Pillsbury Cinnamon Snails

Pillsbury Cinnamon Snails
Yield: Makes 5


  • 1 package Pillsbury Grands Cinnamon Rolls
  • 10 currants

Make It

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. Open the package and separate the five rolls.

3. Dust a countertop or cutting board with flour. Unroll one roll and fold in half longwise, capturing much of the cinnamon sugar filling inside. You will have a long, flat length of dough in front of you. Now, fold in half, creating a thinner length of dough. Roll that between your palms and the countertop to create a snake like shape. Roll one end towards the other, creating a tight spiral of dough to make the snails body. Leave about 2 inches on the end. Turn that back towards the spiral to make the snails head. Place 2 currants on the head and press in lightly, to make the eyes. Transfer carefully to baking sheet. Repeat with the remaining rolls.

4. Bake for 18-20 minutes until golden brown. Serve with icing.