Cinnamon snails with Agrain® 04 Maskmel Whisky

Preparation time:

2 1/2 hours

Skill level:



20 pcs



50g yeast

2.5 dl lukewarm whole milk

2 eggs

100 g ground butter

1/2 teaspoon salt

1 tsp crushed cardamom seeds (bruised cardamom can also be used)

100 g Agrain® 04 Maskmel Whisky

about 400 g wheat flour


120 g ground butter

70g cane sugar

60 g brown sugar

2 tbsp cinnamon

1 beaten egg for brushing

Here's how

Start by crumbling and dissolving the yeast in the lukewarm whole milk. Then add the butter, salt and eggs and stir the mixture well together. In a bowl next door, mix Agrain® 04 Maskflour Whisky, crushed cardamom seeds and half the wheat flour. This is now transferred to the mixture of the other ingredients and stirred well together on a mixer. Add the remaining wheat flour until the dough releases the bowl and is still moist, but does not stick. Place a damp tea towel over the bowl and let the dough rise warm for 1 hour.

While the dough is raising the filling together and set aside.

When the dough has raised it, roll it out to a large square. Grease the filling and roll the dough together into a thick sausage. Then cut the dough into equal pieces of cinnamon snails and spread them on a baking sheet covered with baking paper. You can usefully cut the slices a little thicker and press them flat with your hand on the baking sheet.

Allow the dough to rise on the baking sheet for 30 minutes while you heat the oven to 180 degrees hot air.

Brush them with a beaten egg and then bake them in the oven for 15-20 minutes.


Serve the cinnamon snails with icing (icing sugar, cocoa and water) or with a delicious frosting (mix with hand mixer: 125 ground-tempered cream cheese, 60 g grounded butter, 1 vanilla rod (grains) and 2 dl icing sugar).

The cinnamon snails can easily be frozen and re-heated (do not freeze them with icing or frosting)

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

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