Roll the Danish pastry dough to a 12 by 20-inch rectangle.

Soften the butter.

Spread the softened butter evenly over the dough.

Sprinkle light brown sugar over the buttered dough.

Sprinkle chopped pecans or walnuts over the sugar.

Sprinkle cinnamon over the nuts.

Roll the dough tightly from the 20-inch side.

Cut the rolled dough into 12 equal pieces.

Line muffin pans with paper muffin cups.

Place each piece, cut side up, into a prepared muffin cup.

Allow the snails to proof (rise) for about 15-20 minutes.

Brush the tops of the snails with egg wash.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Bake for approximately 25 minutes, or until golden brown.

Remove the snails from the oven and let them cool slightly.

Prepare water icing by mixing powdered sugar with water.

Drizzle the water icing over the cooled snails.