Save I discovered this snowflake cinnamon roll by accident one December morning when my friend Sarah texted asking if I could bring something festive to her holiday brunch. I had leftover dough and a wild idea: what if I stacked the rolls and twisted them into a snowflake shape? The result was so stunning that everyone gathered around the kitchen island before we even sat down to eat, and I've been making it ever since.
The first time I made this, my family was skeptical until the snowflake came out of the oven and the whole house filled with that warm cinnamon-sugar smell. My mom actually gasped when she saw the twisted spiral pattern, and suddenly everyone wanted a piece before it had even cooled. Now it's become our unofficial holiday tradition, and people ask about it by name.
Ingredients
- All-purpose flour (3 1/4 cups): The foundation of your dough; I've learned that measuring by weight if you have a scale gives you the most consistent, tender result.
- Granulated sugar (1/4 cup): This activates the yeast and slightly sweetens the dough without overpowering the cinnamon filling.
- Active dry yeast (2 1/4 tsp): Proof it in warm milk first; if it doesn't get foamy, your yeast has died and the whole batch will be dense.
- Warm milk (3/4 cup): Test the temperature on your wrist like you're checking a baby's bottle; too hot kills the yeast, too cold and nothing rises.
- Unsalted butter (1/4 cup melted, plus 1/4 cup softened): The melted butter goes into the dough, and the softened butter spreads between layers; don't skip either one.
- Egg (1 large): Room temperature eggs mix in more smoothly and create a richer crumb.
- Salt (1/2 tsp): This balances the sweetness and strengthens the dough's structure.
- Packed light brown sugar (1/2 cup): Brown sugar has molasses, which gives a deeper, more complex cinnamon flavor than white sugar.
- Ground cinnamon (2 tsp): Use fresh cinnamon if you can; old cinnamon tastes musty and won't make your kitchen smell magical.
- Powdered sugar (1 cup): Sift it if you have lumps, otherwise your icing will be gritty.
- Milk and vanilla extract for icing: These come together in minutes to create a simple, pourable glaze that catches in all the twisted crevices.
Instructions
- Bloom the yeast:
- Pour warm milk into a large bowl, stir in sugar, then sprinkle yeast on top. Let it sit for 5 to 10 minutes until it looks foamy and smells yeasty; if it stays flat and lifeless, your yeast is dead and you need to start over.
- Build the dough:
- Add melted butter, the egg, and salt to the yeasty mixture, then gradually stir in flour until everything comes together into a shaggy mass. This should take a minute or two, not longer.
- Knead until silky:
- Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes, folding and pressing until it becomes smooth, elastic, and springs back when you poke it. Your hands will feel the exact moment when it shifts from sticky to perfect.
- First rise:
- Pop the dough into a greased bowl, cover it with a damp towel, and let it sit in a warm spot (like near a sunny window or on top of the fridge) for about 1 hour until it's roughly doubled. You'll know it's ready when you gently press your finger into it and the indent stays.
- Roll out the layers:
- Punch down the dough and divide it into 3 equal pieces, then roll each one into a 12-inch circle using a rolling pin. If the dough resists, let it rest for a minute; it's just tired from rising.
- Build the filling layers:
- Place one dough circle on a parchment-lined baking sheet, spread half of the softened butter over it, and sprinkle with half of the cinnamon-sugar mixture. Lay the second circle on top, repeat with the remaining butter and cinnamon sugar, then crown it with the third circle.
- Cut the snowflake shape:
- Set a small glass in the center of the dough stack (don't cut through it), then use a sharp knife to cut 16 equal strips radiating outward like spokes on a wheel. Go slowly and steady; this is where the magic happens.
- Twist into points:
- Take two adjacent strips and twist them away from each other twice, then pinch the ends together so they stay twisted. Repeat this with every pair until you have a full snowflake pattern with 8 twisted points all around.
- Final rise and bake:
- Pull out the glass from the center, cover the whole snowflake loosely with a towel, and let it rise for about 15 minutes until it looks puffy and slightly risen. Bake at 350°F for 22 to 25 minutes until the edges and the tops of the twists turn golden brown.
- Glaze and serve:
- Let it cool for 10 minutes, then whisk together powdered sugar, milk, and vanilla extract, and drizzle the icing over the warm snowflake so it pools in all the crevices. Bring it to the table and let everyone pull apart their own warm, cinnamon-swirled piece.
Save One winter when my sister visited, I made this for Christmas morning and her kids actually put down their phones to watch me cut and twist it. They wanted to help, so I let them twist a few strips, and watching them concentrate so hard on not tearing the dough made me realize this recipe is about more than just breakfast; it's about creating a moment where people slow down together.
Making This Recipe Your Own
The beauty of a cinnamon roll snowflake is that it's flexible enough to bend to your tastes. I've experimented with swapping half the milk for heavy cream to make the dough richer and more tender, and the difference is noticeable but optional. Some mornings I add chopped toasted pecans or raisins to the filling when I want more texture, and my neighbor even tried it with a pinch of nutmeg mixed into the cinnamon sugar, which was unexpectedly good.
Timing and Preparation
The actual hands-on time is only about 30 minutes, but the yeast needs time to do its thing, so block out 1 hour 55 minutes from start to finish. I usually make the dough in the morning, let it rise while I do other things, shape it in the afternoon, and bake it fresh for dinner or the next day's breakfast. If you want to get ahead, you can refrigerate the shaped, unrisen snowflake overnight and bake it straight from the fridge, adding just 5 extra minutes to the bake time.
Serving and Storage Ideas
Serve this warm with hot chocolate or strong coffee, and watch how quiet everyone gets for the first few bites. It's best the day it's baked, but if you somehow have leftovers, wrap them loosely in foil and reheat gently in a 300°F oven for about 10 minutes, or microwave a single piece for 15 seconds. This is definitely a make-ahead-friendly recipe for gatherings since you can shape it the night before and pop it straight in the oven the next morning.
- Leftovers taste great pulled apart and tossed into overnight oats for a sweet breakfast the next day.
- If you're bringing this to a potluck, bake it at home and transport it in the baking sheet wrapped in foil to keep it warm.
- The icing can be made thin for drizzling or thick for dunking, depending on your mood.
Save This snowflake cinnamon roll turned into something special in my kitchen, and I hope it becomes special in yours too. It's the kind of recipe that tastes impressive but feels like you're just playing around with dough and butter, which is exactly the point.
Recipe FAQ
- → How do I create the snowflake shape?
After layering the dough circles with cinnamon sugar, cut 16 strips from the center and twist adjacent pairs twice, pinching ends to form points, creating a snowflake design.
- → Can I add nuts or dried fruit to the filling?
Yes, chopped toasted pecans or raisins can be added to the cinnamon sugar filling for extra texture and flavor.
- → What is the best way to know when it's baked perfectly?
The pastry should turn golden brown, and a gentle tap on the bottom will produce a hollow sound when fully baked.
- → Can I substitute ingredients for richer dough?
Replacing half the milk with heavy cream will enrich the dough, making it more tender and flavorful.
- → How do I make the vanilla icing drizzle?
Whisk powdered sugar with milk and pure vanilla extract until smooth, then drizzle over the warm baked pastry for a sweet finish.