Cinnamon Snails Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter or margarine and brown sugar until smooth. Mix in 1 teaspoon of cinnamon, baking powder, egg, and vanilla. Stir in flour by hand using a wooden spoon, as the dough will be stiff.
• Roll out tablespoon sized pieces of dough into 6 inch long ropes. Curl up one end slightly to make the head, then curl the rest of the rope towards the head in a spiral shape to make the snail shell. Place cookies 2 inches apart on the prepared cookie sheets. Brush cookies with egg white. Mix together the remaining cinnamon and superfine sugar in a small cup. Sprinkle this over the snails. Use chocolate chips to make eyes on the heads.
• Bake cookies for 8 minutes in the preheated oven, or until the bottoms are lightly browned. Let cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

Steps:

• 1. Line a baking sheet with parchment paper and set aside until needed.
• 2. To make the dough: Into a large bowl, add the warm milk and yeast and mix to dissolve. Add the soft butter, eggs, cardamom powder, sugar, salt and 3 1/2 cups of the flour, mix gently with a wooden spoon. If the dough is sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise in a warm place for 30 - 40 minutes.
• 3. To make the filling: In a small bowl add the butter and sugar and mix together, then add the ground cinnamon and mix well.
• 4. Preheat oven to 425 degrees F.
• 5. To assemble the snail: On a lightly floured surface, knead the dough until firm. ( 3-5 minutes) Divide the dough in half: rolling each half into a 1/2 " thick rectangle. Spread half the filling on each rectangle. Now, you want to stack one layer of dough with filling on top of the other rectangle of dough. The filling side needs to be up. Start by rolling the edge closest to you, to form a long log. (when it is finished it should look like a swiss roll) Cut the log into 1 inch slices and place on your prepared baking sheet. ( 2 - 3 inches apart) Place in a warm spot and let them rise for 20 minutes or so.
• 6. Bake in a preheated 425F oven for 10 minutes, until they turn a beautiful golden brown. Enjoy!

Steps:

• Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
• Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
• Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling.
• Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
• Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking.
• Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.

Steps:

• 1. In a small bowl, mix together the cinnamon, sugar and nutmeg. Taste mixture with a clean finger or spoon and adjust sugar and spices if needed. In a separate small microwave safe bowl, place the butter and heat in the microwave for 20-30 seconds until just melted and stir. Set aside both bowls.
• 2. Take the bread, cut off the edges so you have a square and spread 1 tbsp cream cheese onto each slice. Roll it up into a log or jelly roll shape. Cut each of the logs into 4 equal pieces (cut each log in half. Take each half and cut into half) so you end up with 32 small "snails". Quickly dip each piece into melted butter and roll them around in the white and brown sugar, cinnamon, and nutmeg mixture. Place them on their side on two sprayed baking sheets or one large sheet. These will not expand or get larger in any way so there is no need spread more than 1-2 inches apart.
• 3. Bake at 350° F for about 8-10 minutes. Flip with tongs or a spatula and closely watch them (so they do not burn) for a few more minutes.
• 4. If you happen to have remaining cinnamon mixture, and cheese, you can certainly heat up additional butter and pull a few more pieces of bread to finish it up, or place dry mix in a jar for a later date.

Steps:

• Preheat the toaster or oven at 350 degrees.
• Flattin the bread with rolling pin.
• Spread a thin layer of cream cheese over the flattin bread.
• roll up the bread with more cream cheese.
• Slice the roll into three pices.
• Dip each piece into melted butter and the cinnamon and sugar.
• Put them on a cookie sheet coverd with aluinum foil.
• Let it cook for about 6 minutes.
• Let your snail cool a bit before eating it.