Cinnamon snail buns

Ingredients:

For the test:

• 1 liter of whole milk
• 1 cup vegetable oil
• 1 cup granulated sugar
• 4 1/2 tsp (14 g) dry active yeast
• 9 cups (1 kg) premium wheat flour
• 1 heaping teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 tbsp. salt

Filling for snail buns:

• 480 g butter, melted
• 1/4 cup ground cinnamon
• 2 cups granulated sugar

For the glaze:

• 900 g of powdered sugar
• 1/2 cup whole milk
• 90 g butter, melted
• 1/4 cup strongly brewed coffee
• 1/8 tsp salt
• 1 tbsp maple extract

Preparation:

1. Prepare the dough: Combine milk, vegetable oil, and sugar in a large saucepan. Place the saucepan on the stove and heat the mixture to 40°C. Add the yeast and let it sit for 1 minute.
2. Add 8 cups of flour to the pan and stir until smooth. Cover the pan and leave in a warm place for 1 hour.
3. After the time has elapsed, add baking powder, soda, salt, and the remaining 1 cup of flour to the dough. Mix the dough until smooth.
   The finished dough can be stored in the refrigerator for 3 days.
4. Place half the dough on a floured work surface and roll out into a large rectangle, about 75 x 25 cm.
5. Pour 1 tbsp of water over the dough layer. gheeThen sprinkle generously with half the cinnamon and 1 cup of sugar. Starting from the wide end, roll the dough into a log.
6. Cut the roll into 4 cm slices. You should have 20-25 rolls. Grease several baking pans with melted butter and place the rolls, cut side down, in them. Repeat with the remaining dough. Cover the pans with a kitchen towel and let the dough rise for 20 minutes.
7. Bake the buns in a preheated oven at 190°C for 13-17 minutes, until golden brown.
8. Prepare the glaze: In a large bowl, combine powdered sugar, milk, melted butter, coffee, salt, and maple extract. Stir until smooth. The glaze should be thick but pourable.
9. Drizzle warm snail buns with glaze and let sit until set.