Warm the milk until it’s just warm, then mix in the yeast and a teaspoon of sugar. Let it sit for about 5–10 minutes until it becomes foamy and bubbly.

In a large bowl, combine the remaining sugar, egg, melted butter, salt, and all-purpose flour with the yeast mixture. Stir until a soft, cohesive dough forms.

Lightly flour your work surface and knead the dough for 8-10 minutes until it’s smooth, elastic, and slightly tacky to the touch.

Transfer the dough into a greased bowl, cover it with a towel, and let it rise in a warm spot until it has doubled in size, about 1-1.5 hours.

Roll the dough into a rectangle, spread softened butter over the surface, sprinkle with granulated sugar (and cinnamon if desired), then roll it into a log and slice into pinwheels.

Arrange the slices in a greased baking dish, cover with a towel, and allow them to rise for another 30-45 minutes until they look puffy.

Preheat your oven to 350°F (175°C). Bake the sugar snails for 20-25 minutes, or until golden and aromatic.

Allow the sugar snails to cool for about 10 minutes before serving.