Warm the milk in a saucepan until just warm, about 110°F. Mix the warm milk with yeast and 1 tsp sugar. Let sit for 5-10 minutes until foamy.

In a large bowl, combine granulated sugar, egg, melted butter, and salt. Add the yeast mixture and gradually mix in all-purpose flour until a soft dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, ensuring the dough remains slightly tacky.

Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm area for 1 to 1.5 hours until doubled in size.

Roll the risen dough into a 12x18 inch rectangle on a floured surface, ensuring the dough is even and smooth.

Spread softened butter over dough, sprinkle with sugar, and add any desired spices or zest for flavor variations.

Roll the dough tightly into a log from the long side and slice into even pieces about 1 to 1.5 inches wide.

Arrange the slices in a greased baking dish and let rise for 30 to 45 minutes until fluffy.

Preheat the oven to 350°F. Bake the Sugar Snails for 20-25 minutes until golden brown.

Remove from the oven and let cool for 10 minutes before serving.