Sugar Snails

Step 3: Roll Out the Dough

1. Punch down the risen dough to release air.
2. On a floured surface, roll it out into a rectangle about 12×8 inches.

Step 4: Add the Cinnamon Sugar Filling

1. Spread the softened butter evenly over the dough.
2. Sprinkle sugar and cinnamon evenly on top. You can adjust sugar and cinnamon to taste.

Step 5: Roll and Slice

1. Starting from the long edge, roll the dough tightly into a log.
2. Using a sharp knife, slice the log into 1-inch thick pieces. These are your sugar snails!

Step 6: Second Rise

1. Place the sliced snails on a baking sheet lined with parchment paper, leaving space between each snail.
2. Cover and let rise for 20–30 minutes, until slightly puffy.

Step 7: Bake to Perfection

1. Preheat your oven to 375°F (190°C).
2. Bake for 15–20 minutes, or until golden brown on top.
3. Optional: Brush with melted butter and sprinkle extra sugar immediately after baking for an extra sweet finish.

Step 8: Serve and Enjoy

Let your sugar snails cool for a few minutes, then serve warm. Their soft, buttery layers with a crunchy, sweet exterior make every bite magical. Pair them with coffee, tea, or a glass of milk for the ultimate indulgence.

Tips for Perfect Sugar Snails

• Don’t overfill with cinnamon sugar, or it may leak out during baking.
• Use room temperature ingredients for better dough rising.
• For extra flair, drizzle a simple glaze made from powdered sugar and milk over the snails.

Sugar Snails are a wonderful blend of simplicity and indulgence. With this recipe, you’ll have a batch of golden, sweet spirals ready to delight your taste buds and impress anyone who tries them.

If you want, I can also make a version with step-by-step pictures for each stage so it’s even easier to follow. Do you want me to do that?