Ah, Sugar Snails—sweet, soft, buttery pastries rolled up and coated with sugar, sometimes called cinnamon sugar snails if cinnamon is added. They’re like little cinnamon rolls without the frosting, perfect for breakfast or a snack 🍬🐌
Here’s a simple recipe:
Sugar Snails (Sweet Rolls)
Makes 12–16 snails
Ingredients
Dough
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2¼ tsp (1 packet) active dry yeast
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½ cup warm milk (110°F / 43°C)
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¼ cup sugar
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¼ cup unsalted butter, melted
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1 tsp salt
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1 large egg
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2 cups all-purpose flour (more as needed)
Filling / Coating
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¼ cup unsalted butter, softened
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¼–½ cup sugar (white, or white + cinnamon for cinnamon sugar version)
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1 tsp cinnamon (optional)
Instructions
1. Make the Dough
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In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 minutes until foamy.
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In a large bowl, mix melted butter, remaining sugar, salt, and egg.
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Add yeast mixture. Gradually mix in flour until dough forms a soft, slightly sticky ball.
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Knead 5–7 minutes until smooth.
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Cover and let rise in a warm place until doubled, about 1–1.5 hours.
2. Shape the Snails
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Roll dough into a rectangle (~12×8 inches).
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Spread softened butter over the surface.
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Sprinkle sugar (and cinnamon if desired) evenly on top.
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Roll dough tightly from the long edge into a log.
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Cut into 1-inch slices and place snails cut-side up on a greased baking sheet.
3. Second Rise
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Cover and let rise 20–30 minutes until puffy.
4. Bake
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Preheat oven to 375°F (190°C).
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Bake 12–15 minutes until golden brown.
5. Optional Glaze
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Mix ½ cup powdered sugar + 1–2 tsp milk + ¼ tsp vanilla and drizzle over warm snails.
Tips
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For extra soft snails, brush tops with melted butter right after baking.
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Use brown sugar for a richer flavor.
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Can be made ahead and frozen—bake straight from frozen with a few extra minutes.
If you want, I can also give a quick “no-yeast” 15-minute version that comes out soft and sweet—perfect for last-minute sugar snail cravings.