My childhood Christmases and New Year's mornings were practically sponsored by the scent of cinnamon rolls. It was the kind of tradition that set the tone for a day filled with joy and holiday spirit. Today, we're taking that beloved tradition and giving it a fresh twist (no pun intended). This is a classic cinnamon roll recipe with a festive upgrade, ready to steal the show at family breakfast or be the star of any holiday gathering.
Join me as we turn a childhood favorite into a culinary celebration, perfectly suited for the holiday season. Get ready to add a dash of flair to your mornings and a whole lot of warmth to your traditions.
Holiday Cinnamon Roll Snowflake
Scroll down for a printable version of this recipe
Serves: 6-8
Prep time: 2 hours
Bake time: 30-35 minutes
Active time: 60 minutes
For the dough:
120 ml (1/2 cup) water
1 Tablespoon instant (or bread machine) yeast
120 ml (1/2 cup) whole milk
60 grams (1/2 stick) unsalted butter
50 grams (1/4 cup) white sugar
1 teaspoon salt
2 large eggs
500 grams (3 and 1/2 cups) bread flour
For the filling:
60 grams (1/2 stick) softened butter
175 grams (1 cup) dark brown sugar
1 Tablespoon ground cinnamon
For the cream cheese frosting:
60 grams (1/2 stick) softened butter
1/2 cup softened cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
For the dough:
2. In a separate bowl, heat milk and butter in the microwave until the butter melts. Allow it to cool slightly.
3. Pour the water, butter, and milk mixture into the yeast-flour blend. Using a standing mixer or by hand, beat until a shaggy dough is formed.
4. Incorporate beaten eggs into the shaggy dough. Knead the mixture until the dough is smooth and elastic, 5-10 minutes. Dough will be sticky but should release from your hands. If kneading by hand, additional flour can be used on the working surface as needed.
5. Place the kneaded dough in a greased bowl, cover it, and let it rise until it doubles in size, 60-90 minutes.
For the cinnamon sugar filling:
1. Combine room temperature ingredients in a bowl and use a fork to incorporate until the mixture is homogenous and gritty.
To create the snowflake:
1. Once the dough has risen, divide it into three portions. Roll each portion into a 9-10 inch circle using a rolling pin or stretching by hand.
2. Place the first circle on a baking sheet and spread half of the softened butter, brown sugar, and cinnamon mixture. Repeat this process with the next layer, finishing with the third circle on top.
3. Position an oven-safe ramekin (3-5 inches) in the center of the layered dough. Using a knife or pastry cutter, create 16 evenly spaced cuts from the edge towards the ramekin.
4. Twist each strip alternately, bringing every two strips towards each other. Pinch the ends of paired strips together, securing the snowflake shape.
Pro tip: Give your snowflake a golden finish by lightly brushing the entire pastry with whole cream or milk.
5, Preheat the oven 350°F.
6. Bake the cinnamon roll snowflake until it achieves a golden brown, 30-35 minutes. Some of the sugar filling will leak and caramelize on the tray. This is normal. Remove from the oven and cool on the sheet tray or a wire rack, removing any dark bits of sugar from the ends of the pastry.
For the cream cheese frosting:
1. While the snowflake cools, whip up the cream cheese frosting by combining softened butter, cream cheese, sifted powdered sugar, vanilla extract, and a touch of milk. Beat until smooth in a bowl with a whisk or in a food processor.
2. When the snowflake is cooled, fill the ramekin with your frosting. You may also dust the snowflake with additional powdered sugar for a snowy aesthetic.
When the process is complete, serve the snowflake family style and allow guests and loved ones to pull off individual pieces by hand and dip into the frosting. Enjoy!
Do you have a teen that likes to bake? We're offering a Teens Winter Baking class on Friday, January 5 at 11am at Lincoln Square to get your young baker in the kitchen.
