Warm 1 cup of milk in a small saucepan to about 100°F. Pour warm milk into a mixing bowl and sprinkle in 2 teaspoons of active dry yeast and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.

Once the yeast is frothy, mix in 1/4 cup granulated sugar, 1 beaten egg, and 1/4 cup melted unsalted butter. Gradually mix in 3-4 cups of all-purpose flour and 1/2 teaspoon salt to form a soft dough.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Form into a ball.

Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours.

Punch down the risen dough and roll out into a rectangle about 1/4 inch thick on a floured surface.

Spread a layer of softened butter over the dough, sprinkle with granulated sugar, and optionally add cinnamon.

Roll the dough tightly into a log from the long end, sealing the seam, and slice into 1-inch pieces.

Arrange snails in a greased baking dish, cover, and let rise in a warm place for 30-45 minutes until puffed.

Preheat oven to 350°F. Bake snails for 20-25 minutes until golden brown.

Remove from oven and let cool for about 10 minutes before serving.