In a small bowl, combine warm milk and sugar. Sprinkle yeast on top and let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine flour and salt. Once the yeast is foamy, add the melted butter and egg, then mix in the flour until a dough forms. Knead for about 5 minutes on a floured surface until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour until doubled in size.

In a bowl, mix brown sugar, cinnamon, and softened butter until well-blended.

After the first rise, punch down the dough and roll it into a large rectangle (about 12×18 inches) on a floured surface.

Evenly spread the cinnamon-sugar filling over the rolled-out dough, leaving a small border around the edges.

Starting from the longer edge, tightly roll up the dough into a log. Pinch the seam to seal it, then slice into 12 even pieces.

Arrange the rolls in a greased baking dish, cover, and let them rise again for 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until golden brown and fragrant.

Optional: For an extra touch, whisk together powdered sugar and milk to drizzle over the warm snails.