Introduction

Cinnamon Roll Pull-Apart Snowflake is a stunning and delicious treat perfect for special occasions or cozy mornings. This layered, twisted dough filled with cinnamon and brown sugar creates a beautiful snowflake shape that’s fun to make and irresistible to eat.

The image shows a round cinnamon pastry flower on a white marbled surface, with each layer having twisted sections of golden brown dough filled with dark cinnamon spice. There are about three layers of dough twists radiating from the center, dusted with powdered sugar giving a snowy effect. The top layer is drizzled unevenly with white glaze that glistens against the warm brown dough, making the texture look soft and flaky. The whole pastry is placed on brown baking paper, highlighting its shape and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups warm whole milk (heated to 110°F)
4 1/2 teaspoons instant yeast
1/2 cup granulated sugar
2 eggs + 2 egg yolks at room temperature
1/2 cup melted butter (salted preferred)
6 cups bread flour
1 1/2 teaspoons fine pink Himalayan sea salt (or salt of your choice)
1 1/3 cups dark brown sugar (light brown sugar can be used)
3 tablespoons cinnamon
1/2 cup softened butter (unsalted recommended)
1 egg beaten (for egg wash)
1 teaspoon powdered sugar for dusting (optional)
4 ounces softened cream cheese
3 tablespoons softened butter (unsalted recommended)
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 pinch salt

Instructions

Step 1: Transfer the warm milk to the bowl of an electric mixer and sprinkle the yeast on top. Add sugar, eggs, egg yolks, and melted butter. Mix until well combined. Stir in flour and salt until a dough begins to form.
Step 2: Attach the dough hook and knead on medium speed for 8 minutes until the dough forms a slightly sticky ball that does not stick to the bottom of the bowl. Push dough to the side, add a few drops of olive oil, coat the dough, then cover the bowl tightly and let it rise for 1-2 hours until doubled in size.
Step 3: Once risen, divide the dough into 4 equal parts by weight or by eye, about 14 ounces each.
Step 4: On a lightly floured surface, roll each piece into a 10-inch diameter circle.
Step 5: Line a large rimmed baking sheet with parchment paper. Place one dough circle on the sheet, spread 1/3 of the softened butter evenly over it, then sprinkle 1/3 of the brown sugar and cinnamon mixture. Repeat with the second and third circles, then top with the fourth circle.
Step 6: Use a 2-inch diameter object, like a small cookie cutter, as a cutting guide placed in the center of the dough stack to avoid cutting all the way through the middle.
Step 7: Make 4 cuts from the edge of the cutting guide outward at 12, 3, 6, and 9 o’clock. Then cut each of these 4 sections in half, and those sections in half again to make 16 even sections.
Step 8: Working two sections at a time, twist one section counterclockwise 1 1/2 to 2 turns and the paired section clockwise the same amount. Pinch the ends together to seal. Repeat for all pairs, pinching as needed to keep the dough connected.
Step 9: Preheat the oven to 350°F. Let the shaped dough rest for 15 minutes without a second rise. Brush the entire snowflake with beaten egg wash.
Step 10: Bake in the center rack for about 30 minutes, rotating the pan every 5 minutes after 20 minutes to ensure even browning. The snowflake should be golden and sound hollow when tapped.
Step 11: While baking, prepare the frosting by mixing cream cheese and softened butter on medium-high speed until smooth. Add powdered sugar, vanilla, and salt, mixing on low to combine, then increase speed to medium-high until creamy.
Step 12: Let the baked snowflake cool for 10 minutes on parchment paper.
Step 13: Frost lightly so the cinnamon swirls are visible. Use less than half the frosting, serving the rest alongside for dipping. Optionally, dust with powdered sugar before serving. Enjoy warm!

Tips & Variations

Use light brown sugar if dark brown sugar is unavailable, but dark adds deeper flavor.
Be careful not to twist the dough sections too much to prevent tearing.
You can skip the frosting and simply dust the finished snowflake with powdered sugar for a lighter option.
For an extra touch, add chopped nuts like pecans or walnuts between the layers before stacking.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven or microwave to refresh softness. The frosting can be refrigerated separately for up to 3 days. Avoid refrigerating the whole pastry as it may dry out the dough.

How to Serve

A round cinnamon pastry star with multiple twisted layers arranged in a circle. Each layer shows a golden-brown crust with dark brown cinnamon filling inside, twisted and folded to create a petal-like shape. The top of each layer is drizzled with white glaze, and the entire pastry is dusted with powdered sugar. The pastry sits on brown parchment paper with a white marbled texture surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand without a stand mixer?

Yes, you can mix and knead the dough by hand for about 10-12 minutes until it becomes smooth and elastic. Make sure the dough is not too sticky by adding flour gradually during kneading.

Is it possible to use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used but the dough may be less elastic and the texture slightly less chewy compared to bread flour, which has higher protein content.