Brioche Cinnamon Snowflake

This Brioche Cinnamon Snowflake will be the talk of the breakfast or brunch table! It’s stunning, fluffy, rich, tender, and filled with cinnamon sugar.

This Brioche Cinnamon Snowflake is soft, tender, fluffy, and full of cinnamon! It's a very easy to work with dough and makes a stunning presentation!

I have been working on this Brioche Cinnamon Snowflake for a while now.  I just couldn’t get the filling right and wanted a different filling than the standard cinnamon sugar but it just didn’t impress me.  Finally, I settled on a brown sugar and cinnamon filling and fell in love.  This is also the first time I have worked with brioche dough and I love it!  It’s so easy to work with and very forgiving.

I’m thinking this would make a stunning Christmas breakfast or brunch along with this Cranberry Bread Pudding with Whiskey Cream Sauce, Cinnamon Roll Muffins, or this Triple Berry French Toast Casserole.

Speaking of Christmas be sure to enter the giveaway below to have the chance to win a Kitchen Aid Stand Mixer!!!!  I don’t know what I would do without mine!!!  The giveaway will go through until the 17th and one winner will be drawn.

This Brioche Cinnamon Snowflake will be the talk of the breakfast or brunch table! It's stunning, fluffy, rich, tender, and filled with cinnamon sugar.

This Brioche Cinnamon Snowflake is soft, tender, fluffy, and full of cinnamon! It's a very easy to work with dough and makes a stunning presentation!

So how are everyone’s Christmas preparations coming along??  I hope you are more prepared than me this year.  I don’t know why but I just can’t seem to get it together.  My shopping is only partially done, I don’t have Christmas cards even started, my house isn’t decorated one bit, and the to-do is constantly growing.

We did, however, knock out one major project this past weekend.  This past year many of our hydrants outside decided to start leaking and we have a lot of them on our property.  Finally, after the third one sprung a leak my husband had it and decided to do some major overhauling.  In other words, this became one huge project.

This Brioche Cinnamon Snowflake will be the talk of the breakfast or brunch table! It's stunning, fluffy, rich, tender, and filled with cinnamon sugar.

We dug up the water lines coming out from our house to the well and added in new lines and hydrants.  Now we can shut off the outside water if there is another leak and still have water in the house!!  I was super excited about this because there were soooo many times I was without water and with 8 children you don’t realize how precious water can be, lol!!

Well, as I said we finally wrapped up that massive project this past weekend only to find another hydrant leaking, ugh…..but I was able to shut off the outside water and keep the water flowing in the house, so nice!!!

This Brioche Cinnamon Snowflake will make a stunning presentation for breakfast or brunch! It's an easy dough to work with and makes this pastry light, fluffy, and rich.

About this Brioche Cinnamon Snowflake:

  • Please, please, please don’t let this recipe scare you, it’s much easier than it looks!  Brioche dough is very easy to work with.
  • However, with that said this recipe does take some time and preparation so you will need to plan accordingly.  This dough will need to sit in the refrigerator overnight.  This is absolutely necessary because the dough is much too sticky to work with right after it has been mixed up.  But allowing it to sit in the refrigerator overnight makes this dough much more manageable.
  • Don’t stress about rolling out a perfect circle either.  After it rises and bakes you can’t even tell there are imperfections.
  • This can be baked and stored at room temperature covered very well for up to 2 days.  Any longer and you will start to lose a lot of freshness.
  • I chose not to frost this with icing because it covers up the pretty design.  However, if you would like to frost this you can make this simple cream cheese frosting that would be great!
    • 2 ounces cream cheese, softened
    • 1 cup powdered sugar
    • 1-2 tablespoons of milk or maple syrup
  • The only 2 things I want to stress is not to overbake this and not to overproof.  If in doubt it’s actually better to underproof this bread.  You will want to bake this as soon as it starts to puff and look pillow-like so have the oven preheated and ready to go.

5 from 2 votes
This Brioche Cinnamon Snowflake will be the talk of the breakfast or brunch table! It's stunning, fluffy, rich, tender, and filled with cinnamon sugar.
Brioche Cinnamon Snowflake
Cook Time
15 mins
 


Author: Malinda Linnebur
Ingredients
Brioche Dough
  • 1 1/2 teaspoons active dry yeast
  • 1/4 cup (60ml) very warm water (115 degrees F)
  • 2 1/4 cups (290g) all purpose flour
  • 1/2 cup (113g) butter, softened
  • 3 large eggs
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
Cinnamon Sugar filling
  • 6 tablespoons butter, softened
  • 1 cup (200g) packed brown sugar
  • 2 tablespoons cinnamon
Instructions
Brioche Dough
  1. Combine the yeast and water in the bowl of your stand mixer and let stand for 5 minutes.  Add the flour, butter, eggs, sugar, and salt and once the dough starts to come together switch to the dough hook.

  2. Knead on low speed for 5-10 minutes or until the dough looks smooth and slightly glossy.  Cover and let rise for 1 to 1 1/2 hours.  Cover and refrigerate the dough overnight.

Assembly of snowflake
  1. Line a large baking sheet with parchment paper; set aside.  

  2. In a small bowl combine the brown sugar and cinnamon for the filling; set aside.  

  3. Divide the dough into 4 equal portions.  On a lightly floured work surface roll one portion of dough to a 10-11 inch circle.  (don't worry about it looking perfect! 🙂 ) Place on the baking sheet.  Spread with 2 tablespoons of the softened butter and sprinkle with a third of the brown sugar and cinnamon mixture.    

  4. Roll out another portion of dough and place on top of the brown sugar cinnamon filling. Spread with 2 tablespoons of butter and another third of the brown sugar cinnamon filling. Repeat once more.

  5. Roll out the last portion of dough and place on top.  

  6. Place a small glass or jar with a 2 1/2 inch opening in the center of the dough stack.  Leaving the center intact, use a sharp knife to cut the layered dough into quarters.  Then cut each quarter into 4 equal parts creating a total of 16 sections.  Remove glass from dough.

  7. Take two sections of dough side by side and twist each section in the opposite direction.  Twist each section 2 times.  Let snowflake rise in a warm place just until puffed (about 1 1/2 hours).  Don't overproof this, if you are in doubt it's better to underproof than to overproof this type of dough.  Preheat oven to 350 degrees F and bake for 15-20 minutes or until lightly golden brown.  (it's best to have the oven preheated before the snowflake is ready to go in that way it doesn't overproof, just a tip)

Recipe Notes
  1. The dough may be kept in the refrigerator for up to 2 days before proceeding with the assembly.  
  2. The snowflake may be made up to 2 days in advance and stored at room temperature covered very well.  

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