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!
IngredientsFor 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
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.