Warm the milk in a saucepan until just warm to the touch, not boiling. Combine warm milk, yeast, and a teaspoon of sugar in a medium bowl. Stir gently and let sit for 5–10 minutes until frothy.

Once frothy, add remaining sugar, egg, melted butter, salt, and flour. Mix with a spoon or stand mixer with a dough hook until a soft dough forms, about 3–5 minutes.

Transfer the dough to a floured surface and knead by hand for about 8–10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it, and let rise in a warm environment until doubled in size, 1 to 1.5 hours.

After rising, punch down the dough and roll into a large rectangle, about ¼ inch thick.

Spread softened butter over the rolled dough, leaving a margin at the edges. Sprinkle granulated sugar over the buttered surface and add optional cinnamon.

Starting from the long side, tightly roll the dough into a log and slice into even pieces, about 1 to 1.5 inches wide.

Place the sliced snails on a greased baking dish, leave space for them to expand, cover, and let rise for another 30 to 45 minutes.

Preheat the oven to 350°F (175°C). Bake the Sugar Snails for 20–25 minutes until golden brown on top.

Remove from oven and let cool in the pan for about 10 minutes.