 30 minutes. Repeat with the other half of the dough.

Heat the oven to 210C. Glaze each snegl with beaten egg. then bake for about 10-12 minutes. Allow to cool (they're best when they're still a little warm), and drizzle icing over the top.

These freeze very well (un-iced) and thaw very quickly. A quick reheat in the oven, and some icing on top and you have a delicious treat to serve up!