Snails (Cinnamon Rolls) -- (from The Best Bread Machine Cookbook Ever (Ethnic Breads) by Madge Rosenberg)

1 c buttermilk
1 egg
2 tbsp butter
2 tbsp powdered milk or ½ and ½ cream for richer tasting rolls
3 tbsp sugar
½ tsp salt
2½ c bread flour
1½ tsp bread machine yeast

Filling and topping: 1/4 c + 2 tbsp brown sugar
½ tsp cinnamon
1/4 c raisins
1 tbsp butter, softened

Measure all ingredients except filling and topping ingredients in bread machine pan in the order listed. Select Dough/Pasta setting.

When dough cycle ends, remove dough from machine. (The dough will be soft>) On a floured board with a floured rolling pin, roll out the dough into an 8x16-inch rectangle. Sprinkle 1/4 c of the brown sugar, the cinnamon, and the raisins over the top. From the long side roll up jelly-roll fashion. Cut into 12 slices.

Move oven rack to lowest position. Heat oven to 375ºF. In a 9x11 inch nonstick or lightly oiled baking pan, smear the 1 tbsp butter and sprinkle the remaining 2 tbsp brown sugar. Evenly space the slices of rolled dough cut side-up on top. Let rise in warm place about 30 minutes or until double in size.

Bake 25-30 minutes. The dough will run together. Immediately turn out of pan. Let cool at least 10 minutes before you pull the snails apart.

Makes 12 rolls.