Gently heat the milk until it’s slightly warm (about 110°F). This activates the yeast for a fluffy dough.

Combine the warm milk with 1 teaspoon of sugar and the yeast in a bowl. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, add the remaining sugar, egg, melted butter, salt, and flour. Stir until it forms a soft dough.

Transfer the dough to a floured surface. Knead for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size, about 1 to 1½ hours.

After the dough has risen, turn it out onto a floured surface and roll it into a large rectangle, about ¼ inch thick.

Evenly spread softened butter over the dough, then sprinkle with granulated sugar (and cinnamon if desired).

Roll the dough tightly into a log and slice into rounds, about 1-2 inches thick.

Place the sliced snails in a greased baking dish. Cover and allow them to rise until puffy, approximately 30-45 minutes.

Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown and tops are caramelized.

Let the Sugar Snails cool for about 10 minutes before serving.