Cinnamon Roll Snowflake Delight (Printable)

Soft cinnamon sugar dough shaped like a snowflake, baked golden and drizzled with vanilla icing for festive occasions.

# What You'll Need:

→ 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 (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 Make It:

01 - In a large bowl, combine warm milk, sugar, and yeast. Let stand 5 to 10 minutes until frothy.
02 - Add melted butter, egg, and salt. 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 for 1 hour until doubled in size.
04 - Preheat oven to 350°F. Line baking sheet with parchment paper.
05 - Punch down dough and divide into three equal pieces. Roll each piece into a 12-inch circle.
06 - Place one dough circle on baking sheet. Spread half the softened butter evenly, then sprinkle half the cinnamon sugar mixture. Repeat layering with second circle and remaining filling, then top with third circle.
07 - Place a small glass at the center of stacked circles. Using a sharp knife, cut dough into 16 equal strips around the glass without cutting through center.
08 - Twist two adjacent strips outward twice, then pinch ends together to form a point. Repeat for all pairs to create the snowflake pattern.
09 - Remove glass. Cover dough with towel and let rise 15 minutes.
10 - Bake 22 to 25 minutes until golden brown.
11 - Cool for 10 minutes. Whisk powdered sugar, milk, and vanilla together. Drizzle icing over warm snowflake and serve pull-apart style.

# Expert Suggestions:

01 -
  • It looks impressive enough to share but tastes homey and comforting, like you spent way more time on it than you actually did.
  • Everyone tears into it at the same time, so there's something fun about sharing one gorgeous, warm snowflake instead of individual plates.
  • The layered dough means every pull-apart piece has buttery, cinnamon-swirled goodness, no dry corners.
  • You can make the dough ahead and shape it the morning of, which takes the pressure off holiday mornings.
02 -
  • Temperature matters more than you think—if your milk or egg is cold, the yeast gets confused and your dough rises half as fast, something I discovered on a chilly morning when I grabbed eggs straight from the fridge.
  • The glass in the center isn't just for looks; without a pivot point, your strips won't be even and your snowflake will look lopsided, which I've now fixed by being patient and using an actual center marker.
  • Overworking the dough during kneading makes it tough, so trust your timer and stop at seven minutes even if it still looks slightly shaggy.
03 -
  • Make the dough the night before, let it rise in the fridge, then shape and bake it fresh in the morning—the cold rise actually develops more flavor.
  • If your icing is too thick, add milk one teaspoon at a time instead of all at once, because you can always thin it but you can't thicken it as easily.
  • A very sharp knife makes cutting the strips cleaner and easier; a dull knife squishes the dough and makes uneven pieces.
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