Cinnamon Roll Snowflake

This cinnamon roll snowflake, aka star bread or Christmas bread, is the perfect festive breakfast or dessert for the holidays! It’s just like a cinnamon roll, but in a fun shape. Soft and fluffy bread dough is layered with butter and cinnamon sugar, then cut and twisted to resemble a beautiful snowflake. I like to finish it off with a simple vanilla icing, which seeps into the crevices for extra tastiness and makes it look even more like snowflake bread!

One of the things I love about this recipe is it’s a pull-apart bread! Similar to Monkey Bread, it’s ideal for sharing with others. For more cinnamon breakfast deliciousness, check out my Homemade Cinnamon Rolls, which also come in mini form, and my Cinnamon Chocolate Chip Coffee Cake.

Why This Recipe Works

• A hint of almond extract. The cinnamon sugar filling in this cinnamon snowflake bread has the tiniest amount of almond extract. The almond flavor is not overwhelming but adds just a touch of warmth to the filling. If you love almond flavor, you could certainly add additional extract. 
• Perfect holiday breakfast. This cinnamon roll snowflake is my ideal breakfast for Christmas morning, but it would be perfect for any occasion. I think it’s beautiful enough to be part of a holiday dessert spread as well. 
• Cinnamon sugar in every bite. There are no less than three layers of buttery, cinnamon sugary-goodness in this sweet twisted bread recipe. Add the vanilla icing while it’s still warm for the best snowflake cinnamon roll bread ever.

Ingredient Notes

• Bread flour: I find that using bread flour leads to softer and fluffier cinnamon rolls, so I applied the same logic to this cinnamon roll snowflake for the best soft and fluffy festive treat. 
• Unsalted butter: Butter finds a place in every part of this recipe. The dough, to enrich it, the filling, and the icing on top. 
• Eggs: Eggs go into the snowflake bread recipe to also help enrich the dough and make it smooth. 
• Active dry yeast: Unlike instant yeast, which is added directly to dough without being proofed first, active dry yeast needs to be proofed first in order to help the dough rise. 
• Milk: We use milk to proof the yeast before adding in our dry ingredients, and it also goes into the icing on top. 
• Cinnamon: Of course, we have to have loads of cinnamon in this cinnamon star bread!
• Almond extract: Just a hint of almond extract added to the cinnamon sugar filling adds warmth to this cinnamon snowflake bread.
• Brown sugar: I like to use brown sugar for my cinnamon sugar mixture because I love the caramel-y goodness it brings to the filling.

Step-by-Step Instructions

1. Proof yeast. In the bowl of a stand mixer fitted with the dough hook, add 1 cup of warm milk, ¼ cup of granulated sugar, 2 tablespoons of melted butter, and 1 tablespoon of active dry yeast. Mix, then let it sit for 10 minutes until nice and bubbly. 
2. Add remaining dough ingredients. Add 2 large eggs, 1 teaspoon of salt, and 3½ cups of bread flour. Mix for 8 minutes on medium-low speed. The dough should come away from the sides and be slightly tacky to the touch. You may need to add an additional ½ cup of bread flour depending on your climate and elevation. 
3. Let dough rise. After mixing, remove the dough from the mixing bowl. Coat the inside of the bowl with vegetable oil, then return the dough to the greased bowl, turning it so it gets coated on all sides with the oil. Cover the bowl with plastic wrap and allow it to rest in a warm area for 20 minutes until it gets slightly puffy. The dough won’t double in size. If your kitchen is cool, you may need to let it rise for 30 minutes. 
4. Prep cinnamon filling. In a small bowl, stir together ¾ cup light brown sugar, 2 teaspoons of ground cinnamon, and ⅛ teaspoon of almond extract. 
5. Divide dough. Lightly flour a clean surface. Punch down the puffed dough and remove it from the bowl, placing it on your lightly floured surface. Divide the dough into 4 equal pieces.

6. Roll out dough. Roll each piece of dough into a 10-inch circle.
7. Layer dough and cinnamon sugar. Add one 10” circle to a parchment paper-lined baking sheet. Smear 2 tablespoons of softened butter over the dough, then sprinkle it with ⅓ of the cinnamon sugar mixture. Leave a ½ inch perimeter of butter around the edge of the circle. Repeat with the second and third layers, finishing with the last circle of dough on top.

8. Cut dough into strips. Place a 2-inch wide biscuit cutter or drinking glass in the center of the dough. Using a sharp knife and cutting from the edge of the glass or biscuit cutter out to the edge of the dough, cut 16 wedges around the dough circle. Remove the biscuit cutter or glass. 
9. Twist dough strips. Take two strips at a time and twist them inward towards each other 2-3 times. Pinch the edges together to seal them. Repeat with the remaining wedges until you make your way around the dough circle, forming 8 points on your snowflake.
10. Proof dough a second time. Cover the snowflake with plastic wrap and set it in a warm place until it is doubled in size. This should take around 30-45 minutes. When the dough is close to being done proofing, preheat your oven to 400°F.

11. Bake snowflake. Beat 1 large egg and then brush the snowflake with the beaten egg. Bake it for 20-23 minutes or until golden brown. 
12. Make icing. While your cinnamon snowflake bakes, make your icing. Beat ½ cup of softened butter with 3½ cups of powdered sugar, 1 teaspoon of vanilla extract, and 3 tablespoons of powdered sugar. You may need to add an addition 1-2 tablespoons of powdered sugar until it reaches your desired consistency. 
13. Glaze and enjoy. Remove the baked cinnamon roll snowflake from the oven and let it cool for 5 minutes before spreading the icing over the top. Enjoy warm or at room temperature. 

Recipe Tips

If you don’t want to make the dough, you could try using store-bought pizza dough. You’ll need around 2 lbs of dough. I’ve also seen versions of star bread or snowflake bread made with pre-made puff pastry dough, which would be delicious but very different. 

Add additional almond extract for more almond flavor. You can also switch out the vanilla extract in the icing for almond extract. 

I’ve also seen versions of this with Nutella! Make the dough like normal, but instead of cinnamon sugar, spread ¼ cup of Nutella between each layer. If you choose to use Nutella, I would opt to sprinkle powdered sugar over the top instead of adding icing.

Make Ahead, Storing, and Freezing

Make Ahead: To make this snowflake for breakfast with less prep time in the morning, make it in the evening all the way through assembly. Place it in the fridge overnight for the second rise. Bake as directed in the morning. Alternatively, store the baked snowflake without icing for 3-4 days. Warm it, then add the icing right before serving. 

Storing: Store leftover snowflake pull-apart bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. 

Freezing: You can freeze the prepared snowflake dough or baked snowflake. Freeze the unbaked, assembled snowflake wrapped in plastic wrap for up to a month. Thaw in the fridge overnight then bake in the morning as directed. Alternatively, freeze the baked snowflake without icing for up to a month, tightly wrapped in plastic wrap. Glaze before serving.

Recipe FAQs

More Christmas Breakfast Recipes

• Orange Sweet Rolls
• Gingerbread Waffles
• Cinnamon Chip Pancakes
• Gingerbread Granola
• Liege Waffles