Cinnamon Roll Snowflake (Printable version)

Soft cinnamon dough shaped like a snowflake with sweet vanilla icing, ideal for winter gatherings.

# 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
04 - 1/2 teaspoon salt
05 - 3/4 cup warm milk (about 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

# Step-by-step guide:

01 - Combine warm milk, sugar, and active dry yeast in a large bowl and let stand for 5 to 10 minutes until frothy.
02 - Add melted butter, egg, and salt to the yeast mixture, then gradually incorporate the flour until a soft dough forms.
03 - Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
05 - Punch down the dough and divide into three equal pieces. Roll each piece into a 12-inch diameter circle.
06 - Place one dough circle on the prepared baking sheet. Evenly spread half the softened butter over it, then sprinkle with half of the cinnamon sugar mixture. Repeat with the second dough circle and remaining filling. Top with the third dough circle.
07 - Place a small glass in the center of the stacked dough. Using a sharp knife, cut the dough into 16 equal strips radiating outward from the glass, without cutting through the glass.
08 - Take two adjacent strips and twist them away from each other twice; pinch the ends together to form a point. Repeat with all pairs to create the snowflake pattern.
09 - Remove the glass and cover the snowflake with a towel. Let rise for 15 minutes.
10 - Bake for 22 to 25 minutes until golden brown.
11 - Allow to cool for 10 minutes. Whisk together icing ingredients and drizzle over the warm pull-apart.

# Expert tips:

01 -
  • It looks like you spent hours creating edible art, but it's actually simpler than a traditional cinnamon roll once you understand the twist.
  • The multi-layer filling means every pull-apart piece is loaded with cinnamon-brown sugar richness without being heavy.
  • It's a conversation starter that actually tastes as impressive as it looks.
  • You can prepare it ahead and let it rise while you're doing other things, making it perfect for gatherings.
02 -
  • Temperature matters more than timing—if your yeast doesn't foam in that initial step, something's wrong, and starting over is worth it because the whole recipe depends on that reaction.
  • When you twist the strips, don't be aggressive; gentle twists hold their shape beautifully, while rough handling can tear the dough.
  • The glass in the center isn't just for looks—it protects the middle layers from spreading and helps keep the snowflake's structure intact.
  • Icing goes on warm pastry, not hot, because the warmth helps it spread gently without running off completely.
03 -
  • If your strips start to spring back as you're cutting them (the dough is fighting you), let it rest for 5 minutes under a towel so gluten relaxes.
  • The twist is easier if you use a gentle, confident motion rather than overthinking it—imagine you're wringing out a towel in slow motion.
  • Keep a small bowl of water nearby while twisting; lightly damp fingers help you grip the dough without it sticking.
Go back