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Cinnamon Roll Snails

These delightful Cinnamon Roll Snails are a celebration of flavors, perfect for cozy mornings and family gatherings. Their tender, fluffy dough and gooey cinnamon filling offer comfort in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups All-purpose flour Substitute with whole wheat flour for a healthier option.
  • 1/2 cup Granulated sugar Use brown sugar for added depth of flavor.
  • 1/4 cup Unsalted butter, melted Substitute with coconut oil for dairy-free version.
  • 3/4 cup Whole milk, warm Almond or oat milk can be used for a vegan approach.
  • 2 teaspoons Active dry yeast Instant yeast can be used as a convenient alternative.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1 large Egg Use a flax egg for a vegan option.
  • 1 teaspoon Vanilla extract Adds aroma and flavor.
Filling Ingredients
  • 1/2 cup Softened butter For spreading.
  • 1/2 cup Brown sugar Mixed with cinnamon for filling.
  • 2 tablespoons Ground cinnamon The star ingredient providing warmth and spice.
Glaze Ingredients
  • 1 cup Powdered sugar For making the glaze.
  • 1 teaspoon Vanilla extract For flavor.
  • 2 tablespoons Milk To achieve the desired consistency.

Method
 

Preparation
  1. In a large mixing bowl, combine 2 cups of flour, sugar, and salt.
  2. In a separate bowl, mix your yeast with warm milk until it becomes frothy (about 5 minutes).
  3. Add melted butter, egg, and vanilla to the yeast mixture, then pour it into the dry ingredients. Mix until a dough forms.
Kneading and Rising
  1. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Add more flour if it’s too sticky.
  2. Place your dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 30 minutes until doubled in size.
Preparing the Filling
  1. While the dough rises, mix together softened butter, brown sugar, and cinnamon in a small bowl until creamy.
Rolling and Shaping
  1. Once the dough has risen, punch it down and roll it out into a rectangle (about 12 by 18 inches) on a floured surface.
  2. Spread the cinnamon filling evenly over the dough.
  3. Starting from one long edge, roll the dough tightly into a log. Slice the log into 1-inch pieces and place them cut-side up in a greased baking dish.
  4. Cover the baking dish and let your snails rise again for about 20 minutes.
Baking
  1. Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes, or until they are golden brown and your kitchen smells divine.
  2. While the snails cool, whip up a simple glaze with powdered sugar, vanilla, and milk until smooth, then drizzle over the warm rolls.

Notes

You can customize these rolls by adding chopped nuts or dried fruits. Store any unglazed snails in an airtight container at room temperature for up to 2 days. They can also be frozen before baking.