Cinnamon Roll Snails
Delightful spiral treats with a warm, gooey center, perfect for any occasion.
Ingredients
Dough
- 2 cups all-purpose flour provides a soft and tender texture
- 1 packet instant yeast (about 2 1/4 teaspoons) helps the dough rise quickly
- 1/2 teaspoon salt essential for balance
- 1/4 cup sugar adds sweetness
- 1/2 cup milk, warmed adds moisture and richness
- 1/4 cup unsalted butter, melted for indulgent taste
Filling
- 1/4 cup packed brown sugar adds deep, caramel notes
- 1 tablespoon ground cinnamon the star of the show
- 2 tablespoons unsalted butter, softened binds the filling together
Icing
- 1 cup powdered sugar for sweet and creamy drizzle
- 2 tablespoons milk to achieve perfect consistency
Instructions
Preparation
- In a large bowl, whisk together flour, yeast, salt, and sugar.
- In a separate bowl, mix warmed milk and melted butter.
- Combine the wet ingredients with the dry ingredients until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for 20 minutes in a warm spot.
Filling Prep
- In a small bowl, mix brown sugar and cinnamon.
- Roll out the dough on a floured surface into a rectangle, about 12x8 inches.
- Spread softened butter over the dough and sprinkle the cinnamon-sugar mixture on top.
Assembly
- Starting from one long edge, roll the dough tightly into a log.
- Cut the log into 12 even rounds.
- Place the rounds in a greased baking dish, cover with a towel, and let rise for an additional 10 minutes.
Baking
- Preheat your oven to 375°F (190°C) and bake for 20 minutes or until golden brown.
- While the snails are baking, whisk together the powdered sugar and milk until smooth.
- Drizzle icing over warm cinnamon roll snails once out of the oven.
Serving
- Let them cool for a few minutes before enjoying.
Notes
For variations, you can add nuts, raisins, or chocolate chips. Store leftovers in an airtight container for up to 2 days.