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Cinnamon Roll Pull Apart Snowflake

Cinnamon roll pull apart snowflake is a soft, golden yeast bread layered with cinnamon sugar and shaped into an eye-catching snowflake. Bake it until puffed, then finish with a smooth vanilla glaze drizzled over the warm bread.
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Prep Time 30 minutes
Cook Time 28 minutes
Rise and cooling 1 hour 25 minutes
Total Time 2 hours 23 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

dough and filling
  • 0.67 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 7 tbsp unsalted butter 4 tablespoons melted and cooled for the dough; 3 tablespoons softened for the filling
  • 1 egg large
  • 3 cup all-purpose flour
  • 0.5 tsp salt
  • 0.33 cup light brown sugar packed
  • 2 tsp ground cinnamon
glaze
  • 0.75 cup powdered sugar
  • 1 tbsp water
  • 0.25 tsp vanilla extract

Equipment

  • 1 13x18-inch rimmed sheet pan
  • 1 2-inch round cutter
  • 1 stand mixer

Method
 

Make the dough
  1. Stir the warm milk, yeast, and granulated sugar together in a 4-quart bowl and let stand for 5 minutes, until foamy.
  2. Whisk in 4 tablespoons of the melted, cooled butter and the egg.
  3. Add the flour and salt, then mix until a shaggy dough forms.
  4. Knead by hand for 8–10 minutes or with a stand mixer and dough hook on medium-low for 5–7 minutes, until smooth and elastic.
  5. Cover the bowl and let the dough rise at room temperature for 60–90 minutes, until doubled in size.
Make the filling
  1. Stir the brown sugar and cinnamon together in a small bowl.
Shape and bake
  1. Heat the oven to 350°F and line a 13x18-inch rimmed sheet pan with parchment paper.
  2. Divide the dough into 4 equal pieces and roll each into a 10-inch round on a clean work surface.
  3. Place one round in the center of the prepared pan, spread with 1 tablespoon of the softened butter, and sprinkle with one-third of the cinnamon sugar; repeat with 2 more rounds, then top with the final round.
  4. Set a 2-inch round cutter in the center as a guide, cut the dough from the outer edge to the cutter into 16 even strips, and remove the cutter; twist each adjacent pair outward twice and pinch the tips together.
  5. Bake for 25–30 minutes, until puffed and evenly golden brown.
  6. Let the snowflake cool on the pan for 10 minutes.
Make the glaze
  1. Whisk the powdered sugar, water, and vanilla until smooth.
  2. Drizzle the glaze over the warm snowflake.

Notes

Pinch the strip tips firmly together so the snowflake holds its shape while baking. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. Unsweetened oat milk can replace the whole milk.