For the Dough:

• 3½ cups (440g) all-purpose flour, plus more for dusting
• ¼ cup (50g) granulated sugar
• 1 tsp salt
• 2¼ tsp (1 packet) active dry yeast
• ¾ cup (180ml) whole milk, warmed to 110°F (43°C)
• ¼ cup (60g) unsalted butter, melted and cooled
• 1 large egg, room temperature

For the Filling:

• ¼ cup (½ stick / 57g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 1½ tbsp ground cinnamon
• Optional: 1 tbsp brown sugar for depth

For Topping:

• ¼–½ cup pearl sugar (also called nib sugar or hagel—not regular sugar!)

💡 Pro Tips:

• Pearl sugar is essential—it won’t melt in the oven, giving that signature crunch. Find it in Scandinavian markets, IKEA, or online.
• Don’t skip the egg wash—it gives a golden shine and helps pearl sugar stick.
• Let dough rise in a warm spot (like an oven with the light on).

Step-by-Step Instructions (Worth Every Minute)

1. Make the Dough

• In a large bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
• Whisk in melted butter and egg.
• Gradually add flour and salt, mixing until a soft dough forms.
• Knead by hand or mixer (with dough hook) for 5–7 minutes until smooth and elastic.
• Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.

2. Roll & Fill

• Punch down dough. On a floured surface, roll into a 12×16-inch rectangle.
• Spread softened butter evenly over the surface.
• Mix sugar and cinnamon, then sprinkle evenly over the butter.
• Starting at the long end, roll tightly into a log. Pinch seam to seal.

3. Cut & Shape

• Cut log into 12–14 even slices (about 1¼ inches thick).
• Gently stretch each slice into a spiral or “snail” shape (optional but traditional).
• Place on a parchment-lined baking sheet, 2 inches apart.

4. Second Rise & Bake

• Cover and let rise 30–45 minutes until puffy.
• Preheat oven to 375°F (190°C).
• Brush tops with egg wash (1 egg + 1 tbsp water).
• Press pearl sugar firmly onto the top of each snail.
• Bake 15–18 minutes, until golden and fragrant.

5. Cool Slightly & Enjoy

• Cool on a wire rack 10 minutes.
• Serve warm with coffee or tea.

Serving & Storage Tips

• Best served the same day—fresh and soft!
• Store in an airtight container at room temp for 2 days, or freeze for 1 month.
• Reheat in a 300°F oven for 5 minutes to restore warmth and crispness.

Frequently Asked Questions

Q: What if I can’t find pearl sugar?
A: You can use coarse sanding sugar or crushed sugar cubes—but pearl sugar is traditional and gives the right crunch without melting.

Q: Can I make these ahead?
A: Yes! Shape, cover, and refrigerate overnight. Bring to room temp 30 mins before baking.

Q: Are these like cinnamon rolls?
A: Similar, but lighter, less sweet, and topped with pearl sugar instead of icing—very Swedish!

Q: Can I make them gluten-free?
A: Use a GF yeast dough blend, but texture will differ slightly.