Description
This Snowflake Cinnamon Roll recipe features a layered and twisted cinnamon roll dough shaped into a beautiful snowflake pattern. Each layer is generously filled with a blend of dark brown sugar and ground cinnamon, then baked to a light golden perfection. Finished with a creamy homemade cream cheese frosting, this festive treat is perfect for holiday gatherings or cozy weekend breakfasts, serving 8 to 10 people.
Ingredients
Dough
- 1 recipe for cinnamon roll dough (see original recipe)
Filling and Topping
- ⅔ cup (142 grams) packed dark brown sugar
- 1 ½ tablespoons ground cinnamon
- 6 tablespoons (85 grams) salted butter, softened
- 3 tablespoons heavy cream, for brushing
Frosting
- 4 oz (112 grams) cream cheese, softened
- ¾ cup (85 grams) powdered sugar
- 3 tablespoons salted butter, softened
- ½ teaspoon vanilla extract
Instructions
- Make the dough: Prepare the cinnamon roll dough as per the original recipe instructions and allow it to rise until doubled in size, completing the first rise.
- Make the cinnamon sugar filling: In a medium bowl, mix the brown sugar and ground cinnamon thoroughly using a fork. Set this mixture aside for later.
- Divide and roll out the dough: After the first rise, divide the dough into 4 equal portions. Roll each portion into an approximately 8-inch diameter circle, ensuring they are similar in size for even layering.
- Layer with butter and cinnamon sugar: Line a large baking sheet with parchment paper. Place one dough circle on it, spread 2 tablespoons of softened butter evenly over the surface, then sprinkle about 3 heaping tablespoons of the cinnamon sugar mix evenly and pat it into the butter. Repeat this layering for the second and third dough circles. Finish by placing the fourth dough circle on top without adding butter or cinnamon sugar.
- Cut the dough: Place a small metal cookie cutter at the center of the dough stack as a cutting guide. Cut from the edge of the cutter outward to the 12, 3, 6, and 9 o’clock positions, creating 4 equal sections. Cut each section in half to make 8 sections, then cut each of those in half again, resulting in 16 even sections.
- Assemble the snowflake: Take two sections at a time and twist them away from each other about two turns, then pinch the ends together to secure. Repeat around the entire dough circle. Lightly brush the whole dough with milk or heavy cream. Cover with a warm towel and let it rise slightly while preheating the oven.
- Preheat the oven: Heat the oven to 350°F (175°C).
- Bake: Bake the assembled snowflake for 25 to 30 minutes, until it turns lightly golden brown and is cooked through.
- Prepare the cream cheese frosting: In a stand mixer fitted with the whisk attachment, combine softened cream cheese, powdered sugar, softened butter, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed until the frosting is smooth and fluffy, about 1 to 2 minutes. Alternatively, whisk by hand until smooth.
- Frost or serve: Spread half of the frosting over the warm snowflake if desired, or dust with powdered sugar and serve the frosting as a dip alongside. This recipe serves 8 to 10 people.
Notes
- Use a small metal cookie cutter or a similar round object to guide your cuts and avoid cutting through the center of the dough.
- Softened butter should be easy to spread but not melted to ensure even coverage and proper layering.
- For best texture, allow the assembled dough to have a brief second rise before baking to develop a light crumb.
- Heavy cream or milk used for brushing helps achieve a golden crust.
- Frosting can be adjusted to taste or served on the side for dipping.
- Ensure uniform size when rolling dough circles to maintain an even snowflake shape.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
