Rochie’s Cinnamon Snail Rolls

Extra challah dough? Kids can get busy making these Cinnamon Snail Rolls from “The KIDS Book of Challah.”

I first introduced you to my newest book, “The KIDS Book of Challah.” last month, with two great ideas of what kids can make using challah dough. Now, this time, you’ll need to get out the mixer, but you’ll be rewarded with the most delicious kid-friendly and kid-created cinnamon buns, or as we call them, cinnamon snails. Find more ideas in these previous posts and in my book!  

Roll each portion into a skinny log.

Dip each log into melted butter, then into the prepared cinnamon-sugar mixture.

Roll up like a snail, leaving the ends loose for the “head,” and pinching the bottoms for a “tail.”

Add milk, 1 tablespoon at a time, whisking until the mixture is a pourable consistency.

Stick mini marshmallows onto the top of toothpicks, and insert two into the “head” of each snail.

Decorate with cream cheese frosting.

Print Recipe

Cinnamon Snail Rolls with Cream Cheese Frosting

Ingredients

• ½ cup sugar 
• 2 tsp cinnamon 
• 16-18 oz Classic Challah dough (or 3 oz of dough per snail) 
• ½ stick melted butter or margarine 

Cream Cheese Frosting

• 4 oz cream cheese*, softened at room temperature 
• 4 tbsp (½ stick) unsalted butter or margarine,  softened at room temperature 
• 1 cup confectioners’ sugar 
• 1 tsp vanilla extract 
• pinch of fine sea salt salt 
• ¼ cup milk*, plus more as needed 

Toppings

• Mini marshmallows 
• Mini chocolate chips 

Instructions

• Mix sugar and cinnamon on a plate; set aside. Divide the dough into 6 (3-ounce) portions. Roll each portion into a skinny log.
• Dip each log into melted butter, then into the prepared cinnamon-sugar mixture. Place onto a parchment-lined baking sheet. 
• Roll up like a snail, leaving the ends loose for the “head,” and pinching the bottoms for a “tail.” Bake in a 350°F oven for 25 minutes. Allow to cool. 
• Whisk cream cheese and butter. Add confectioners’ sugar, vanilla, and salt; whisk well to combine. Add milk, 1 tablespoon at a time, whisking until the mixture is a pourable consistency. 
• Once the challahs are cool, stick mini marshmallows onto the top of toothpicks, and insert two into the “head” of each snail. Press mini chocolate chips onto the marshmallows for the eyes. Alternatively, “glue” the chocolate chips on with a tiny bit of frosting. Decorate with cream cheese frosting.

Notes

*To make a pareve cream cheese frosting, use a non-dairy cream cheese like Tofutti™ or Wayfair brand™, and a non-dairy milk.

See more from The Kids Book of Challah in this post on chocolate hazelnut twists and this post on s’mores challah.
Want more from Rochie? See her weeknight dinners, answers to your challah questions, and more recipes over here!