Easy Cinnamon-Raisin Snails
Fun to make and fun to eat!
- 2 to 3 tablespoons all-purpose flour
- 1 loaf (16 oz.) frozen bread dough , completely thawed
- 3 tablespoons butter or margarine, divided
- 1/4 cup packed brown sugar
- 2 teaspoons cinnamon
- 3/4 cup Sun-Maid Natural Raisins or Golden Raisins
- 1/4 cup powdered sugar
- 1 to 2 teaspoons milk
PREHEAT oven to 350° F. Line a baking sheet with aluminum foil for easy clean-up.
SPRINKLE flour on counter or a large cutting board. Roll dough with a rolling pin on floured surface to an 18 x 8-inch rectangle.
HEAT 2 tablespoons butter in a microwave-safe bowl on high 30 to 60 seconds until melted.
STIR brown sugar, cinnamon and raisins with butter; sprinkle evenly over dough except on 1 inch along one long side.
ROLL up dough starting at long sugared side leaving 1 inch free at opposite side.
CUT dough into 18, 1-inch wide slices. Place snails standing upright on baking sheet. Fold under 1/2-inch of the un-sugared end to form snail head.
MELT remaining 1 tablespoon butter. Use a spoon or pastry brush to coat each snail with a little butter. Press raisins into dough for snail eyes.
BAKE 18 to 20 minutes or until golden brown.
GLAZE: Stir powdered sugar and 1 or 2 teaspoons milk to make a thick glaze. Drizzle glaze over snails. Serve warm.
Makes 18 snails.Variation:
Easy Cinnamon Raisin Rolls
Prepare recipe as above, increasing brown sugar to 1/2 cup. Prepare and fill dough as above, rolling completely and pinching roll closed. Slice dough roll into 12 (1-1/2 inch) slices. Drizzle remaining 1 tablespoon melted butter on bottom of 9-inch square or round baking dish. Arrange rolls cut side down in pan. Bake 20 to 25 minutes until golden brown. Immediately turn out on platter. Drizzle with glaze if desired. Serve warm.