Snails with walnuts and cinnamon

Preparing the dough: I made the dough in a bread maker. But it can also be made by hand. So, pour warm water (4 tablespoons), warm milk (1 cup), melted butter (70 grams), add 1 egg, a tablespoon of sugar, 1/2 teaspoon of salt, sifted flour (4 cups), and yeast (2 teaspoons) into the bread maker bucket and set it to Dough mode. If making the dough by hand, after kneading, cover it with a breathable clean kitchen towel and let it rise to double its size.

Preparing the topping: in a small bowl, mix brown sugar (1 cup), cinnamon (4 tablespoons), and nuts (1 cup). Optionally, you can add finely chopped or crushed nuts, but I made half chopped and left half in pieces.

Preparing rolls: After our airy dough is ready, we divide it into two equal parts for convenience. We let one part 'rest' while rolling the other into a rectangle about slightly less than a centimeter thick. We grease the surface with a piece of room temperature butter and evenly sprinkle with cinnamon-nut mixture. On top, we sprinkle the remaining small pieces of nuts.

Roll the dough starting from the larger side into a roll. Cut the resulting roll into equal pieces. Carefully transfer the resulting circles to a prepared baking sheet (lined with parchment paper and greased with oil). Then let them sit in a warm place to increase in size. While the buns are rising, preheat the oven to 200 degrees. Then place the risen buns in the preheated oven and bake for 20-25 minutes, checking for doneness. Do the same with the second half of the dough.

Preparing the glaze: While the buns are baking, we prepare the glaze. Blend cream cheese (120 grams), butter (50 grams), powdered sugar (1 cup), and 1/2 tsp of vanillin.

We check the buns for readiness, and as soon as we understand they are ready, we take them out and decorate our snails with icing using a pastry syringe.