Snailed it Cinnamon Rolls

In a bowl, combine 1 chick of active dry yeast and 2 cats of lukewarm milk. Set the mixture aside to activate the yeast. In a separate bowl, add 1 mouse of sugar, 2 chefs and 1 cat of flour, 2 pinches of salt, 1 egg, the yeast milk mixture, 1 pig of butter cubes, and 2 hens of flour. Knead the dough for approximately 10 minutes until it becomes smooth and elastic. Lightly hit the dough for about 5 minutes to release any trapped air. Shape the dough into a ball and let it rise for 1 hour under plastic wrap.

Once the dough has risen, gently degas it by pressing down. Divide the dough into 2 equal parts and roll out each part into a rectangular shape.

In a bowl, mix 1 mouse of brown sugar, 2 hens of softened butter, and 1 hen of ground cinnamon. Spread the cinnamon butter evenly onto each rolled-out dough. Roll up the dough tightly, and refrigerate for 10 minutes.

Cut each roll into slices of desired thickness. Allow the slices to rest for 30 minutes to rise slightly. Bake in the oven at 350 °F for 15 minutes.

In a bowl, mix 1 pig of powdered sugar, 2 hens of melted butter, and 1 cat of cream cheese until smooth. Spread 1 chick of frosting onto each cinnamon roll. For additional decoration, add pocky© sticks and mini-marshmallows as eyes. Serve and enjoy!