Things you'll needIngredients for the rolls
- 4 cups flour
- 1/2 cup sugar
- 1 packet of yeast
- 1 tsp salt
- 1 cup warm milk
- 1/3 cup butter
- 2 eggs
Ingredients for the filling
- 1 cup light brown sugar
- 2 1/2 tbsp cinnamon
- 2 tbsp flour
- 1/3 cup butter
Ingredients for the icing
- 1 1/2 tbsp unsweetened cocoa powder
- 1 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1/2 cup butter
- 1/4 cup cream cheese
- Plastic wrap
- Rolling pin
- Black icing
- Piping bag
Let's get started!
- Preheat the oven to 350F. Line a grease a baking sheet.
- In a large bowl, mix together the packet of yeast and warm milk using the hand mixer.
- Add the sugar and 1 cup of flour and mix once again.
- Place a plastic wrap over the bowl and let it sit for 30 minutes to let the dough rise.
- Add the salt, eggs, butter and the remaining 3 cups of flour to the mixture and mix until well combined.
- Sprinkle some flour on a flat surface and knead the dough for about 5 minutes.
- Spray a bowl with baking spray and place the dough back. Cover with the plastic wrap and let it sit for 1 hour.
- Make the filling: in a medium bowl, whisk together the flour, cinnamon and brown sugar until well combined. Set aside
- On a flat surface, sprinkle some flour and roll the dough to about 1/4" thick using the rolling pin.
- Spread a thin layer of butter on the dough and sprinkle the filling evenly on top.
- Roll the dough into a log and cut about 2" wide. Save the end pieces.
- Take a cinnamon roll and slightly unroll about 4" of the dough. Fold it inwards and lay the dough flat to resemble a snail.
- Using the end pieces, take a small piece and roll into a sausage shape. Place it inside the head of the snail for the hand.
- Make the antennas by taking a thin piece of dough and rolling it into a spiral half way. Attach the antennas on top of the head.
- Bake the rolls in the oven for 25 minutes or until golden brown.
- Make the icing: in a medium bowl, mix together the cocoa powder, powered sugar, vanilla, salt, butter and cream cheese until well combined.
Time to decorate!
- Once the rolls have cooled, pipe two dots using the black icing and add a "U" shape for the mouth.
- Cover the "snail shell" completely with the cinnamon roll frosting.
Written By Rosanna Pansino