Cover a baking tray with baking paper.
Mix the lukewarm milk with the yeast.
Put the flour, 60g of sugar, 70g of butter and the egg in a bowl and then add the milk with the yeast. Knead everything well for about 5 minutes until a smooth dough is obtained. Cover the dough and let it rise for 30 minutes.
Roll out the yeast dough into a large rectangle. Spread the remaining butter on the yeast dough with a brush, mix the remaining sugar and cinnamon and sprinkle over it. Spread the raisins evenly.
Roll up the dough tightly from the long side. Cut 1.5 cm wide snails with a sharp knife and place them on the baking tray. Let the snails rise for another 10 minutes. Preheat the oven to 180 degrees (circulating air: 160 degrees).
Bake the raisin snails for about 10-15 minutes.

Suggestion: Cover the snails with vanilla icing.
Put the powdered sugar into a medium-sized bowl.
Add the melted butter, 2 tablespoons of hot water, and the vanilla to the sugar. Stir to blend.
Beat with an electric mixer until smooth and creamy, adding a little more milk or hot water if necessary to reach desired consistency.
Decorate the cooled down snails with it.