Cinnamon Roll Snowflake Bread

This is my favorite way to shape "cinnamon rolls"... into a pull-apart snowflake! It's perfect for the winter months, especially the Christmas holiday!

Course bread, Breakfast, Christmas

Prep Time 1

Cook Time 20

Rest Time 50

Total Time 2 10

Servings servings

Calories 607kcal

Author Whitney Wright

Ingredients

Dough

1 cup milk warm
1/4 cup granulated sugar
2 tablespoons butter melted
1 tablespoon active dry yeast
1 teaspoon salt
2 large eggs beaten
3 1/2 - 4 cups bread flour amount will vary depending on your climate and elevation
1 large egg beaten, for brushing

Cinnamon Sugar Filling

6 tablespoons unsalted butter softened to room temperature
3/4 cup light brown sugar packed
2 teaspoons ground cinnamon
1/8 teaspoon almond extract

Icing

1/2 cup unsalted butter softened to room temperature
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
3-5 tablespoons milk more or less as needed to get your desired consistency

US Customary - Metric

Instructions

Make the Dough

In the bowl of a stand mixer fitted with the dough hook, add the warm milk, sugar, melted butter and yeast. Mix. Let sit for 10 minutes, the yeast will get nice and bubbly.
Once the yeast is bubbly add the salt, eggs, and flour. Mix for 8 minutes on medium/low speed. The dough should come away from the sides and most of the bottom of the bowl, but should still be tacky to the touch.
After mixing, remove the dough from the bowl, oil the sides and bottom of the bowl with vegetable oil. Return the dough to the bowl, turning to coat the dough on all sides. Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes in a warm area. The dough should puff up slightly, but it won’t double in size. If your kitchen is cool you may need the dough to rest for 30 minutes to give it a chance to puff up some.

Prepare the Cinnamon Sugar Filling

In the meantime prepare the cinnamon sugar filling. In a small bowl add the brown sugar, cinnamon, and almond extract. Stir to combine.

Assemble the Snowflake

Once the dough is ready, punch down the dough, remove from the bowl onto a lightly floured surface. Divide the dough into 4 equal pieces. Roll each piece out into a 10-inch circle. Place one of the 10” dough circles on a parchment lined baking sheet.
Smear 2 tablespoons of the softened butter over the dough (I use the back of a spoon to do this) then sprinkle 1/3 of the cinnamon sugar filling overtop of the butter (leaving ½” around the far perimeter of the circle). Place another 10” dough circle on top, smear 2 tablespoons of butter and spread 1/3 of the filling. Add the 3^rd layer of dough and spread the remaining softened butter and the filling. Finally, add the 4^th dough round top to the top.
Place a 2” wide circle biscuit cutter or drinking glass in the center of the dough (this will be a guide when we cut the snowflake strips). Using a sharp knife cut from the edge of the glass outward to make 16 wedges around the circle. Remove the glass.
Grab two of the wedges and twist them IN TOWARDS each other 2-3 times, then pinch the edges together to seal them. Repeat the twisting and sealing process with the remaining wedges until you’ve formed 8 points to the snowflake.

Proof and Bake

Cover the snowflake with plastic wrap and set in a warm place until doubled in size, about 30-45 mins. When dough has almost doubled in size preheat the oven to 400°F. Brush the snowflake with a lightly beaten egg and bake for 20-23 minutes or until golden brown.

Make the Icing

While it’s baking make the icing. Make the icing by beating the butter, powdered sugar, vanilla, and milk together until smooth and it reaches your desired consistency. Spread the icing/frosting over the top of the warm snowflake.
Remove from the oven. Let cool for 5 minutes before spreading the icing over the snowflake. Enjoy warm or at room temperature.

Nutrition