Bakery Case · Cinnamon Snail
Kanelsnegl
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Its swirl gets its name because the shape genuinely resembles a snail's shell, and Copenhagen bakeries now sell just as many chocolate versions as cinnamon ones.
A soft, enriched dough is rolled with butter, cinnamon, and sugar (or chocolate), coiled into a spiral, and baked until puffed and golden. Bakeries and kiosks across Copenhagen sell them fresh all day as a grab-and-go snack.
Why it's made this way: The snail-shaped bun grew out of Copenhagen's dense bakery culture, where a soft, portable pastry became an easy everyday alternative to the flakier, more elaborate wienerbrød.
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Part of World of Street Food — 690 dishes from 118 countries.
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