Warm 1 cup of whole milk in a saucepan to about 110°F (43°C). In a large mixing bowl, combine warm milk with 2 teaspoons of active dry yeast and 1 teaspoon of sugar. Let sit for 5-10 minutes until frothy.

Add 2 tablespoons of melted unsalted butter, 1 egg, ¼ cup granulated sugar, and ½ teaspoon salt to the milk mixture. Gradually mix in 3-4 cups of all-purpose flour until a soft dough forms.

On a lightly floured surface, knead the dough for 8-10 minutes until smooth and elastic. Shape it into a ball.

Place the dough in a greased bowl and cover. Let rise in a warm place for 1 to 1.5 hours, until doubled in size.

Roll the dough out into a rectangle about ¼ inch thick.

Spread 3 tablespoons of softened unsalted butter on the dough and sprinkle ⅓ cup granulated sugar over it. Add cinnamon or lemon zest if desired.

Roll the dough tightly from one long edge into a log shape and slice into equal pieces, about 1-2 inches thick.

Arrange the sliced snails in a greased baking dish and cover. Let rise again for 30-45 minutes.

Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.

Allow cooling in the pan for 10 minutes before serving warm.