Perfect with a cup of tea or strong coffee, will keep 3 or 4 days...
·4 cups flour, all purpose
·1 cup milk, warm
·2 tsp yeast
·1/2 cup butter, room temperature
·2 eggs, large
·1/2 tsp cardamom
·4 tsp sugar, white
·1/2 tsp salt, fine
·2/3 cup butter, room temperature
·1/2 cup sugar, white
·2 tbsp cinnamon, ground
How to Make Cinnamon Snails
- Line a baking sheet with parchment paper and set aside until needed.
- 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.
- To make the filling:
In a small bowl add the butter and sugar and mix together, then add the ground cinnamon and mix well.
- Preheat oven to 425 degrees F.
- 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.
- Bake in a preheated 425F oven for 10 minutes, until they turn a beautiful golden brown.