Save Pin There's something about the way cinnamon smells when it hits warm dough that makes you feel like you've accomplished something before you've even started baking. I found myself standing in my kitchen on a random December afternoon, flour dusting my apron, realizing that a snowflake-shaped pull-apart cinnamon roll could be the kind of thing that makes people actually excited to wake up early. What started as wanting something more interesting than a regular roll turned into this: soft, pillowy layers you can tear apart, each piece swirled with that perfect brown sugar and cinnamon combination, all arranged to look like something you'd want to photograph and send to everyone you know.
I made this for the first time on a morning when my neighbor stopped by unexpectedly, and instead of the awkward small talk over regular coffee, we ended up sitting at my kitchen counter pulling apart pieces of this still-warm snowflake while it was still dripping with vanilla icing. She texted me the recipe request before she even left, which felt like the highest compliment. That's when I knew it wasn't just a recipe worth keeping, it was something that actually changed how people experienced being together.
Ingredients
- All-purpose flour (3 1/4 cups): This is the backbone, and it needs to be fresh enough to develop that silky dough. Measure it by spooning into your measuring cup and leveling off, don't scoop directly from the bag or you'll end up with too much.
- Active dry yeast (2 1/4 tsp): Warm milk is crucial here, around 110°F, because yeast is basically alive and needs the right temperature to wake up and do its thing.
- Warm milk (3/4 cup): This hydrates the dough and brings all the flavors together. Too hot and you'll kill the yeast; too cool and nothing happens.
- Unsalted butter (1/4 cup melted, plus 1/4 cup softened): One goes into the dough for richness, the other becomes your filling base. Softened butter spreads like a dream and distributes the cinnamon sugar evenly.
- Granulated sugar (1/4 cup): This feeds the yeast in the beginning, helping it become frothy and active.
- Egg (1 large): Room temperature is important; cold eggs won't incorporate smoothly and you'll end up with a slightly uneven crumb.
- Salt (1/2 tsp): Don't skip this, it brings out all the sweetness and prevents the dough from rising too fast and losing structure.
- Packed light brown sugar (1/2 cup): This is your filling's heart, mixed with cinnamon for that classic roll flavor. Pack it down in your measuring cup so you get the full amount.
- Ground cinnamon (2 tsp): Good cinnamon makes a difference; taste it first if you want to know what I mean.
- Powdered sugar (1 cup) and milk (2-3 tbsp): The icing should be thick enough to drizzle but not so thick it won't move across the warm snowflake.
- Vanilla extract (1/2 tsp): Pure vanilla is worth it; the imitation version won't give you that clean sweetness.
Instructions
- Bloom the yeast:
- Combine your warm milk, sugar, and yeast in a large bowl and let it sit for 5 to 10 minutes until it becomes frothy on top. This is your signal that the yeast is alive and ready to work. If it doesn't get frothy, your milk was either too hot or your yeast is past its prime.
- Build the dough:
- Stir in the melted butter, egg, and salt into your frothy mixture, then gradually add the flour, stirring until you've got a shaggy dough that comes together. Don't worry if it looks rough at this point, you're about to give it some love.
- Knead to silkiness:
- Turn the dough out onto a lightly floured surface and knead it for 5 to 7 minutes until it becomes smooth, elastic, and slightly sticky but not wet. You'll feel when it's right, it'll start pushing back against your hands.
- First rise:
- Place your dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about an hour until it's roughly doubled in size. A turned-off oven with the light on works perfectly.
- Preheat and prep:
- While the dough rises, preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup almost easy.
- Divide and roll:
- Punch down your risen dough and divide it into 3 equal pieces. Roll each one out into a 12-inch circle on a lightly floured surface, working gently so you don't deflate all that air you just earned.
- Layer the filling:
- Place your first dough circle on the prepared baking sheet. Spread half of the softened butter over it, then sprinkle half of the cinnamon sugar mixture all over. Top with your second circle, then the remaining butter and cinnamon sugar, then your third circle.
- Create the snowflake shape:
- Place a small glass in the exact center (this holds everything together while you cut), then using a sharp knife, cut the dough into 16 equal strips radiating outward from the glass like spokes on a wheel. Take two adjacent strips, twist them away from each other twice, then pinch the ends together to form a point, and repeat around the entire circle.
- Second rise:
- Remove the glass carefully, cover your snowflake with a towel, and let it rest for about 15 minutes. This gives the cut dough a chance to puff up slightly before baking.
- Bake until golden:
- Bake for 22 to 25 minutes until the whole thing is golden brown and smells absolutely incredible. The edges will set faster than the center, so watch for that golden color.
- Finish with icing:
- While it's still warm, whisk together powdered sugar, milk, and vanilla extract until you've got a drizzle-able consistency, then drizzle it generously over the top and let people pull it apart piece by piece.
Save Pin The moment I watched someone pull apart a piece and see all those layers of cinnamon swirl, their eyes got a little brighter, and I understood why simple things matter so much. It's not just breakfast or dessert at that point, it's the thing that makes people pause and actually be present for a few minutes.
Why This Works as a Pull-Apart
The genius of this design is that once you bake it, those twisted strips stay connected at the base while separating enough at the top that a kid or your mom or anyone with hands can grab a piece without needing a knife or a plate. The three-layer structure also means you get multiple swirls of cinnamon sugar in every bite instead of just one thick layer, and the bottom layer stays soft enough to tear cleanly.
Making It Your Own
Once you understand how the basic snowflake comes together, you start thinking about what else could go in there. I've seen people add chopped toasted pecans or raisins to the filling, and honestly, both work beautifully. Some people substitute half the milk with heavy cream for a richer dough that feels almost custardy once baked. The shape is just a starting point.
Serving and Storage
This tastes best when it's still warm and the icing hasn't completely set, so pull it out of the oven and give it maybe 10 minutes to cool just enough to handle without burning yourself. If you make it ahead, you can cover the unrisen snowflake, refrigerate it overnight, then let it come to room temperature and rise for 30 minutes before baking. Leftovers keep for a day or two wrapped up, and honestly they're still good cold with a cup of coffee.
- Pairs beautifully with hot chocolate or a strong cup of coffee while you're still in your pajamas.
- You can make this the night before and bake it fresh in the morning, which is clutch for holiday breakfasts.
- If you find the icing is dripping too much, just thicken it with a bit more powdered sugar, but not so much that it won't flow at all.
Save Pin Baking this snowflake means you're making something that feeds people in more ways than just calories and sugar. It becomes the reason someone stays five more minutes at your table.
Recipe FAQs
- → What type of flour is used for the dough?
All-purpose flour provides the perfect balance of structure and softness for this dough.
- → How is the snowflake shape formed?
Three dough circles are stacked, cut into strips radiating from the center, twisted in pairs, and pinched to create the snowflake design.
- → Can I add nuts or dried fruit to the filling?
Yes, toasted pecans or raisins can be mixed into the cinnamon sugar filling for added texture and flavor.
- → What temperature and time are best for baking?
Bake at 350°F (175°C) for 22-25 minutes until the dough turns golden brown.
- → How is the icing made?
Powdered sugar, milk, and pure vanilla extract are whisked together and drizzled over the warm baked dough.
- → Is this suitable for a vegetarian diet?
Yes, all ingredients used are vegetarian friendly.