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–+ servings

Breakfast Snails

BakedBreakfast & BrunchCreamyDiner-StyleFinger FoodHotKid-FriendlyOvenPastryPotluckSweetVegetarian
Time :1 hour 40 minutes
Yield :15 servings
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You'll be moving way faster than a snail's pace when Breakfast Snails come out of the oven! This warm, gooey, cinnamon-infused pastry is the best take on a cinnamon roll you'll ever have. The spiral of sweet delight is positively hypnotic! They're kind of fun too because they're made from scratch in under 2 hours–doesn't that sound easy? You'll feel pretty accomplished as these delicious Breakfast Snails melt in your mouth!
You'll be moving way faster than a snail's pace when Breakfast Snails come out of the oven! This warm, gooey, cinnamon-infused pastry is the best take on a cinnamon roll you'll ever have. The spiral of sweet delight is positively hypnotic! They're kind of fun too because they're made from scratch in under 2 hours–doesn't that sound easy? You'll feel pretty accomplished as these delicious Breakfast Snails melt in your mouth!

Ingredients

For the dough:

  • 1 cup warm milk 110 degrees F
  • 3 (0.6-ounce) packs of cake yeast
  • 6 1/2 tablespoons butter room temperature
  • 2 eggs
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons white sugar
  • 1/4 teaspoon salt
  • 4 cups all-purpose flour or as needed

For the filling:

  • 2/3 cup butter softened
  • 1/2 cup white sugar
  • 2 tablespoons ground cinnamon

For optional topping:

  • vanilla icing to taste

Directions

  • In a mixing bowl, pour the warm milk and mash in the cake yeast.
  • Mix in 6 1/2 tablespoons of butter with the eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups 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.
  • In a small bowl, cream together the remaining butter, remaining sugar, and ground cinnamon.
  • Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
  • Transfer the dough to a flat, floured surface and knead it until it's firm, for about 3 minutes.
  • Divide the dough in half and roll each half into a rectangle no more than 1/2 inch thick.
  • Spread the top of each rectangle of dough with the cinnamon filling.
  • Stack one layer of cinnamon-filling-filled rectangles on top of the other, filling-side up.
  • Roll the stacked dough up, starting with the edge closest to you, to form a long log.
  • Cut the log into 1-inch-thick slices.
  • 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 pan, spacing the rolls about 1 inch apart.
  • Place the uneven end piece on the baking sheet cut-side up for the best presentation.
  • Let the rolls rest for 20 minutes before baking.
  • Preheat the oven to 425 degrees F.
  • Bake the rolls 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 and bake the rolls until the sides are fully set, about 10 more minutes. Cover the baking dish with foil if the rolls begin to get too brown.
  • Serve.
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