Prepare the Sweet Filled Bread Rings dough as instructed in steps 1 and 2 of the recipe.

Do not let it rise.

Divide the dough into 9 equal pieces.

Take 1 piece and roll it between your palms to form a rope about 1/2 inch thick.

Grease your work surface and a rolling pin, and roll out the dough into a 30 x 2-inch rectangle.

Brush the dough with melted butter, leaving a small border around the edges.

Starting with a long side, roll it up tightly, jellyroll fashion.

Pinch the seam to seal it.

Cut the roll into 2 equal pieces.

Curl each piece loosely into a spiral or "snail" shape, pinching the end to close the spiral.

Repeat for the remaining 8 pieces.

Place the snails on a baking sheet, seam side down, with the ends of the spirals near the edges of the pan to prevent uncurling.

Let them rise in a warm place (such as an oven turned off) for 3 hours or until double in size.

Preheat the oven to 350°F (175°C).

Brush the tops of the rolls with water and dust them with powdered sugar.

Bake for about 10-15 minutes or until they are lightly browned.

Let them cool slightly and dust them again with powdered sugar.

Serve the sweet snail-shaped rolls warm, fresh from the oven, or reheat them if needed.