Cinnamon Snails Food

DANISH CINNAMON SNAILS

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.

CINNAMON SNAILS

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.

CINNAMON SNAILS

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.

YEAST-LESS CINNAMON SNAILS

Steps:

• Grate or cut the butter and freeze until needed. In a sm-med bowl, whisk all of the wet ingredients (egg included) together and refrigerate until needed. In a separate bowl, add all of the dry ingredients from the "dough section".
• Rub the grated butter into the dry ingredients until well-incorporated. Using a rubber spatula, add the wet ingredients to the dry; stir until a dough forms.On a generously floured surface, lay out the dough mound and roll to a large square; about a 1/2 to a 1/4 inch thickness (you may need to add quite a bit of flour to reach the proper consistency during this process. The consistency should be somewhere in between a pizza dough and a biscuit).
• Meanwhile; in a small bowl, melt the butter for the filling and add the cinnamon, half of the brown sugar, the nutmeg, allspice, and half of the sugar. Brush onto the square. Sprinkle with the remaining filling ingredients and roll into a log (I'd recommend using saran wrap to keep it from splooshing out) and freeze for 5-7 minutes. Cut the log horizontally into 8 medium-small rolls and place in a lined rectangular pan.
• Bake at 425 for 20-25 minutes,(spinning the individual rolls occasionally to prevent soggy middles if you choose to bake in close contact) until a light golden brown and firm enough to lift without it glopping out onto your hands.
• Eat warm or at room temperature; I didn't glaze them, but feel free to for an extra touch of sweetness.

CINNAMON SNAILS

Steps:

• Preheat the oven to 350 degrees F. Cut the crust off the bread and flatten it. Spread on the cream cheese. Roll up the bread and cut the log into 4 or 5 round coin like pieces.
• Melt the butter and then roll the coin into it. Mix the cinnamon and sugar together. Roll the coins into the mixture.
• Put on a cookie sheet and bake for 6 to 8 minutes or until golden brown. Dig in.

CINNAMON SNAILS

Steps:

• In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, 1 teaspoons cinnamon, and baking powder; beat till combined. Beat in the egg and vanilla.
• Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half.
• In a small mixing bowl stir together the granulated sugar and 1/2 teaspoons cinnamon. Set aside.
• On a lightly floured surface, shape each half of the dough into a 12-inch log. Cut each log into twenty-four 1/2 -inch pieces.
• Roll each piece into a 6-inch rope. Coil each rope into a snail shape; using one end to make a small coil for the eye, and coiling the other end in the opposite direction to make the body.
• Place the cookies 2-inches apart on lightly greased cookie sheets. Brush each cookie with egg white. Sprinkle with sugar/cinnamon mixture. If desired, insert 2 chocolate pieces in the small coiled end for the eyes.
• Bake in a preheated 375F for 8 minutes, or till edges of the cookies are firm and the bottoms are lightly browned. Remove cookies from pan and cool on a rack.