Sugar Snails are a delightful treat that brings joy to anyone who takes a bite. These sweet rolls, with a soft center and a crispy edge, are easy to make and perfect for sharing. Their delicious cinnamon and sugar flavor makes them a favorite among kids and adults alike.
Why Make This Recipe
This recipe is a great way to use simple ingredients to create something special. Sugar Snails are perfect for breakfast, snacks, or even dessert. They are easy to prepare, and you can make them quickly for unexpected guests or a fun family activity. Plus, the aroma of cinnamon baking in the oven is simply irresistible!
How to Make Sugar Snails
Making Sugar Snails is quite straightforward. Here’s how to do it:
Ingredients
- 12 slices of soft white sandwich bread
- 6 tablespoons unsalted butter, softened, divided
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly grease a 9×13 inch baking dish.
- Trim the crusts from the bread.
- Using a rolling pin, flatten each slice until thin.
- Spread each flattened slice with a thin layer of softened butter.
- Starting from one end, roll each slice tightly into a small cylinder.
- In a shallow bowl, stir together the sugar and cinnamon.
- Melt the remaining butter.
- Lightly brush or roll each bread cylinder in the melted butter, then coat it generously in the cinnamon sugar mixture.
- Arrange the rolls in the prepared baking dish, leaving a little space between them.
- Bake for 18 to 22 minutes, or until the Sugar Snails are golden brown and lightly crisp around the edges.
- Let them cool for about 5 minutes before serving. They are best served warm, while the centers are still soft and buttery.
How to Serve Sugar Snails
Sugar Snails are best enjoyed warm right out of the oven. You can serve them as a breakfast treat, an afternoon snack, or a sweet addition to any gathering. A dusting of powdered sugar on top can add an extra touch if desired.
How to Store Sugar Snails
If you have leftovers, store your Sugar Snails in an airtight container at room temperature. They will stay fresh for a couple of days. You can also refrigerate them for longer storage, though they are best eaten fresh.
Tips to Make Sugar Snails
- Ensure the bread is fresh and soft for the best texture.
- For extra flavor, consider adding some vanilla extract to the melted butter.
- If you prefer a little more crunch, you can bake them a few minutes longer.
Variation
For a fun twist, try adding some chocolate chips before rolling the bread. This will give your Sugar Snails a delightful chocolatey flavor that everyone will love.
FAQs
Q: Can I use other types of bread?
A: Yes, you can use different types of bread like whole wheat or brioche, but the texture may vary.
Q: Can I freeze Sugar Snails?
A: Yes, you can freeze them. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw and reheat before serving.
Q: How do I know when they are done baking?
A: They should be golden brown and lightly crisp around the edges. You can also insert a toothpick; it should come out clean.
Sugar Snails
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly grease a 9x13 inch baking dish.
- Trim the crusts from the bread.
- Using a rolling pin, flatten each slice until thin.
- Spread each flattened slice with a thin layer of softened butter.
- Starting from one end, roll each slice tightly into a small cylinder.
- In a shallow bowl, stir together the sugar and cinnamon.
- Melt the remaining butter.
- Lightly brush or roll each bread cylinder in the melted butter, then coat it generously in the cinnamon sugar mixture.
- Arrange the rolls in the prepared baking dish, leaving a little space between them.
- Bake for 18 to 22 minutes, or until the Sugar Snails are golden brown and lightly crisp around the edges.
- Let them cool for about 5 minutes before serving.
