Breakfast Snails

Step 1

In a mixing bowl, pour the warm milk and mash in the cake yeast.

Step 2

Mix in 6 1/2 tablespoons of butter with the eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups flour.

Step 3

Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour.

Step 4

Cover the bowl and let the dough rise for 30 minutes.

Step 5

In a small bowl, cream together the remaining butter, remaining sugar, and ground cinnamon.

Step 6

Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.

Step 7

Transfer the dough to a flat, floured surface and knead it until it's firm, for about 3 minutes.

Step 8

Divide the dough in half and roll each half into a rectangle no more than 1/2 inch thick.

Step 9

Spread the top of each rectangle of dough with the cinnamon filling.

Step 10

Stack one layer of cinnamon-filling-filled rectangles on top of the other, filling-side up.

Step 11

Roll the stacked dough up, starting with the edge closest to you, to form a long log.

Step 12

Cut the log into 1-inch-thick slices.

Step 13

Place the rolls on the prepared baking sheet, spacing them about 3 inches apart.

Step 14

If you like pull-apart rolls, arrange them in a greased baking dish or cake pan, spacing the rolls about 1 inch apart.

Step 15

Place the uneven end piece on the baking sheet cut-side up for the best presentation.

Step 16

Let the rolls rest for 20 minutes before baking.

Step 17

Preheat the oven to 425 degrees F.

Step 18

Bake the rolls until golden brown, about 10 minutes.

Step 19

Pull apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F and bake the rolls until the sides are fully set, about 10 more minutes. Cover the baking dish with foil if the rolls begin to get too brown.

Step 20

Serve.