Save There's something about the smell of cinnamon and yeast rising in a warm kitchen that just says winter to me. I first made this snowflake pull-apart when I was stuck inside during a snow day, looking for something impressive but not complicated to bake. The idea of twisting strips of dough into a snowflake shape felt playful, almost like I was doing something with my hands that matched what was happening outside the window. When it came out of the oven golden and puffy, I realized I'd created something people would actually want to pull apart and share—not just eat alone with a fork.
I brought one of these to a holiday potluck and watched people's faces light up when they realized they could just twist off a snowflake point and eat it warm. One person asked if I'd bought it from a bakery, which felt like the highest compliment I could get while standing in someone's kitchen holding a casserole dish.
Ingredients
- All-purpose flour (3 1/4 cups): The base of tender, pillowy dough—don't skip measuring by weight if you have a scale, as it makes a real difference in how the dough feels.
- Granulated sugar (1/4 cup): Feeds the yeast and adds a subtle sweetness to the dough itself.
- Active dry yeast (2 1/4 tsp): The magic that makes everything rise and fluffy; keep it fresh and use warm milk around 110°F so it wakes up properly.
- Salt (1/2 tsp): Balances the sweetness and strengthens the gluten structure.
- Warm milk (3/4 cup): The liquid that brings everything together; if it's too hot, you'll kill the yeast, and if it's too cold, nothing will rise.
- Melted butter (1/4 cup): Makes the dough rich and tender, plus keeps it from drying out as it rises.
- Room temperature egg (1 large): Adds structure and a slight richness that you'll taste in every bite.
- Packed light brown sugar (1/2 cup): The filling's sweetness with a molasses depth that makes it taste more interesting than white sugar alone.
- Ground cinnamon (2 tsp): The star of the show; don't be shy with it, and make sure your cinnamon isn't stale or dusty-tasting.
- Softened butter (1/4 cup): For spreading the filling—it needs to be soft enough to spread without tearing the dough.
- Powdered sugar (1 cup): The icing that ties everything together with sweetness.
- Milk (2–3 tbsp): To thin the icing to a drizzleable consistency.
- Pure vanilla extract (1/2 tsp): A small amount makes a big difference in the icing's flavor.
Instructions
- Wake Up the Yeast:
- Pour warm milk into a bowl with sugar and yeast, then wait 5 to 10 minutes until it's foamy on top—this tells you the yeast is alive and ready to work. If it doesn't foam, your yeast is dead and you'll need to start over.
- Build the Dough:
- Stir in melted butter, egg, and salt, then gradually add flour while mixing until a shaggy dough comes together. Don't overthink it at this stage; you're just combining ingredients, not developing gluten yet.
- Knead Until Smooth:
- On a lightly floured surface, knead for 5 to 7 minutes until the dough feels smooth, elastic, and slightly tacky but not sticky. You'll feel it transform from rough and resistant into something soft and cooperative.
- Let It Rise:
- Place the dough in a greased bowl, cover it loosely, and set it somewhere warm for about 1 hour until it's roughly doubled in size. A warm spot near a window or on top of the fridge works great.
- Prepare Your Workspace:
- Preheat the oven to 350°F and line a baking sheet with parchment paper so nothing sticks and you don't have to scrape.
- Divide and Roll:
- Punch down the dough gently, divide it into 3 equal pieces, and roll each into a 12-inch circle. The dough should be thin enough to see light through it but sturdy enough to handle.
- Layer the Filling:
- Place the first dough circle on your prepared baking sheet, spread half the softened butter over it, and sprinkle with half the cinnamon sugar mixture. Mix your brown sugar and cinnamon together before you start so you're not doing it over the dough.
- Stack and Fill Again:
- Top with the second dough circle, spread the remaining butter and cinnamon sugar on it, then place the third circle on top. You now have a cinnamon-swirled stack ready to become a snowflake.
- Cut Into Strips:
- Place a small glass in the very center of the stack and use a sharp knife to cut the dough into 16 equal strips radiating outward from the glass, like spokes on a wheel. The glass keeps the center intact so you have something to grab.
- Twist Into a Snowflake:
- Take two adjacent strips and twist them away from each other twice, then pinch the ends together to form a point—this creates one snowflake point. Repeat this with all the pairs until your snowflake takes shape and you can carefully remove the glass.
- Second Rise:
- Cover the snowflake loosely with a towel and let it rest for 15 minutes while the oven preheats. This gives the dough a chance to relax and rise slightly before baking.
- Bake Until Golden:
- Bake for 22 to 25 minutes until the snowflake is golden brown on top and smells incredible. The edges will set faster than the center, so watch it toward the end to avoid over-browning.
- Finish With Icing:
- Let it cool for 10 minutes, then whisk together powdered sugar, milk, and vanilla until you have a drizzleable consistency. Drizzle it over the warm snowflake so it seeps slightly into all those twisted crevices.
Save I remember watching my cousin's toddler pull off a snowflake point and eat it with both hands, cinnamon sugar all over her face, not caring that it was messy. That moment made me realize this recipe isn't really about precision or Instagram-worthiness—it's about creating something warm and shareable that makes people happy.
Why This Shape Works
The snowflake shape does two things at once: it looks impressive enough to serve at a holiday table, but it's also completely functional because each twisted point is a natural pull-apart piece. Unlike a traditional cinnamon roll where you need a fork and a plate, this one lets people grab a piece with their hands, which somehow makes it taste better.
Timing and Temperature Tips
The warm milk should be around 110°F—not so hot that it steams or kills the yeast, but warm enough to wake it up. If you don't have a thermometer, stick your pinky in; it should feel warm but not so hot that you can't hold it there comfortably. The second rise is shorter than the first because the dough is already full of air from the first rise and the lamination of the filling.
Make It Your Own
This recipe is a foundation, not a rulebook, so feel free to play with it based on what you have and what you love. Some people add chopped toasted pecans or raisins to the filling for texture, or substitute half the milk with heavy cream for a richer, more tender crumb. The beauty of a pull-apart snowflake is that it's forgiving enough to handle small changes and creative enough to feel special no matter what you do to it.
- For a darker, more molasses-forward filling, use dark brown sugar instead of light.
- Toast your pecans or nuts first if you're adding them, so they don't taste raw inside the warm dough.
- Serve this warm with hot chocolate or coffee, and watch people light up the moment they see it.
Save There's real magic in pulling this snowflake apart and sharing it, bite by cinnamon-swirled bite. It's the kind of recipe that reminds you why baking matters in the first place.
Recipe FAQ
- → How do I achieve the snowflake shape?
Place a glass in the dough center, cut 16 strips around it, then twist adjacent pairs away from each other twice and pinch ends to form points.
- → Can I add nuts or dried fruit to the filling?
Yes, chopped toasted pecans or raisins can be added to the cinnamon sugar mixture for extra texture and flavor.
- → What is the best way to ensure dough rises properly?
Let the dough rise in a warm, draft-free place until doubled in size, typically about 1 hour, and cover to retain moisture.
- → How should I store leftovers?
Store in an airtight container at room temperature for up to 2 days, or freeze wrapped tightly for longer keeping.
- → What can I substitute for milk in the dough?
For a richer dough, substitute half the milk with heavy cream without affecting texture significantly.