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.
