Save I discovered this snowflake during a chaotic December when my kitchen smelled like cinnamon and possibility. My daughter had sketched a snowflake on the counter in flour dust, and I suddenly thought: what if we made one you could actually eat? The soft, swirled dough twisted into that perfect winter shape felt like catching snowflakes on your tongue, except warm and buttery and real.
The first time I made this for a holiday breakfast with my sister's family, they just stared at it for a moment before anyone dared to touch it. Then my nephew grabbed a point, and suddenly everyone was laughing, pulling pieces apart, getting icing on their fingers. It stopped being a recipe and started being a memory.
Ingredients
- All-purpose flour (3 1/4 cups): This is your foundation, and measuring it by weight instead of scooping straight from the bag makes all the difference in consistency.
- Granulated sugar (1/4 cup): Feeds the yeast and sweetens the dough just enough so the filling steals the show.
- Active dry yeast (2 1/4 tsp): The magic ingredient that makes this rise beautifully; always check your yeast date because stale yeast will betray you.
- Salt (1/2 tsp): Tiny but essential, it grounds the sweetness and strengthens the gluten structure.
- Warm milk (3/4 cup): Should feel like a comfortable bath on your wrist, around 110°F; too hot kills the yeast, too cool and nothing happens.
- Unsalted butter, melted (1/4 cup): Adds richness to the dough without overpowering it.
- Egg, room temperature (1 large): Binds everything together and gives the finished snowflake a tender, almost brioche-like crumb.
- Packed light brown sugar (1/2 cup): This, combined with cinnamon, creates the ribbons of flavor that make people close their eyes when they bite in.
- Ground cinnamon (2 tsp): The heart of this recipe; use fresh cinnamon if you can, because stale spice tastes like cardboard.
- Unsalted butter, softened (1/4 cup): Different from the melted butter, this spreads like a dream and keeps the layers distinct.
- Powdered sugar (1 cup): For icing that drizzles smoothly and sets with a delicate sweetness.
- Milk (2–3 tbsp): Adjusts the icing to your preferred thickness; start with less and add slowly.
- Pure vanilla extract (1/2 tsp): A small amount that somehow ties everything together.
Instructions
- Wake up the yeast:
- Pour warm milk into a large bowl, add sugar and yeast, and let it sit for 5 to 10 minutes until it looks foamy and alive. You'll know it's ready when it smells yeasty and vigorous.
- Build your dough:
- Add melted butter, room-temperature egg, and salt to the yeast mixture, then gradually stir in flour until a soft dough comes together. The dough should be slightly sticky but not impossible to handle.
- Knead into submission:
- Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until it's smooth, elastic, and springs back when you poke it. Your arms will feel this, and that's how you know it's working.
- Let it rise:
- Place the dough in a greased bowl, cover it with a towel, and let it sit in a warm spot for about 1 hour until it's doubled in size. A turned-off oven with the light on works beautifully for this.
- Prepare your workspace:
- Preheat the oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup feel less like a chore.
- Divide and roll:
- Punch down the dough to release the gas, then divide it into three equal pieces and roll each one into a 12-inch circle. Work gently so the dough stays even and doesn't tear.
- Build the layers:
- Place one dough circle on the prepared sheet, spread half the softened butter across it, and sprinkle half the cinnamon sugar mixture evenly. Layer the second circle on top and repeat with the remaining butter and cinnamon sugar, then crown it with the third circle.
- Create the snowflake:
- Center a small glass on top without cutting through the dough, then use a sharp knife to cut 16 equal strips radiating outward from the glass like a sun. Take two adjacent strips, twist them away from each other twice, then pinch the ends together to form a point, and repeat all the way around.
- Remove the glass and rest:
- Carefully lift out the glass, cover the snowflake with a towel, and let it rise for 15 minutes. This short rest helps the twisted strips puff up and bake through evenly.
- Bake until golden:
- Bake for 22 to 25 minutes, watching until the edges turn golden brown and the whole thing smells like cinnamon heaven. You'll know it's done when tapping the center sounds slightly hollow.
- Ice and serve:
- While the snowflake cools for 10 minutes, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle it over the warm pastry. Serve pull-apart style so everyone gets their own point.
Save What struck me most was watching it come out of the oven that first time: the whole thing glistening, each twisted point defined and separate, and my kitchen suddenly smelling like a bakery that had been working since dawn. It felt like I'd pulled off something impossible, when really the dough had done most of the work.
The Snowflake Shape Secret
The geometry here is deceptive but logical. When you twist each pair of adjacent strips twice and pinch them together, you're creating a surface that catches light and looks dramatic without being technically difficult. The key is making sure your initial cuts are truly equal distances apart; use a ruler if you need to, or just eyeball it confidently and adjust as you go. The strips should radiate like sun rays, and the twist naturally creates lift so they don't stick back together during baking.
Temperature and Timing Matter
The warmth of your kitchen determines everything here. A cold kitchen means longer rising times; a warm one means you might knock 15 minutes off. I learned this the hard way when I made this in early September and wondered why it baked too fast and didn't rise properly. Now I always use a thermometer to check my milk temperature, and if my kitchen feels cool, I turn on the oven light and let the dough rise in there instead of on the counter. Baking is science, but kitchen conditions are variables.
Making It Your Own
This is a canvas, not a mandate. Some mornings I've added chopped toasted pecans or raisins to the filling for texture, and other times I've swapped half the milk for heavy cream to make the dough richer and more luxurious. You could brush the shaped snowflake with an egg wash before baking to get a shinier finish, or dust the finished pastry with extra cinnamon before the icing sets. The recipe gives you a structure; your kitchen instincts fill in the personality.
- Try adding a pinch of nutmeg or cardamom to the cinnamon sugar for an unexpected warmth.
- Make the icing thicker for a sticky glaze or thinner for one that pools elegantly around the snowflake.
- This pairs perfectly with hot chocolate, strong coffee, or even just a quiet moment before the day gets loud.
Save This snowflake has become one of those recipes that feels like home. It takes a little time and attention, but when you pull it out of the oven and watch someone's face light up, you'll understand why.
Recipe FAQ
- → How do I shape the dough into a snowflake?
After stacking and filling three dough circles, place a glass in the center and cut 16 strips around it. Twist pairs of strips away from each other twice, then pinch ends together to form the snowflake points.
- → Can I add nuts or fruits to the filling?
Yes, chopped toasted pecans or raisins can be mixed into the cinnamon sugar filling for extra texture and flavor.
- → What is the best way to achieve a golden finish?
Bake the shaped dough in a preheated 350°F (175°C) oven for 22–25 minutes until the surface turns golden brown.
- → How should I store leftovers?
Store any leftovers in an airtight container at room temperature for up to two days. Reheat gently to restore softness.
- → Can the milk be substituted in the dough?
For a richer dough, half the milk can be replaced with heavy cream without affecting the texture much.