Don’t even try to tell me that these don’t look like little snails. How cute.
During the spontaneous recipe naming party I was having (haha, isn’t it funny how whenever you cook, friends just happen to “stop by”?) my friend Maddie came up with the name Cinnamon Snails, because for real, they look like cute little snails.
I originally set out to make cinnamon rolls, but by using some leftover pizza dough they became crunchy, which actually made them into an awesome new recipe entirely.
The perfect snack to grab and go, with or without that delicious sweet sauce on top. For the record, I always vote with.
Andddd.. they totally remind me of giant cinnamon toast crunch in a way, but it could just be the name. Yes, probably just the name.
They are so easy to make it’s ridiculous. Roll out the dough, pour some cinnamon, brown sugar, and earth balance on top, pop them in the oven, and bam!
Also, you can cut the recipe in half, do some cinnamon snails, and then make some pizza with the other half! Double duty all the way!
Oh and speaking of butter, I had a brutal run in with that enemy of mine during last night’s dinner, and subsequently spent the entire night sick and now waiting for what’s to come… dun, dun, dun.. Oh the joys of allergies and intolerances.
Anyho, did I mention… they’re VEGAN! Yep, vegan vegan vegan.
I’m not. But my family might be, I seem to have a lot of energy. And judging by my lack of attention skills right now, I would say I’m affected by sugar.
Yeah, I think I am.
No really, I do.
Yep, sugar high right here.
- 1 package of Publix Italian Pizza Dough
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- ¼ cup Earth Balance butter
- 1 cup powdered sugar
- ¼ cup milk (I used soymilk)
- Dash of vanilla extract, optional
- Sprinkle of cinnamon, optional
- Preheat oven to 400 degrees.
- Roll out pizza using flour and a rolling pin.
- Spread butter across the dough until evenly coated.
- Sprinkle brown sugar on top evenly.
- Sprinkle cinnamon on top.
- Using a butter knife, mix all the toppings together until the entire top of the dough is covered evenly.
- Roll up into a long log.
- Cut with a cerated knife about ½ inch thick.
- Lay out onto greased baking sheet.
- Bake for 15 minutes, or until your heart's desire. For more crunchy snails, bake longer. For less crunchy, bake less.
- In a small bowl, whisk the powdered sugar and milk until smooth, adding more or less milk or sugar until it has reached the desired consistency.
- Add vanilla and cinnamon and whisk.
- Pour on top of warm cinnamon snails (less is more as the sauce is very sweet), and enjoy!
And what it looks like prior to the log rolling…