Cinnamon Roll Pull-Apart Snowflake (Printable Version)

A festive golden snowflake treat with soft cinnamon swirled dough and sweet vanilla drizzle.

# Ingredient List:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1/2 teaspoon salt
05 - 3/4 cup warm milk (approximately 110°F)
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg, room temperature

→ Filling

08 - 1/2 cup packed light brown sugar
09 - 2 teaspoons ground cinnamon
10 - 1/4 cup unsalted butter, softened

→ Icing

11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon pure vanilla extract

# How-To Steps:

01 - In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5 to 10 minutes until frothy.
02 - Add melted butter, egg, and salt to the yeast mixture. Gradually incorporate flour until a soft dough forms.
03 - Knead dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size, approximately 1 hour.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
05 - Punch down the dough and divide into three equal portions. Roll each portion into a 12-inch circle.
06 - Place one dough circle on the prepared baking sheet. Spread half the softened butter over it, then sprinkle half the cinnamon sugar mixture evenly atop.
07 - Top with the second dough circle, spread remaining butter and cinnamon sugar. Place the third dough circle on top.
08 - Place a small glass in the center without cutting through it. Using a sharp knife, cut the dough into 16 equal strips radiating from the glass.
09 - Twist two adjacent strips away from each other twice, then pinch the ends together to form a point. Repeat with all pairs to create the snowflake pattern.
10 - Remove the glass. Cover the shaped dough and let rise for 15 minutes.
11 - Bake in preheated oven for 22 to 25 minutes until golden brown.
12 - Allow to cool for 10 minutes. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm pastry and serve pull-apart style.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when really you just made something beautiful with three circles of dough and some clever twisting.
  • The soft, pillowy layers break apart so easily that everyone feels invited to grab a piece, turning breakfast into something communal and joyful.
  • That moment when the vanilla icing drizzles over warm cinnamon swirls is when you remember why you love baking in the first place.
02 -
  • Room temperature is everything—if your milk or egg is cold, your dough will be sluggish and won't rise properly, so take those extra minutes to warm things up.
  • The twist-and-pinch technique for the snowflake points takes practice, so don't worry if your first attempt looks wonky—it still tastes incredible and honestly looks homemade in the best way.
  • Don't skip the second rise before baking; those 15 minutes let the dough expand so the finished snowflake is light and fluffy rather than dense.
03 -
  • If your kitchen is cold, proof the dough in your oven with just the light on—it's the perfect warm environment and makes a huge difference in rise time.
  • The small glass trick for creating the center of your snowflake prevents you from overworking the dough in that spot, and it's honestly genius—I learned this by accident and never looked back.
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