Cinnamon Snails
Delight your senses with these irresistible Cinnamon Snails—soft, fluffy rolls swirled with a rich cinnamon-sugar filling and drizzled with a luscious vanilla glaze. This homemade pastry recipe combines a tender, buttery dough with the warming spice of cinnamon and the sweetness of brown sugar, making it the perfect treat for breakfast, brunch, or an indulgent dessert. With just 20 minutes of prep time, these rolls are ideal for both novice and seasoned bakers. Watch them rise to golden perfection in your oven, filling your kitchen with an aroma that's simply unforgettable. Serve these Cinnamon Snails fresh for a cozy family gathering or a special holiday morning, and savor every gooey, melt-in-your-mouth bite!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 1 Large egg
- 1 cup Brown sugar
- 2 tablespoons Ground cinnamon
- 3 tablespoons Unsalted butter (for filling)
- 1 cup Powdered sugar
- 0.5 teaspoons Vanilla extract
- 2 tablespoons Milk (for glaze)
Instructions
In a large mixing bowl, combine 2 3/4 cups of the all-purpose flour, granulated sugar, salt, and instant yeast.
In a small saucepan, heat the milk and 4 tablespoons of butter over low heat until the butter melts and the mixture is warm (110–115°F).
Pour the warm milk mixture into the dry ingredients and stir until just combined.
Add the egg and continue mixing. Gradually add the remaining 1/4 cup of flour until the dough becomes soft and slightly sticky.
Turn the dough out onto a lightly floured surface and knead for 5–8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1 hour or until doubled in size.
Meanwhile, prepare the filling by combining brown sugar and cinnamon in a small bowl. Melt 3 tablespoons of butter and set aside.
Once the dough has risen, punch it down and roll it out into a 12x15-inch rectangle on a lightly floured surface.
Brush the melted butter over the dough, leaving a 1/2-inch border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered area.
Starting from the longer edge, tightly roll the dough into a log. Pinch the seam to seal.
Cut the roll into 12 equal pieces and place them, cut-side up, in a greased 9x13-inch baking dish.
Cover the dish with a towel and let the rolls rise for 30 minutes.
Preheat your oven to 350°F (175°C). Bake the cinnamon snails for 20–25 minutes, or until golden brown.
While the snails bake, prepare the glaze by whisking together powdered sugar, vanilla extract, and milk until smooth.
Once the cinnamon snails are done baking, drizzle the glaze over them while they are still warm. Serve immediately and enjoy!
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 32.0 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
