Sugar Snails

Sugar Snails (Sweet Sugar Roll Pastries) 🐌🍬
Soft, buttery spiral pastries coated in sugar—simple, nostalgic, and absolutely addictive. Think cinnamon rolls without the cinnamon, letting butter and sugar shine.

Ingredients

• 1 sheet puff pastry (thawed) or sweet yeast dough

• 4 tbsp unsalted butter, very soft

• ½ cup granulated sugar

• Optional:

  • 1 tsp vanilla sugar or vanilla extract

  • ¼ tsp salt (balances sweetness)

For Topping (Optional)

• Extra sugar for sprinkling

• Powdered sugar or simple glaze

Instructions (Easy Puff Pastry Version)

1. Preheat oven
   Set to 375°F (190°C). Line a baking sheet with parchment.

2. Prepare pastry
   Roll puff pastry lightly into a rectangle.

3. Butter & sugar
   Spread butter evenly over pastry.
   Sprinkle sugar (and vanilla/salt if using) evenly on top.

4. Roll & slice
   Roll tightly into a log.
   Slice into ¾–1 inch rounds.

5. Bake
   Place cut-side up on baking sheet.
   Bake 15–20 minutes until golden and puffed.

6. Finish
   Sprinkle with sugar while warm or dust with powdered sugar.

Texture & Flavor

• Crisp edges, soft centers

• Buttery, caramelized sugar flavor

• Light and flaky if using puff pastry

Yeast Dough Option (More Traditional)

Use sweet roll dough, let rise once, roll with butter & sugar, slice, rise again 20 minutes, bake at 350°F for 20–25 minutes.

Variations

• Vanilla Sugar Snails: Add vanilla sugar

• Lemon Sugar Snails: Add lemon zest

• Caramel Sugar Snails: Brush with cream before baking

• Cinnamon Optional: Add just a pinch if desired

• Iced Sugar Snails: Drizzle with powdered sugar glaze

Storage

• Best fresh

• Store airtight up to 2 days

• Reheat briefly for softness

If you’d like, I can share a Scandinavian-style sugar snail, a soft bakery yeast version, or a quick air-fryer method