Warm the milk slightly and dissolve 50 g of sugar in it. Crumble in the yeast and stir. Put the flour in a mixing bowl, make a well and pour in the yeast milk. Place the 40 g very soft butter on the edge of the flour and also add 1 small egg. Knead everything into a yeast dough with the dough hook of the mixer. Knead until the dough separates from the edge of the bowl. If the dough sticks, add a little more flour. Let the yeast dough rise in a warm place until it has visibly enlarged and at least doubled.
Then knead the dough again with a little flour on a floured work surface and roll out into a rectangular sheet of dough (size approx. 25 x 40 cm). Then take the fresh puff pastry (size approx. 25 x 40 cm) out of the refrigerator, roll it out and place it with its entire size on the yeast dough. If the edges of the yeast dough protrude, cut them off with a sharp knife.
Spread the approx. 30 g (can also be a little less) very soft butter onto this puff pastry with a knife. Mix 5 tablespoons of sugar with 2 teaspoons of cinnamon and sprinkle this mixture generously on the buttered puff pastry. Leave a little bit of cinnamon sugar behind. Now carefully roll up the dough from the longer side and cut into 3-4 cm wide rolls with a sharp knife. Now place the rolls of dough on a baking sheet lined with baking paper and let rise, covered, for another 30 minutes at room temperature.
In the meantime, heat the oven to 200 ° C.
Mix 1 small egg with a little milk and brush the dough snails with it just before baking. Sprinkle with the rest of the cinnamon sugar. Put the dough snails in the oven and bake for 20 minutes on the lower / middle rack until golden brown. Then take it out of the oven, let it cool down and coat with a mixed powdered sugar glaze made from powdered sugar and a little milk.
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